This Easy Apple Cake is a cozy, crowd-pleasing dessert that brings the warmth of autumn to your table. With tender chunks of juicy apples nestled in a moist, cinnamon-spiced batter, every bite is a perfect balance of sweetness and spice. The golden crust adds a delightful crunch, while the soft interior melts in your mouth. Ready in just 30 minutes of prep and an hour of baking, it’s a fuss-free treat that feels indulgent yet effortless.
Whether served warm with a dollop of whipped cream or enjoyed as a simple afternoon snack, this cake is a celebration of comforting flavors. The aroma of baked apples and cinnamon will fill your kitchen, making it impossible to resist a slice. Perfect for gatherings or a quiet evening, this recipe yields 12 generous servings, ensuring everyone gets a taste of its irresistible charm.
Ingredients for Easy Apple Cake
- Cake:
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon each ground ginger & allspice
- 1 cup (240ml) vegetable oil (can substitute with melted coconut oil)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 cup (180g) unsweetened applesauce
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) orange juice (freshly squeezed or store-bought)
- 3 cups (360g) peeled chopped apples (1/2-inch chunks, about 2–3 large apples; Granny Smith or Honeycrisp work well)
- Optional Brown Sugar Glaze:
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (120ml) heavy cream
- Small pinch of salt
- 1/2 cup (60g) confectioner’s sugar, sifted
Step-by-Step Instructions
- Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking pan and set aside.
- Make the cake batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Set aside.
- In a medium bowl, whisk together the oil, granulated sugar, brown sugar, applesauce, eggs, vanilla extract, and orange juice until smooth.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the chopped apples until evenly distributed. (The batter will be thick and chunky with apples—this is normal!)
- Pour the batter into the prepared pan and spread it evenly. Bake for 45–50 minutes. Tip: Around the 30-minute mark, loosely tent the cake with aluminum foil to prevent over-browning.
- Check for doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. Remove from the oven and place the pan on a wire rack to cool for at least 30 minutes.
- Optional toppings: Before serving, dust the cake with 2 Tablespoons (15g) of confectioners’ sugar or prepare the brown sugar glaze.
- Make the glaze: In a medium saucepan over medium heat, combine the butter, brown sugar, heavy cream, and pinch of salt. Stir constantly until the butter melts, then stop stirring and let the mixture come to a rapid boil. Boil for 1 minute, then reduce the heat to low and simmer for 1 minute. Remove from heat and whisk in the sifted confectioners’ sugar. Let the glaze cool and thicken for 20 minutes before spooning it over the cake. Tip: If the glaze thickens too much, warm it in the microwave for 15 seconds and stir until smooth.
- Serve: Enjoy the cake warm or at room temperature. Store leftovers covered at room temperature for 2 days or in the refrigerator for up to 5 days. Note: If dusted with confectioners’ sugar, it will melt into the cake after a few hours.
Perfect Pairings: Serving Suggestions
This Easy Apple Cake is versatile and pairs beautifully with a variety of toppings and sides. For a cozy treat, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re feeling fancy, drizzle caramel sauce over the top for an extra indulgent touch. For a lighter option, enjoy it with a cup of hot tea or coffee—it’s the perfect afternoon snack!
Storage Secrets: Keeping Your Cake Fresh
To store your apple cake, cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you’ve added the brown sugar glaze, note that it may soften over time. To reheat, warm individual slices in the microwave for 10–15 seconds for that just-baked feel.
Recipe Twists: Fun Variations to Try
Switch things up by adding a handful of chopped walnuts or pecans to the batter for a crunchy texture. You can also swap the apples for pears or add dried cranberries for a tart twist. For a spicier kick, increase the cinnamon or add a pinch of cloves. Experiment with different glazes, like a simple cream cheese frosting or a maple syrup drizzle.
Time-Saving Tips for Busy Bakers
To save time, prep your ingredients ahead of time—peel and chop the apples the night before and store them in the fridge. Use a food processor to quickly mix the dry ingredients or whisk the wet ingredients. If you’re short on time, skip the glaze and simply dust the cake with confectioners’ sugar for a quick, elegant finish.
Essential Equipment: What You’ll Need
For this recipe, a 9×13-inch baking pan is a must. A sturdy whisk or electric mixer will make combining the ingredients a breeze. Use a silicone spatula to fold in the apples gently. Don’t forget a toothpick to check for doneness and a wire rack to cool the cake evenly. These tools will ensure your baking process is smooth and stress-free!
Easy Apple Cake Recipe
Ingredients
Cake
- 2 and 1/2 cups all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon EACH ground ginger & allspice
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 cup unsweetened applesauce
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons orange juice
- 3 cups peeled chopped apples (1/2-inch chunks, about 2–3 large apples)
Optional: Brown Sugar Glaze
- 1/4 cup unsalted butter
- 1 cup packed light or dark brown sugar
- 1/2 cup heavy cream
- small pinch of salt
- 1/2 cup confectioner’s sugar, sifted
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan.
- Make the cake: Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice together in a large bowl. Set aside.
- Whisk the oil, granulated sugar, brown sugar, applesauce, eggs, vanilla extract, and orange juice together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the chopped apples until combined. It will seem like a lot of apples and that’s ok!
- Pour and spread batter evenly into the prepared pan. Bake for 45–50 minutes. Baking times vary, so keep an eye on it. Around the 30-minute mark, loosely tent with aluminum foil to prevent over-browning. The cake is done when a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and set the pan on a wire rack. Allow to cool for at least 30 minutes before topping or serving.
- Right before serving, you can top the slightly warm cake with a dusting of 2 Tablespoons (15g) confectioners’ sugar or make the brown sugar glaze in the next step.
- Make the glaze: As the cake cools, prepare the brown sugar glaze. Combine the butter, brown sugar, heavy cream, and pinch of salt in a medium saucepan over medium heat. Stir constantly until the butter has melted, and then stop stirring and let the mixture come to a rapid boil. Boil for 1 minute. Turn the heat down to low, give it a quick stir, and let simmer for 1 minute. Remove from heat and whisk in the sifted confectioners’ sugar. Allow glaze to cool and slightly thicken for at least 20 minutes. Spoon glaze over the cake right before serving. (Cake can still be warm when glazing.) If your glaze thickened up too much as it cooled, warm in the microwave for 15 seconds and stir until smooth.
- The cake (glazed, dusted, or plain) can be served warm or at room temperature. Cover leftovers and store at room temperature for 2 days or in the refrigerator for up to 5 days. If you topped with a dusting of confectioners’ sugar, note that the sugar will melt and disappear into the cake after a few hours.