if (typeof lnl_watch_branding_height === 'function') { lnl_watch_branding_height(); } This apple cake recipe is moist and flavorful, filled with warm spices and tender apples. Easy to make in one bowl, it's a perfect treat for a fall day.
This apple cake recipe is such an easy way to turn fresh apples into a delicious dessert. It has a moist and tender crumb, with juicy apples and crunchy walnuts studded throughout. Brown sugar, cinnamon, nutmeg, and vanilla fill it with warm, cozy flavor. Served with a scoop of vanilla ice cream or a dusting of powdered sugar, it’s the ultimate treat for a fall day.
I love how simple this apple cake recipe is. The batter is easy to mix up in one bowl and calls for basic ingredients that you likely have in your kitchen right now.
The recipe comes from Yossy Arefi’s cookbook Snacking Cakes: Simple Treats for Anytime Cravings, a gorgeous collection of 50 snacking cake recipes that are easy to make and acceptable to eat at any time of day. I’ve made this one every year since the book came out—it’s become a tradition after going apple picking in the fall. I hope it becomes a staple in your kitchen too!
Ingredients You’ll Need
Here’s what you’ll need to make this apple cake recipe:
- Apples, of course! They fill this cake with autumn flavor, and they make it nice and moist.
- Dark brown sugar – I’m usually not particular about using light or dark brown sugar in baking recipes, but I highly recommend using dark brown sugar here. It gives the cake an extra-rich, molasses-y flavor.
- Eggs – They make the apple cake wonderfully light and puffy.
- Oil – For moisture and richness. For the best results, use a neutral oil like vegetable oil, canola oil, or avocado oil.
- Vanilla, cinnamon, and nutmeg – They add warm, spiced flavor to this fresh apple cake.
- Salt – Don’t skip it! It really makes the sweet, spiced flavors pop.
- All-purpose flour – This cake is all about the apples, so you don’t need much flour—just 1 cup. Spoon and level it to avoid packing too much into your measuring cup. If you’d like to make this cake gluten-free, replace the regular flour with a 1-to-1 gluten-free flour blend.
- Baking powder and baking soda – For lift.
- Walnuts – For crunch! You’ll stir some into the cake batter and sprinkle more on top.
Find the complete recipe with measurements below.
Best Apples to Use
The best apples for this cake—and any baking recipe—are firm varieties that will hold their shape when they’re cooked.
- If you like sweet apples, Gala apples, Fuji apples, and Honeycrisp apples are good choices.
- If you like tart apples, Granny Smith apples are a great choice.
- For a balanced sweet-tart flavor, use sweet-tart apples like Pink Lady or Jonathan.
All of these varieties will hold up nicely in the cake. Avoid soft or mealy apples like Red Delicious or McIntosh.
How to Make Apple Cake
This apple cake recipe is easy to make in one bowl:
Start by peeling and dicing the apples. The pieces will vary in size a little based on the natural shape of the apples, but do your best to keep them to a similar size so that they bake evenly. Aim for 1/4- to 1/2-inch chunks.
Next, whisk together the batter. In a large bowl, whisk the brown sugar and eggs until they’re pale and foamy, about 1 minute. Then, whisk in the oil, spices, vanilla, and salt.
Add the flour, baking powder, and baking soda to the wet ingredients, and whisk again until well-combined and smooth.
Use a whisk or spatula to scrape the bottom and sides of the bowl to make sure your batter is evenly mixed and there aren’t any pockets of dry ingredients hiding around the edges.
Then, add the apples and half the walnuts. Use a rubber spatula to fold them into the batter.
Pour the batter into a prepared baking pan. Use an offset spatula to gently smooth the top. Sprinkle the remaining walnuts over the cake.
Finally, bake in a 350°F oven until puffed and golden or a toothpick inserted in the center comes out clean.
So easy!
Recipe Tips
- Spread the apples evenly in the pan. To make sure that you get plenty of apples in every slice of this cake, use a spatula to evenly spread the chunks of apple in the pan after you pour in the batter.
- Tap the pan on the counter before you put it in the oven. This will help the apples settle in the pan, releasing any air bubbles that are trapped in the batter.
- Let the cake cool before slicing and serving. As with all baking recipes, it’s tempting to devour this delicious cake as soon as it comes out of the oven. However, if you allow it to cool, it’ll have a moister, more cohesive texture and stronger spiced apple flavor. Let it cool in the pan for 15 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely.
How to Serve Fresh Apple Cake
I’m always happy eating a slice of this cinnamon apple cake plain, with or without a cup of coffee or tea to go with it. However, if you’re craving something a little more decadent, don’t hesitate to dress it up.
It’s fantastic with a dollop of coconut whipped cream or traditional whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar. You could even slather cream cheese frosting on top!
Apple Cake Recipe Variations
- Use another fruit. Pears and peaches are delicious alternatives to the apples. They’re juicier than apples are, so the cake won’t last as long. Make sure to finish it within a day.
- Swap the nuts. Pecans and hazelnuts would be excellent instead of the walnuts. If you’d like to make this cake nut-free, feel free to omit the nuts entirely.
- Make a square cake. This recipe works just as well in an 8×8-inch square pan. The bake time is the same, 30 to 40 minutes.
- Make a loaf cake. Another pan option! If you choose to make a loaf cake, the baking time will be longer, 45 to 55 minutes.
Let me know what variations you try!
More Fall Baking Recipes
If you love this cinnamon apple cake recipe, try one of these cozy fall treats next:
Apple Cake
Ingredients
- ¾ cup dark brown sugar
- 2 large eggs
- ⅓ cup vegetable oil, or other neutral oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- 1 cup all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 small apples, peeled, cored, and chopped into 1/4- to 1/2-inch pieces (about 2 cups)
- ½ cup toasted walnuts, chopped
Instructions
- Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat a 9-inch round baking pan with nonstick spray. Line the bottom of the pan with a round of parchment paper.
- In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the oil, vanilla, cinnamon, nutmeg, and salt. Whisk until smooth and emulsified.
- Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.
- Use a rubber spatula to fold in the apples and ¼ cup of the walnuts.
- Pour the batter into the prepared pan and use an offset spatula to gently smooth the top, making sure the apples are well dispersed and go all the way to the edges of the pan. Tap the pan gently on the counter to release any air bubbles. Sprinkle the remaining ¼ cup nuts over the cake.
- Bake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 40 minutes. There may be a bit of moisture on the tester from the apples. Set the pan on a rack to cool for about 15 minutes. Run a thin knife around the edge and carefully turn the cake out onto a cooling rack. Then invert it again so that it's puffy side up and allow to cool completely.
Notes
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Oh my goodness, this is good. I had in mind it would be perfect with morning coffee and it is that. It is not a jiffy recipe, so I made it in the afternoon with the idea of eating it the next morning. Haha, of course we did not wait until the next morning — we ate a piece still warm out of the oven. It is not super sweet. My husband prepared the apples for me and he cut the apples in about 1-inch cubes. I wasn’t about to criticize when he helped me with the most work part of the recipe. It would probably be good to cut them like the recipe says, but nice chunks of tasty apples were just fine.
I forgot to mention, I did include the whisky and espresso.
Hi Evelyn, I’m so glad you loved the cake. It really is the perfect morning treat!
I added extra apples (maybe 1 cup extra) and didn’t add walnuts, whisky or espresso. Finished the top with real maple syrup. Easy recipe for a delish light desert!
So glad you enjoyed it!
I had some extra apples and was looking for a simple apple cake recipe and this was perfect. It is going to be added to my favorite recipes list. I made the cake yesterday, it’s almost gone and planning to make another one tomorrow!
Oh I’m so glad you loved it!
Just made this cake ~ due to a few with health issues I used Keto Flour and Monk Brown sugar… Fingers crossed it works. Looks and smells fantastic!
Hi Kaye, I hope you enjoyed the cake!
I’ve made this twice already this week! So delicious and easy. And I substituted King Arthur’s GF flour and it worked wonderfully.
Hi Anna, I’m so glad you loved the recipe. Great to know that the GF flour worked too!
I am the worst baker and live at a higher altitude outside Aspen, CO which does not help and this cake came out perfect and was so easy! I hesitated on the whisky but glad. used it as it added a subtle depth of flavor. Did not have espresso powder on hand but will try that next time. The perfect fall treat for one of the fall crops we do have here in CO, apples!
Hi Ali, I’m so glad your cake was perfect!
Can I make muffin toppers or muffins instead of a 9” cake? How would you recommend adjusting the cooking time? I just thought freezing them individually would keep them moist and I could take out only individual portions as needed.
Thanks for your help and time,
Blessings from our Lord and Savior Jesus 🙂
Hi Leslie, I highly recommend this other apple muffin recipe for muffins: https://strong-nights.today/apple-muffins-recipe/%3C/a%3E%3C/p%3E%3C/div%3E%3Cdiv class=reply>
This was scrumptious! We ate it for dessert and breakfast. It didn’t last long. It wasn’t too sweet and had a delicious flavor. It was probably be making a return appearance very soon.
I’m so glad you loved it!
This recipe is phenomenal! I omitted the nuts and added a bit more cinnamon than recommended and it came out beautifully spiced. I might add a few caramel or butterscotch chips in lieu of nuts next time I make it…
I’m so glad you enjoyed it!
I made this cake and it is delicious. I made a few changes using 5 ounces of applesauce instead of oil and a 1/2 cup of sugar instead of 3/4 cup. I baked it in a loaf pan and it was done in 40 minutes. It’s definitely a keeper.
Love this cake! I had to improvise as I had no brown sugar. Strangely I did have blackstrap molasses and used it instead of brown sugar. I also added ground cloves. I made a dusting of white sugar, cinnamon and cloves and used that to dust the pan with after greasing it with coconut oil. I did use coconut oil as I will not cook with corn oil. Instead of espresso, I used 2 tsp. Of Nescafé instant hazelnut coffee dissolved with a bit of water. Love this cake and easy to modify ingredients with VERY DESIRABLE results.
Hi Susan, I’m so glad you enjoyed the recipe!
When I cook, I improvise. I think that is why I am not great as baking but this recipe was really flexible, loved it!
I’m so glad you loved it!
this sounds wonderful. I want to use molasses instead of brown sugar too. I’d skip the coffee a that’s not my thing.
Hello it’s Leslie again:)
Does this cake freeze well?
it does!
Hey Jeanine! Could you please tell me how to unfreeze this (any!) cake?
Hi Victoria, I’d just leave it at room temp or microwave it!
Yes, it does freeze well! Just be sure to have it wrapped really well.
Can I use baking cocoa instead of the espresso coffee?
Hi Leslie, I would just skip it, it’s an optional ingredient and delicious with out.
Simple recipe and the cake is delicious! I reduced the brown sugar to 1/2 c and it was the perfect level of sweetness for me. Thanks so much for sharing!
This is so yummy! I baked it once and had to make it again. It’s in the oven now and I can’t wait for a warm piece of it. The whiskey is wonderful in it!
I’m so glad you enjoyed it!
I loved this cake! I baked it for 35 minutes and it was perfectly golden brown and delicious.
This is delicious! I was hesitant to add the whiskey and espresso powder but I’m so glad I did! It just adds that depth of flavor without a noticeable whiskey or coffee taste. 30 minutes and it was perfectly cooked through (at sea level).
I took this apple cake to a party last week and everyone said they loved it. I added a 1/4 tsp. of allspice.
I’m so glad it was a hit!
I made this tonight and it is the first recipe from your wonderful site that was a failure!
The entire center is gooey, but the edges are perfectly baked and very tasty. I used a springform pan so I am trying to rebake the center (I have little hope), but the outside edges are edible so it’s not a total loss. I live at high altitude, so expect that is the culprit!
I followed the recipe exactly.
Hi Janie, I’m sorry to hear, it’s come out perfectly for us every time. I don’t have experience with high altitude baking and how that would change things.
I had the same thing happen and we live at 7,000 feet, and used the same kind of pan. I guiltily ate the perfect outside, then put it back in the oven for another 15 minutes until the minute was cooked through. It puffed up and then collapsed. I wasn’t serving it to guests, so it didn’t matter that it was a mangled mess by the time i cut it into it into mismatched pieces–it still tasted really good!
Here’s a helpful page I found about how to adjust ingredients and oven temps at altitude. It’s really about getting your baked goods to rise slower. In both cases, our cakes rose too fast and left the middle undercooked.
https://www.wheatmontana.com/content/high-altitude-baking-how-make-your-recipes-work-mountains
HI! This cake is wonderful. I have made it to recipe. To make a lower fat version, I substituted applesauce for the oil. One little dish of unsweetened applesauce for the 1/3 cup of oil. It is spectacular without sacrificing any flavor