One of my all-time favorite fall activities is going apple picking. There’s something so satisfying about hopping on a hayrack ride out to an orchard then pushing aside the leafy branches of a tree and plucking the perfect apple from its perch. It makes sinking your teeth into one of them later on that much more rewarding.
You know, the whole reaping the fruits of your labor thing. I’ll be here all week, folks.
And if there’s one thing I enjoy more than picking apples, it’s using said picked apples to make Fresh Apple Cake. Not only is this one of my favorite apple recipes of all time, but it is also one of my favorite recipes of all time. Spiced with lots of cinnamon, and studded with fresh apple pieces, this cake contains a special ingredient that makes each slice over-the-top tender and apple-y: applesauce!
I developed the recipe a few months ago for a freelance project, then took the leftovers over to my parent’s house (I can’t be trusted will full-sized cakes in the house) where it was promptly devoured. After said devouring, my Mom and Dad asked if I’d bake them another one…they wanted more! I just cannot tell you how delicious it is – totally exceeded all of our expectations!
Tips for Making Fresh Apple Cake:
- What apples should I use? I always use Granny Smith apples when baking. They tend to hold up very well to baking, keeping a little tooth to them without going totally soft. That said, please use whatever you’ve already got in the fridge to get this cake on the table as fast as you can!
- To peel or not to peel? I always peel my apples before baking – it’s a texture thing for me! If you’d rather not peel your apples, I would slice them very thinly, or even shred, vs dice.
- How to store. Fresh Apple Cake will keep well tightly covered on the counter for 2-3 days, though you can extend it’s life by refrigerating for up to 4 days.
Alrighty, let’s bake!
How to Make this Recipe:
Start the Fresh Apple Cake with…apples! Crisp, tart, Granny Smith apples are my favorite variety to bake and cook with, as they retain their texture well and don’t turn to mush when baked for a long time.
Peel then chop 2-3 apples, or until you have 3 cups chopped apples, then set them aside for a bit.
Next add 1/2 cup softened butter, 1/2 cup vegetable oil, and 2 cups sugar to a large mixing bowl then beat until light and fluffy, about 2 minutes.
Now beat in 1/2 cup no sugar added applesauce, which keeps the cake extremely moist, and adds to the fresh, yummy apple flavor of the cake.
3 eggs get beaten in one at a time next…
Followed by 2 teaspoons vanilla extract.
Now, in a separate bowl, stir together 3 cups flour, 1 teaspoon each cinnamon, baking soda, and baking powder, and 1/2 teaspoon salt, then mix into the wet ingredients in 3 batches.
BEFORE you do that, though, remove 2 Tablespoons of the flour/cinnamon mixture and toss it with the chopped apples.
The flour will coat the apple pieces then suspend them in the batter so they won’t sink to the bottom while the cake bakes!
The last step is to fold the coated apples into the batter.
Spread the batter into a bundt pan that’s been sprayed VERY well with nonstick spray, then pop it into a 350-degree oven for 50-60 minutes, or until a wooden skewer inserted into the cake comes out clean.
TIP: Check on the cake about 20-30 minutes in. If the top is browning too fast, place a sheet of non-stick sprayed foil on top of the pan. This will allow the insides of the cake to finishing baking without burning the top.
Let the cake rest for 10 minutes right out of the oven, then run a sharp knife around the inner rim of the pan and invert the cake onto a cooling rack to cool completely.
I cannot describe to you how delicious this cake smells right out of the oven… Sugar, spice, and everything nice!
Sprinkle the top of the cooled cake with powdered sugar, then slice and serve with tea or coffee for the ultimate, sweet fall treat!
More Apple Recipes You’ll Love:
- Apple Cinnamon Muffins >
- Apple Cinnamon Oatmeal Bars >
- Caramel Apple Crisp with Easy Caramel Sauce >
- Classic Apple Crisp >
- Stovetop Apple Crisp for Two >
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Fresh Apple Cake
Fresh Apple Cake is unbelievably tender and perfectly sweet. Put your apple haul to good use in this irresistible fall dessert recipe!
- 1/2 cup butter, softened to room temperature
- 1/2 cup vegetable oil
- 2 cups sugar
- 1/2 cup no-sugar added applesauce
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2-3 Granny Smith apples (or other baking apple), cored and cut into 1/2-inch cubes (3 cups total)
- 1/4 cup powdered sugar
- Preheat oven to 350 degrees. Generously spray a Bundt pan with nonstick spray then set aside.
- In the bowl of an electric mixer, or with a hand mixer, beat butter, vegetable oil, and sugar until pale yellow, about 2 minutes. Add applesauce then beat to combine. Add eggs one at a time, beating until combined before adding the next egg. Add vanilla then beat to combine.
- In a separate bowl, stir together flour, cinnamon, baking soda, baking powder, and salt. Remove 2 Tablespoons of flour mixture then toss with cubed apples. Add remaining dry ingredients to wet ingredients in three batches, mixing until just combined before adding the next batch, then fold in apples.
- Pour batter into prepared Bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Check cake at 20 minutes - if top is turning too brown, place a sheet of non-stick sprayed tin foil on top. Cool for 10 minutes in the pan then run a knife along the inner rim and invert cake onto a wire rack to cool completely. Garnish cooled cake with powdered sugar.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.