Cinnamon Sugar Apple Cake

Umm, so you know how some things are best eaten straight out of the oven, standing at the kitchen counter with a fork poking into the still-too-hot-it’s-burning-your-mouth cake? But you don’t care because it’s just so delicious that if you don’t seize this moment you may very well regret it? Or is that just me?

Well, this is that dessert.

Cinnamon Sugar Apple Cake | thepajamachef.comCinnamon Sugar Apple Cake. It’s what dreams are made of.

Oh–not your dreams? Well, think again. This cake is uber moist [sorry, all you who are averse to that work--I'm not sure how else to describe it] and spongy. The crunchy topping is sugary sweet to the max, a perfect contrast to the fruity sweetness of the cake’s little bits of chewy apple delight. We enjoyed this cake for dessert and also breakfast, lunch, and dinner. Like Lindsay and her husband, Ben and I ate the whole pan in a matter of days. It is just that good. I hope you enjoy it too!

Cinnamon Sugar Apple Cake

  • Servings: 20
  • Time: 60 minutes
  • Print

[from Pinch of Yum]
printable version


  • 1 1/2 cups brown sugar
  • 1/3 cup canola oil
  • 1 egg
  • 1 cup buttermilk [I subbed milk and lemon juice]
  • 1 teaspoon baking soda
  • 1¬†teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups chopped apples [I used Gala once and then Gala/Granny Smith round 2, and didn't peel them.]
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon melted butter
Preheat oven to 325 degrees and grease a 9×13 pan with cooking spray. In a large bowl, whisk together brown sugar, oil, egg and buttermilk. Then stir in baking soda and vanilla. Lastly, mix in flour and apples.Pour batter into prepared pan.
In a small bowl, combine sugar, cinnamon, and butter, mixing gently with a fork. Spread it evenly over the batter. Bake for 40-45 minutes or until golden brown. Serve warm or at room temperature.

Linked up with: Weekend Potluck.
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48 thoughts on “Cinnamon Sugar Apple Cake

  1. This was super yummy, I have made it multiple times. I made a couple changes in my last batch and I think you would like them. First off a made a double recipe and added about a cup and a half of shredded carrot and a cup of crushed walnuts. So good. Thanks for this recipe. I wrote it in my food book just in case it goes off the net.


    • Hi Kim!

      There are exact measurements online that you could google…I don’t really measure, I just pour a little lemon juice into a measuring cup, maybe 2 tablespoons, and then pour milk to make the full cup. Let it sit for about 7-9 minutes and it should thicken. Vinegar can also be used in place of the lemon juice.

      Hope you enjoy the cake! I just made one today to take to a dinner tomorrow night. :)


  2. Cake was good but I couldn’t spread the topping evenly on the top. Not sure if I did something wrong. Didn’t seem to be enough topping either.


    • Hi Rainie! Hmmm, I’ve never had a problem with the topping. It doesn’t make enough to cover every single inch of the cake, but as it bakes it does spread some on its own. You could always double the topping next time if you want more. I’m glad you liked the cake! Thanks for taking the time to comment. :)


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