Fresh Apple Cake
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.
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.
Notes
Store this apple cake covered at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Warm slices in a 325°F oven for 8–10 minutes if frozen.