Apple Cake Recipe

This apple cake recipe turns three cups of diced fresh apples into a soft, spiced dessert that stays moist for days.

The batter looks almost too thick and dry before the fruit goes in. That look throws a lot of first-time bakers off.

The thickness is exactly what you want. As the apples bake, they release juice into the crumb and keep it tender.

Most versions turn out gummy in the middle because they use canned filling, which waters the batter down. Fresh Granny Smith and Honeycrisp hold their shape and give you real apple in every bite.

Oil instead of butter is the other reason this one works. It keeps the crumb soft on day three, not just day one.

Start to finish, you are looking at about an hour and ten minutes, most of it hands-off while the cake bakes.

Quick Recipe Summary
Prep Time	25 minutes
Cook Time	45 minutes
Total Time	1 hour 10 minutes
Servings	15 slices
Difficulty Level	Easy

Read Also: Jewish Apple Cake

Jump to Recipe

Why You’ll Love This Apple Cake Recipe

This is the kind of cake you can stir together with a bowl and a spoon, then forget about while it bakes. No mixer, no layers, no frosting skills required.

• It stays moist for days. The oil and three cups of apples keep the crumb soft well past the first day, unlike butter cakes that dry out overnight.
• One bowl, no mixer. The batter comes together by hand in about ten minutes, so cleanup is minimal.
• Real apple in every slice. Diced fresh apples soften into tender pockets instead of disappearing the way shredded or canned apple does.
• Forgiving for beginners. The batter is meant to look thick and stiff, so there is no guesswork about consistency.
• Easy to dress up or down. Serve it plain with coffee, dust it with powdered sugar, or pour the warm caramel glaze over the top for dessert.
• Freezer friendly. It wraps and freezes cleanly, so you can bake now and serve weeks later.

For a version built on a similar batter with a cinnamon-sugar swirl, see Irish Apple Cake.

Ingredients

Everything here is a baking staple except the apples, and even those are easy to find most of the year. The measurements below fill a standard 9×13 inch (23×33 cm) pan.

I use Granny Smith and Honeycrisp together rather than either one alone. The tart apple keeps the cake from tasting flat, while the sweeter one softens into little pockets that almost taste like jam.

For the cake:

• 3 cups (375 g) all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1/2 teaspoon ground nutmeg
• 2 cups (400 g) granulated sugar
• 1 cup (240 ml) vegetable oil
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 3 cups (about 360 g, roughly 3 medium apples) peeled and diced apples, a mix of Granny Smith and Honeycrisp
• 1 cup (120 g) chopped pecans (optional)

For the caramel glaze (optional):

• 1/2 cup (113 g) unsalted butter
• 1 cup (220 g) packed light brown sugar
• 1/4 cup (60 ml) heavy cream
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

You might also enjoy: Amish Apple Cake

Kitchen Equipment Needed

None of this is fancy, and you likely own most of it already. The one tool worth having is something to speed up peeling, because three cups of diced apple is a fair amount of prep by hand.

• A 9×13 inch baking pan (or a 10-cup bundt pan)
• A bundt pan if you want the taller, rounded shape
• A large mixing bowl set
• A balloon whisk
• A silicone spatula for folding
• An apple peeler and corer
• A wire cooling rack
• A measuring cups and spoons set
• A cutting board and a sharp knife
• A toothpick or thin skewer for testing

Read Also: Apple Coffee Cake

Recommended Products for This Recipe

These are the pieces I reach for when I make this cake, chosen because each one fixed a specific problem I kept running into. They are worth an upgrade if you bake often.

1. Nordic Ware Anniversary Bundt Pan

Thin bundt pans scorch the outside before the center of a dense apple cake finishes, and the cake sticks in the detailed grooves. This cast aluminum pan browns evenly and releases cleanly, which matters when the batter is this heavy with fruit.

Get it on Amazon

2. Nielsen-Massey Pure Vanilla Extract

Imitation vanilla flattens out under all the cinnamon and nutmeg here and leaves a faintly chemical aftertaste. A real Madagascar vanilla holds up against the warm spices and rounds out the caramel glaze.

Get it on Amazon

3. Simply Organic Saigon Cinnamon

Older supermarket cinnamon tastes dusty and one-note, which is why some spiced cakes taste like nothing but sweetness. Saigon cinnamon is stronger and slightly sweet-hot, so two teaspoons actually carry the whole cake.

Get it on Amazon

4. OXO Good Grips Apple Corer

Coring and dicing three cups of apple by hand is the slowest part of this recipe. This corer cuts the fruit into even wedges in one push, so the pieces bake at the same rate and you are not left with a few undercooked chunks.

Get it on Amazon

For a lighter, custardy take on the same fruit, try: Invisible Apple Cake

Step-by-Step Instructions: How to Make Apple Cake

Follow these steps in order and you will have a moist apple cake cooling on the rack in a little over an hour.

Step 1: Prep the pan and oven

• Preheat the oven to 350°F (175°C) and set a rack in the middle position.
• Grease your 9×13 inch (23×33 cm) pan with butter or cooking spray, then dust it lightly with flour and tap out the excess.
• If you are using a bundt pan, grease every groove thoroughly so the cake releases in one piece.

Step 2: Peel and dice the apples

• Peel, core, and dice the apples into pieces about 1/2 inch (1.25 cm) across.
• You want a full 3 cups (about 360 g) of diced fruit, which is usually 3 medium apples.
• Set the apples aside in a bowl while you build the batter so they do not brown too much.

Step 3: Whisk the dry ingredients

• In a medium bowl, whisk together the 3 cups (375 g) flour, 2 teaspoons cinnamon, 1 teaspoon baking soda, 1 teaspoon salt, and 1/2 teaspoon nutmeg.
• Scoop out 1 tablespoon of this flour mixture and toss it with the diced apples until they are lightly coated. This keeps them from sinking to the bottom as the cake bakes.

Step 4: Combine the wet ingredients

• In a large bowl, whisk the 2 cups (400 g) granulated sugar and 1 cup (240 ml) vegetable oil together until smooth.
• Add the 3 eggs one at a time, whisking after each, then whisk in the 2 teaspoons vanilla.
• The mixture will be thick and glossy at this point.

Step 5: Bring the batter together

• Add the dry ingredients to the wet ingredients and stir with a spatula until just combined.
• The batter will look very stiff and dry, almost like cookie dough, which is exactly right. Do not add liquid to loosen it.
• Stop mixing as soon as you no longer see streaks of flour, since overmixing is what makes an apple cake tough.

Step 6: Fold in the apples and pecans

• Add the flour-coated apples and the 1 cup (120 g) chopped pecans, if using, to the batter.
• Fold gently until the fruit is evenly distributed. As you stir, the apples begin releasing moisture and the stiff batter relaxes into something you can spread.

Step 7: Bake

• Scrape the batter into the prepared pan and smooth the top into an even layer.
• Bake at 350°F (175°C) for 40 to 50 minutes. Start checking at 40 minutes.
• The cake is done when the top springs back to a light touch and a toothpick inserted in the center comes out with only a few moist crumbs.
• If the top browns before the center sets, tent it loosely with foil and keep baking.

Step 8: Make the optional caramel glaze

• While the cake cools for about 15 minutes, melt the 1/2 cup (113 g) butter in a small saucepan over medium heat.
• Stir in the 1 cup (220 g) brown sugar, 1/4 cup (60 ml) heavy cream, and 1/4 teaspoon salt. Bring it to a gentle bubble and cook for 2 minutes, stirring, until the sugar dissolves.
• Remove from the heat, stir in the 1/2 teaspoon vanilla, and let it thicken for a few minutes before pouring it over the warm cake.

If you would rather bake the fruit under a crisp topping, take a look at Apple Crisp.

Tips for The Best Apple Cake

A few small habits make the difference between a good apple cake and one people ask you to make again. Most of them come down to how you handle the apples and how you read the batter.

• Toss the apples in flour first. I ruined my first apple cake by dumping the apples in without coating them, and they sank into a wet band across the bottom. One tablespoon of the dry mix fixes it.
• Trust the stiff batter. It is supposed to look too dry before the fruit goes in. Adding milk or water to loosen it will leave you with a soggy cake.
• Do not overmix. Stir the flour in only until it disappears, then fold the apples by hand.
• Use firm, tart apples. Granny Smith, Honeycrisp, Braeburn, and Fuji hold their shape. Soft apples like Red Delicious break down and make the crumb gummy.
• Dice evenly. Similar-sized pieces bake at the same rate so you get tender apple throughout instead of a few raw chunks.
• Go by the top, not just the toothpick. The apples stay so moist that a toothpick can read clean early, so I also press the top and look for it to spring back.
• Cool before glazing. Give the cake 15 minutes so the glaze sets on top instead of soaking straight through.

Read Also: Apple Crumble

What to Serve with Apple Cake

Apple cake is happy on its own, but a few simple pairings turn a slice into a proper dessert or a cozy afternoon treat. Think warm, creamy, and a little bit sweet to play off the spice.

• A scoop of vanilla ice cream melting into a warm slice
• A drizzle of Caramel Sauce over the top
• Lightly sweetened whipped cream
• A mug of Hot Chocolate on a cold afternoon
• A Pumpkin Spice Latte for a fall coffee break
• A glass of warm Mulled Apple Cider
• A sharp cheddar slice on the side, the old-fashioned way with apple desserts
• Plain black coffee or a cup of chai to cut the sweetness

For a classic to bake next, try: Apple Pie

Variations of Apple Cake

Once you know the base, it is easy to bend the recipe toward whatever you are craving. Here are the changes that work reliably without throwing off the texture.

• Bundt cake: Bake the same batter in a well-greased 10-cup bundt pan for 50 to 60 minutes. Finish with the caramel glaze or a simple powdered sugar dusting.
• Cream cheese frosting: Skip the caramel and spread a tangy cream cheese frosting over the cooled cake instead.
• Extra spice: Add 1/4 teaspoon ground cloves or a pinch of ground ginger for a deeper fall flavor.
• No nuts: Leave out the pecans entirely for a nut-free cake. The texture holds up fine.
• Raisins or dried cranberries: Fold in 1/2 cup (75 g) for pockets of chewy sweetness.
• Pear swap: Replace one apple with a firm Bosc pear for a softer, more floral note.
• Whole wheat: Swap up to half the flour for white whole wheat for a heartier crumb.

For a shortcut version that leans on boxed cake mix, see Apple Dump Cake.

Storage and Reheating

This cake actually improves after a day as the flavors settle and the crumb sets. Storing it well is mostly about keeping that moisture in.

I keep this cake on the counter under a cake dome rather than in the fridge. Refrigerating it firms up the crumb and dulls the cinnamon, so I only chill it once it is glazed and I am worried about the caramel.

• Room temperature: Store the covered cake at room temperature for up to 3 days. An airtight container or a dome works best.
• Refrigerator: In a warm kitchen or once glazed, refrigerate for up to 5 days. Let slices come back to room temperature before serving for the best texture.
• Freezer: Wrap the unglazed cake tightly in plastic wrap and then foil, and freeze for up to 3 months.
• Thawing: Thaw overnight in the refrigerator, then bring to room temperature. Add the glaze after thawing.
• Reheating: Warm individual slices in the microwave for 15 to 20 seconds to bring back that fresh-baked softness.

Read Also: Apple Pie Filling

Nutritional Facts

These numbers are estimates for one slice, based on 15 slices per cake and including the optional caramel glaze. Actual values will vary with your apples and portion size.

Nutrient	Amount per slice
Calories	415 kcal
Total Fat	21 g
Saturated Fat	5 g
Carbohydrates	55 g
Sugars	38 g
Protein	4 g
Fiber	2 g
Sodium	230 mg

For another way to use up a bag of apples, try: Homemade Cinnamon Applesauce

Health Benefits of Key Ingredients

This is a dessert, so it is a treat first. Still, a few of the core ingredients bring something beyond sweetness to the table.

• Apples: They add dietary fiber, especially pectin, along with vitamin C and plant compounds called polyphenols.
• Cinnamon: This spice contains antioxidants and has been studied for a modest role in blood sugar regulation.
• Nutmeg: Used in small amounts, it contributes warm flavor along with trace minerals like manganese.
• Pecans: They provide healthy unsaturated fats, fiber, and a dose of magnesium and zinc.
• Eggs: Each one adds complete protein plus vitamin B12 and choline, which supports the cake’s structure as well.

A related recipe worth keeping on hand is Apple Butter.

FAQs About Apple Cake

1. What are the best apples for apple cake?

Firm, tart baking apples give the best result because they hold their shape instead of collapsing into mush. Granny Smith, Honeycrisp, Braeburn, and Fuji all work well.

A mix of one tart and one sweeter variety tends to taste the most balanced. It keeps the cake from being either too sharp or too flat.

2. Do you have to peel the apples?

Peeling is not strictly required, but I recommend it for this cake. The skins can turn slightly tough and chewy once baked, which interrupts the soft crumb.

If you prefer to leave them on, dice the apples a little smaller so the pieces of skin are less noticeable.

3. Why is my apple cake batter so thick?

That thickness is completely normal and is meant to happen. Before the apples go in, the batter should look stiff and dry, more like a cookie dough than a pourable cake batter.

Once you fold in the fruit, the apples release moisture and loosen everything up. Resist the urge to add liquid.

4. Why did my apple cake turn out dense?

The most common cause is overmixing the batter after the flour goes in, which develops the gluten and toughens the crumb. Stir only until the flour disappears.

Measuring flour by scooping the cup directly into the bag can also pack in too much. Spoon the flour into the cup and level it off instead.

5. Can I make this in a bundt pan instead of a 9×13?

Yes, the same batter bakes beautifully in a 10-cup bundt pan. Grease every groove well so the dense cake releases cleanly.

Increase the baking time to around 50 to 60 minutes. Test the center with a toothpick before pulling it out.

6. How do I keep the apples from sinking?

Toss the diced apples with a tablespoon of the flour mixture before folding them in. The light coating gives the batter something to grip so the fruit stays suspended.

Cutting the apples into even, moderate pieces helps too. Very large chunks are heavier and more likely to drop.

7. Can I freeze apple cake?

It freezes well for up to 3 months. Wrap the unglazed cake tightly in plastic wrap and then foil to guard against freezer burn.

Thaw it overnight in the refrigerator and bring it to room temperature before serving. Add the caramel glaze after thawing rather than before.

You might also enjoy: Apple Cobbler

Final Thoughts

There is a reason this apple cake keeps showing up on kitchen counters every fall. It is genuinely easy, it forgives small mistakes, and it tastes even better the next day.

Bake it once and you will start to trust that stiff, dry-looking batter. The apples do the rest of the work for you.

If you give this apple cake a try, I would love to hear how it turned out. Leave a comment below and share it with a friend who is drowning in orchard apples.

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