This easy apple cake is soft, moist, and packed with fresh diced apples in every bite. Made with basic pantry ingredients, it’s the perfect fall dessert or cozy anytime treat. No mixer needed - just peel, dice, and stir. It tastes even better the next day!
Moist, spice-filled, and simple to make - this apple cake is a dessert that’s sure to please
Cake
Glaze
Makes one 9 x 13" cake, approximately 16 servings
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Below you will find tips and tricks to help achieve the best results possible!
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This easy apple cake recipe is full of fresh apples that bake down into a sweet, moist, spice cake. The texture is soft and tender, with little bites of apple in every slice. Warm spices like cinnamon, allspice, and nutmeg give it a cozy, fall-inspired flavor. It is similar to an old-fashioned spice cake but with the added sweetness and texture of baked apples.
It’s not overly sweet, which makes it perfect for pairing with a glaze, cream cheese frosting, or just a dusting of powdered sugar. Think of it as a cross between a spice cake and a coffee cake with a rustic, homemade feel.
What I love about this apple cake is how easy and versatile it is. The recipe is very forgiving as you can adjust the spices to your taste, use whatever apples you have on hand, and top the cake however you like. It’s just as delicious served plain as it is with a glaze or cream cheese frosting. I also like that this cake does not require a mixer. This simple apple cake recipe lets you get that homemade, comforting flavor without the hassle.
While this cake makes a cozy dessert for a fall evening, we also love it as a not-too-sweet breakfast cake with a hot cup of coffee. In fact, the flavor gets even better the next day as the spices settle and the apples keep it moist. Just cover the pan tightly and store it at room temperature or in the fridge if you prefer your cake cold.
Apples – You can use any type of apple you like for this cake. I prefer sweeter varieties, but mixing in a tart apple or two works well too. For this batch, I used Honeycrisp apples, which are sweet with a little tang—plus they were on sale at my store! The key is to choose apples with a firm texture so they don’t bake down too soft or mushy in the cake.
Nuts or Raisins – These are totally optional, but they add great texture and flavor. Stir in up to 2 cups of chopped nuts (like walnuts or pecans) and/or raisins when you add the apples to the batter.
9 x 13-inch baking pan (the one I use is glass)
Large mixing bowl
A whisk and a large spoon for mixing
Sifter or sieve
Use firm apples: Choose apples with a firm texture (like Honeycrisp, Granny Smith, or Fuji) to prevent them from turning mushy while baking.
Chop apples evenly: Dice the apples into uniform pieces for even distribution throughout the cake. Smaller pieces work better as they bake down into the batter.
Don’t overmix: When adding the dry ingredients, mix just until combined. Overmixing can result in a dense cake.
Doneness test: Keep in mind that toothpicks can sometimes come out clean due to the moisture from the apples. If you’re unsure, gently press on the top of the cake and if it springs back, it is probably done.
Let the cake cool completely: For the best flavor and texture, let the cake cool in the pan at room temperature before slicing. This also makes it easier to frost or glaze, if you choose to.
Customize the spices: Feel free to increase or decrease the spices based on your personal preference. Add extra cinnamon for a more intense flavor or try a pinch of ginger for a subtle twist.
There are plenty of ways to customize this cinnamon apple cake recipe to suit your taste!
Add a nut topping: If you prefer not to add nuts or raisins to the batter, try this nut topping instead. Pour the batter into the pan, then sprinkle the following mixture over the top before baking:
Frosting option: For a richer finish, top the cake with cream cheese frosting instead of a glaze. Beat together the following ingredients and spread on the cooled cake:
Make it a loaf cake: To make a loaf cake version, simply cut the recipe in half and bake in a loaf pan. Adjust the baking time to about 45-48 minutes, or until a toothpick comes out clean.
Yes! You can freeze this apple cake for later enjoyment. It’s best to freeze the cake before frosting or glazing to maintain the best texture. To freeze, cut the cake into individual sections, then wrap each piece tightly in aluminum foil or plastic wrap. Store the wrapped slices in a freezer-safe bag or container. When you're ready to enjoy, simply thaw at room temperature or heat in the microwave for a warm slice.
If you love this apple cake, you might also enjoy my Pistachio Bread recipe
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