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Cinnamon Apple Cake Recipe
Cinnamon Apple Cake Recipe photo by Taste of Home

Cinnamon Apple Cake Recipe

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4.5 7
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After sampling this cake at a picnic, I had to find the lady who made it to ask for the recipe. I've made it - and shared the recipe myself - many times since.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 16-20 servings


  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups finely chopped peeled tart apples
  • 2 tablespoons butter, softened
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup flaked coconut
  • 1/3 cup chopped walnuts

Nutritional Facts

1 serving (1 piece) equals 274 calories, 12 g fat (3 g saturated fat), 24 mg cholesterol, 238 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, cinnamon, baking soda and salt; gradually beat into sugar mixture (batter will be thick). Fold in apples. Spread into a greased and floured 13-in. x 9-in. baking pan.
  2. For topping, beat the butter, sugar and cinnamon in a small bowl. Stir in coconut and walnuts; mix well. Sprinkle over the batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Yield: 16-20 servings.
Originally published as Cinnamon Apple Cake in Country Extra September 1995, p51

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Reviewed Nov. 24, 2013

"Scrumptously delicious."

Reviewed Nov. 23, 2013

"I made this cake twice now, & the family enjoyed it. I made it gluten free by using 2 cups of Bob's Red Mills Gluten Free Baking Mix & adding 1 tsp of xanthum gum. I also cut the sugar back to 1 cup & the oil to a 1/2 cup & added extra apples. I baked it in a 9 x 13 cake pan. Definitely a Keeper"

Reviewed Sep. 14, 2013

"I made this cake several times and my family loved it, then misplaced the recipe. It is super good and moist and we will enjoy having it again. My daughters are now married and have asked for the recipe and I am going to be passing it on to them. Thank you for all the good food to prepare for family and friends, Lisa"

Reviewed Feb. 4, 2013 Edited Nov. 12, 2015

"I made it in the 9X13 pan recommended. I also thought that 2 cups of sugar sounded like a lot so reduced it to 1 cup and used Splenda as the sweetener insted of sugar in the cake. Topping as written. Guys just tasted for coffee time and said it was great."

Reviewed Jan. 30, 2013 Edited Nov. 12, 2015

"My family loved it. Doubled the recipe and made it in a 9 x 13. Pickiest eating son passed by his favorite cake sitting nearby to have third helpings of this."

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