This Apple Cake is a celebration of cozy flavors and irresistible textures, perfect for any occasion. Moist, tender crumb meets juicy apple slices, creating a delightful balance of sweetness and warmth. With just 20 minutes of prep and 45 minutes in the oven, it’s surprisingly simple to whip up.
The aroma of cinnamon and baked apples will fill your kitchen, promising a treat that’s as comforting as it is delicious. Each slice offers a satisfying bite, with a hint of spice and a touch of buttery richness. Whether served warm or at room temperature, this cake is sure to become a favorite.
Packed with wholesome ingredients, this cake is a guilt-free indulgence that’s both nourishing and decadent. The natural sweetness of apples shines through, complemented by a subtle crunch from the golden crust. At 384 calories per serving, it’s a treat you can enjoy without hesitation.
Perfect for sharing with friends or savoring with a cup of tea, this Apple Cake is a timeless classic. Its versatility makes it ideal for breakfast, dessert, or even an afternoon snack. Once you try it, you’ll understand why it’s a recipe worth keeping close at hand.
Ingredients for Apple Cake
- Topping:
- ½ cup (100 g) granulated sugar
- 1 Tablespoon ground cinnamon
- 3 cups (375 g) apples, peeled, cored, and diced (Granny Smith recommended)
- Cake:
- 3 cups (375 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 1 cup (200 g) light brown sugar, firmly packed
- 1 Tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (115 ml) canola oil or vegetable oil
- ½ cup (113 g) unsalted butter, melted
- 4 large eggs, room temperature, lightly beaten
- ⅓ cup (80 ml) buttermilk or orange juice (substitute as preferred)
- 2 ½ teaspoons vanilla extract
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Lightly grease the sides and bottom of a 9×13 baking pan.
- Prepare the topping: In a small bowl, whisk together ½ cup sugar and 1 tablespoon cinnamon. Measure out 2 tablespoons of this mixture and toss it with the diced apples until evenly coated. Set aside.
- Mix the dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, and ½ teaspoon cinnamon until well-combined.
- Combine the wet ingredients: Make a well in the center of the dry ingredients. Add oil, melted butter, eggs, buttermilk (or orange juice), and vanilla extract. Stir the liquid ingredients together, then gently fold the wet and dry ingredients until just combined (avoid over-mixing).
- Add the apples: Fold the coated apples into the batter until evenly distributed.
- Bake the cake: Spread the batter into the prepared pan and sprinkle the top evenly with the remaining topping mixture. Bake for 40-45 minutes in a metal pan or 50-55 minutes in a glass dish. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter). For extra assurance, make a small cut in the center to check for doneness.
- Cool and serve: Allow the cake to cool slightly before slicing and serving. Enjoy!
Perfect Pairings: Serving Suggestions
This apple cake is delicious on its own, but it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream. For a cozy touch, drizzle warm caramel sauce over the top. Pair it with a cup of hot tea or coffee for a delightful dessert or afternoon treat.
Keep It Fresh: Storage and Reheating Tips
Store leftover apple cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, warm individual slices in the microwave for 15-20 seconds or in a 300°F (150°C) oven for 5-10 minutes. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months.
Mix It Up: Recipe Variations
Try swapping Granny Smith apples for Honeycrisp or Fuji for a sweeter flavor. Add chopped walnuts or pecans to the batter for a crunchy twist. For a spiced version, increase the cinnamon to 1 teaspoon and add a pinch of nutmeg or cloves. You can also substitute maple syrup for the brown sugar for a richer taste.
Time-Saving Hacks
To save time, use a food processor to quickly dice the apples and mix the dry ingredients. If you don’t have buttermilk, make a quick substitute by mixing 1 teaspoon of lemon juice or vinegar with ⅓ cup of milk and letting it sit for 5 minutes. Pre-measure your ingredients the night before to streamline the baking process.
Baking Like a Pro: Equipment Guidance
For best results, use a 9×13 metal baking pan for even baking. If using a glass dish, increase the baking time by 5-10 minutes. A stand mixer or hand mixer can make combining the batter easier, but a whisk and spatula work just fine. Don’t forget a toothpick or knife to test for doneness!
Apple Cake
Ingredients
Topping
- ½ cup granulated sugar (100 g)
- 1 Tablespoon ground cinnamon
- 3 cups apples peeled, cored, and diced. I use Granny Smith (375 g)
Cake
- 3 cups all-purpose flour (375 g)
- 1 ½ cups granulated sugar (300 g)
- 1 cup light brown sugar firmly packed (200 g)
- 1 Tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup canola oil or vegetable oil (115 ml)
- ½ cup unsalted butter melted (113 g)
- 4 large eggs room temperature, lightly beaten
- ⅓ cup buttermilk or orange juice (80 ml)
- 2 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 350F (175C) and lightly grease the sides and bottom of a 9×13 baking pan.
- Prepare topping by whisking together ½ cup sugar and 1 tablespoon cinnamon. Measure out just 2 tablespoons of the mixture and pour over your apples. Toss until all apple pieces are coated and then set aside.
- In a separate large bowl, whisk together flour, sugars, baking powder, cinnamon, and salt until well-combined.
- Make a well in the center and add oil, butter, eggs, buttermilk, and vanilla extract. Stir the liquid ingredients together until combined and then carefully fold the dry and wet ingredients together until well-combined (but don’t over-mix).
- Add apples and stir until combined.
- Spread batter into prepared pan and sprinkle the top evenly with remaining topping mixture. Transfer to 350F (175C) oven and bake for 40-45 minutes if using a metal pan or 50-55 minutes if using a glass dish. Cake will be done when a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter!). Since it’s a somewhat dense cake, sometimes I like to use a knife to make a small cut in the center of the cake and make sure it’s baked through.