Fresh Apple Cake Recipe
This Fresh Apple Cake is soft, moist, and packed with juicy apple pieces and warm fall spices. It’s easy to make with simple ingredients you already have at home. Perfect for cozy afternoons, family desserts, or fall gatherings.
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
• Use a mix of sweet and tart apples (like Honeycrisp + Granny Smith) for the best flavor.
• 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.
• 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 |