This Apple Cake is the kind of dessert that brings comfort with every bite. It’s soft, buttery, and filled with juicy chunks of real apples — the kind of treat that smells like fall, even if it’s spring outside. 🍏✨
With simple pantry staples and a rustic, no-fuss approach, this cake is just as perfect for a weekend bake as it is for holiday gatherings or last-minute get-togethers. A true crowd-pleaser that’s easy to make and even easier to love!
Why You’ll Love This Apple Cake
✅ Moist, tender crumb thanks to fresh apples
✅ No mixer needed – just bowls and a whisk
✅ Warm spiced flavor that’s not overpowering
✅ One bowl + one pan = less mess
✅ Perfect for breakfast, dessert, or snacking
🛒 Ingredients You’ll Need (Expanded)
- 1 cup all-purpose flour – Gives structure without making the cake heavy. For added nuttiness, substitute ¼ cup with almond flour.
- 1 teaspoon baking powder – Helps the cake rise just enough to stay light and fluffy.
- ½ teaspoon salt – Balances out the sweetness and enhances the spice.
- 1 teaspoon ground cinnamon – Adds a cozy, classic apple-pie warmth.
- ¼ teaspoon ground nutmeg – Deepens the spice and adds dimension.
- ½ cup unsalted butter, melted – Makes the cake rich and tender; use high-quality butter for best flavor.
- ½ cup granulated sugar – Sweetens the batter and contributes to a golden finish.
- ¼ cup packed brown sugar (light or dark) – Adds moisture and a touch of caramel-like richness.
- 2 large eggs – Bind the cake and add moisture.
- 1 teaspoon vanilla extract – Brings depth and sweetness.
- 2½ cups chopped apples (about 2 large apples) – Peeled, cored, and chopped into ½-inch chunks. Use tart varieties like Granny Smith or sweet ones like Honeycrisp for contrast.
👩🍳 How to Make Apple Cake
Step 1: Prep the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or nonstick spray. Line the bottom with parchment for extra insurance.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg until evenly mixed.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla, and whisk until the mixture is creamy.
Step 4: Combine Everything
Add the dry ingredients into the wet, gently folding with a spatula until just combined. Fold in the chopped apples — the batter will be thick and loaded with fruit. That’s exactly what you want! 🍎
Step 5: Bake
Transfer the batter to the prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Step 6: Cool & Serve
Cool in the pan for 20 minutes, then run a knife around the edges to loosen. Flip onto a plate, peel off the parchment, and flip back upright onto a wire rack.
Serve warm, at room temperature, or chilled — it’s delicious every way.
🍽️ Serving Suggestions
- ❄️ Dust with powdered sugar for a simple finish
- 🍦 Add a scoop of vanilla ice cream or cinnamon gelato
- 🍯 Drizzle with honey or maple syrup
- ☕ Enjoy with coffee, chai, or hot apple cider
- 🍋 Add a lemon glaze for a tangy twist
💡 Expert Tips & Variations
- Use a mix of apples for depth — sweet and tart together = magic
- Add chopped walnuts or pecans for crunch and nuttiness
- Throw in raisins or dried cranberries for bursts of sweetness
- Use browned butter for an extra layer of flavor
- Make it gluten-free by swapping flour for a 1:1 GF blend
🥡 Storage & Freezing
- Room temperature: Store covered for 2–3 days
- Refrigerator: Keeps well for up to 5 days
- Freezer: Freeze slices in airtight containers for up to 2 months
- To reheat: Microwave for 15–20 seconds or warm in a 300°F oven for 5 minutes
❓ FAQ
Q: Can I use applesauce instead of chopped apples?
A: Not for this version — the fresh apple chunks are what give the cake its signature texture and moisture.
Q: What kind of apples work best?
A: A firm variety like Granny Smith, Braeburn, or Honeycrisp works beautifully. Avoid mealy types like Red Delicious.
Q: Can I bake this in a loaf or square pan?
A: Yes! A 9×9 square pan works well — baking time may vary slightly, so keep an eye on it.
Q: Can I make it dairy-free?
A: Absolutely — use a plant-based butter and check that your sugars are vegan-friendly.
❤️ Final Thoughts
There’s something deeply nostalgic about a warm Apple Cake — the kind of dessert that instantly makes you feel at home. 🍏🧡 With its soft, buttery crumb and sweet-tart bites of real apple, this cake is simple, comforting, and endlessly adaptable.
It’s perfect for slow Sunday mornings, holiday tables, or cozy evenings when the scent of cinnamon and vanilla can fill your kitchen and calm your spirit. Whether served on its own or dressed up with cream or glaze, it delivers flavor and love in every bite.
Baking doesn’t always need to be fancy — sometimes, it just needs to be real. And this apple cake is exactly that. 🍰✨
Short version
Apple Cake
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- ¼ cup packed brown sugar light or dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups chopped apples 2 large apples peeled, cored and chopped into ½-inch pieces
Instructions
- Preheat oven to 350° F. Grease a 9-inch round cake pan generously with cooking spray or softened butter to prevent sticking. For extra assurance, line the bottom of the pan with a round of parchment paper cut to fit. Set the prepared pan aside.
- In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until the dry ingredients are fully combined and evenly distributed. Set aside.
- In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk vigorously until the mixture is smooth and well incorporated. Add the eggs and vanilla extract, and whisk again until the mixture is creamy and fully combined.
- Pour the dry ingredients into the bowl with the wet ingredients. Using a rubber spatula, gently fold the dry mixture into the wet until just combined. Be careful not to over-mix. Add the chopped apples and fold them in evenly. The batter will be quite thick and it may seem like there are too many apples, but that’s what gives the cake its moist texture and fruity flavor.
- Transfer the batter into the prepared cake pan and use the spatula to spread it out into an even layer, making sure it reaches all the way to the edges.
- Bake for 28–32 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean with just a few moist crumbs attached.
- Allow the cake to cool in the pan on a wire rack for about 20 minutes. Then, run a dull knife or small offset spatula gently around the edges of the cake to loosen it from the sides of the pan. Invert the cake onto a plate, carefully peel off the parchment paper from the bottom, and then invert it again onto a cooling rack so the cake is right side up.
- Serve the apple cake warm, when it’s soft and comforting, or let it cool completely and enjoy at room temperature.
