One of my all-time favorite fall activities is going apple picking. Is there anything more satisfying than hopping on a hayrack ride out to an orchard, pushing aside the leafy branches of a tree, then plucking a perfectly ripe apple from its perch?
The only think I love more than picking apples is making Fresh Apple Cake with them. Not only is this one of my favorite apple recipes of all time, it’s also one of my favorite recipes of all time. Spiced with lots of cinnamon and studded with fresh apple pieces, this apple cake contains a special ingredient that makes each slice over-the-top tender and apple-y: applesauce!
I developed the recipe for Fresh Apple Cake 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 and cozy it is!
Tips for Making Fresh Apple Cake
- What apples to use: I prefer using Granny Smith apples in baking recipes. They hold up well to baking, keeping a little tooth to them vs turning to mush. That said, use whatever apples you 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, 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 by peeling then chopping 2-3 Granny Smith apples to equal 3 cups chopped apples then set aside.
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.
Add 1/2 cup no sugar added applesauce, which keeps the cake extremely moist and adds to the fresh, yummy apple flavor of the cake, then beat to combine.
Add 3 eggs then beat them in one at a time.
Followed by 2 teaspoons vanilla extract.
In a separate bowl, stir together 3 cups flour, 1 teaspoon each cinnamon, baking soda, and baking powder, and 1/2 teaspoon salt. Remove 2 Tablespoons this flour/cinnamon mixture then add it to the chopped apples and stir to coat.
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!
Mix the remaining dry ingredients into the wet ingredients in three batches.
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 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
- Baked Apple Chips
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Fresh Apple Cake
Description
Fresh Apple Cake is unbelievably tender and perfectly sweet. Put your apple haul to good use in this irresistible fall dessert recipe!
Ingredients
- 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
Directions
- 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.
Tricia 10.03.2012
I wish you were my best friend!!! I would love to be the taster tester on everything you make!!!!
Karen 10.03.2012
Looks yummy! I also want to attempt the pumpkin scones for an upcoming baby shower. And just so you know, the scone link in this post goes to chicken tortilla soup–another good one!
Iowa Girl Eats 10.03.2012
Whoopsie daisy – thanks for letting me know!! :)
lani 10.03.2012
Quick question. Why does it matter if the apples are mushy or not if you’re baking? Only asking, because my mil got us some apples from a local orchard that are soft and I was hoping I could use them for baking.
Iowa Girl Eats 10.03.2012
It’s just a personal preference – you can definitely use whatever you’ve got on hand though! :)
lani 10.04.2012
Ok. Does it give the cake a different consistency or a different flavor? Or just easier to prep?
Iowa Girl Eats 10.04.2012
Hehe, no worries. :) The taste will be the same, Granny Smith apples just have a more toothsome quality, whereas you might not be able to pick out another softer apple quite as much in each bite.
lani 10.04.2012
Ok… awesome. Thanks! :)
lani 10.04.2012
I really meant to start that comment out with a thank you. ;)
Adrienne @ Midwestern Belle 10.03.2012
I haven’t been yet this year, but I LOVE apple picking, too! I also like picking blueberries, but they’re so tiny it takes forever to fill up your bucket :)
Rach 10.03.2012
oooooo yum yum yum!!
xo Rach
rachiecakes-rachael.blogspot.com
Molly 10.03.2012
REALLY want to make this. 1-don’t have a stand mixer…can I do it the old fashioned way? 2- don’t have a bundt pan…can i make these into muffins or a loaf? 3- LOVE your blog/recipes. thank you for doing all that you do!
Iowa Girl Eats 10.03.2012
You can definitely can use a hand mixer! Also I’ve only ever made this cake in a bundt pan, but I would love to know how it comes out as muffins/cupcakes. I would bake at the same temperature, but reduce the cooking time to 15-20 minutes. If you try it, let me know – I’d love to add a note on the recipe!
Sarah | The Cyclist's Wife 10.02.2012
Cute fork!
Jackie 10.02.2012
I have the same question would it be okay in a 9X13 pan?
Iowa Girl Eats 10.03.2012
I haven’t tried it, but I don’t see why it wouldn’t work! I would reduce cooking time to 20-30 minutes though!
Karissa 10.02.2012
I was just at Hy-Vee and honey crisps were on sale for $1.88/lb!!! I stocked up!
Steve Perry 10.02.2012
It was so nice to meet you at panera bread tuesday night. Im a two year IGE fan, you have some great, great ideas, I HAVE A LOT OF RECIPES NOW, I THANK YOU for every thing you are doing YOU FOOD GODDESS, keep it up, thanks again
Iowa Girl Eats 10.03.2012
Steve! It was so great to meet you and your wife, and THANK YOU so so much for coming all the way out to chat – I appreciate it so much! Keep on cooking (and I’ll work on those mushroom recipes ;) )
Ashley @ Wishes and Dishes 10.02.2012
now I know what I’m doing with all these apples I have! :)
Carrie 10.02.2012
Will this also fit a 9×13 pan in the event that I don’t find my bundt cake pan?
Iowa Girl Eats 10.03.2012
I haven’t tried it, but I believe it would work. I would reduce the cooking time to 20-30 minutes!
Kristen 10.02.2012
sounds good…I, too, love the fork (but doubt it can go in the dishwasher!)
Iowa Girl Eats 10.03.2012
hehe I don’t think it’s supposed to but I do. (I have no patience for hand washing!)
karan 10.02.2012
Sounds awesome, going to a pig roast this weekend. Perfect for my contribution ! :)
Lauren 10.02.2012
This looks divine girly! I just made some fresh apple bread that got me totally in the mood for fall. Now my obsession has averted to pumpkin but I tend to go back and forth ths time of year.
heather 10.02.2012
looks so comforting! side note–where’d you get that killer fork? i love it!
Iowa Girl Eats 10.03.2012
Thanks! It came with a little knife in the same design with a party kit I got for my wedding!
Cher @ Weddicted 10.02.2012
Okay, this is definitely being made this weekend. Looks SO good! Good tihng I have Friday off because I have a lot of baking to do!
Katie @ Blonde Ambition 10.02.2012
I’m loving apple recipes right now! This sounds so tasty! And the shape is perfect and beautiful :)
Gillian 10.02.2012
Love the cake! Also , where did you get your fork haha? It’s so cute
Andrea 10.03.2012
I was thinking the same exact thing! Love the fork!
Erin 10.02.2012
Loving this recipe! I have an uncle with an apple orchard and this weekend is our annual family “Apple fest”. I will be coming home with plenty of apples ready to become part of this cake!