This Apple Cake is a cozy masterpiece, blending tender crumb with juicy, cinnamon-kissed apples in every bite. With just 15 minutes of prep and 35 minutes of baking, it’s a quick yet impressive treat that fills your kitchen with irresistible warmth. Perfect for any occasion, it’s a dessert that feels both comforting and indulgent.
The cake’s moist texture, paired with the sweet-tart apples and a hint of spice, creates a harmony of flavors that’s hard to resist. Whether served warm with a dollop of cream or enjoyed as a midday snack, it’s a recipe that promises smiles and satisfaction. Simple, delicious, and utterly rewarding—this is baking at its best.
What You’ll Need for Apple Cake?
- 3/4 cup dark brown sugar (packed)
- 2 large eggs
- 1/3 cup neutral oil (like canola or grapeseed)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 small apples, peeled, cored, and chopped into 1/4- to 1/2-inch pieces (about 2 cups)
- 1/2 cup toasted walnuts, chopped (divided)
- 1 tablespoon whiskey (optional, for depth of flavor)
- 1/2 teaspoon instant espresso powder (optional, enhances richness)
How to Make Apple Cake?
- Preheat the oven to 350°F. Position a rack in the center. Butter or coat a 9-inch round baking pan with nonstick spray. Line the bottom with parchment paper.
- In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute.
- Add the oil, vanilla, cinnamon, nutmeg, salt, and optional whiskey and espresso powder. Whisk until smooth and emulsified.
- Add the flour, baking powder, and baking soda. Whisk until well-combined and smooth.
- Use a rubber spatula to fold in the apples and ¼ cup of the walnuts.
- Pour the batter into the prepared pan. Use an offset spatula to smooth the top, ensuring the apples are evenly distributed and reach the edges. Tap the pan gently on the counter to release air bubbles.
- Sprinkle the remaining ¼ cup walnuts over the cake.
- Bake for 30 to 40 minutes, or until the cake is puffed and golden, and a tester inserted into the center comes out clean (a bit of moisture from the apples is okay).
- Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, then carefully turn it out onto a cooling rack. Invert it again so it’s puffy side up, if desired.
- Store the cake, wrapped tightly or in an airtight container, at room temperature or in the refrigerator for up to two days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your apple cake with a drizzle of warm caramel sauce or a dollop of freshly whipped cream. For a tangy twist, try a scoop of vanilla ice cream or a dusting of powdered sugar. These additions complement the cake’s warm spices and tender texture beautifully.
Smart Storage and Reheating Tips
Keep your apple cake fresh by wrapping it tightly in plastic wrap or storing it in an airtight container. It stays delicious at room temperature for up to two days or in the fridge for a bit longer. To reheat, pop a slice in the microwave for 10-15 seconds or warm it in a 300°F oven for 5 minutes.
Easy Recipe Variations to Try
Swap walnuts for pecans or almonds for a different nutty flavor. If you’re out of apples, pears make a great substitute. For a boozy twist, increase the whiskey to 2 tablespoons or skip the espresso powder for a simpler flavor profile. Experiment and make it your own!
Time-Saving Tips for Busy Bakers
Prep your apples and nuts ahead of time to save minutes during baking. Use a food processor to chop the apples quickly, and toast the nuts in bulk for future recipes. These small steps can make the process smoother and more efficient.
Essential Equipment Guidance
A 9-inch round baking pan is key for this recipe, but a springform pan works well too for easy removal. An offset spatula helps spread the batter evenly, and a cooling rack ensures your cake doesn’t get soggy. These tools make baking a breeze!
Apple Cake
Ingredients
- 3/4 cup dark brown sugar
- 2 large eggs
- 1/3 cup neutral oil, like canola or grapeseed
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 small apples, peeled, cored, and chopped into 1/4- to 1/2-inch pieces (about 2 cups)
- 1/2 cup toasted walnuts, chopped
- 1 tablespoon whiskey optional
- 1/2 teaspoon instant espresso powder optional
Instructions
- Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat a 9-inch round baking pan with nonstick spray. Line the bottom of the pan with a round of parchment paper.
- In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the oil, vanilla, cinnamon, nutmeg, salt, and whiskey and espresso powder, if using. Whisk until smooth and emulsified.
- Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.
- Use a rubber spatula to fold in the apples and ¼ cup of the nuts.
- Pour the batter into the prepared pan and use an offset spatula to gently smooth the top, making sure the apples are well dispersed and go all the way to the edges of the pan. Tap the pan gently on the counter to release any air bubbles. Sprinkle the remaining ¼ cup nuts over the cake.
- Bake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 40 minutes. There may be a bit of moisture on the tester from the apples. Set the pan on a rack to cool for about 15 minutes. Run a thin knife around the edge and carefully turn the cake out onto a cooling rack. Then invert it again so that it’s puffy side up, if desired.
- Store the cake, wrapped tightly or in an airtight container, at room temperature or in the refrigerator for up to two days.