Buttery Apple Cinnamon Cake Recipe

Indulge in the warm, comforting flavors of fall with this irresistible Buttery Apple Cinnamon Cake! This moist and tender cake is bursting with cinnamon spice and juicy apples, baked to perfection in a springform pan (or a 9x13 or 9-inch square pan). The creamy, buttery texture and sweet cinnamon sugar topping will make it your new favorite autumn dessert. Easy to follow instructions ensure baking success!

Prep Time 25 mins

Cook Time 65 mins

Calories 739.6 kcal

Protein 17g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Buttery Apple Cinnamon Cake

1 ¾ cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
1 teaspoon vanilla extract
8 ounces cream cheese, softened
4 large eggs
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 teaspoons ground cinnamon
4 medium apples (about 4 cups peeled and chopped)

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How to Make Buttery Apple Cinnamon Cake

Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan (or prepare an 11x7 inch or 9-inch square baking pan).
In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1 ¾ cups granulated sugar, 8 ounces softened cream cheese, and 1 teaspoon vanilla extract using an electric mixer until light and fluffy.
Beat in 4 large eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
In a small bowl, combine ⅓ cup granulated sugar and 3 teaspoons ground cinnamon.
In a separate bowl, gently toss 4 medium apples (about 4 cups peeled and chopped) with 3 tablespoons of the cinnamon-sugar mixture.
Fold the apples into the batter until evenly distributed.
Pour the batter into the prepared pan and sprinkle the remaining cinnamon-sugar mixture evenly over the top.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. (Start checking at 50 minutes).
Let the cake cool in the pan for at least 30 minutes before removing it to a wire rack to cool completely.