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.
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Ivy 10.21.2014
I made this cake last night for my husband’s boss and it was a smashing success! I loved how easy this was to whip together, it really took no time at all. I had it all done and in the oven by the time the hubs had finished grilling supper. Will definitely make again and am thinking of bringing it to Thanksgiving this year!
Al 10.06.2014
Made this cake over the weekend… LOVED it. My boyfriend said it was the best thing I have made.
Margaret 09.26.2014
I am allergic to all wheat products. Have you made this with gluten free flours?
Kristin 09.30.2014
Hey Margaret! I have not tried this cake with gluten-free flour but have had luck swapping GF flour for AP flour in other recipes!
Evelia 11.05.2013
Thank you for all of your amazing recipes!!! I have already made 2 of your autumn recipes in the past 2 days and they were so delicious!!! Keep up the great work and thank you sharing all of this yumminess!!!! You are AWESOME!
Teresa B 10.27.2013
Just made this cake and the house smells WONDERFUL! I’m an Iowa girl myself (moved to Texas) and this reminds me of home. thank you!!
BRE 10.19.2013
hi– question: is it okay if I use SWEET applesauce? Why does it have to be no sugar added? Thank you– hoping to make this recipe tonight!! ;)
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Iowa Girl Eats 10.19.2013
That’s fine!
Christina G. 10.12.2013
This cake is delicious!!! My 4 year old wanted an apple cake, so
I searched and came across your recipe. I made it in a 9×13 pan
And it turned out great! Cooked for 30 min. I also made homemade
Applesauce to put in the mixture. Thabks again for the awesome
Recipe, i’ll be making it again!
Christina
Eau Claire, WI
Kay B 10.12.2013
My family absolutely loved this cake, so moist! I can my own applesauce, so I was doubly thrilled that I could use the applesauce in a recipe.
Laura 10.10.2013
Hey girlfriend! Had to drop a comment to let you know that this is the second year I’m making this for my co-workers. It has that perfect fall feel, and the gang LOVES it. I use a 9×13 and bake for 30 minutes with great success. Am contemplating cupcakes with a caramel-esque icing eventually. Hmm!
gina 10.01.2013
I have everything out on table to make this cake. Just noticed that my hubby bought canola cooking spray instead of vegetable cooking spray. Will this effect the taste of cake? I want to get cake in oven and not have to run out to store first. But if I have to in order for cake to be yummy I will. Thank you.
Iowa Girl Eats 10.01.2013
That’s fine!
gina 10.01.2013
Thank you! I went ahead and used canola. Cakes will be out in 10 mins. They smell great! So excited cant wait to eat. I will be using more of your recipe’s often in future. Thanks again!
Giselle 09.27.2013
Got the recipe from your Friday favorites. I will try it next week. My kids love apples and I can´t wait to try it.
Friday Favorites | Iowa Girl Eats 09.27.2013
[…] bite: Apple Cider Caramel Glazed Pound Cake. Now, I really love my Fresh Apple Cake recipe, but something it’s unfortunately missing? An Apple Cider Caramel Glaze. […]
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[…] Fresh Apple Cake – Can’t forget dessert! This cake from Iowa Girl Eats looks like a delicious way to use up some of the apples we picked last weekend – and our new bundt pan from our wedding shower! […]
Apple Crisp Muffins | Iowa Girl Eats 09.20.2013
[…] muffins are based on my Fresh Apple Cake recipe, but I reduced the amount of sugar in the muffin batter since I added the brown sugar-based […]
Marina Torres 09.18.2013
I love this cake! I added crushed nuts and is delicious.
My grandkids enjoyed every piece.
Thank you for posting it!
Miranda 09.16.2013
I just found your recipe after searching for an apple cake recipe. This looks amazing! Have you ever tried adding pecans? I wondered if it would bake the same. I may try adding finely crushed pecans in (almost as fine as flour). It’s one of my favorite things to add to recipes. Can’t wait to try this! Thanks for posting it!
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[…] good. The end result is really moist with a wonderfully dense texture, a la my favorite Fresh Apple Cake, and these Raspberry Lemonade Crumb Muffins are no […]