Cinnamon Apple Cake That Stays Moist and Bakes Evenly

This cinnamon apple cake uses two firm apples, a thick sour-cream batter, and a 9-inch round pan. Dice the fruit into ½-inch pieces so it stays suspended while the center bakes through.

The cake yields 8 slices with a moist crumb and warm cinnamon flavor. Honeycrisp, Granny Smith, or Pink Lady apples work well because they hold their shape without turning mushy.

Cinnamon Apple Cake Ingredients (2 Apples, 9-Inch Pan)

• 2 medium firm apples, about 300 g total
• 1½ cups (195 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• 1½ teaspoons ground cinnamon
• ½ cup (113 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup (120 g) sour cream or plain Greek yogurt

Grease a 9-inch round cake pan and line the bottom with parchment. The pan’s width keeps the batter deep enough to support the diced apples without making the middle too thick.

Prepare the Apples (Peel and Dice ½-Inch)

1. Peel and core the apples. Cut them into even ½-inch cubes, keeping the pieces close in size.
2. Spread the cubes on a paper towel and pat them dry. Excess surface moisture can thin the batter around the fruit.
3. Set aside about ¼ cup of the apple pieces for the top, if desired. The remaining fruit will be folded into the batter.

Do not slice the apples into thin wedges. Larger or uneven pieces create heavy pockets, while very small pieces release moisture quickly and can make the crumb damp.

Apple Cinnamon Cake Recipe Method (Keep the Batter Thick)

1. Heat the oven to 350°F (175°C). Position a rack in the center.
2. Whisk the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
3. Beat the softened butter and sugar in a large bowl for 2 to 3 minutes, until pale and creamy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
5. Add the dry ingredients in two additions, alternating with the sour cream. Mix on low speed only until no dry streaks remain.
6. Fold in the prepared apple cubes with a spatula. The batter should be thick enough that the fruit does not immediately sink.
7. Scrape the batter into the prepared pan and smooth the surface. Press the reserved apple pieces lightly into the top without covering it completely.

If the batter looks loose, check that the butter was softened rather than melted and that the apples were dried. A thick batter is the key to evenly distributed fruit.

Bake and Cool This Apple Cinnamon Dessert (350°F, 40–50 Minutes; Moist-Crumb Test)

Bake for 40 to 50 minutes, rotating the pan once after 25 minutes. The top should be golden, the edges should pull slightly from the pan, and the center should spring back lightly when pressed.

Test the center with a wooden skewer or toothpick. It should come out with a few moist crumbs attached, but no wet batter. If it shows liquid batter, bake for another 5 minutes and test again. Avoid judging doneness from the apples alone, since a skewer may hit a soft fruit pocket.

Cool the cake in the pan for 15 minutes. Run a thin knife around the edge, then transfer the cake to a rack and cool for at least 30 more minutes before slicing. This rest lets the moist crumb set and keeps the apple pieces from pulling apart.