Name: Apple Cake
Prep time: 35 min
Cook time: 50 min
Total time: 130 min
Ingredients: 2 ½ cups spooned and leveled all-purpose flour; 2 tsp baking powder; ¾ tsp baking soda; ½ tsp salt; 2 ¼ tsp ground cinnamon; ⅓ tsp ground nutmeg; ⅓ tsp ground ginger; ⅓ tsp allspice; 1 cup vegetable, avocado, or canola oil; 1 cup granulated sugar; ½ cup brown sugar (packed); 1 cup unsweetened applesauce; 4 eggs, room temperature; 1 tsp pure vanilla extract; 2 tbsp orange juice; 3 cups peeled and chopped apples (2–3 large apples); ¼ cup unsalted butter; 1 cup brown sugar (packed); ½ cup heavy cream; ½ cup sifted confectioner’s sugar; Pinch of salt

Jump to Recipe

What is the difference between apple cake and apple pie? The juicy, fresh apples in every bite! This recipe takes our classic fall treat to a whole new level with its cozy yet refreshing hug. If I could whip up this cake when my bakery’s door was still open…well, let’s just say it would be a hit! Okay, enough talk; let’s get baking!

Why We Can’t Get Enough Of Fresh Apple Cake

A flavor symphony: Apple cake, for me, is like a beautiful collision between a cozy autumn embrace and a refreshing spring kick. Imagine sinking your teeth into the tender, moist cake. Every taste bud is enveloped in the warm paradise, just to be surprised by the juicy pockets of fresh apples. Well, don’t even let me tell you about the buttery caramel glaze on top!

Incredibly easy to make: Trust me when I say this is a foolproof recipe! No mixer, no finicky garnishing—isn’t this appealing enough to get you rolling up your sleeves? That’s not to mention its simple ingredients that can be found in almost any kitchen.

No waiting time: Forget the hours-long cooling time! The cake is ready to serve out of the oven. So, if you have a hungry crew to feed, this dessert will be your trusted sidekick. The small slices are also ideal for picnics, parties, or potlucks.

8 Steps To Make A Moist Apple Cake

Ingredients

Here are what we need for the cake:

All-purpose flour: We aim for a dense cake here, so my go-to will be all-purpose flour. While you can swap in cake flour, your cake will turn out lighter and airier.
Fresh apples: We need about 2 to 3 large apples, peeled and chopped into small chunks (about 0.5 inches). I’ll spill the tea on the best apples to whip up this recipe later.
Unsweetened applesauce: This sauce makes a perfect duo with fresh apple chunks, letting the apple taste shine through every bite. Btw, it also loads tons of moisture into our dessert.
Orange juice: No, no, you won’t sniff even a subtle hint of orange here! I just toss in 2 tablespoons, and guess what? It complements the fall spices and flatters the sweet-tart flavor of apples like a dream. If orange juice is not ready on hand, apple cider, apple juice, or buttermilk can stand in. I don’t like lemon juice, though, as it leans towards the tangy side and can mess with the apple taste.
Brown and white sugar: While you can use all granulated sugar, I swear by a mix of both for a more nuanced flavor and extra moisture.
Vanilla and spices: Warm spices like ground nutmeg, cinnamon, allspice, and ginger work with vanilla to bring out the best autumn vibe! You will always find this crew in my pumpkin spice cake or pumpkin cheesecake.
Eggs: We need 4 large eggs to bind everything and hold the cake’s shape.
Baking soda and baking powder: This combo will lift the cake like a champ.
Oil: I use plenty of them, about 1 cup, because it’s the secret for that stick-to-the-fork texture we all love. I go for vegetable oil, but avocado, canola, or melted coconut oil can work just fine.

Instructions

Step 1

Rinse the fresh apples, peel, and chop them into small chunks of 0.5 inches.

Let your oven preheat to 350°F or 177°C. Grab a big 9×13” pan and grease it well with oil.

Step 2

In a large mixing bowl, stir the dry ingredients, including the all-purpose flour, baking soda, baking powder, ground nutmeg, cinnamon, allspice, and ginger. Put it aside.

Step 3

Now comes the wet stuff! In a separate bowl, mix the applesauce, orange juice, eggs, oil, vanilla extract, brown sugar, and white sugar. Fold the wet ingredients into the bowl of the dry stuff (step 2) using a whisk until just incorporated.

Toss 3 cups of chopped apples into the mix and stir them until combined. No need to use the mixer here since it will turn the apples into mush; a whisk or a spatula works just fine.

Step 4

Pour the cake batter into the greased pan, spreading the apple chunks evenly so you can enjoy those juice pockets in every bite.

Use a spatula to smooth out the surface and tap the pan on your counter to release any trapped air bubbles. This ensures the apples will settle and the texture comes out thick and soft.

Step 5

Bake it in the preheated oven for 45 to 50 minutes. Keep a close eye on the cake to check if it browns too fast. Halfway through, loosely cover it with aluminum foil for even baking.

Poke a toothpick in the center of the cake. Does it come out with only a few moist crumbs? Ding ding! Your cake is ready to serve!

Step 6

Pop the pan out of the oven and place it on a wire rack for at least 30 minutes to cool down completely before decorating. Now, you can dust about 2 tablespoons of powdered sugar on top and dig in. But if you feel fancy (like me), move on to make the buttery glaze—a true cherry on top!

Step 7

Grab a medium saucepan and throw in about ¼ cup of unsalted butter, heavy cream, brown sugar, and a pinch of salt. Stir the mixture on a stovetop over medium heat. Once the butter melts, stop mixing, bring it to a boil, and let it bubble for around 1 minute.

Step 8

Switch to low heat, give the mixture a good whisk, and let it simmer for another 1 minute. Then, turn off the stove and take the saucepan off the heat.

Fold in the confectioners’ sugar and let the glaze rest for 20 minutes to cool and thicken. Drizzle a generous amount of glaze over the cake, slice it into small pieces, and it’s time to party!

Pro tip: It’s best to glaze the cake when it’s still warm so it will be softer and flow more smoothly. If the glaze has become too dense, pop it into the microwave for around 15 to 20 seconds and whisk it until loosened and spreadable.

Notes

My Fav Apples To Use

Any seasoned home baker would have no trouble picking the best apples: firm, free of mushy spots with shiny, vibrant skin. But that’s not all! The secret weapon to this recipe is a mashup of tart and sweet apples to add more nuances to the flavor.

I swear by a mix of 1 Granny Smith and 1.5 to 2 Honeycrisp. However, Pacific Rose, Braeburn, or Jonathan can add a slice of tartness, while Pazazz, Cripps Pink, Fuji, Gala, and Jazz can bring a comparable sweetness.

Play Around With The Topping

Get creative, bakers! Ditch the powdered sugar or brown sugar glaze if you feel adventurous! Dollop each slice with whipped cream, spread some honey butter, dress it up with a scoop of ice cream, or top it with cream cheese frosting; you have the call!

Whip It Up In Other Forms

This apple recipe is incredibly versatile! You can make a stunning layered cake by separating the batter into 3 baking pans (either 8” or 9” will work perfectly). Just remember to reduce the baking time to 26 – 32 minutes. Likewise, pouring the batter into a Bundt pan (10-cup or more) or liners will give you a delicious apple Bundt cake or cupcakes.

FAQs

How To Store The Cake?

The good news is that this baby can stay fresh on your counter for up to 2 days. If you want to keep it longer, pop it in the fridge (5 days) or the freezer (3 months). Keep in mind that the dusted sugar (if any) will soon melt on the cake after a couple of hours, though.