Introduction
The aroma of cinnamon apple cake squares wafting through my kitchen on a crisp autumn afternoon is something I look forward to every year. Seriously, the warm notes of cinnamon and the sweet scent of baked apples—it’s like fall in a pan. I first whipped up these irresistible cinnamon apple cake squares when I was craving something cozy but didn’t want to fuss with a layer cake. Let’s be honest, sometimes you just want dessert in less than an hour, and this recipe saves the day.
My love affair with apple desserts started early, probably thanks to my grandma’s famous apple pie. But these cake squares are even easier (no rolling crusts or fancy pans required). I’ve tweaked this cinnamon apple cake squares recipe more times than I can count—sometimes adding a sprinkle of chopped walnuts, sometimes swapping in pears. It’s become my go-to for bake sales, family brunches, and those moments when you need a sweet pick-me-up fast.
What I adore most is how these cake squares capture the essence of homemade comfort food. They’re simple, packed with flavor, and sneak in wholesome apples for a touch of healthiness. If you’ve got apples on hand and a craving for something warm and cinnamon-y, you’re about to discover your new favorite treat. Trust me, I’ve baked this recipe for everything from after-school snacks to Thanksgiving dessert tables, and it never disappoints. Whether you’re a busy parent, a college student, or just someone who loves easy homemade fall desserts, these cinnamon apple cake squares are sure to hit the spot!
Why You’ll Love This Recipe
If you’re wondering what makes these cinnamon apple cake squares stand out, let me spill the apple sauce. I’ve tested dozens of apple recipes over the years—this one is hands-down my favorite for so many reasons. Here’s what you can expect:
- Quick & Easy: Ready in under 45 minutes from start to finish. No need to drag out a mixer or spend hours prepping—just mix, bake, and enjoy.
- Simple Ingredients: You probably have everything in your pantry already. Apples, cinnamon, flour, sugar—no fancy stuff required. Just the good stuff.
- Perfect for Any Occasion: These cake squares are amazing for fall brunches, potlucks, holiday gatherings, or just a cozy night in. Honestly, they disappear fast at parties!
- Crowd-Pleaser: Kids devour them, adults come back for seconds, and even picky eaters ask for the recipe. They’re moist, not too sweet, and bursting with apple flavor.
- Unbelievably Delicious: The texture is soft and fluffy, with juicy chunks of apple and that classic cinnamon warmth. Each bite is pure comfort.
Here’s the real scoop: I blend the apples right into the batter and sprinkle extra cinnamon sugar on top for a gorgeous crackly crust. It’s the kind of dessert that makes you close your eyes and sigh after the first bite. Plus, it’s healthier than most cakes—less fat, more fruit, and fewer processed ingredients. These cinnamon apple cake squares are my secret weapon for last-minute desserts or when I want to impress without stressing out. If you’ve ever wished for an apple cake that’s easy, flavorful, and never dry, this is it. Go ahead, make them once and see why my family asks for these on repeat!
Ingredients Needed
This cinnamon apple cake squares recipe keeps things super simple but delivers on flavor. You’ll find most of these ingredients in your pantry or fridge—and if not, I’ve got substitution tips to help you out.
- For the cake batter:
- 2 medium apples, peeled, cored, and diced (about 1 1/2 cups / 180g; Granny Smith or Honeycrisp are my favorites for a balance of tart and sweet)
- 1 cup (200g) granulated sugar (adds sweetness and helps with the cake’s texture)
- 1/2 cup (120ml) vegetable oil (can swap for melted coconut oil or unsalted butter, adds moisture)
- 2 large eggs, room temperature
- 1 1/2 cups (190g) all-purpose flour (use gluten-free blend if needed)
- 1 tsp baking powder (for lift)
- 1/2 tsp baking soda (for extra rise)
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon (for that classic spice)
- 1/4 tsp ground nutmeg (optional, but adds cozy depth)
- 1 tsp vanilla extract (I love the pure stuff; it’s worth splurging!)
- For the cinnamon sugar topping:
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
If you want a little extra crunch, toss in 1/2 cup (60g) chopped walnuts or pecans. For a dairy-free version, just use oil instead of butter and check your flour blend. The apples here do all the heavy lifting—they add moisture and flavor, so the cake stays soft and never gummy. If you’ve only got red apples, go for it! I’ve even made these squares with pears in winter and they’re just as tasty.
Pro tip: Try to use apples that are slightly tart for the best flavor balance. If you like things a bit sweeter, Gala or Fuji apples work well too. And if you want to go gluten-free, Bob’s Red Mill 1-to-1 Baking Flour has never failed me.
Equipment Needed
- 9×9-inch (23x23cm) baking pan (I use a nonstick pan but parchment-lined glass works too)
- Mixing bowls (one for wet, one for dry ingredients)
- Whisk (or a fork if you’re in a pinch)
- Spatula (for folding in apples and scraping down the bowl)
- Measuring cups and spoons (accuracy matters, especially for baking!)
- Sharp knife and cutting board (for prepping apples)
- Optional: Apple peeler/corer (makes life easier if you bake a lot with apples)
I’ve made these cinnamon apple cake squares in everything from metal pans to glass dishes. Just remember, glass might take a couple extra minutes to bake through. If you don’t have a 9×9 pan, a similar-sized ovenproof dish works—just watch your timing. After baking, I let my pan soak with warm water and a splash of dish soap for easy cleanup. For budget-friendly gear, you really can’t go wrong with basic stainless steel bowls and a sturdy whisk. No need for anything fancy!
Preparation Method
- Prep the pan and oven: Preheat oven to 350°F (175°C). Grease a 9×9-inch (23x23cm) baking pan or line with parchment for easy removal.
- Prep the apples: Peel, core, and dice 2 medium apples (about 1 1/2 cups/180g). The pieces should be about 1/2-inch (1.25cm) cubes—too small and they’ll disappear, too big and the cake might be soggy.
- Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Set aside.
- Mix wet ingredients: In a large bowl, whisk 2 large eggs until smooth. Add 1 cup (200g) granulated sugar, 1/2 cup (120ml) vegetable oil, and 1 tsp vanilla extract. Whisk until well combined and slightly thickened—about 1 minute.
- Combine wet and dry: Gradually stir the dry ingredients into the wet mixture. Mix just until combined; don’t overmix or the cake can turn out tough. The batter will be thick.
- Fold in apples: Gently fold in the diced apples (and optional nuts if using) with a spatula until evenly distributed. The batter should look chunky but spreadable.
- Transfer to pan: Pour batter into prepared pan and smooth the top with a spatula. The batter will be thick, so don’t worry if it doesn’t spread perfectly.
- Make the cinnamon sugar topping: In a small bowl, mix 2 tbsp sugar and 1/2 tsp cinnamon. Sprinkle evenly over the batter for a crackly sweet crust.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean (or with a few moist crumbs). If your pan is glass, check at 35 minutes—metal pans may bake a bit quicker.
- Cool and slice: Let cake cool in pan for at least 15 minutes before slicing into squares. If you rush, the cake might crumble—patience pays off!
If the top browns too quickly, loosely cover with foil for the last 10 minutes. You’ll know it’s done when the edges pull slightly away from the pan and your kitchen smells amazing. I always sneak a corner piece while it’s still warm, but it’s just as good at room temperature.
Cooking Tips & Techniques
After making cinnamon apple cake squares a dozen times (and burning a batch or two, I admit), I’ve picked up some tricks that guarantee perfect results. Here’s what I’ve learned:
- Choose the right apples: Granny Smiths add tartness and keep their shape, but mixing them with a sweeter apple gives depth. Avoid mushy apples—they’ll make the cake soggy.
- Don’t overmix: Once you add flour, stir gently just until combined. Overworking the batter leads to dense cake squares.
- Check doneness early: Ovens can be sneaky—start checking at 28 minutes. The toothpick test is your friend, but look for golden edges and a springy top too.
- Multitasking magic: While the cake bakes, clean up the bowls or prep a simple glaze if you want extra sweetness.
- Troubleshooting: If your cake sinks in the middle, it’s probably underbaked. If it’s dry, it was in the oven too long or your apples weren’t juicy enough.
- Consistency matters: Dice apples evenly so every bite has a pop of fruit. If you swap flours, check batter thickness and add a splash of milk if needed.
- Personal fail: Once, I forgot the baking powder—those squares were like bricks. Triple check your ingredients before mixing!
For the prettiest squares, use a sharp knife to cut them once fully cooled. If you want extra crispiness on top, broil for 1-2 minutes at the end—just watch closely. These squares are forgiving, but the little details make them truly irresistible.
Variations & Adaptations
One of the best things about cinnamon apple cake squares is how flexible they are. I’ve changed up the flavors, swapped ingredients, and even baked them in muffin tins. Here are my favorite twists:
- Gluten-Free: Substitute with a 1-to-1 gluten-free flour blend. The texture is slightly different but still delicious.
- Vegan: Replace eggs with 1/2 cup unsweetened applesauce, and use coconut oil. It makes the squares extra moist.
- Nutty Crunch: Add 1/2 cup chopped walnuts or pecans to the batter for a hearty bite.
- Spiced Pear Squares: Swap apples for pears and add 1/8 tsp ground ginger for a wintery version.
- Berry Burst: Toss in 1/2 cup fresh or frozen blueberries for a tart twist.
- Different pans: Bake in a muffin tin for individual cake bites—reduce baking time to 18-22 minutes.
Allergen alert: For nut-free, simply skip any added nuts. If you’re dairy-free, use oil instead of butter and check your flour blend. My personal favorite variation? Adding a handful of raisins and a sprinkle of orange zest—sounds strange, but the flavors pop! Don’t be afraid to experiment; this recipe is forgiving and fun to play with.
Serving & Storage Suggestions
These cinnamon apple cake squares are best served warm or at room temperature. I love presenting them on a rustic wooden board, dusted with a little extra cinnamon sugar. If you’re feeling fancy, a dollop of whipped cream or vanilla ice cream on top takes them to dessert heaven.
Pair with hot apple cider, coffee, or chai for the ultimate fall treat. They’re perfect for breakfast, snacks, or after-dinner sweets. For brunch, serve alongside scrambled eggs and fruit. For dessert, add a drizzle of caramel sauce.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days (the flavor deepens!).
- Freezing: Wrap squares individually and freeze for up to 2 months. Thaw at room temp or microwave for 10-15 seconds.
- Reheating: Warm in a toaster oven or microwave just until soft—don’t overheat or they’ll dry out.
Honestly, the flavors get cozier overnight. I sometimes sneak a square straight from the fridge—they’re still delicious!
Nutritional Information & Benefits
Each cinnamon apple cake square (assuming 12 squares) contains roughly:
- Calories: 170
- Fat: 6g
- Carbohydrates: 28g
- Protein: 2g
- Fiber: 2g
- Sugar: 15g
Apples bring natural sweetness, vitamin C, and fiber. Cinnamon is known for its antioxidant properties and warm, comforting flavor. If you go for whole wheat flour, you’ll add a bit more fiber and nutrients. These cake squares are nut-free as written, but if you add nuts, you’ll get a boost of healthy fats and protein.
Allergen notes: Contains gluten (unless using GF flour), eggs, and oil. Dairy-free as written. For my own wellness, I appreciate how these squares don’t rely on heavy butter or cream—just honest ingredients and lots of apple goodness.
Conclusion
If you’re craving a quick fall dessert that’s simple to make and packed with flavor, these cinnamon apple cake squares are a must-try. They’re perfect for busy days, cozy nights, and everything in between. I love how easy they are to customize—add nuts, swap the fruit, or even try them as muffins.
Every time I bake these squares, it feels like I’m bringing a bit of autumn comfort right into my kitchen. Whether you serve them to guests or sneak a bite straight from the pan, there’s something special about that cinnamon-apple combo. If you make them, let me know your twist—I’m always looking for new ideas!
Drop a comment below with your favorite variation, share this recipe with friends, or pin it for later. Seriously, give these cinnamon apple cake squares a try—you won’t regret it. Wishing you sweet, cinnamon-scented baking days ahead!
Frequently Asked Questions
Can I use whole wheat flour in cinnamon apple cake squares?
Yes! Swap half or all the all-purpose flour for whole wheat. The texture will be a bit denser but still tasty. Add 2 tablespoons of milk if the batter seems too thick.
What’s the best apple variety for this recipe?
I love using Granny Smith for tartness and Honeycrisp or Fuji for sweetness. You can mix two types for even better flavor. Avoid super-soft apples—they’ll get mushy.
Can I make cinnamon apple cake squares ahead of time?
Absolutely. Bake, cool, and store in an airtight container. The flavor actually gets better a day after baking. You can also freeze and reheat as needed.
Are these cake squares gluten-free?
They’re not gluten-free as written, but you can substitute a 1-to-1 gluten-free flour blend. The results are still moist and delicious!
Can I double the recipe for a larger crowd?
Yes, just double all the ingredients and use a 9×13-inch (23x33cm) pan. Bake for 40-45 minutes and check doneness with a toothpick. It’s a great way to feed a bigger group!
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Cinnamon Apple Cake Squares
- Total Time: 45-50 minutes
- Yield: 12 squares 1x
Description
These easy cinnamon apple cake squares are a cozy homemade fall dessert packed with juicy apples and warm spices. Quick to make and perfect for brunch, snacks, or holiday gatherings, they deliver comfort and flavor in every bite.
Ingredients
- 2 medium apples, peeled, cored, and diced (about 1 1/2 cups)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 tsp vanilla extract
- 2 tbsp granulated sugar (for topping)
- 1/2 tsp ground cinnamon (for topping)
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
- Peel, core, and dice apples into 1/2-inch cubes.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk eggs until smooth. Add sugar, oil, and vanilla extract; whisk until well combined.
- Gradually stir dry ingredients into wet mixture until just combined. Do not overmix.
- Fold in diced apples (and optional nuts) with a spatula.
- Pour batter into prepared pan and smooth the top.
- Mix 2 tbsp sugar and 1/2 tsp cinnamon in a small bowl. Sprinkle evenly over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for at least 15 minutes before slicing into squares.
Notes
Use tart apples like Granny Smith for best flavor, or mix with sweeter varieties. For gluten-free, substitute a 1-to-1 GF flour blend. Add nuts for crunch or swap apples for pears. Let cake cool before slicing for clean squares. Store in airtight container at room temp for 2 days or refrigerate up to 5 days. Freezes well.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/12 of recipe)
- Calories: 170
- Sugar: 15
- Sodium: 120
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 2
- Protein: 2
Keywords: cinnamon apple cake, apple dessert, fall baking, easy cake squares, homemade apple cake, autumn dessert, quick apple cake, cinnamon cake, snack cake, brunch recipe
