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Fresh Apple Cake

Fresh Apple Cake is one of my family’s very favorite desserts. It comes together really easy, you don’t even need a mixer! Sweet apples and warm cinnamon will fill your house with the best of autumn baking!

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Slice of fresh apple cake on a plate - closeup

Fresh Apple Cake ~ Easy Dessert Recipe

Looking for a wonderful fall dessert? There’s nothing better than fresh apple cake. My mom gave me this recipe and I think it has been in her family for many, many years. If you are looking for a shortcut apple dessert, apple dump cake is always a favorite.

Just take me to the Fresh Apple Cake Recipe!

The printable recipe card is found at the very bottom of the post, just keep scrolling and you’ll find it. Otherwise, read on for tips on making this easy apple cake!

Ingredients Needed:

  • apples (Gala, Honey Crisp or Granny Smith will all work)
  • sugar
  • vegetable oil
  • pecans or walnuts
  • large eggs
  • vanilla extract
  • all-purpose flour
  • ground cinnamon
  • kosher salt
  • baking soda
  • non-stick cooking spray

How to Make Fresh Apple Cake:

peeling apples

  • Peel Apples.

dicing apples for cake recipe

  • Core and dice apples.

bowl with apple cake ingredients with chopped pecans

  • Mix chopped apples, pecans, sugar, oil, eggs and vanilla together in a large mixing bowl.

bowl with flour, cinnamon + bowl of chopped apples and pecans

  • Add all purpose flour, cinnamon, salt and baking soda.

mixing apple cake ingredients in a bowl

  • Mix well using a wooden spoon.

9 x 13 baking dish with apple cake ready to bake

  • Pour into a greased 9″ x 13″ baking dish.
  • Bake for one hour.

Fresh Apple Cake the perfect autumn dessert from MissintheKitchen.com

  • Dust with powdered sugar and serve warm or at room temperature.

Warm cake can be topped with a scoop of vanilla ice cream and caramel sauce or served plain at room temperature.

How To Store:

Cover and store at room temperature up to one day or refrigerate for 2-3 days.

CAN YOU FREEZE APPLE CAKE?

My mom says that this cake freezes well, but I have never made it to the freezer with one. To freeze, cool cake completely. Wrap in two layers of plastic wrap and then a layer of foil or place in a zip top freezer bag.

Apple Cake will stay fresh for 12 months and can be thawed and served at room temperature.

Best Apples for Apple Cake:

I have used gala apples and honey crisp apples for this cake. Granny smith apples will also work but will be a bit more tart.

Do You Have to Peel the Apples?

It does take a little time but I recommend peeling the apples for the best texture. I use a vegetable peeler and it is really easy to do.

If you enjoy apple picking, this apple cake is the best dessert to make with fresh apples and can just be stirred together with minimal effort and a few ingredients. The taste is beyond delicious and it’s a great option for a bake sale or to share with your neighbors.

More Apple Desserts to Try:

I love apple desserts and this Apple Upside Down Cake with walnuts is an easy from scratch dessert. An easy Apple Fritter Cake is perfect to whip up any night of the week.

My Caramel Apple Pie Cheesecake Shooters are popular all year long and did you see the video for the Easy Apple Cobbler? It’s just like grandma would bake!

If you have an abundance of apples, this easy Apple Crumb Pie is always a hit. You’ll have to check out my secret ingredient for the most flavorful apple pie ever!

I’m adding this Slow Cooker Apple Butter to my list this fall and if you need something really simple, this Easy Apple Crisp is a true delight topped with vanilla ice cream!

See all of my favorite Easy Apple Recipes that includes the best apple desserts, breakfasts and drinks for any fall occasion.

If you love spice cakes, this Butter Pecan Spice Cake is always a hit. It’s from my husband’s grandma and it’s something special!

overhead view of apple cake in a glass baking dish

Everyone loves this apple cake and it is wonderful ending to Thanksgiving or Christmas dinners. This cake is loaded with chunks of sweet apples and rich cinnamon flavor which all together creates a wonderfully moist cake. If you only make one apple dessert this fall, this has to be the one!

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Yield: 12 servings

Fresh Apple Cake

Fresh Apple Cake the perfect autumn dessert from MissintheKitchen.com

Fresh Apple Cake is one of my family's very favorite desserts. It comes together really easy, you don't even need a mixer! Sweet apples and warm cinnamon will fill your house with the best of autumn baking!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

Wet Ingredients:

  • 3 cups diced apples
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 cup pecans
  • 2 eggs
  • 2 teaspoons vanilla extract

Dry Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons powdered sugar, optional garnish

Instructions

  1. Preheat oven to 350 degrees.
  2. Peel, core and dice apples.
  3. Add apples to a large bowl with sugar, vegetable oil, pecans, eggs and vanilla.
  4. Mix with a wooden spoon until well combined.
  5. In a separate large bowl, add flour, cinnamon, baking soda and salt. Whisk together.
  6. Add dry ingredients into wet ingredients and stir until well combined.
  7. Spray a 13" x 9" or 10" springform cake pan with non-stick cooking spray.
  8. Pour in cake batter and bake for fifty minutes to one hour. A toothpick inserted should come out clean when it's done.
  9. Garnish with powdered sugar if desired. Great warm or at room temperature.

Notes

Cover and refrigerate leftovers for 2-3 days. Cake can be wrapped in a double layer of plastic wrap and foil or placed in a freezer bag and frozen for up to 1 year.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 456Total Fat: 25gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 31mgSodium: 294mgCarbohydrates: 55gFiber: 2gSugar: 37gProtein: 4g

Nutritional calculations are estimated and may not be accurate.

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65 Comments

  1. Hi Milisa. I made this today and it is really a fast great recipe. I also through in a handful of raisins and cut the sugar back to one cup. When I saw the baking soda, I also added 1/4 cup of malt vinegar. Turned out great and thanks for sharing a great family recipe.

  2. I used to make this exact recipe years ago when my son was young and he loved it. He asked me to make it for Thanksgiving for his family. I couldn’t find my recipe and am so happy that I found yours. It is exactly the same. Thank you!

      1. Thank you for sharing this delicious apple cake. I made some adjustments: I reduced the sugar to 1 C and the oil to ½ C, used 4 apples+3 eggs+ ¾C of milk, 1C GF all-purpose flour, 1C of quinoa flour, added 1 tsp of baking powder. The cake was moist and tender

      1. Peeled apples seem to work best in this recipe, although I have made it with the peels still intact. Definitely take the few moments to peel. You will enjoy the flavor much more.

  3. This fresh apple cake was “luscious!” Quick, simple, very easy, I made for company tonite, they loved it!!! 5 ***** recipe as far as I’m concerned!! THANKS!!!! I did add alittle allspice & cloves besides the cinnamon

  4. Absolutely delicious thank you for this recipe. I added in sultanas & a few other spices including ground cardamom, substituted the sugar for 1/2 cup xylitol & it came out perfectly divine.

  5. Excellent. Reminds me of my childhood.
    Altered slightly.
    1 1/2 cup sugar
    1 tsp nutmeg
    2 tsp pumpkin pie spice.
    Excellent

  6. A fabulous and easy recipe ! Everyone I make it for raves about it. I have shared your web site/ recipe with all of my friends 🍁

  7. I made this cake today and it is delicious. However, I substituted Coconut flour for all purpose and monk fruit for sugar. Like I said it is very flavorful and I could have cut back the sugar as it is very sweet but the problem I had was that trying to take it out of pan it just fell apart all over. Anyone know what I should have done different? My cake looks exactly like this one.

    1. You serve it from the pan, this cake is not the type that you remove from a pan. However, if you feel you must use a lined spring-form pan.

    2. I used a similar recipe, I also used coconut and almond flour without the xanthan gum. My cake didn’t fall apart but the dough had a “sandy” feel in the mouth. When I used coconut flour+ Bob Redmill’s GF1-for -1 flour together, the cake was very good, it’s texture was similar to the one using regular all-purpose flour

  8. I am comparing this to a recipe from my Grandmother- very similar but I haven’t made it in years and years. Do I need to peel the apples?

  9. I love apples with only cinnamon. Anything else just takes away from the apples.

    I make a quick apple crisp in microware with one apple and cranberries and cinnamon and sugar and crumble an oatmeal cookie on top. It is fast and good.for only 1 person.

      1. Hi Denise,
        I have not tried to cut the recipe down but this cake freezes really well. I would recommend baking the whole cake and freezing it in slices or possibly thirds to enjoy later. Wrap the cooled cake in a couple of layers of plastic wrap plus a layer of aluminum foil or place in a freezer baggie. I hope that helps.

        ~ Milisa

  10. I made the fresh apple cake 2 weeks ago and had a small piece, my daughter took the cake home with her and she loved it. I will bake another one this week. Thanks for the recipe

    1. I made this because we are remodeling and I don’t have access to my mixer. Oh my goodness! My neighbors and our contractor went crazy over it , accused me of using marijuana butter or something addictive. I used 1/2 butter and 1/2 canola and added a 1/2 tsp of nutmeg and a big handful of craisens. So Good!!! 😻

  11. I know you said you use Gala apples, but I was wondering if using Red Delicious would be ok,or would they not hold their shape?

  12. I tried to make this apple cake. I followed the directions exactly as printed. My cake came out heavy and gooey. What happened?

    1. Hi Ann,
      I have made this cake many, many times and never had an issue with it. It’s possible that your oven temperature is off? I recently put a thermometer in my oven and was shocked at how off the thermostat is. I am sorry it didn’t turn out for you.

      ~ Milisa

  13. Made this last night using apples from a tree my grandfather planted. Was delicious! I used more apples than it called for and cut them up in larger chunks.

  14. I want to try this recipe tonight but I only have self-rising flour. Can I
    use this flour and leave off the baking soda or do I have to wait till I make
    a grocery store run to try it?

    1. Hi Margaret,
      Yes you can, my mom used to bake them in coffee cans. I think the baking time will be a little shorter but I haven’t tried it.

      ~ Milisa

      1. Hello, do you think I can bake in muffin tins? I would cut baking time.
        Love this cake so much, I’ve been making with pears lately, just as yummy. Thanks!
        Lisa

        1. Hi Lisa,
          I can’t see any reason why it wouldn’t work in a muffin tin. I love it with pears too. Let me know how it turns out if you try it.

          ~ Milisa

          1. Soooo good as muffins! I’ve made 3 batches so far, makes about 18-20, we have so may pears! Baked up nice and little crunchy on top, everyone wanted to know what that delicious topping was, haha 😊thanks again!
            Lisa

  15. I tried to use one of your recipes, but unfortunately, you have so many ads, pop-ups and extraneous info, that I’m leaving your site. I’ll find my recipe elsewhere.

    1. Hi Gladys,
      I am sorry the ads were too annoying for you. There is a jump to recipe button at the top that will take you to the recipe card to avoid all of the things you say are extraneous info. You scrolled right past the recipe card to leave a comment.

      ~ Milisa

  16. I have been making a half recipe of this delicious & moist cake for years! with melted butter, instead of oil, in 8×8 pan. It’s super easy & always a crowd pleaser. Thanks for the double recipe! It’s in the oven now.

  17. I made this today and it is delicious. Simple too. I was low on sugar and used a combo of white and coconut sugar totaling about 1-1/3 cups. Plenty sweet. Used half cup each of vegetable oil and whole milk Greek yogurt instead of full cup oil. Thanks for recipe, I love it.

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