When fall arrives and apples fill the markets, there’s nothing more comforting than baking a fresh apple cake recipe that fills your kitchen with the aroma of cinnamon and warm spice. This cake is more than dessert — it’s cozy, moist, and bursting with apple flavor in every bite.
Unlike fancy layer cakes, this one is simple. You don’t need a mixer or special tools. Just a few bowls, fresh apples, and pantry staples. In less than an hour, you’ll have a golden, tender cake that tastes like it came straight from a bakery.
If you’ve been searching for an easy apple cake recipe that’s soft, flavorful, and foolproof — this is it.
Why You’ll Love This Fresh Apple Cake
This fresh apple cake recipe brings together everything you want in a homemade dessert — ease, flavor, and comfort.
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Perfectly Moist Texture – Apples, oil, and applesauce keep the cake soft and tender.
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No Mixer Needed – Simple to make in one bowl.
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Rich Apple Flavor – Double apple taste from fresh fruit and applesauce.
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Customizable Spices – Adjust cinnamon or nutmeg to your liking.
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Great for Any Occasion – Ideal for brunch, potlucks, or family dinners.
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Dairy-Free and Freezer-Friendly – Stays fresh and delicious for days.
Every slice tastes like fall — warm, comforting, and perfectly balanced.
Ingredients You’ll Need
Each ingredient plays a key role in creating the perfect texture and flavor.
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 2½ cups (313g) | Structure and balance |
| Baking powder | 2 tsp | Helps the cake rise evenly |
| Baking soda | ¾ tsp | Aids browning and lift |
| Salt | ½ tsp | Balances sweetness |
| Cinnamon | 2 tsp | Adds warmth and spice |
| Nutmeg | ½ tsp | Deepens flavor |
| Ground ginger | ¼ tsp | Adds a mild bite |
| Allspice | ¼ tsp | Enhances the aroma |
| Vegetable oil | 1 cup (240ml) | Keeps the cake moist |
| Granulated sugar | 1 cup (200g) | Adds sweetness and structure |
| Brown sugar | ½ cup (100g) | Adds moisture and caramel tone |
| Unsweetened applesauce | 1 cup (240g) | Adds softness and apple flavor |
| Eggs | 4 large | Provide richness and stability |
| Vanilla extract | 1 tsp | Boosts the flavor profile |
| Orange juice | 2 tbsp (30ml) | Brightens the apple flavor |
| Fresh apples | 3 cups (360g), chopped | Juicy, sweet bursts in every bite |
Optional Toppings
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Confectioners’ sugar for a light finish
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Brown sugar glaze for a rich caramel flavor
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Salted caramel drizzle for indulgence
The Best Apples for Baking
The best fresh apple cake recipe uses a mix of sweet and tart apples for balance.
Tart Apples
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Granny Smith – crisp and tangy
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Braeburn – slightly tart, perfect texture
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Jonathan – bold flavor that holds well when baked
Sweet Apples
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Honeycrisp – juicy and aromatic
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Fuji – sweet and firm
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Pink Lady – crisp with a balanced flavor
Pro Tip: Use one tart and one sweet variety (like Granny Smith and Honeycrisp) for the best flavor mix. Peel and dice into ½-inch cubes for even baking.
Preparation and Baking Time
| Task | Time Required |
|---|---|
| Preparation | 20–25 minutes |
| Baking | 45–50 minutes |
| Cooling and Topping | 30 minutes |
| Total Time | 1 hour 30 minutes |
This cake serves about 12 slices and works beautifully in a standard 9×13-inch pan.
Step-by-Step Instructions
Step 1. Prepare the Pan and Oven
Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
Step 2. Combine Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Set aside.
Step 3. Mix Wet Ingredients
In another bowl, whisk together oil, granulated sugar, brown sugar, applesauce, eggs, vanilla, and orange juice until smooth and slightly frothy.
Step 4. Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Stir gently with a whisk or spatula until no flour streaks remain. Avoid overmixing — it keeps the cake tender.
Step 5. Fold in Apples
Add the chopped apples and fold them into the batter evenly. The mixture will look chunky — that’s what makes it juicy and flavorful.
Step 6. Bake the Cake
Spread the batter evenly into the pan. Bake for 45–50 minutes, checking at the 40-minute mark. Insert a toothpick into the center; if it comes out clean, it’s done.
If the top browns too quickly, cover loosely with foil.
Step 7. Cool Before Topping
Remove from the oven and cool in the pan for at least 30 minutes. The cake will become firm yet remain moist inside.
Pro Tips for Baking Success
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Use fresh, firm apples for best flavor and texture.
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Don’t overmix — this keeps the crumb light and soft.
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Let it rest before slicing; it helps flavors blend.
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Avoid overbaking — check early for doneness.
Serving Suggestions
This fresh apple cake recipe works for any occasion — from cozy family dinners to festive celebrations.
How to Serve
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Warm and Fresh: Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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Room Temperature: Perfect for brunch or picnics.
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For Gatherings: Slice into squares and serve on a platter with a drizzle of glaze.
Perfect Pairings
Pair this cake with drinks that complement its sweetness and spice.
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Hot apple cider
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Cinnamon chai latte
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Light roast coffee or black tea
These combinations enhance the cake’s warmth and bring out the natural apple flavor.
Expert Tips for Perfect Apple Cake
Even though this fresh apple cake recipe is simple, a few small details make a big difference.
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Use a Mix of Apples: Combining sweet and tart varieties creates a layered flavor.
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Weigh Ingredients When Possible: Especially flour — it ensures accuracy.
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Avoid Overmixing: Too much mixing leads to dense texture.
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Check for Doneness Early: Every oven differs; test at 40 minutes.
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Tent with Foil: Prevents over-browning on top.
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Cool Before Glazing: Glaze sticks better when the cake is slightly warm, not hot.
Texture and Taste Breakdown
| Feature | Description |
|---|---|
| Crumb | Soft, moist, tender |
| Flavor | Sweet with balanced spice |
| Aroma | Cinnamon, apple, brown sugar |
| Color | Golden brown with apple dimples |
| Sweetness Level | Moderate, not overpowering |
| Best Served | Slightly warm or room temperature |
This table helps your readers visualize the final result and sets clear expectations — a key SEO and user-experience element.
Variations of Fresh Apple Cake Recipe
You can easily adjust this recipe for different occasions and tastes.
1. Apple Bundt Cake
Bake in a greased 10-cup Bundt pan for 50–60 minutes. The glaze runs beautifully over the ridges.
2. Apple Cupcakes
Divide the batter into 12 muffin cups and bake for 22–25 minutes. Great for portion control or school snacks.
3. Apple Layer Cake
Bake in two 8-inch pans, cool, and layer with cream cheese frosting or brown butter icing.
4. Whole Wheat Apple Cake
Replace half the flour with whole wheat flour for a nutty, wholesome flavor.
5. Gluten-Free Option
Use a 1:1 gluten-free baking blend. The texture remains soft and moist.
Pro Tip for Customization
To make the cake festive, mix in ½ cup chopped walnuts, ½ cup raisins, or a dash of clove for an aromatic upgrade.
Storage and Freezing Tips
Your fresh apple cake recipe stays moist and flavorful even days after baking. Here’s how to keep it perfect.
Room Temperature Storage
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Cover the cake tightly with plastic wrap or store it in an airtight container.
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Keeps fresh for up to 2 days at room temperature.
Refrigerator Storage
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Refrigerate for longer freshness — up to 5 days.
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Let it come to room temperature before serving for the best texture.
Freezing Instructions
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Cool the cake completely before freezing.
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Wrap slices or the entire cake in plastic wrap, then in foil.
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Freeze for up to 3 months.
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Thaw overnight in the refrigerator, then warm slightly before serving.
Pro Tip: If glazing before freezing, let the glaze firm up fully before wrapping. Alternatively, freeze the cake plain and glaze after thawing for a freshly finished look.
You May Also Like These Fall Recipes
- Easy Apple Desserts with Amish Apple Fritter Bread
- Quick & Easy Keto Carrot Cake Recipe
- Dairy-Free Gluten-Free Vanilla Cake Recipe
- Moist Chocolate Cake Recipe
Fresh Apple Cake Recipe
Equipment
- Large mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- 9×13-inch baking pan
- Wire cooling rack
- Knife and cutting board
Ingredients
- Ingredient Amount
- All-purpose flour 2 ½ cups 313g
- Baking powder 2 tsp
- Baking soda ¾ tsp
- Salt ½ tsp
- Ground cinnamon 2 tsp
- Ground nutmeg ½ tsp
- Ground ginger ¼ tsp
- Ground allspice ¼ tsp
- Vegetable oil 1 cup 240ml
- Granulated sugar 1 cup 200g
- Brown sugar light or dark ½ cup (100g)
- Unsweetened applesauce 1 cup 240g
- Large eggs 4 room temperature
- Pure vanilla extract 1 tsp
- Orange juice 2 tbsp 30ml
- Fresh apples peeled & chopped 3 cups (360g)
- Optional Topping Brown Sugar Glaze:
- 4 tbsp unsalted butter
- 1 cup brown sugar
- ½ cup heavy cream
- Pinch of salt
- ½ cup confectioners’ sugar
Instructions
- Preheat the oven: Set oven to 350°F (177°C). Grease a 9×13-inch baking pan.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and all spices.
- Mix wet ingredients: In a separate bowl, whisk oil, both sugars, applesauce, eggs, vanilla, and orange juice.
- Combine: Pour wet ingredients into dry ingredients and mix until smooth. Fold in chopped apples.
- Bake: Pour batter into the prepared pan and bake for 45–50 minutes, or until a toothpick comes out clean.
- Cool: Let the cake cool for at least 30 minutes before glazing or dusting with sugar.
- Optional glaze: In a small saucepan, melt butter with brown sugar and cream. Boil for 1 minute, then add salt and confectioners’ sugar. Drizzle over warm cake.
Notes
• Do not overmix the batter — stir just until combined.
• The cake tastes even better the next day as the flavors deepen.
• Store covered at room temperature for 2 days or refrigerate for up to 5 days.
• You can freeze it (without glaze) for up to 3 months.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 5 g |
| Fat | 18 g |
| Carbohydrates | 62 g |
| Fiber | 3 g |
| Sugar | 37 g |
| Sodium | 240 mg |
| Calcium | 70 mg |
| Iron | 2 mg |
Frequently Asked Questions
Can I use any type of apple?
Yes! But firm, crisp apples work best. Granny Smith and Honeycrisp give the best balance of sweet and tart flavor.
Can I make this cake ahead of time?
Absolutely. Bake a day ahead, wrap tightly, and store at room temperature. The flavors deepen overnight.
What can I use instead of orange juice?
Apple cider or milk works well as a substitute. Avoid lemon juice — it overpowers the apple flavor.
Can I use butter instead of oil?
Oil keeps the cake moist longer. Butter can make it slightly drier, so if you substitute, add 2 extra tablespoons of applesauce for balance.
How do I know when the cake is done?
Insert a toothpick into the center — if it comes out clean with a few moist crumbs, it’s ready. The top should be golden brown and springy to touch.
Expert Baking Notes
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Use unsweetened applesauce to avoid excess sweetness.
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Tent with foil during baking if the top darkens too quickly.
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Cool completely before slicing — this helps the crumb set.
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If using the brown sugar glaze, pour while the cake is still slightly warm for the perfect coating.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 315 kcal |
| Protein | 5 g |
| Fat | 14 g |
| Carbohydrates | 42 g |
| Fiber | 2 g |
| Sugar | 25 g |
| Sodium | 180 mg |
| Calcium | 80 mg |
| Iron | 1.2 mg |
Final Thoughts
This fresh apple cake recipe is everything you love about fall — cozy, warm, and filled with apple goodness. Whether you enjoy it plain or glazed, it’s sure to bring smiles around the table.
It’s the kind of recipe that feels like a tradition from the first time you bake it — simple, nostalgic, and timeless. So grab those apples and start baking. The best slice of fall is waiting in your kitchen.