Apple Cinnamon Roll Cake Recipe

I get the most messages about my Apple Cinnamon Snack Cake, a quick 9×13 recipe that seems deceptively simple yet hides a clever twist that always sparks questions.

By a long shot, my most popular post of all time on this blog has been my Cinnamon Roll Cake. It is a quick, 9×13 cake, with all the tastes of a cinnamon roll, but with so much less work.

I kept fiddling with that old recipe until apples slipped into the swirl the way a secret note hides in a book. People call it Apple Cinnamon Cake Recipe Easy and I cant blame them, it somehow reads fancy but is dumb simple.

The diced apples and warm cinnamon give little pockets of surprise that make you second guess having just one slice.

Ingredients

• All purpose flour: Mostly carbs gives cake structure little fiber not very nutritious.
• Brown sugar: Sweet molasses flavor adds moisture mostly sucrose so high in calories.
• Butter: Adds richness and a tender crumb lots of saturated fat very tasty.
• Apples: Bring fiber and natural sweetness can be tart they soften when baked.
• Cinnamon: Strong warm spice low calories gives aroma and sweet perception without sugar.
• Eggs: Add protein and structure help bind ingredients make cake airy and moist.
• Milk: Adds calcium and fat thins batter keeps crumb tender and rich.
• Vanilla extract: Tiny amount boosts flavor depth smells great no real nutrients.
• Chopped nuts optional: Add crunch and healthy fats extra calories toast them for flavor.

Ingredient Quantities

• For the cake:
  • 2 cups all-purpose flour (about 250 g)
  • 1 1/2 cups granulated sugar (about 300 g)
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temp
  • 1 cup whole milk (240 ml)
  • 1/2 cup unsalted butter, melted and cooled (115 g)
  • 1 teaspoon vanilla extract

• For the cinnamon swirl:
  • 1/2 cup unsalted butter, melted (115 g)
  • 1 cup packed light brown sugar (about 220 g)
  • 2 1/2 tablespoons ground cinnamon
  • 1/4 teaspoon salt

• For the apples:
  • 2 medium apples (about 2 cups), peeled, cored and diced
  • 1 tablespoon lemon juice
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon

• For the glaze:
  • 1 1/2 cups powdered sugar (about 180 g)
  • 2 to 3 tablespoons whole milk or heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

• Optional:
  • 1/2 cup chopped pecans or walnuts, toasted
  • Coarse sugar for sprinkling

How to Make this

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan well with butter or nonstick spray and line with parchment if you want the cake to lift out easier.

2. Toss the diced apples with 1 tablespoon lemon juice, 1 tablespoon granulated sugar and 1/2 teaspoon ground cinnamon. Set them aside while you make the batter.

3. In a large bowl whisk together 2 cups all purpose flour, 1 1/2 cups granulated sugar, 3 teaspoons baking powder and 1/2 teaspoon salt. In another bowl beat 2 large eggs with 1 cup whole milk, 1/2 cup melted and cooled unsalted butter and 1 teaspoon vanilla until mixed. Pour the wet into the dry and stir just until combined, don’t overmix it or the cake gets tough.

4. Pour the batter into the prepared pan and spread it into an even layer with a spatula.

5. Make the cinnamon swirl by mixing 1/2 cup melted unsalted butter, 1 cup packed light brown sugar, 2 1/2 tablespoons ground cinnamon and 1/4 teaspoon salt until smooth. Spoon or drizzle this evenly over the cake batter.

6. Use a knife or skewer to gently swirl the brown sugar mixture into the batter to create ribbons, a few figure eights and circles is enough, dont overdo it or the batter will get too mixed.

7. Scatter the seasoned diced apples evenly over the top and press them down slightly so they sink a bit as the cake bakes. If using, sprinkle 1/2 cup toasted chopped pecans or walnuts and some coarse sugar now.

8. Bake for about 30 to 35 minutes, until the top is set and a toothpick inserted near the center comes out with moist crumbs but no raw batter. Ovens vary so check at 25 minutes if yours runs hot.

9. While the cake cools 10 to 15 minutes, whisk the glaze: combine 1 1/2 cups powdered sugar, 2 to 3 tablespoons whole milk or heavy cream, 1/2 teaspoon vanilla and a pinch of salt until smooth, add more milk a little at a time to reach drizzle consistency.

10. Drizzle the glaze over the warm but not piping hot cake, let it set 15 to 20 minutes, then slice and serve. Store loosely covered at room temp up to 2 days or refrigerate up to 4 days.

Equipment Needed

1. 9 by 13 inch baking pan plus parchment paper and nonstick spray or butter for greasing
2. Cutting board and chef’s knife for peeling and dicing the apples
3. Measuring cups and measuring spoons
4. Large mixing bowl and a medium bowl for wet and dry ingredients
5. Whisk (for batter and glaze) and a fork for beating the eggs if you dont want a mixer
6. Rubber or silicone spatula to fold and spread the batter evenly
7. Small bowl and spoon for mixing the cinnamon swirl and the glaze
8. Toothpick for testing doneness and oven mitts for safety

FAQ

Apple Cinnamon Roll Cake Recipe Substitutions and Variations

• All-purpose flour: swap with a one to one gluten free all purpose flour blend that contains xanthan gum; measure the same by weight (about 250 g). It’ll be a touch crumblier but still tasty.
• Whole milk: use 1 cup buttermilk for extra tenderness, or make “sour milk” by stirring 1 tablespoon lemon juice or vinegar into milk to reach 1 cup and let sit 5 minutes. If you use buttermilk add 1/2 teaspoon baking soda to help the cake rise.
• Unsalted butter, melted: replace with equal weight neutral oil like canola or melted coconut oil for a moister crumb. Expect less buttery flavor and if you use salted butter skip adding salt in the swirl.
• Eggs: for each egg use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes, or use 1/4 cup unsweetened applesauce per egg for more moisture and a gentler rise.

Pro Tips

1) Room temp and measuring matter, trust me. Let the eggs and milk warm up, and cool the melted butter so it wont cook the eggs. Spoon and level the flour instead of scooping, overpacking makes a dense cake, and dont overmix once you add the wet stuff — a few lumps are fine.

2) Keep the swirl from turning into a soggy mess. Toss the diced apples with a teaspoon of cornstarch (or a tablespoon of flour) after the lemon and sugar, that soaks up extra juice. If your apples are super juicy you can quickly saute them for a minute to dry them out, but dont cook them soft.

3) Swirl technique and bake timing. Drop the brown sugar mixture in dollops across the batter, then make 3 to 4 gentle figure eights with a knife — dont overdo it or the batter gets too mixed. Bake on the center rack and check it at 25 minutes if your oven runs hot, tent with foil if the top is getting too dark.

4) Glaze, nuts and storage tips. Wait until the cake is warm not piping hot before glazing so the glaze sets nicely and doesnt run off, thin the glaze with 1 teaspoon milk at a time to reach the right drip. Toast nuts before using and sprinkle them on after baking for crunch, and store loosely covered at room temp for best texture the first 1 to 2 days.