There’s something irresistible about a slice of Fresh Apple Cake—tender crumb meets pocketed apple bites, all kissed by cinnamon—and once you try it, you’ll never look at dessert the same way.
Why You’ll Love This Fresh Apple Cake Recipe
- Ready in about an hour—no marathon baking session required
- Uses simple pantry staples you likely have on hand
- Perfect for a cozy fall dessert or an easy homemade treat
- Balances sweet and tart with fresh apple goodness
- Yields a moist, tender crumb that stays soft for days
- Great for gifting—wrap a slice in parchment and share the joy
- Customizable with mix-ins like nuts or dried fruit
- Low-fuss cleanup: one bowl for dry ingredients, one for wet
Ingredients for Fresh Apple Cake
• 2 cups (240 g) all-purpose flour (I love King Arthur’s for consistency)
• 1 tsp baking powder (aluminum-free if you prefer)
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (113 g) unsalted butter, room temperature (Land O Lakes or Plugrá)
• ¾ cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract (Nielsen-Massey is my go-to)
• ½ cup (120 ml) sour cream or plain Greek yogurt (full fat gives extra richness)
• 2 tsp ground cinnamon
• ¼ tsp freshly grated nutmeg (optional—just a pinch)
• 2 cups peeled, diced fresh apples (about 2 medium Granny Smith or Gala), tossed with 1 tbsp lemon juice
Directions
- Preheat and Prep
Preheat your oven to 350°F (175°C). Grease an 8×8-inch pan or line it with parchment paper for easy removal. You’ll know it’s ready once a light golden sheen covers the pan. - Mix Dry Ingredients
In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures even flavor and a leak-free cake rise—no dense spots. - Cream Butter and Sugar
In a large bowl, beat butter and sugar until fluffy, about 2–3 minutes with a hand mixer. You’re aiming for a pale, airy mix that gives the cake lift. - Add Eggs and Vanilla
Crack in eggs one at a time, beating well after each addition. Stir in vanilla and sour cream until the batter is smooth—if it seems stiff, add a tablespoon of milk. - Combine Batter and Apples
Fold the dry mix into the wet ingredients in two batches, using a rubber spatula. Gently fold in the diced apples; avoid overmixing so your cake stays light. - Transfer and Smooth
Spoon the batter into your prepared pan, spreading it evenly. Tap the pan on the counter just once—that settles the batter and releases big air pockets. - Bake to Golden Perfection
Slide the pan onto the middle rack. Bake for 40–45 minutes, rotating halfway. A toothpick inserted near the center should come out with a few moist crumbs, never raw batter. - Cool and Serve
Let the cake rest in the pan for 10 minutes, then transfer to a rack. Serve warm or at room temperature, maybe with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Servings & Timing
• Yield: 8–10 generous slices
• Prep Time: 15 minutes prep
• Rest Time: 10 minutes cooling before slicing
• Total Time: about 1 hour (oven time makes the magic)
Variations
• Apple-Pear Twist: Swap half the apples for ripe pears for a mellow sweetness.
• Streusel Top: Mix ¼ cup brown sugar, 2 tbsp flour, 2 tbsp cold butter, 1 tbsp oats—sprinkle on before baking.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend (Bob’s Red Mill works well).
• Nutty Crunch: Stir in ½ cup chopped pecans or walnuts for extra texture.
• Mini Muffins: Divide batter into a greased mini-muffin tin; bake 15–18 minutes.
• Spiced Upgrade: Add ½ tsp ground ginger and ¼ tsp cloves for a more autumnal punch.
Storage & Reheating
Store your Fresh Apple Cake tightly wrapped at room temperature for up to 3 days (it stays moist!). For longer life, freeze slices in a zip-top bag—up to 2 months. To reheat, pop in a 300°F oven for 10 minutes or zap in the microwave for 20 seconds—crumb stays tender, apple bites warm and juicy.
FAQs
Q: Can I use other apples?
A: Absolutely—Granny Smith gives tang, Honeycrisp brings sweetness, and Fuji will yield a softer texture.
Q: My cake sank in the center. Why?
A: It likely needed a bit more bake time or you opened the door too early. Let it rest fully before slicing.
Q: How do I make it dairy-free?
A: Swap butter for coconut oil and use dairy-free yogurt; it bakes similarly without missing a beat.
Q: Can I halve this recipe?
A: Yes—use a 5×7 pan and bake 25–30 minutes, checking for doneness early.
Q: What’s the best way to dice apples without browning?
A: Toss them immediately in lemon juice, then drain excess before folding into batter.
Q: Is this freezer-friendly?
A: Totally—freeze wrapped slices flat, then stand them in a bag. Thaw at room temp for 30 minutes.
Q: How do I know it’s done?
A: A toothpick should come out mostly clean with just a few moist crumbs, and the top will spring back when lightly pressed.
Q: Can I add mix-ins?
A: Sure—chocolate chips, raisins, or dried cranberries all play nicely with apple and spice.
Conclusion
This Fresh Apple Cake is a slice of easy homemade comfort—just right for fall dessert or any time you crave a moist, delicious treat. Give it a whirl this weekend, then drop a note below to tell me how you spiced it up or which variation stole your heart. Don’t forget to explore my other baking adventures—Classic Pumpkin Bread and Caramel Apple Tart await!
