Fresh Apple Cake is unbelievably tender and perfectly sweet. Put your apple haul to good use in this irresistible fall dessert recipe!
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
Fresh Apple Cake
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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I made this last night and was amazed, it came out perfectly! I live in the Quad Cities and we had an orchard that has pick your own apples this year so I have a TON to get rid of. The only thing better than the way it tasted is the way it made my house smell while baking.
Hi! I just bought a bundt pan and this will be the first recipe I use with it :-) Making it tomorrow!
Have you ever put up to 4 apples in this cake? I have 4 on hand and would like to use them all.
Awesome!! The most I’ve ever put into the cake is three. The only problem with putting too many apples in is that it will weigh the cake down, and possibly make it too wet.
OMG – I made this cake last night and it turned out SO good! Thanks so much for this amazing recipe! I read your blog everyday and continue to love it more and more. :)
This looks sinfully sweet! And perfect timing, we’re going apple picking [my first time] this weekend :D Hopefully I’ll bring home bushels full! I did see that some orchards no longer have “pick your own” apples, just apples for sale- not sure but my best guess is that because they start to fall off the trees as we get further into fall?!
I made this today! Delicious! I did switch a few things though. Trying to lose a few lbs! I opted out on egg bc my 4 year old has an egg allergy. I just added an extra 1/2 cup of applesauce in place. I also replaced the oil with nonfat plain yogurt but still used the butter. It turned out great!!!! Yum! FYI, I used a 9×13 Pan and it worked perfectly! Baked around 30 minutes. Thanks for the recipe!
looks great. I wonder how it would taste with an apple cider glaze!!!
that sound better than creamcheese icin,was gonna try that
I wish you were my best friend!!! I would love to be the taster tester on everything you make!!!!
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!
Whoopsie daisy – thanks for letting me know!! :)
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.
It’s just a personal preference – you can definitely use whatever you’ve got on hand though! :)
Ok. Does it give the cake a different consistency or a different flavor? Or just easier to prep?
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.
Ok… awesome. Thanks! :)
I really meant to start that comment out with a thank you. ;)
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 :)
oooooo yum yum yum!!
xo Rach
rachiecakes-rachael.blogspot.com
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!
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!
Cute fork!