By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 16
168 cal · 55 min
Cinnamon Sugar Apple Cake
Recipe GLPRcb7b1b3d902fca
A moist and tender apple cake with a delightful cinnamon-sugar crumb topping. This homey dessert combines chopped apples with warm spices and is perfect served warm with your favorite beverage. The cake is light yet satisfying, with a subtle vanilla flavor that complements the natural sweetness of the apples.
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Ingredients
1½ cups chopped apples
1 teaspoon baking soda
1½ cups brown sugar
1 tablespoon butter
1 cup buttermilk
1 teaspoon cinnamon
1 large egg
2½ cups all-purpose flour
½ cup sugar
1 teaspoon vanilla extract
Directions
Preheat your oven to 325°F and lightly grease a 9×13-inch baking pan with butter or cooking spray.
In a large mixing bowl, combine the chopped apples, baking soda, brown sugar, butter, buttermilk, cinnamon, and egg. Stir until all ingredients are evenly moistened and combined.
Add the flour to the mixture and gently fold it in until just combined; do not overmix. The batter should be thick and slightly lumpy.
Pour the batter into the prepared 9×13-inch pan and spread it to an even thickness.
In a small bowl, mix together the sugar, additional cinnamon (about ¼ teaspoon), and vanilla extract to create a cinnamon-sugar topping. Sprinkle this mixture evenly over the entire surface of the batter.
Bake in the preheated oven for 45 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown.
Remove from the oven and allow the cake to cool for at least 10 minutes before serving. It is best enjoyed while still warm.
Comments
Every ingredient is a supermarket staple at any Charlotte grocer—no special stops needed, and a pound of apples costs under two dollars this time of year. At roughly thirty cents per serving, this is genuinely cheap eating, with butter and sugar as the only real cost drivers. The stated fifty-five minutes is honest: fifteen to twenty for prep (peeling, mixing), thirty-five to bake, and a few minutes to cool before serving. This is a no-fuss one-bowl cake that feeds a crowd and reheats decently for two days, making it solid weeknight or weekend work.
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