Go Back

Irresistible Fresh Apple Cake

A moist and delicious apple cake that celebrates the sweet flavor of fresh apples, perfect for cozy family gatherings in the fall.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups fresh apples, peeled and diced Any variety of apple works well.
  • 1 cup granulated sugar Can be replaced with coconut sugar.
  • 1/2 cup brown sugar Packed brown sugar adds moisture.
  • 1/2 cup unsalted butter, softened Should be pliable but not melted.
  • 2 large eggs Room temperature eggs are best.
  • 1 teaspoon vanilla extract Pure vanilla extract is preferred.
  • 2 cups all-purpose flour Sifted for a lighter cake.
  • 1 teaspoon baking powder Ensure it's fresh for the best rise.
  • 1 teaspoon baking soda Works with the acidity of apples.
  • 1 teaspoon cinnamon Ground cinnamon complements apples nicely.
  • 1/2 teaspoon salt Balances sweetness.
  • 1/2 cup walnuts or pecans (optional) Chopped for added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Cream them together until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the diced apples and walnuts or pecans if using, ensuring they're evenly distributed in the batter.
  7. Pour the batter into the prepared baking pan and smooth the top.
Baking
  1. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow cooling in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for about a week or freeze for up to 3 months. Thaw overnight in the fridge before reheating.