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You know what? Some flavors are just soulmates. Not dramatic, rom-com soulmates… I mean the steady kind — the “I’ve got your back on a Tuesday morning” kind. That’s cinnamon and apple.

The other day, I was digging through my pantry and found the tail end of a bag of walnuts I’d meant to toss on oatmeal (which, let’s be honest, rarely happens anymore). I had one apple sitting all lonely in the fruit bowl and thought, “Well, we’ve got the start of something here.” Fifteen minutes later, this cinnamon apple cake was in the oven — and my whole kitchen smelled like a hug.

It’s the kind of cake you don’t fuss over. One bowl. No frosting. Bakes up like a dream. Honestly, if you swapped the pan for a loaf tin, you could pretend it was a quick bread and eat it with your morning coffee. No judgment here.

Why You’ll Love This Cozy Little Cake

One-bowl wonder – Less mess, more cake.
Big cinnamon energy – Warm, bold, and unmistakably comforting.
Moist but not dense – Thanks to oil and a touch of brown sugar magic.
Nutty crunch – Walnuts bring the texture party.
No frosting, no problem – It shines on its own.

Ingredients & Notes from My Kitchen Counter

Here’s what you’ll need to bring this cake to life:

2 cups all-purpose flour – Just the basics. You could sub in half whole wheat if you’re feeling wholesome, but I wouldn’t go further than that.
1 large apple, peeled and chopped – Go with something firm and tart like a Granny Smith or Honeycrisp. Chop it small, like blueberry-sized. We’re going for little pops of apple, not mouthfuls of fruit salad.
1 cup vegetable oil – This keeps the cake ultra-moist. Canola works too. Olive oil might taste a little off here.
1 cup dark brown sugar – Adds richness and a hint of molasses. If you only have light brown sugar, that’s okay — it’ll still work.
1/2 cup granulated white sugar – Balances things out.
1/2 cup walnuts, chopped – Optional but highly recommended. Pecans would be lovely, too.
2 large eggs – Room temp if you think of it, but don’t stress.
1 tablespoon ground cinnamon – Don’t skimp here. This is the heart of the cake.
1 teaspoon vanilla extract – Just enough to round out the sweetness.
1/2 teaspoon each: baking powder, baking soda, and salt – For rise, balance, and structure.

How to Make Cinnamon Apple Cake

(Or: Let’s Get That Kitchen Smelling Amazing)

Preheat and Prep:
First things first — set your oven to 350°F. Lightly grease a 9-inch round cake pan. If you’re using a loaf or square pan, that’s fine too — just keep an eye on baking time.
Mix the Wet Stuff:
In a medium bowl (or large mixing bowl if you’re using a hand mixer), crack in the eggs and pour in the oil. Beat them together until they’re smooth and golden. This is the base that’ll give your cake that tender crumb.
Sweeten the Deal:
Add the cinnamon, both sugars, and vanilla to your bowl. Stir until everything looks like a light brown syrup. This step smells amazing already — I’m not even kidding.
Dry Ingredients In:
Sprinkle in the flour, salt, baking soda, and baking powder. Now mix until everything is just combined — don’t overthink it. If it looks a little thick, that’s right.
Fold in the Apples and Walnuts:
Use a spatula or wooden spoon to gently stir in the chopped apples and walnuts. The batter should feel hearty but not stiff. You want every slice to have a little apple and a bit of crunch.
Bake to Perfection:
Pour that lovely batter into your prepared pan and smooth the top just a bit. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Slice:
Let the cake cool in the pan for about 15 minutes. Then slice it up and serve — no glaze, no icing, no fuss. Just cake.

Add Your Twist (If You’re the Tinkering Type)

Add raisins or chopped dates for a little chewy sweetness.
Sprinkle raw sugar on top before baking for a crackly top.
Swap cinnamon for pumpkin spice if you’re feeling fall-ish.
Use pecans or hazelnuts instead of walnuts for a different nutty vibe.
Serve with a dollop of Greek yogurt or whipped cream if you want to dress it up a smidge.

How to Store (If There’s Any Left…)

This cake keeps like a dream.

Room temp: Covered loosely with foil or in an airtight container for up to 3 days.
Fridge: If your kitchen runs warm, you can stash it in the fridge. Just bring it to room temp before serving.
Freezer: Wrap slices individually in plastic wrap and freeze. Perfect for a quick treat on a chilly day. Reheat in the toaster oven or let it thaw on the counter.

Before You Go…

This cake has become one of those “make it once a week without thinking” kinds of bakes in my kitchen. It’s warm, simple, and smells like home. I’d love to hear if you make it — or how you put your own spin on it.

Leave a comment, shoot me a note, or just mentally high-five me through the screen. Either way, I’m so glad we shared this slice of coziness.