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Apple Cake Recipe
This Apple Cake Recipe brings all the warm, cozy vibes of fall into one moist, cinnamon-scented slice—simple to bake, naturally sweet, and perfect for family gatherings.
Full Recipe Introduction
There’s something almost magical about a homemade apple cake at this time of year. With crisp apples from the farmers’ market, a hint of cinnamon, and a tender crumb, it feels like a warm hug on a chilly afternoon. I first created this recipe ten years ago after wandering through my favorite orchard—those red-and-gold leaves swirling around my boots. Since then, it’s become a staple at Sunday brunches and holiday potlucks. What makes it special? No fancy tools are needed (just a standard 9×13 pan), and it uses pantry staples you probably already have. Plus, you can tweak it easily for gluten-free or dairy-free diets—and still end up with a moist, comforting slice every single time.
Why You’ll Love This Recipe
- Easy ingredients you likely have on hand
- Ready in under an hour (including bake time)
- Naturally sweet—no refined sugar overload
- Uses fresh apples for that juicy, tender texture
- Perfect fall dessert or cozy afternoon snack
- Flexible for gluten-free, vegan, or nut-free diets
- Delightful aroma fills your kitchen as it bakes
- Serves a crowd—ideal for potlucks and school events
Ingredients
• 2 cups all-purpose flour (or 1⅔ cups gluten-free blend)
• 1½ tsp baking powder
• 1 tsp baking soda
• 1½ tsp ground cinnamon (plus extra for dusting)
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• 2 large eggs, room temperature
• ½ cup plain Greek yogurt (whole-milk or dairy-free coconut yogurt)
• ½ cup vegetable oil (or melted unsalted butter)
• 2 tsp pure vanilla extract
• 3 cups peeled, diced apples (about 3 medium apples; Granny Smith or Honeycrisp)
• ½ cup chopped walnuts or pecans (optional; for crunch)
• Zest of one lemon (for brightness)
Tips:
– Choose firm apples so they hold their shape and stay moist.
– Greek yogurt adds richness without heaviness.
– If you’re nut-free, sunflower seeds work beautifully in place of walnuts.
Directions
-
Preheat & Combine Drys
Preheat oven to 350°F (175°C). Grease a 9×13 pan and line the bottom with parchment for easy removal. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until evenly mixed—this keeps your spice swirl consistent. -
Cream Sugars & Eggs
In a separate bowl, beat granulated sugar, brown sugar, eggs, yogurt, oil, and vanilla until smooth and slightly pale (about 2 minutes). A handheld mixer or stand mixer works fine here—no need for heavy equipment. -
Fold & Zest
Gently fold the dry mixture into the wet—stop when just combined. Overmixing can make your cake dense, so be gentle. Stir in the lemon zest, then fold in diced apples and nuts (if using), so every bite bursts with fruit. -
Bake & Aroma Therapy
Spread batter evenly in the pan, smoothing the top with a spatula. Sprinkle a light dusting of cinnamon sugar on top for a sparkling finish. Bake 35–40 minutes, or until a toothpick in the center comes out with just a few crumbs. Your kitchen will smell heavenly—almost therapeutic! -
Cool & Slice
Let the cake cool in the pan for 15 minutes, then lift out using the parchment and transfer to a wire rack. Cool another 10 minutes before slicing into 12–14 squares—warm slices taste divine, but they hold together best when slightly cooled.
Servings & Timing
Yield: 12–14 generous slices
Prep Time: 15 minutes (plus 10 minutes peeling apples)
Bake Time: 35–40 minutes
Cool Time: 25 minutes
Total Time: Approximately 1 hour 15 minutes
Variations
• Caramel Drizzle: Warm store-bought caramel sauce and drizzle on top.
• Maple-Spiced: Swap brown sugar for ¾ cup pure maple syrup and add ½ tsp nutmeg.
• Glazed Lemon: Whisk 1 cup powdered sugar with 2 tbsp lemon juice for a tangy finish.
• Apple-Pear Mix: Replace half the apples with ripe pear for a subtler sweetness.
• Vegan Swap: Use flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and coconut oil.
• Streusel Top: Mix ⅓ cup flour, ¼ cup brown sugar, 3 tbsp cold butter for a crumbly topping.
Storage & Reheating
Store at room temperature, covered, for up to 3 days—though mine rarely lasts that long! For longer storage, wrap tightly and freeze slices in an airtight container for up to 2 months. To reheat, microwave a slice on low power for 20–30 seconds or warm in a 325°F oven for 5 minutes. Make-ahead tip: Bake the night before, cool completely, then cover; flavors meld overnight beautifully.
Notes
After testing five apple varieties, Honeycrisp gave me the juiciest, most aromatic cake—Granny Smith added the best tart balance. If your batter looks too thick, stir in a splash of milk (up to 2 tablespoons). For extra cinnamon kick, mix ½ teaspoon directly into the sugar topping. And honestly, using fresh orchard apples instead of bagged slices makes a noticeable difference in moisture and flavor.
FAQs
Q: Can I use frozen apple slices?
A: Yes—just thaw and pat dry so excess moisture doesn’t make the cake soggy.
Q: What pan works best?
A: A 9×13 metal pan heats more evenly than glass, giving a better crust without overbrowning edges.
Q: How do I know when it’s done?
A: Insert a toothpick into the center; if it comes out with a few moist crumbs (not wet batter), it’s ready.
Q: Gluten-free version texture?
A: I recommend a 1:1 gluten-free flour blend with xanthan gum—texture is slightly more tender, but still moist.
Q: Can I halve the recipe?
A: Absolutely—bake in an 8×8 pan for 30–35 minutes and watch closely after 25 minutes.
Q: Any low-sugar tweaks?
A: Swap one sugar type for coconut sugar and reduce total sugar by ¼ cup; apples add natural sweetness.
Q: Why add yogurt?
A: Greek yogurt adds moisture and a slight tang, balancing sweetness and keeping the crumb tender.
Q: How to prevent apples from sinking?
A: Toss diced apples in 1 tablespoon flour before folding into batter—they’ll stay suspended better.
Conclusion
With its tender crumb, fruity bursts, and cozy cinnamon aroma, this Apple Cake Recipe is a fall staple you’ll return to year after year. Give it a try this weekend—then drop a comment to let me know how you personalized it or share your favorite apple variety. Happy baking!
Apple Cake
Ingredients
- 2 cups all-purpose flour (or 1⅔ cups gluten-free blend)
- 1½ tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon (plus extra for dusting)
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs room temperature
- ½ cup plain Greek yogurt (whole-milk or dairy-free coconut yogurt)
- ½ cup vegetable oil (or melted unsalted butter)
- 2 tsp pure vanilla extract
- 3 cups peeled, diced apples (about 3 medium apples; Granny Smith or Honeycrisp)
- ½ cup chopped walnuts or pecans (optional; for crunch)
- Zest of one lemon (for brightness)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan and line the bottom with parchment for easy removal. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until evenly mixed—this keeps your spice swirl consistent.
- In a separate bowl, beat granulated sugar, brown sugar, eggs, yogurt, oil, and vanilla until smooth and slightly pale (about 2 minutes). A handheld mixer or stand mixer works fine here—no need for heavy equipment.
- Gently fold the dry mixture into the wet—stop when just combined. Overmixing can make your cake dense, so be gentle. Stir in the lemon zest, then fold in diced apples and nuts (if using), so every bite bursts with fruit.
- Spread batter evenly in the pan, smoothing the top with a spatula. Sprinkle a light dusting of cinnamon sugar on top for a sparkling finish. Bake 35–40 minutes, or until a toothpick in the center comes out with just a few crumbs. Your kitchen will smell heavenly—almost therapeutic!
- Let the cake cool in the pan for 15 minutes, then lift out using the parchment and transfer to a wire rack. Cool another 10 minutes before slicing into 12–14 squares—warm slices taste divine, but they hold together best when slightly cooled.
