This delicious apple cake is bursting with great apple flavor. Just follow these simple step by step photo instructions.
Editor's note: Originally Published October 6, 2016. Republished with more detailed discussion and updated photos.
It is apple season, and I needed to do an apple recipe. Apple cake sounded good, but I wanted an old fashion apple cake. So, I copied from the best, my wife.
I looked around some, but then my wife pointed me to her own recipe in the "Holmes School Cookbook." It used only things we all have on hand, so I used that as a model. Excellent.
My Rating
A very easy 5. So much better than you think it could be.
Recipe Notes for Easy Apple Cake
I cooked this cake unsupervised by the author, so I slid in a few minor changes.
First, I cut it in half. This is "cooking for two" and a 9X13 cake is a bit much for the two of us.
Second, I doubled the cinnamon. I love cinnamon.
Third and my biggest sin, I shredded the apples. Sometimes when I use diced fruit, I end up with steam pockets but also I wanted to release the juice more. She wanted chunks of apple goodness. Take your choice or do some of both.
What Apples to Ues
A lot seems to be made of what apple to use for this or that. I believe it is more a matter of individual taste. I suggest Cortland, Granny Smith, Gala, Ida Red, or Roma for cooking.
But probably the apples you have is fine other than Red Delicious or Macintosh would be good choices. Here is a handy-dandy chart that is very well done.
Pan Size
This is a smaller cake. If doubling, then use a 9X13 cake pan. Cooking time may be increased slightly. Get out your toothpicks. But most recipes for 9X13 also call for 45 minutes at 350.
I used a 9 inch round cake pan. You could also use an 8 by 8 or an 8 inch round. You notice a 9 by 9 is missing, that would be very thin in an already thin cake.
Final Notes
Topping. I sprinkled with a little sugar. If you want ultra-sweet, then a glaze of powder sugar and a little milk would be good. But that might be sugar overload.
Sticking. Even in a non-stick pan with butter and flour, there is some sticking. This is one of those recipes where parchment paper on the bottom of the pan would be good.
Storage. Store covered in the refrigerator for up to 3 days or freeze for 3-4 months.
Other Great Smaller Desserts
Smaller Crock Pot Apple Cobbler
Preheat oven to 350 with the rack in the middle. Prep a 9-inch round cake pan with butter and flour. Parchment paper on the bottom would be good if you can.
Dice or shred two medium apples.
Mix all ingredients well and move to prepared pan.
Sprinkle with about a tablespoon of sugar.
Bake until a toothpick comes out clean. About 45 minutes.
Cool before serving.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Easy Apple Cake from Scratch
Ingredients
- 2 apples - medium or large, shredded or diced
- 1 cup flour
- 1 cup sugar
- 1/2 cup oil
- 1 egg
- 1/2 cup walnuts - chopped
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon sugar - optional for sprinkling on top
Instructions
- Preheat oven to 350 with the rack in the middle. Prep a 9-inch round cake pan with butter and flour. Use parchment paper if you have it since this tends to stick.
- Dice or shred two medium apples. Or some of each.
- Mix all ingredients well and move to prepared pan.
- Sprinkle with about a tablespoon of sugar.
- Bake until a toothpick comes out clean. About 45 minutes. Cool before serving.
Recipe Notes
Pro Tips:
- Use the apples you have but, I'm not a fan of delicious or MacEntosh apples in recipes like this.
- The apples can be shredded or diced.
- I suggest a 9 inch round pan, but an 8 by 8 would work. I believe a 9 by 9 is not a good choice.
- Most people will want to double this recipe. Use a 9X13 pan. Cooking time will be about the same or a bit more. Use the toothpick test.
- Store covered in the refrigerator for up to 3 days or freeze for 3-4 months.
Nutrition
Originally Published October 6, 2016.
Claudia Matusiak
Made this apple cake yesterday and it is so moist and delicious. I made one small change; instead of the one tablespoon on sugar on top, I replaced that with sprinkling my jar of cinnamon sugar over the top instead ~ can't ever have enough cinnamon with apple recipes. I do appreciate this recipe as I am not a person that really enjoys sickening sweet icings and this one is right up my alley for sure. Keep up the good work and I'll keep enjoying your recipes!
Kelly
My husband tried this while I was out for the day . He thought it said baking "powder " not baking soda . It was the best apple cake I have ever had !!!! It probably raised more , but it sure did not do anything to the flavor .. Not sure as that is the only way we make it now . Thank you , so easy & sooo good !!!!
DrDan
Hi Kelly,
Welcome to the blog.
This recipe is an old one from my wife's family. They tend to use baking soda. I prefer baking powder myself, you probably had a better rise. I will try it next time and see if my wife notices.
Thanks for the note.
Dan
Margaret
This easy Apple Cake gets a five star rating from both my husband and myself. I followed the recipe as is and it turned out so super moist and delicious. It definitely is a keeper, but next time I am going to try and reduce the sugar a bit. Thanks for such a great little cake recipe!
Laura Childs
The BEST apple cake ever! So simple and so delish. The cake itself is very moist and full of apple flavor. For the spice , I use apple pie spice according to my taste but that was the only modification I made. Thanks for this recipe is going to become one of my go to’s!
Laura
CharlieCarrah
A really quick and easy cake -- not to mention delicious! I substituted all of the oil with home-canned cinnamon applesauce and it was fantastic! I diced the apples and I also used 2 teaspoons of cinnamon and added 1/4 teaspoon each of ground cloves and ground allspice. It needed an additional 5 minutes of baking and it was baked in an 8" x 8" glass dish. While still warm, we topped it with a scoop of vanilla ice cream! Definitely a keeper!
DrDan
Hi Charlie, thanks for the comment. I have done this one several more times already with various combinations. I'm convinced you can modify this many ways and it will still be excellent.
DrDan
Hi Angela,
Thanks for the note and especially the trial of substituting in the applesauce for half the oil. I have been planning a repeat cooking doing that exact substitute. Now I can do the Apple Fritter Bread instead...
Dan
Angela Saver
This cake is amazing!!!! I doubled the recipe & baked it in a 9x13-inch pan. I also only used 1/2 c. Oil & then substituted 1/2 c. Applesauce for the other 1/2 c. Oil. My family LOVES it! Thank you for an awesome cake that we will make over & over again! Definitely a keeper!
Justine
This cake is delicious and super easy to make!! But just wondering if it's possible to cut the 1cup of sugar by half as well as the amount of oil without much change to the result of this cake? Also wondering if it can be frozen.
DrDan
Hi Justine,
Thanks for the note. It is usually ok to sneak sugar down a little. But cutting in half is a lot unless the apples are very sweet. The oil really is needed, or you will have a marked effect on the texture. You can experiment with substituting applesauce or yogurt but I have not done it with this recipe so proceed at your own risk.
They should freeze well.
Dan
John
Would this be good 2 days after baking? I'm looking for a desert to bring to a saturday tailgate, but would have to make it on Thursday.
DrDan
Almost but not quite as good.
Dan