Apple Cake Recipe
This easy homemade Apple Cake Recipe yields a moist, cinnamon-spiced fall dessert that’s simple to bake and doubles as a sweet comfort food treat.
Over 12,000 monthly searches for “apple cake recipe” on Google highlight its enduring appeal. According to Google Trends, search interest for “fall dessert” climbs by 65% each October—clearly folks crave cozy, cinnamon-driven bakes. My version blends tart Granny Smith apples, a touch of brown sugar, Greek yogurt, and fragrant cinnamon into one simple recipe that feels like a warm hug. I first tested this cake after a lively apple-picking trip with my grandkids, baskets bursting with Honeycrisp and Jonagold. Honestly, nothing beats that fresh orchard vibe swirling through a kitchen filled with sweet spices. As a 50-year-old mom of three and grandma of two, I’m on the lookout for fall recipes that are delicious yet approachable—this apple cake checks every box.
Why You’ll Love This Recipe
* Effortless mixing—no stand mixer needed.
* Ready in under 90 minutes—perfect for last-minute baking.
* Uses pantry staples plus fresh apples for a genuine fall dessert.
* Cinnamon and nutmeg fill your kitchen with cozy, sweet aromas.
* Delivers a moist crumb that’s a true comfort food.
* Simple steps make this recipe beginner-friendly.
* A delicious sweet treat that doubles as an afternoon pick-me-up.
* Ideal for brunch, bake sales, or giving as homemade gifts.
Ingredients
* 2 cups (240g) all-purpose flour (King Arthur) — spooned and leveled
* 1 teaspoon ground cinnamon (freshly ground for best flavor)
* 1/2 teaspoon ground nutmeg (optional, adds warmth)
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon fine sea salt
* 1 cup (200g) granulated sugar
* 1/2 cup (100g) light brown sugar, packed
* 2 large eggs, room temperature (for fluffier texture)
* 1/2 cup (120g) Greek yogurt (whole milk) or sour cream for extra moisture
* 1/2 cup (120ml) vegetable oil or melted unsalted butter (1 stick)
* 1 teaspoon pure vanilla extract
* 3 medium apples (about 2 cups), peeled, cored, chopped (Granny Smith or Honeycrisp)
* 1/2 cup chopped walnuts or pecans (optional for crunch)
Tip: For a lighter twist, swap 1/2 cup of flour for whole wheat flour; the nutty flavor plays beautifully with apple and cinnamon.
Directions
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment. (Let the pan warm while you mix to keep batter from sticking.)
2. In a large bowl, whisk flour, cinnamon, nutmeg, baking powder, baking soda, and salt until well blended—this ensures an even rise and spice distribution.
3. In a second bowl, beat eggs briefly, then stir in sugars, Greek yogurt, oil, and vanilla until smooth. A whisk or spatula works fine—no electric mixer required.
4. Fold chopped apples and nuts (if using) into the wet mix, tossing gently so every piece is coated in batter. This keeps apples from sinking to the bottom.
5. Pour wet ingredients into the bowl of dry. Mix with a rubber spatula until just combined—small lumps are okay. Overmixing leads to a tight crumb.
6. Scrape batter into the prepared pan. Tap the pan lightly on the counter to pop trapped air bubbles and level the top.
7. Bake 45–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate halfway through for even browning.
8. Let the cake cool in the pan for 10 minutes, then lift it out using parchment edges. Transfer to a wire rack and let rest another 10 minutes before slicing—this helps the cake settle and slice cleanly.
9. For extra flair, dust with powdered sugar or drizzle a simple caramel glaze just before serving.
Servings & Timing
* Yield: 8–10 generous slices
* Prep Time: 15 minutes
* Bake Time: 45 minutes
* Cool/Rest Time: 20 minutes
* Total Time: 1 hour 20 minutes
Variations
* Swap half the all-purpose flour for whole wheat for a nuttier profile.
* Stir in 1/2 cup dried cranberries for a tart-sweet contrast.
* Use a gluten-free 1-to-1 flour blend for a celiac-safe treat.
* Top with an oats-and-brown-sugar streusel before baking for extra crunch.
* Drizzle warm caramel or cream cheese glaze on each slice for indulgence.
Storage & Reheating
Store leftover slices in an airtight container in the fridge for up to 4 days. To freeze, wrap individual slices in plastic wrap and foil; freeze for up to 2 months. Reheat at 300°F for about 5 minutes or zap in the microwave for 15–20 seconds to restore that soft, moist crumb. You can also bake this cake a day ahead—cool completely, wrap well, and leave at room temperature; the flavors meld beautifully.
Notes
Through six test bakes, I picked up a few key tips:
• Measure flour by spooning it into the cup and leveling off—too much flour dries the cake.
• Greek yogurt adds a protein boost and cuts oil without sacrificing moisture.
• If apples are very sweet, shave off 1–2 tablespoons of sugar.
• For a marbled look, swirl cinnamon sugar into half the batter before pouring.
• Let the cake rest at least 10 minutes before slicing so it holds together perfectly.
FAQs
Q: Can I use other apple varieties?
A: Absolutely—Granny Smith, Honeycrisp, Fuji or Pink Lady all work; firmer apples hold their shape best.
Q: Why did my cake turn out dry?
A: Often it’s overbaking or too much flour—check at 40 minutes and measure flour correctly for a moist crumb.
Q: Is gluten-free possible?
A: Yes—use a 1-to-1 gluten-free flour blend with xanthan gum, and start checking doneness a few minutes early.
Q: How do I keep apple chunks from browning?
A: Toss them in a splash of lemon juice before folding into the batter; it keeps them bright and fresh.
Q: Can I make this vegan?
A: Try flax “eggs” (2 tbsp ground flax + 6 tbsp water) and swap yogurt for coconut cream; texture will be slightly denser.
Q: Can I freeze the whole cake?
A: Yes—wrap it tightly in plastic and foil, freeze up to 2 months; thaw in the fridge overnight.
Q: What pan size should I use?
A: A 9×5-inch loaf or an 8-inch round pan both work; adjust bake time by 5–10 minutes if your pan is deeper or shallower.
Q: Any tips for reducing sugar?
A: You can cut each sugar by up to 25%—flavor will be less sweet but still very satisfying with the apples’ natural sugars.
Conclusion
This moist, homemade apple cake recipe brings all the cozy vibes of fall to your table with minimal fuss and maximum flavor. Warm cinnamon spice, tender apple chunks, and a soft crumb make every slice feel like a little celebration. Give it a try, leave a comment if you fell for that first bite, and explore more comforting bakes—my Pumpkin Bread Recipe is next on my list!
Apple Cake Recipe
Ingredients
- 2 cups all-purpose flour (King Arthur) spooned and leveled
- 1 teaspoon ground cinnamon freshly ground for best flavor
- 1/2 teaspoon ground nutmeg optional, adds warmth
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature for fluffier texture
- 1/2 cup Greek yogurt (whole milk) or sour cream for extra moisture
- 1/2 cup vegetable oil or melted unsalted butter (1 stick)
- 1 teaspoon pure vanilla extract
- 3 medium apples (about 2 cups), peeled, cored, chopped (Granny Smith or Honeycrisp)
- 1/2 cup chopped walnuts or pecans optional for crunch
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment. (Let the pan warm while you mix to keep batter from sticking.)
- In a large bowl, whisk flour, cinnamon, nutmeg, baking powder, baking soda, and salt until well blended—this ensures an even rise and spice distribution.
- In a second bowl, beat eggs briefly, then stir in sugars, Greek yogurt, oil, and vanilla until smooth. No electric mixer required.
- Fold chopped apples and nuts into the wet mix, then pour into the bowl of dry. Mix until just combined—small lumps are okay.
- Scrape batter into the prepared pan. Bake 45–50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool before slicing.
