This cozy and inviting Fresh Apple Cake is pure fall comfort in every bite. Packed with tender chunks of sweet apples and warm cinnamon spice, it’s the kind of recipe that makes your whole house smell like grandma’s kitchen. The best part? You don’t even need to pull out your mixer! This treasured family recipe has been passed down through generations, and after one taste, you’ll understand why it’s stood the test of time.
Why You’ll Love This Fresh Apple Cake
- No mixer needed – just a bowl and wooden spoon
- Incredibly moist from fresh apples and oil
- Perfect balance of sweet apples and warm cinnamon
- Makes a generous 9×13 inch cake
- Freezes beautifully for up to 3 months
- Versatile serving options – try it with my favorite vanilla ice cream
- Simple ingredients you likely have on hand
- Great for fall gatherings and holiday dessert tables
This recipe holds such a special place in my heart. My mom passed it down to me, explaining how it’s been cherished in our family for generations. Something magical happens when those chunks of fresh apple meet brown sugar and cinnamon – they create pockets of moisture that keep this cake incredibly tender for days (though it rarely lasts that long in our house!). Whether you serve it warm with a scoop of vanilla ice cream or enjoy it straight from the pan with your morning coffee, this cake never disappoints.
The beauty of this cake lies in its simplicity. No fussy techniques or special equipment required – just honest, straightforward baking that delivers incredible results every single time. The hardest part might be waiting for it to cool, as the aroma of cinnamon and baked apples fills your kitchen!
Ingredients Overview
Let me walk you through the key players in this cozy fresh apple cake! Each ingredient works together to create that perfect fall dessert we all love.
- Apples: The star of our show! I prefer using Honeycrisp or Gala apples for their sweet-tart balance and how well they hold up during baking. They’ll give you those perfect tender chunks throughout the cake. If you like things more tart, Granny Smith works beautifully too!
- Vegetable Oil: Instead of butter, we’re using oil which keeps our cake incredibly moist, even days after baking. It’s my secret weapon for a tender crumb that stays fresh longer.
- Eggs: We need 3 large eggs at room temperature. They’re our main structure-builders, working hard to bind everything together while adding richness. Plus, they help create that perfect cake rise!
- Sugar & Vanilla: Just like in my favorite comfort foods, vanilla and sugar work together to enhance all those apple-cinnamon flavors.
- Flour: All-purpose flour gives our cake structure while staying tender. Just remember to measure it correctly by spooning and leveling!
- Cinnamon: This warm spice is apple’s best friend! I always use a full tablespoon – trust me, it’s not too much!
Success Tips & Tricks
After years of baking this cake (and learning from my mistakes!), here are my top tips for apple cake success:
- Apple Prep is Key: Take your time peeling and dicing the apples into small, even chunks – about 1/4 inch works perfectly. Just like when making a quick kitchen staple, consistent sizing ensures even baking.
- Room Temperature Ingredients: Set your eggs out about an hour before baking. This helps everything mix together smoothly, creating the perfect cake texture.
- Don’t Overmix: Once you add the flour, mix just until combined. I always use a wooden spoon – no mixer needed! This keeps our cake tender rather than tough.
- Pan Prep: Really grease that 9×13 pan well! I like using a baking spray with flour in it for extra insurance against sticking.
Step-by-Step Instructions
Let me walk you through making this wonderfully moist fresh apple cake – it’s one of my absolute favorites! The process is simple and requires just a wooden spoon – no mixer needed.
- Prep Your Pan: Start by coating a 9×13-inch baking dish with non-stick cooking spray. Preheat your oven to 350°F (177°C).
- Prepare the Apples: Peel and core 3 large apples, then dice them into small ½-inch chunks. I find this size perfect – not too big, not too small. They’ll cook beautifully while keeping their shape.
- Mix Wet Ingredients: In a large mixing bowl, combine your diced apples, 2 cups sugar, 1 cup vegetable oil, 3 large eggs, and 2 teaspoons vanilla. Mix well with your wooden spoon until everything is evenly combined.
- Add Dry Ingredients: Sprinkle 3 cups all-purpose flour, 1 tablespoon cinnamon, 1 teaspoon salt, and 1 teaspoon baking soda over your wet mixture. Stir until just combined – don’t overmix!
- Bake: Pour the batter into your prepared pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean. The top should be beautifully golden brown.
Recipe Variations & Uses
This apple cake is incredibly versatile – perfect alongside my creamy potato soup for a cozy fall dinner. Here are some of my favorite ways to serve and modify this family recipe:
Serving Suggestions:
- Warm & Cozy: Serve warm with vanilla ice cream and a drizzle of caramel sauce – perfect after chicken piccata for dinner
- Breakfast Style: Try it with your morning coffee, maybe alongside eggs and bacon
- Simple & Sweet: Dust with powdered sugar and serve at room temperature
Creative Variations:
- Mix-In Options: Add 1 cup raisins or dried cranberries for extra sweetness
- Spice It Up: Include ½ teaspoon nutmeg or allspice for more warmth
- Topping Twists: Try a cream cheese frosting or brown sugar streusel before baking
Storage Tips: The cake stays fresh at room temperature for 1 day, or refrigerate for up to 3 days. For longer storage, wrap well and freeze for up to 3 months.
FAQs & Final Thoughts
You can mix and match apple varieties! While Honeycrisp, Gala, or Granny Smith work best, feel free to combine them for a more complex flavor. Just make sure to keep the total amount the same.
The key is not overmixing once you add the flour. Mix just until the dry ingredients are incorporated – like when making my old-fashioned salmon patties, gentler mixing yields better results!
Absolutely! The cake actually gets better after a day as the flavors meld together. Just store it covered at room temperature for up to 24 hours, or refrigerate for 2-3 days.
You can substitute melted coconut oil or canola oil with similar results. Just make sure whatever oil you use is neutral-flavored so it doesn’t overpower the apple and cinnamon.
Final Thoughts
Oh my goodness, y’all – this apple cake brings back such sweet memories of baking with my mom! Every time I make it, the smell of cinnamon and apples fills my kitchen, and I can’t help but smile. It’s one of those recipes that just feels like a warm hug.
Whether you’re serving it warm with ice cream for dessert or enjoying a slice with your morning coffee, I know you’ll love how simple and delicious this cake is. If you give it a try, please let me know how it turns out! Nothing makes me happier than seeing your baking adventures in the comments or on social media. Happy baking, friends!
Fresh Apple Cake
Equipment (affiliate links)
- 1 Large bowl
- 1 Wooden spoon
- 1 Springform cake pan 13″ x 9″ or 10″
- 1 Whisk
- 1 Toothpick
Ingredients
- 3 cups diced apples
- 2 cups sugar
- 1 cup vegetable oil
- 1 cup pecans
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons powdered sugar optional garnish
Instructions
- Preheat oven to 350 degrees.
- Peel, core and dice apples.
- Add apples to a large bowl with sugar, vegetable oil, pecans, eggs and vanilla.
- Mix with a wooden spoon until well combined.
- In a separate large bowl, add flour, cinnamon, baking soda and salt. Whisk together.
- Add dry ingredients into wet ingredients and stir until well combined.
- Spray a 13″ x 9″ or 10″ springform cake pan with non-stick cooking spray.
- Pour in cake batter and bake for fifty minutes to one hour. A toothpick inserted should come out clean when it’s done.
- Garnish with powdered sugar if desired. Great warm or at room temperature.
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