Fresh Apple Cake

two hands holding a metal pan with brown apple cake.

This Fresh Apple Cake is soft, fluffy, and packed with fresh apples. If you are looking for the best apple cake recipe, this is it!

Course Dessert

Cuisine American

Keyword apple cake, apple cinnamon cake

Prep Time 25

Cook Time 45

Total Time 1 10

Servings Servings

Calories 242kcal

Author Maria Doss

Equipment

8-inch baking pan
Electric beater

Ingredients

1 cup all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup light brown sugar (not packed)
1 ½ teaspoons ground cinnamon
2 medium apples
1 stick unsalted butter (½ cup) at room temperature
½ cup white sugar
2 large eggs at room temperature
1 teaspoon vanilla extract

Instructions

Prep. Preheat oven to 350°F (177°C) and grease an 8-inch round baking pan and line the bottom with parchment paper.
Combine dry ingredients. Add the all-purpose flour, baking powder, and salt to a small bowl and whisk to combine.
^{1 cup flour, 1 ½ teaspoon baking pdr, ¼ teaspoon salt}
Mix brown sugar and cinnamon. Add the brown sugar and cinnamon to a small bowl. Whisk together until well combined, breaking up any lumps.
^{½ cup brown sugar, 1 ½ teaspoon cinnamon}
Chop apples. Peel the apples, core, and chop them into ¼-inch dice.
^{2 medium apples}
Make batter. Add the butter and sugar to a medium bowl and beat with an electric mixer for 3 to 4 minutes, scraping down the sides of the bowl a couple of times, until the mixture is very light and fluffy.
👉 Don't rush this step - it helps create a soft, light, and fluffy cake.
^{½ cup butter, ½ cup sugar}
Finish batter. Add the eggs and vanilla and beat for about 1 minute, scraping down the sides of the bowl once to make sure everything is evenly mixed. Add the flour mixture and chopped apples, then mix on low speed just until combined.
👉 Don't overmix the batter. Mix only until you no longer see dry flour.
^{2 large eggs, 1 teaspoon vanilla}
Assemble. Spread half of the batter evenly into the prepared pan, then sprinkle half of the cinnamon brown sugar mixture over the top.Dollop the remaining batter over the cinnamon sugar layer—I find it's easiest to add small spoonfuls all over the pan first, then gently spread them together. Finish by sprinkling the remaining cinnamon sugar evenly over the top.
Bake. Bake for 38–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Place the pan on a wire rack and let the cake cool before slicing.

Notes

Chop the apples into small pieces: Cut the apples into ¼-inch dice.

Choose the right apples: Sweet-tart apples like Pink Lady, Fuji, Jazz, Honeycrisp, or Braeburn work best.

How to serve: My favorite way to enjoy this fresh apple cake is warm or at room temperature, just like a cozy coffee cake with afternoon tea or as a simple dessert.

Storage: Store the cake in a covered container at room temperature for up to 3 days. It stays soft and delicious, making it perfect for enjoying over a few days.

Nutrition