Moist Cinnamon Apple Cake Recipe with Crumb Topping and Vanilla Glaze

This moist cinnamon apple cake uses grated Gala apples, oil, and brown sugar for a tender crumb, topped with buttery cinnamon crumb and vanilla glaze. It bakes in 30–40 minutes at 160°C and serves up to 24.

Sweater weather calls for the season's best red, sweet, and juicy apples mixed with a hint of warming cinnamon to yield a soft and delicious cake perfect to satiate your cravings. This moist cinnamon apple cake recipe has a buttery crumb topping with a hint of cinnamon that accentuates the flavors in this deliciously moist cake.

Why This Apple Cinnamon Cake Stays Moist

Apple cinnamon cake stays moist because of several factors. Firstly, fresh apples are known to have a high percentage of water content, which slowly releases into the surrounding batter during baking. Moreover, using oil instead of butter adds to this as well. Oil stays liquid at room temperature, whereas butter solidifies as it cools. Including brown sugar is another contributing factor. Brown sugar contains molasses, which is naturally hygroscopic. It easily traps moisture from the air to keep the cake moist.

Apple Cinnamon Cake

Ingredients:

For the crumb topping:

• 90 gm unsalted butter, melted
• 105 gm all-purpose flour
• 100 gm granulated sugar
• 30 gm light brown sugar, packed
• 1 1/2 tsp ground cinnamon

For the apple cake:

• 3-4 Gala apples (around 500 grams)
• 360 ml canola oil
• 375 gm dark brown sugar, packed
• 3 large eggs, room temperature
• 1 tbsp vanilla extract
• 300 gm all-purpose flour
• 5 gm ground cinnamon
• 1 1/2 tsp baking soda
• 1 1/2 tsp fine sea salt

For the glaze:

• 180 gm powdered sugar
• 30 ml whole milk
• 1/2 tsp vanilla extract

How to Make Moist Cinnamon Apple Cake

1. Preheat the oven to 160°C. Line a 23×33 cm metal baking pan with parchment paper, ensuring the paper covers the bottom and sides of the pan.

2. Prepare the crumb topping by combining the flour, brown sugar, granulated sugar, and ground cinnamon in a medium bowl. Pour in the melted butter and mix thoroughly until dense, coarse crumbs form. Place the crumb mixture in the refrigerator to chill.

3. Grate 3-4 red apples using the large holes of a cheese grater. Squeeze out the juice from the grated apples. Measure exactly 280 grams of grated apples and around 200 ml of apple juice. Discard any excess juice or apple pulp. If necessary, grate more apples.

4. In a large mixing bowl, whisk oil and dark brown sugar. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract, measured grated apples, and apple juice. Mix until well combined.

5. In a separate bowl, sift the flour, ground cinnamon, baking soda, and salt.

6. Fold the flour bowl ingredients into the apple bowl mixture, mixing until just combined. Be careful not to overmix.

7. Pour the batter into the prepared baking pan. Evenly distribute the chilled crumb topping over the surface of the batter. Place the pan in the preheated oven and bake for 30-40 minutes.

8. To check for doneness, insert a toothpick into the center of the cake. The toothpick should come out clean with just a few moist crumbs. Remove the cake from the oven and let it cool in the pan on a wire rack.

9. Prepare the glaze by whisking powdered sugar, milk, and vanilla extract in a small bowl. Mix until the glaze is smooth and free of lumps. Once the cake is completely cooled, drizzle the glaze over the top.

10. Cut the cake into slices and serve.

Tips and Tricks For The Perfect Apple Cinnamon Cake

• For this cinnamon apple cake recipe, choose firm, crisp apples like Gala, Honeycrisp, or Granny Smith for the best texture and flavor. The apples should be ripe but not overly soft, as they need to hold their shape when grated.

• When grating apples, use the large holes of a box grater and grate carefully to avoid including the tough core. Squeeze out excess juice thoroughly to prevent a soggy cake, but don't remove too much moisture.

• Chill the apple cinnamon cake crumb topping in the refrigerator to help it maintain its texture and create crispy, distinct crumbs when baked. Use your fingertips to create varied sizes of crumbs for an interesting texture.

• When combining wet and dry ingredients, mix just until the flour disappears. Overmixing can develop gluten, resulting in a tough, dense cake. Use a folding motion with a rubber spatula.

• Oven temperatures can vary, so use an oven thermometer to ensure accurate heat. Place the cake in the center of the oven for even baking. Rotate the pan halfway through baking to promote uniform browning.

• Allow the cake to cool completely before applying the glaze. If the cake is warm, the glaze will melt and become transparent instead of creating a beautiful, distinct drizzle.

• Store the moist apple cinnamon cake at room temperature, covered with plastic wrap, or in an airtight container. The cake stays moist and delicious for 2-3 days. If you want to keep it longer, you can refrigerate it for up to 5 days, but bring it to room temperature before serving to restore its soft texture.

• Feel free to experiment with spices. While the recipe calls for cinnamon, you can add a pinch of nutmeg, allspice, or cardamom to enhance the warm, autumn-like flavors.

Best Apples For Apple Cake

Note: Whether you need to peel the apples or not entirely depends on the texture and appearance you prefer. While peeling the apples ensures a uniform, soft texture, the skins often lead to a slightly tougher or more fibrous bite.

Variations

Chocolate Glaze Apple Cinnamon Cake

In this moist, cinnamon apple cake recipe with tender chunks of apple and warm cinnamon, the regular vanilla glaze is replaced by a smooth Cadbury Dairy Milk or Bournville chocolate drizzle.

Walnuts Apple Cinnamon Cake

As the name suggests, this apple cinnamon cake is all about enjoying a moist, spiced baked dessert filled with chunks of fresh apples, warm ground cinnamon, and crunchy chopped walnuts.

Smaller Apple Cinnamon Cakes

The smaller versions of the apple cinnamon cakes are packed with fresh apple chunks, warm cinnamon, and a sweet glaze or crust, designed for one to two people.

Storage Tips

When kept in an airtight container at room temperature, the moist apple cinnamon cakes stay fresh for 2 to 4 days. Refrigeration keeps it fresh for 5 to 7 days. The freezer is the storage option for months-long storage. These cakes can be frozen only when they are unglazed.