The first time I pulled a pan of apple cake from the oven, the whole kitchen was alive with the smell of cinnamon, sweet apples, and buttery cake—honestly, it was pure magic. You know that moment when you bite into something warm and soft, and it just feels like a hug from the inside out? That’s exactly what this apple cake recipe is all about. I stumbled onto this simple apple cake during a chilly autumn weekend when I had way too many apples piling up from the farmers’ market. Since then, it’s become my go-to for cozy nights, family gatherings, and, let’s face it, even solo treat-yourself evenings.
I’ve baked dozens of apple cakes over the years, sometimes tweaking the spices, sometimes switching up the flour, but this version is the one my family always requests. There’s something about the combination of juicy apples, a tender crumb, and a hint of spice that makes you want to slow down and savor every bite. Plus, you don’t need any fancy ingredients or special baking skills—just a love for comforting, homemade desserts. If you’re looking for a reliable apple cake recipe that’s easy, delicious, and perfect for those moments when you crave something sweet and wholesome, you’re in the right place.
This recipe is especially great for busy parents, dessert lovers, or anyone who wants to whip up a treat with apples that might be sitting in the fruit bowl. The best part? It’s a simple apple cake recipe that delivers big on flavor and nostalgia, without any fuss. As someone who’s tested more cakes than I care to admit (some more successful than others!), I can promise this apple cake is a keeper. You’ll love how it brings everyone together, fills your home with irresistible aromas, and turns a simple night into something special. Let’s bake!
Why You’ll Love This Apple Cake Recipe
- Quick & Easy: You can have this apple cake mixed, baked, and ready to serve in under an hour—no complicated steps, just pure comfort food in a flash.
- Simple Ingredients: If you’ve got apples, flour, eggs, and a few pantry basics, you’re set. No need for a long grocery list or specialty items.
- Perfect for Any Occasion: Whether it’s a lazy Sunday, a festive brunch, or a last-minute dessert for friends, this apple cake fits the bill. It’s especially lovely on cozy nights when you want something warm and homemade.
- Crowd-Pleaser: Kids adore it, adults ask for the recipe, and even picky eaters have been known to sneak seconds. It’s a guaranteed hit at potlucks and holiday gatherings.
- Unbelievably Delicious: The combination of tender apples, cinnamon, and a golden cake is simply irresistible. Every bite melts in your mouth and leaves you wanting more.
What sets this apple cake recipe apart? I blend the apples right into the batter for extra moisture (trust me, it makes a difference), and I use a mix of brown and white sugar for depth of flavor. With just a hint of nutmeg and a sprinkle of cinnamon, the cake tastes like autumn in every slice. The texture is perfectly soft and crumbly, never dry or dense.
Honestly, this is the kind of dessert that makes you pause, close your eyes, and take it all in—especially when served warm with a scoop of vanilla ice cream. It’s real comfort food, but with a lighter, homemade feel that doesn’t weigh you down. I love how it brings back childhood memories for so many people, and I’ve yet to find anyone who can resist a second helping. If you want a simple apple cake that always turns out right, this is it. Your kitchen will smell amazing, your table will look inviting, and your heart will feel just a little more content—promise.
Ingredients Needed
This apple cake recipe relies on wholesome, straightforward ingredients to create a treat that’s both delicious and easy to make. You probably have most of these on hand already—no need to run out for anything fancy. Here’s what you’ll need:
- For the Cake Batter:
- 2 cups (250g) all-purpose flour (can substitute with whole wheat or gluten-free blend)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (freshly ground if possible—it’s worth it)
- ¼ teaspoon nutmeg (optional, but adds warmth)
- ½ cup (115g) unsalted butter, softened (or coconut oil for dairy-free)
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) packed light brown sugar (for extra flavor depth)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract (don’t skip this—it makes the cake sing)
- ½ cup (120ml) plain yogurt or sour cream (adds moisture and tenderness)
- For the Apples:
- 2 medium apples, peeled, cored, and diced (about 2 cups/250g—Granny Smith for tartness, Honeycrisp for sweetness)
- 1 tablespoon lemon juice (prevents browning and boosts flavor)
- Optional Add-Ins & Toppings:
- ½ cup (60g) chopped walnuts or pecans (for crunch)
- 2 tablespoons coarse sugar (for a sparkly, crunchy top)
- Powdered sugar (for dusting before serving)
- Vanilla ice cream or whipped cream (for serving—if you want to go all out!)
I usually use Granny Smith apples for a tangy bite, but you can totally swap in Fuji or Gala if you prefer sweeter notes. If you need to go gluten-free, almond flour works well (though the texture will be a bit more crumbly). For a dairy-free option, coconut oil and vegan yogurt are great substitutes—I’ve tried both with good results. For spices, feel free to adjust the cinnamon and nutmeg to taste, or toss in a pinch of cardamom for a twist. And if you ever run out of brown sugar, just add an extra tablespoon of granulated sugar and a drizzle of molasses. This recipe is forgiving and flexible, so don’t stress if you need to make tweaks!
Equipment Needed
You don’t need much to whip up this apple cake recipe—just a few basic kitchen tools you probably already own. Here’s what I use every time:
- 9-inch (23cm) round cake pan or 8×8-inch (20x20cm) square pan (nonstick works best, but you can always line with parchment paper)
- Medium mixing bowls (at least two—for dry and wet ingredients)
- Electric mixer or sturdy whisk (I’ve made this cake by hand plenty of times—just be ready for a little arm workout!)
- Rubber spatula (for folding in apples and scraping the batter)
- Measuring cups and spoons (accuracy matters in baking, so don’t eyeball it)
- Cutting board and sharp knife (for prepping apples)
- Cooling rack (optional, but helps keep the cake from getting soggy underneath)
If you don’t have a cake pan, you can use a loaf pan—just adjust the baking time and check for doneness with a toothpick. I’ve used glass pans, metal pans, and even silicone molds; each works, but metal tends to produce the most even browning. For cleaning up sticky batter, a good rubber spatula is your best friend. If you’re on a budget or just starting out, you can mix with a fork and bake in whatever pan you’ve got—homemade apple cake doesn’t judge.
Preparation Method
- Prep the Apples:
Peel, core, and dice 2 medium apples into small chunks (about 2 cups/250g). Toss the apple pieces with 1 tablespoon lemon juice in a bowl. This keeps them bright and adds a fresh zing to your apple cake recipe.
- Mix Dry Ingredients:
In a medium bowl, whisk together 2 cups (250g) flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg. Make sure it’s well blended—clumpy spices can leave uneven flavor.
- Cream Butter & Sugars:
In a large mixing bowl, beat ½ cup (115g) unsalted butter, ¾ cup (150g) granulated sugar, and ¼ cup (50g) brown sugar until light and fluffy (about 2-3 minutes). If mixing by hand, use a sturdy whisk and plenty of elbow grease!
- Add Eggs & Vanilla:
Beat in 2 eggs, one at a time, scraping down the sides after each addition. Stir in 1 teaspoon vanilla extract. The mixture should be smooth and creamy (don’t worry if it looks slightly curdled—it’ll smooth out soon).
- Incorporate Yogurt/Sour Cream:
Mix in ½ cup (120ml) plain yogurt or sour cream. This adds moisture and helps the cake stay soft. If you’re using coconut yogurt, expect a slightly tangier flavor.
- Combine Wet & Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or mixer on low speed. Mix just until combined—overmixing can make the cake tough.
- Fold in Apples & Optional Nuts:
Gently fold in the diced apples and, if desired, ½ cup (60g) chopped nuts. The batter will be thick, but that’s exactly what you want for a moist apple cake.
- Pour and Smooth:
Scrape the batter into a greased or parchment-lined pan. Use a spatula to smooth the top. Sprinkle with coarse sugar if you like a crunchy topping.
- Bake:
Bake at 350°F (175°C) for 35-40 minutes (round pan) or 40-45 minutes (loaf pan). The cake is done when golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool:
Let the cake cool in the pan for 10 minutes, then transfer to a rack. This step keeps the bottom from steaming and getting soggy.
- Serve:
Dust with powdered sugar once cool, or serve warm with ice cream. The apple cake is best enjoyed slightly warm, right out of the oven!
If your cake sinks in the middle, don’t panic—it’s often just underbaked. Give it a few more minutes, and check again. Apples release moisture, so it’s normal for the crumb to be moist. If you like more apples, feel free to add an extra half cup; just increase the baking time by 5 minutes. For extra efficiency, chop apples while the butter is softening.
Cooking Tips & Techniques
From one home baker to another, here are some tried-and-true tips for making your apple cake recipe truly shine:
- Choose the Right Apples: Tart varieties like Granny Smith hold their shape and add bright flavor. Sweet apples like Gala or Fuji blend into the batter for a softer, sweeter cake. Sometimes, I mix both for balance.
- Don’t Overmix: Stir the batter until just combined. Overmixing develops the gluten and can make the cake dense—learned this the hard way on my first try!
- Room Temperature Ingredients: Butter, eggs, and yogurt should be at room temp for the smoothest batter. Cold ingredients can cause the cake to bake unevenly.
- Moisture Matters: If your apples are super juicy, pat them dry before adding. Too much liquid can make the cake gummy.
- Test for Doneness: Ovens vary! Start testing at the minimum baking time. A toothpick should come out mostly clean, with maybe a few moist crumbs—gooey batter means it needs more time.
- Cool Before Slicing: Tempting as it is, let the cake rest for at least 10 minutes before cutting. It helps the crumb set for neat slices.
- Layering Flavors: Sprinkle a bit of cinnamon sugar on top before baking for extra crunch and flavor. If you want a deeper spice note, add a pinch of ground cloves or ginger.
One time, I rushed the mixing and ended up with a sunken, rubbery cake—lesson learned! Slow and steady usually wins. For multitasking, chop apples while your butter softens and preheat the oven. That way, you’re not waiting around. Consistency is key, so measure everything with care and don’t guess. If your cake browns too quickly, tent with foil for the last 10 minutes. Trust your senses—if it smells heavenly and looks golden, you’re probably on track!
Variations & Adaptations
This apple cake recipe is super versatile, so you can make it your own with a few easy tweaks:
- Gluten-Free Apple Cake: Swap the all-purpose flour for a 1:1 gluten-free blend or almond flour. The texture will change a bit—more crumbly and nutty—but it’s still delicious.
- Vegan Apple Cake: Use coconut oil instead of butter, replace eggs with flaxseed “eggs” (1 tablespoon ground flax + 3 tablespoons water per egg), and choose plant-based yogurt. I’ve made this version for friends and it’s a hit!
- Seasonal Twist: Stir in diced pears, fresh cranberries, or dried cherries for a wintery vibe. In summer, swap apples for peaches or plums.
- Nut-Free Apple Cake: Skip the walnuts or pecans, or try sunflower seeds for crunch without the allergy risk.
- Spiced Apple Cake: Add an extra ½ teaspoon ground ginger, or a dash of cardamom for something new.
One of my favorite personal variations is to layer thin apple slices on top before baking for a rustic, Pinterest-worthy look. You can also drizzle caramel sauce over the cooled cake for a rich finish. If you want smaller servings, bake the batter in muffin tins—kids love this version! Whatever your dietary needs or flavor preferences, this apple cake recipe adapts easily and still turns out cozy, comforting, and homemade.
Serving & Storage Suggestions
Apple cake is best served warm, right out of the oven, when the aroma is at its peak and the crumb is soft. I like to dust it with powdered sugar or top it with vanilla ice cream for a classic dessert. For a brunch spread, serve alongside hot coffee or spiced chai—seriously, it’s the perfect combo.
If you’re feeling fancy, arrange apple slices or chopped nuts on top for a pretty finish. The cake also pairs well with cinnamon whipped cream or a drizzle of honey.
To store, wrap leftover cake tightly in plastic or keep in an airtight container in the fridge for up to 4 days. You can freeze individual slices for up to a month—just thaw at room temperature and reheat in the microwave for 15-20 seconds or in a low oven for 5 minutes. As the cake sits, the flavors meld and intensify, so some say it’s even better the next day. If the cake gets a bit dry, a quick zap in the microwave makes it soft again. And don’t worry—if you sneak a slice for breakfast, I won’t tell!
Nutritional Information & Benefits
This simple apple cake recipe offers a nice balance of treat and nutrition. Each slice (about 1/10 of the cake) provides approximately:
- Calories: 220
- Carbs: 32g
- Protein: 3g
- Fat: 9g
- Fiber: 2g
- Sugar: 18g
Apples are packed with vitamin C, fiber, and antioxidants, which support heart health and digestion. Using yogurt or sour cream adds calcium and protein, making the cake a bit more filling. You can lower the sugar by using less or substituting with coconut sugar. For gluten-free or nut-free needs, just use the recommended swaps. Note that eggs and dairy are present—so check for allergens if serving to a group. From a wellness perspective, I love that this cake lets you enjoy dessert with a bit less guilt and a lot more flavor.
Conclusion
If you’re searching for a cozy dessert that’s easy, memorable, and packed with the goodness of apples, this apple cake recipe is the one to try. It’s the kind of cake that brings people together—whether you’re hosting a holiday dinner or just curling up with a warm slice on a quiet evening. I love how flexible and forgiving it is; you can switch up ingredients, add your favorite flavors, or even sneak a piece for breakfast. Homemade apple cake just feels special, and honestly, it’s always the first thing to disappear at my house.
So grab your apples, preheat the oven, and make this recipe your own. I’d love to hear how you tweak it, what add-ins you choose, or any secret family touches you bring. Leave a comment below with your favorite apple cake memories, share your results on Pinterest, or tag me on social—let’s keep the cozy dessert tradition going. Here’s to warm kitchens, sweet treats, and new memories made around the table!
Frequently Asked Questions
Can I use any type of apple for this apple cake recipe?
Yes! Tart apples like Granny Smith add a nice bite, while sweeter varieties like Fuji or Gala create a softer crumb. Use what you have—mixing types works great too.
How do I make this apple cake gluten-free?
Swap the all-purpose flour for a gluten-free baking blend or almond flour. The cake will be a bit more crumbly, but still delicious.
Can I freeze this apple cake?
Absolutely. Slice the cooled cake, wrap tightly, and freeze for up to one month. Thaw at room temperature and reheat gently before serving.
What’s the best way to prevent my apples from sinking in the cake?
Dice apples into small, even pieces and gently fold into the thick batter. Tossing with a little flour before adding can also help them stay distributed.
How do I know when my apple cake is done baking?
Check with a toothpick inserted in the center—if it comes out clean or with a few moist crumbs, it’s ready. The top should be golden and slightly springy to the touch.
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Apple Cake Recipe: Easy Homemade Dessert Ideas for Cozy Nights
- Total Time: 55 minutes
- Yield: 10 servings 1x
Description
This cozy apple cake is a simple, comforting dessert packed with juicy apples, warm cinnamon, and a tender crumb. Perfect for chilly nights, family gatherings, or a solo treat, it comes together easily with pantry staples and fills your kitchen with irresistible aromas.
Ingredients
- 2 cups (250g) all-purpose flour (can substitute with whole wheat or gluten-free blend)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- ½ cup (115g) unsalted butter, softened (or coconut oil for dairy-free)
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) plain yogurt or sour cream
- 2 medium apples, peeled, cored, and diced (about 2 cups/250g—Granny Smith for tartness, Honeycrisp for sweetness)
- 1 tablespoon lemon juice
- ½ cup (60g) chopped walnuts or pecans (optional)
- 2 tablespoons coarse sugar (optional, for topping)
- Powdered sugar (for dusting before serving)
- Vanilla ice cream or whipped cream (for serving, optional)
Instructions
- Peel, core, and dice 2 medium apples into small chunks (about 2 cups/250g). Toss the apple pieces with 1 tablespoon lemon juice in a bowl.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended.
- In a large mixing bowl, beat unsalted butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in eggs, one at a time, scraping down the sides after each addition. Stir in vanilla extract.
- Mix in plain yogurt or sour cream until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or mixer on low speed. Mix just until combined.
- Gently fold in the diced apples and, if desired, chopped nuts. The batter will be thick.
- Scrape the batter into a greased or parchment-lined 9-inch round cake pan or 8×8-inch square pan. Smooth the top and sprinkle with coarse sugar if desired.
- Bake at 350°F (175°C) for 35-40 minutes (round pan) or 40-45 minutes (loaf pan), until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a rack.
- Dust with powdered sugar once cool, or serve warm with ice cream or whipped cream.
Notes
For best results, use tart apples like Granny Smith or mix with sweeter varieties. Don’t overmix the batter to keep the cake tender. If using gluten-free flour or vegan substitutes, expect a slightly different texture. The cake can be made nut-free by omitting nuts. Store leftovers in an airtight container for up to 4 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 220
- Sugar: 18
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: apple cake, easy dessert, homemade cake, fall baking, cozy recipes, cinnamon apple cake, comfort food, family dessert, autumn cake, simple apple cake
