Apple Cake

This Apple Cake is really fast and simple to make because you only need one bowl. It’s made with applesauce and has lots of apple pieces in it, giving it a yummy mix of flavors and textures!

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Savor the comforting flavors of fall with our Apple Cake, a delightful dessert that captures the essence of autumn in every bite. Picture a moist and tender cake filled with chunks of sweet and tangy apples, gently spiced with cinnamon and nutmeg. Each slice is a warm and comforting indulgence, with the aroma of baked apples and spices filling the air. Topped with a sprinkle of powdered sugar or a dollop of whipped cream, our Apple Cake is a perfect treat for any occasion, from cozy family gatherings to festive celebrations.

WHY YOU WILL LOVE THIS RECIPE

  • Who doesn’t love a cake recipe that’s both super easy AND quick? This Apple Cake recipe checks both boxes: you only need one bowl and one whisk, and it’s ready to enjoy in less than an hour!
  • This Apple Cake is a delightful and light dessert. It’s full of apple flavors, both in the applesauce cake batter and with the apple chunks, making it perfect for fall and winter. It’s a great sweet treat or for serving during afternoon tea.
  • For the apples, peel, core, and cut them into small chunks. You can use any apple variety you like (check the FAQs below for recommendations). Depending on their size, you’ll need about 2 or 3 apples.

Ingredient Notes

  • You’ll need a medium to large eggs at room temperature for this recipe.
  • For the butter, use unsalted and melted. If you want to make the cake dairy-free, you can replace the butter with oil.
  • Try to use homemade applesauce for the best flavor, but store-bought is fine too. Just make sure it doesn’t have added sugar or is low in sugar. I used smooth applesauce, but slightly chunky works too.
  • Use plain/all-purpose flour for this recipe. You can also use self-rising flour, but make sure to skip the baking powder and salt if you do.

OPTIONAL ADDITION

  • For spices, I added a touch of cinnamon for flavor. You can also include ground ginger, a hint of nutmeg, or any other spices you like.
  • Use either vanilla extract or vanilla paste.
  • To finish the cake, I sprinkled some flaked almonds and raw sugar (or Demerara sugar) on top for an extra crunch.

RECIPE FAQ

What is the best apple for apple cake?
The type of apple you use will affect the flavor and sweetness of your cake. Whether you prefer a sweeter apple or something more tart and crisp, this recipe works with many varieties! Options include Granny Smith, Jonagold, Honeycrisp, Braeburn, Mutsu or Crispin, Winesap, or Pink Lady.

Can I make this cake Gluten-Free or Dairy-Free?
For a gluten-free version, check out my Gluten-Free Apple Cake recipe, which is similar to this one. To make it dairy-free, simply swap the melted butter for a neutral-flavored cooking oil, such as Canola Oil. Keep in mind that using oil instead of butter will slightly alter the taste and texture of the cake.

How should I serve the cake?
This cake can be served warm or cool and enjoyed on its own. It’s also delicious with a scoop of Vanilla Ice Cream, some Whipped Cream, additional Applesauce, Apple Curd, or caramelized apples on top.

TIPS

  • You can dice the apples into various sizes. Smaller chunks will become very soft, while larger cubes will stay slightly crunchy, giving your cake a great mix of textures.
  • Stop mixing the cake as soon as the dry ingredients are combined to prevent overworking the batter. Overmixing can lead to a tougher, drier cake.
  • For a delicious mix of flavors, try using two different types of apples instead of just one. Use a sweet apple and a tart one, for instance, to create a wonderful contrast.

STORING & FREEZING

  • Store this Apple Cake at room temperature in an airtight container or covered with aluminum foil for up to 3 days. It can last a few more days in the fridge, but it may become drier. You can warm individual slices for a few seconds in the microwave before serving.
  • To freeze, allow the cake to cool completely first. Wrap it tightly with plastic wrap and after with aluminum foil. Store in the freezer for 2 to 3 months.
  • When you’re ready to enjoy it, thaw the cake for a few hours at room temperature or overnight in the fridge.

Love cakes? Be sure to check out these other delicious chicken recipes!

Apple Crumble Cake

Blueberry Cream Cheese Coffee Cake

Carrot Cake

German Chocolate Cake

Lemon Blueberry Cake

 

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