FRESH APPLE CAKE is made with loads of tart apples tucked in a simple spiced cake batter. It’s perfect for a Fall day on it’s own or served with a scoop of vanilla ice and a drizzle of caramel sauce. We love that this cake is loaded with fresh apples!
Going to the apple orchard every Fall is one of my favorite things to do.
When the kids were younger, we’d play at their playground, grab lunch, and then go pick our own apples.
Now that my kiddos are older, they aren’t as interested in playgrounds so we skip that and just shop the little farm store and bakery.
Then we grab a few bags of already picked apples and head home to bake allllll. the. things. 😉
This fresh apple cake recipe is a yearly thing in our house. The texture is amazing, it’s not too sweet, it’s perfectly spiced, and we like to serve it with a scoop of ice cream and drizzle of caramel sauce. How can you go wrong with a treat like that?
How to make this fresh apple cake recipe:
This easy apple cake recipe starts off with the usual cake ingredients: flour, sugar, eggs, oil, baking powder, and vanilla.
We’re also adding in some unsweetened applesauce for extra apple flavor and moisture, along with some cinnamon to spice the cake up a bit. You could use apple pie spice if you like those flavors better. I’m a simple cinnamon girl myself.
Beat together all of the ingredients with your mixer until smooth and creamy.
Peel and chop 5 apples. Jonagold, Honeycrisp, Braeburn, or Granny Smith are all excellent choices here. I always use at least 2-3 Granny Smith apples and then mix in a couple of the others.
This apple cake also needs a handful of chopped pecans.
Stir everything together and then pour the batter into a greased 9×13 baking dish.
Since we’re not going to frost this easy apple cake recipe, we’re instead going to dust with a bit of cinnamon and sugar before baking. It just adds a little extra oomph to the flavor and the crackly cinnamon sugar crust looks amazing and gives a nice texture to the top of the cake.
This apple cake bakes in about an hour. You’ll want to let it cool before cutting and serving.
We like this one just how it is for a sweet breakfast treat with a cup of coffee.
For dessert, we like to serve with a scoop of vanilla and a drizzle of caramel sauce.
You really can’t go wrong either way!
Does apple cake need to be refrigerated?
This apple cake recipe is very moist and loaded with fresh apples, so you’ll want to keep it in the fridge or it will go bad quickly.
In the refrigerator, this fresh apple cake should last 4-5 days.
Warm individual pieces in the microwave in 10 second bursts, if you prefer warm cake to cold.
More apple recipes to try:
Apple Cobbler: That butter topping is to die for!
Apple Fritters: They taste like they came from the apple orchard!
Snicker’s Apple Salad: A Midwest classic!
Apple Butter: Made easy in the slow cooker!
Applesauce Muffins: So moist and perfect for chilly mornings!
Fresh Apple Cake
For the cake:
- 2 cups flour
- 4 teaspoons baking powder
- 1 tablespoon cinnamon
- ½ teaspoon salt
- 2 cups white sugar
- 4 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 1 tablespoon vanilla
- 5 medium tart apples peeled and diced
- 1 cup chopped pecans
- 4 teaspoons sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
- Whisk together the flour, baking powder, cinnamon, and salt in a large mixing bowl.
- Add the sugar and eggs to a medium mixing bowl and beat with an electric mixer on medium speed for 3 minutes. Eggs should be thick, creamy, and pale yellow.
- Add the oil, applesauce, and vanilla to the eggs and mix to combine.
- Pour the liquid ingredients over the dry ingredients and mix well.
- Add the apples and pecans to the batter and fold together.
- Pour batter into prepared baking dish.
- Combine the topping ingredients and sprinkle evenly over the cake batter.
- Bake the cake for 50-60 minutes or until a tester comes out clean.
- Cool completely before slicing and serving.
Tips & Notes: