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This easy, homemade Fresh Apple Cake captures the crisp sweetness of fall apples in every bite, making it a dessert you simply can’t resist. It’s moist, spiced just right, and perfect for sharing with friends around the kitchen table.
Why You’ll Love This Recipe
- Quick prep—just 20 minutes and your bed of apples is ready
- Tender crumb thanks to a touch of sour cream (or Greek yogurt)
- No fancy equipment—just bowls, a whisk, and a sturdy 9×13 pan
- Makes a generous 8–10 slices, ideal for potlucks or cozy family nights
- Uses everyday ingredients you likely already have on hand
- Perfect fall dessert or even a morning treat with coffee
- Naturally sweetened with apple chunks and a hint of brown sugar
- Easy to customize for gluten-free or vegan diets
Ingredients
- 2 cups (250 g) all-purpose flour (King Arthur recommended)
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (freshly grated if you can)
- ½ tsp kosher salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) packed light brown sugar
- 2 large eggs, room temperature
- ½ cup (115 g) unsalted butter, melted and slightly cooled
- ½ cup (120 ml) sour cream or plain Greek yogurt (for extra moisture)
- 1 tsp pure vanilla extract
- 3 cups (about 3 medium) fresh apples, peeled and chopped (Gala, Honeycrisp, or Braeburn)
- Optional: ½ cup chopped walnuts or pecans for crunch
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. I like to use nonstick spray plus a light dusting of flour—keeps things simple.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. You’ll see the spices tint the flour—it smells like autumn already!
- In a large bowl, beat sugars, eggs, melted butter, sour cream, and vanilla until smooth. Make sure the butter isn’t too hot or it’ll scramble the eggs—just warm enough to melt.
- Gently fold the dry mix into the wet, stirring until no white streaks remain. Don’t overmix; you want a tender cake, not a hockey puck.
- Toss apple chunks (and nuts, if using) in a small bowl with a sprinkle of flour—this keeps them from sinking. Then fold them into batter. You’ll notice little pockets of fruit waiting to burst.
- Spread batter evenly in your pan. A rubber spatula works wonders for smoothing the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. That golden-brown crust is your cue.
- Let the cake rest in the pan for 10–15 minutes before slicing—this helps it set and keeps pieces intact. Transfer to a wire rack if you like an even texture all around.
Servings & Timing
Yield: 8–10 generous slices
Prep Time: 20 minutes (including chopping apples)
Bake Time: 40–45 minutes
Rest Time: 15 minutes
Total Time: about 1 hour 20 minutes
Variations
- Sprinkle a streusel topping (½ cup oats, 2 Tbsp brown sugar, 1 Tbsp butter) for extra crunch.
- Swap in ½ cup pumpkin puree and a pinch of ginger for a pumpkin-apple twist.
- Use gluten-free 1:1 flour blend—same measurements, no fuss.
- Stir in ½ cup dried cranberries or raisins for a tart pop.
- Replace eggs with flax “eggs” (2 Tbsp ground flax + 6 Tbsp water) for a vegan option.
- Drizzle warm caramel sauce and a dash of sea salt just before serving.
Storage & Reheating
Store this apple cake covered at room temperature for up to 3 days (it actually gets more flavorful after a day). For longer life, wrap tightly and freeze up to 2 months—thaw overnight in the fridge then warm slices in a 325°F oven for 8–10 minutes. In a pinch, microwave a slice for 15–20 seconds on medium power; it’s still delicious, I promise.
FAQs
Q: Can I use canned apple pie filling instead of fresh apples?
A: You can, though fresh apples give a firmer texture; drain excess syrup before folding in.
Q: My cake was a bit dense—what went wrong?
A: Likely overmixing the batter or packing flour too tightly; gently spoon and level flour next time.
Q: What’s the best apple variety for baking?
A: Honeycrisp, Braeburn, or Gala hold shape nicely and balance sweetness with a hint of tartness.
Q: Can I halve this recipe for a smaller crowd?
A: Absolutely—use an 8×8 pan and bake for about 30–35 minutes, checking doneness early.
Q: How do I know when it’s done?
A: A toothpick should come out with a few moist crumbs, not batter. If it’s too wet, bake 3–5 minutes more.
Q: Is there a way to reduce sugar?
A: You can cut each sugar by 2 Tbsp and rely on the apples’ natural sweetness—still tasty!
Q: Can I add spices like ginger or cardamom?
A: Go for it! Start with ¼ tsp and adjust to taste; those warm notes pair beautifully with apples.
Q: Why does my cake stick to the pan?
A: Make sure you grease and flour the pan well—or line it with parchment for a foolproof release.
Conclusion
This Fresh Apple Cake is your new go-to for cozy afternoons, family gatherings, or just when you crave comfort in dessert form. With simple steps, versatile variations, and a flavor that truly celebrates fall, it’s bound to become a kitchen favorite. Give it a try, leave me a note below about how yours turned out, or explore other easy baking recipes linked in my sidebar!
Fresh Apple Cake
Ingredients
- 2 cups all-purpose flour King Arthur recommended
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg freshly grated if you can
- ½ tsp kosher salt
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs room temperature
- ½ cup unsalted butter melted and slightly cooled
- ½ cup sour cream or plain Greek yogurt for extra moisture
- 1 tsp pure vanilla extract
- 3 cups fresh apples peeled and chopped (Gala, Honeycrisp, or Braeburn)
- Optional: chopped walnuts or pecans for crunch
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat sugars, eggs, melted butter, sour cream, and vanilla until smooth.
- Gently fold the dry mix into the wet until no white streaks remain. Do not overmix.
- Toss apple chunks (and nuts, if using) in a small bowl with a sprinkle of flour, then fold them into the batter.
- Spread the batter evenly in the pan and bake for 40–45 minutes, or until a toothpick comes out clean.
- Let the cake rest in the pan for 10–15 minutes before slicing. Transfer to a wire rack if desired.
