This easy apple cinnamon cake is soft, tender, and filled with fresh apple and warm cinnamon flavor. Perfect for fall, Rosh Hashanah, or Yom Tov.

This Apple Infused Cake is an easy, moist apple cake filled with warm cinnamon flavor and fresh apples blended right into the batter. It’s the perfect cake for fall, Rosh Hashanah, Yom Tov, or anytime you’re craving a simple apple dessert.

There is something about the combination of apples and cinnamon that just screams fall! Instead of chunks of apple, the apples in this recipe are blended and added directly to the batter, giving the cake delicious apple flavor in every bite.

Best of all, it’s incredibly easy to make and freezes beautifully, making it a great make-ahead dessert for a busy Yom Tov season. Don’t get fooled by the simplicity of the cake! The flavor more than makes up for it! If you want something that presents itself a bit more try my Apple Crumb Cake

Looking for more easy recipes? Follow me on Instagram @mykitchen_mystudio for new recipes, cooking tips, and daily kitchen inspiration!

Easy Apple Cinnamon Cake; Fall Apple Cake

This easy apple cinnamon cake is soft, tender, and filled with fresh apple and warm cinnamon flavor. Perfect for fall, Rosh Hashanah, or Yom Tov.

Print Recipe

Ingredients

4 eggs
1 cup sugar
2 large apples such as Cortland
1/2 cup oil
1 tsp vanilla extract
2 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp cinnamon

Instructions

Preheat the oven to 350°F.
Cut the apples away from the cores. There is no need to peel them.
Place the apples in a food processor and process until finely blended. Set aside.
In a large bowl, using an electric mixer, beat the eggs and sugar for about 5 minutes, until pale yellow, light, and fluffy.
Slowly add the oil, followed by the vanilla extract.
Add the blended apples and mix until combined.
In a separate bowl, combine the flour, baking powder, and cinnamon.
Add the dry ingredients to the batter and mix just until incorporated. Be careful not to overmix.
Pour the batter into one 5 x 13-inch loaf pan or divide it between two smaller loaf pans.
Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool before slicing.