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This Cinnamon Spice Apple Cobbler Cake is one of those easy fall desserts that’s somewhere between a warm apple cobbler and a soft, cozy cake. Bake Honeycrisp apples with brown sugar, butter, cinnamon, ginger, nutmeg, and cardamom. Then spoon a simple vanilla cake batter over the apples and finish with cinnamon sugar.
As the cobbler cake bakes, the apples soften and caramelize, while the cake turns golden on top and stays soft underneath. Serve it warm with vanilla ice cream melting into all those cinnamon-spiced apples. Such a delicious September apple dessert.
Cinnamon Spice Apple Cobbler Cake
Servings: 8
Calories Per Serving: 421 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Apples
- 8 Honeycrisp apples, sliced
- 1/2 cup salted butter, cubed
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
Cake
- 1 cup milk
- 1 tablespoon vanilla extract
- 1/2 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- 1. Preheat the oven to 375° F.2. In a 9×13-inch baking dish, combine the apples, brown sugar, cinnamon, ginger, nutmeg, and cardamom. Scatter the butter over the apples. Bake for 10 minutes, until the apples begin to soften.3. Meanwhile, whisk together the milk, vanilla, sugar, flour, baking powder, and salt until just combined.4. Pour the batter evenly over the apples. Do not stir. Mix the sugar and cinnamon, then sprinkle over the batter. Using a butter knife, gently swirl the batter through the apples a few times.5. Bake for 40 to 45 minutes, until the center is just set and the top is golden. Let cool for 10 minutes. Serve warm or at room temperature with vanilla ice cream.
Notes
Note: This is best served warm, but you can bake it earlier in the day and gently rewarm it before serving. If making ahead, cover and refrigerate for up to three days. Reheat at 325° F until warmed through, then serve with vanilla ice cream.
Photography by Johnny Miller.
This post was originally published on September 14, 2026
