Crisp, juicy Granny Smith apples are the star player in this delightful and easy apple cake recipe along with sour cream, brown sugar and a touch of cinnamon. This is the BEST apple cake!
Whenever I have a surplus of apples on hand, I know exactly what to do with them. Make apple cake. 😉 This recipe is not too sweet which makes it a lovely breakfast or brunch treat and, of course, it's an apple lover's dream dessert. Its old-fashioned bakery aroma alone makes baking it so worth it!!
And if you like this apple cake recipe, you might also want to try this simple apple crisp for more apple-y goodness.
The ingredients are minimal and wholesome for this recipe. I opted for brown sugar instead of white, and sour cream and coconut oil instead of butter to lighten things up a little. It's a lot like a delightful little French apple cake, but without the rum.
Here is the full ingredient list:
- Granny Smith apples (or any other apples you happen to have; I also love Honeycrisp apples for this recipe)
- all-purpose flour (or gluten-free flour; I tested with Cup4Cup Gluten Free Flour)
- baking powder
- baking soda
- ground cinnamon
- sea salt
- light brown sugar
- sour cream
- coconut oil or unsalted butter
- vanilla extract
- powdered sugar, for dusting
See recipe card below for exact quantities.
First, preheat your oven to 350°F. Grease a 9-inch cake pan with a little coconut oil and use a flour duster to dust with a very thin coating of flour.
Next, peel and chop the apples into bite-size pieces. I actually think a little variety in the size of the chunks makes this recipe even more charming, so don't worry if they're not all uniformly sized!
Whisk the flour, baking powder, baking soda, cinnamon and salt in a medium mixing bowl and set aside.
In a separate larger bowl, whisk the eggs a little and then add the brown sugar, sour cream, coconut oil and vanilla and whisk again.
Pro tip: To melt the coconut oil, place it in a glass measuring cup or bowl and microwave at 50% power for 30 seconds, watching it closely and removing it when it just melts (the color will change from cloudy to clear.) Add a little extra microwave time if needed.
Fold the dry ingredients into the wet ingredients using a silicone spatula until they are just incorporated (but don't over mix!)
Finally, fold the apples into to the batter and then pour everything into the pan and use the spatula or your fingers to level out the top layer of the batter.
Bake for 35-40 minutes or until a toothpick comes out clean. Let the cake cool for at least 15 minutes, and then carefully flip the cake out onto a serving plate. Use a flour duster filled with powdered sugar to dust the top of the cake.
- Gluten free - use gluten free all-purpose flour; I tested with Cup4Cup Gluten Free Flour and it worked well
- Brown sugar - substitute coconut sugar or white sugar
- Sour cream - substitute plain Greek yogurt
- Coconut oil - substitute canola oil
Here is the equipment I used to make this recipe:
- 9-inch cake pan
- flour duster
- vegetable peeler
- cutting board
- chef's knife
- medium and large mixing bowl
- silicone spatula
This cake will stay fresh covered for up to 4 days in the fridge or for up to 2 months in the freezer.
🎉 Top tip
This apple cake recipe is super easy and practically foolproof; just don't over mix the cake batter. 😉
This easy apple cake with a touch of cinnamon is moist, not too sweet and perfect for dessert or alongside a festive breakfast or brunch.
- 2 medium Granny Smith apples (Honeycrisp apples also work well)
- 1 ¼ cups all-purpose flour (or gluten-free flour; I tested with Cup4Cup Gluten Free Flour)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 2 large eggs, at room temperature
- ⅔ cup packed light brown sugar
- ½ cup sour cream or plain Greek yogurt
- ⅓ cup coconut oil or butter, melted (see notes)
- ½ teaspoon vanilla extract
- powdered sugar, for dusting
- Prep: Preheat oven to 350°F. Grease a 9-inch cake pan with a little coconut oil and dust with flour. Peel and chop the apples into bite-size pieces (don't worry if they're not all uniformly sized.)
- Mix the dry ingredients: Place the flour, baking powder, baking soda, cinnamon and salt in a medium mixing bowl and use a whisk to incorporate.
- Mix the wet ingredients: In a larger bowl, use the whisk to beat the eggs a little, then add the brown sugar, sour cream, coconut oil and vanilla and whisk again.
- Make the batter: Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold the apples into the batter and then pour everything into the pan and use the spatula or your fingers to even out the top.
- Bake: Bake for 35-40 minutes or until a toothpick comes out clean. Let cool for at least 15 minutes, carefully flip the cake out onto a serving plate, and use a flour duster filled with powdered sugar to dust the top of the cake.
- Enjoy: Serve immediately, or save covered for up to 4 days in the fridge or up to 2 months in the freezer.
To melt the coconut oil or butter, place it in a glass measuring cup or bowl and microwave at 50% power for 30 seconds, watching closely and removing when it just melts. Add a little extra time if needed.
Keywords: easy apple cake, cinnamon apple cake