Fresh Apple Cake Recipe

There’s just something about the smell of fresh apples baking in the oven, isn’t there? I love how this cake fills the kitchen with that warm, cozy vibe.

This Fresh Apple Cake recipe walks you through making a soft, moist dessert that really lets the apples shine.

You don’t need anything fancy here. Grab a few basics and some crisp apples, and you’ll have a cake that tastes homemade in the best way.

Every bite brings a tender crumb and just the right touch of spice, which honestly works any time of year.

I’ll go over the ingredients, tools, and easy steps to get this cake in the oven from scratch.

You’ll also find tasting notes below, so you know what you’re in for before you even start baking.

Fresh Apple Cake Recipe

I like this cake because it’s moist, packed with apple flavor, and honestly, it’s just easy to make at home.

You only need basic tools and ingredients, and the steps are clear—nothing stressful here.

The end result is a soft, comforting cake that tastes fresh and feels like home.

Equipment

I keep things pretty simple when I bake this cake. No need for gadgets—just the usual kitchen basics.

• 9×13-inch baking pan or a round 9-inch cake pan
• Mixing bowls – one large, one medium
• Measuring cups and spoons
• Whisk or electric mixer
• Rubber spatula for folding ingredients
• Peeler and paring knife for apples
• Cutting board
• Cooling rack
• Toothpick for testing doneness

A metal pan seems to help the cake bake more evenly.

I always grease and flour the pan so nothing sticks.

Letting the cake cool on a rack stops the bottom from getting soggy.

Ingredients

I always reach for fresh, crisp apples for this recipe. Granny Smith or Honeycrisp work well because they keep their shape and don’t turn to mush.

• 2 cups peeled and chopped apples (about 2 medium apples)
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Cinnamon gives the cake a warm note, and vanilla just makes everything taste more like dessert.

If I want the cake a bit lighter, I’ll sift the flour first.

Nuts add a nice crunch, but I leave them out if anyone has allergies.

Instructions

I always start by preheating the oven to 350°F (175°C) and getting the pan ready.

Mixing the wet and dry ingredients separately works best.

• Preheat the oven and grease the baking pan.
• In a large bowl, whisk together sugar, oil, eggs, and vanilla.
• In another bowl, mix flour, baking soda, cinnamon, and salt.
• Add the dry ingredients to the wet mixture and stir until just combined.
• Fold in the apples and nuts.
• Pour the batter into the pan and spread it out.
• Bake for 40–45 minutes or until a toothpick comes out clean.
• Cool on a rack before slicing.

I try not to overmix the batter so the cake stays tender.

Letting it cool completely helps the texture set up nicely.

Notes

I usually pick apples that are a bit tart to balance out the sweetness.

If the apples are really juicy, I give them a quick pat with a paper towel before adding them in.

This cake keeps fine at room temperature for a couple days if you cover it.

If I need to store it longer, I pop it in the fridge and just warm up slices before serving.

A dusting of powdered sugar or a simple glaze on top looks nice without hiding the apple flavor.

I often serve it with vanilla ice cream or whipped cream—hard to go wrong with that combo.

Tasting Notes

I love how the fresh apple flavor jumps out in every bite. The cake tastes just sweet enough, and there’s this gentle hint of cinnamon that warms my mouth but doesn’t take over.

The texture? It’s moist and tender—grated apples really do wonders here. Little bits of fruit show up in each slice, adding a soft chew that keeps things interesting.

When I dig in, I notice a balance between sweetness and tartness. I always reach for crisp apples because they hold their shape and give that nice contrast to the soft crumb.

The aroma takes me right to baked apples and brown sugar. It just fills the kitchen with this comforting scent—honestly, it makes me want to grab a cup of tea and cut a warm slice immediately.

Sometimes I’ll toss in a handful of chopped nuts for a little crunch. They mix things up without stealing the show from the apples.

Best served warm, this cake goes perfectly with a spoonful of whipped cream or a scoop of vanilla ice cream.

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