A sweet fusion of coffee cake and apple pie!
This apple cake recipe brings me right back to Sunday mornings at my grandma’s house. She had her own version of this delicious cake, and I don’t think a single fall week passed without her baking one. No wonder I always made sure I visited her on Sundays! There’s so much to love about this cake, which is easy to make and calls for basic ingredients you probably already have in your kitchen.
The flavors of this apple cake are pure comfort—tender, chopped apples baked into a soft, moist cake with the sultry sweetness of brown sugar. Every bite is a perfect blend of textures and cozy goodness. It’s versatile enough to enjoy at any time of day, from breakfast to dessert. If you love classic fall flavors, this cake is bound to become a favorite. Plus, you can easily customize it with nuts or alternative flours, making it a recipe everyone will love.
Is Apple Cake Healthy?
Well, not really. It’s still cake and calls for sugar and oil. However, the cake can be tweaked to make it a bit more wholesome. All-purpose flour can easily be replaced with whole-wheat flour or gluten-free flour. If using the latter, just make sure it has xanthan gum so you get a similar texture. For a vegan version, replace each egg with a flax ‘egg’ (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
What Can You Add?
Like I said, if you want to add nuts, it’s easy-peasy! I recommend adding chopped walnuts to the dry ingredients and mixing them in like you would with banana bread. They complement the tender apple pieces nicely and add a little more protein to the cake, making it a great breakfast option.
While cinnamon stands strong on its own, it can also be complemented by ground ginger, cardamom, or nutmeg. This deepens the flavor profile and brings more of that classic “apple pie” flavor.
Lastly, if you enjoy experimenting like I do, I recommend adding 1/2 teaspoon of almond extract, which, in my opinion, makes the cake even tastier. Feel free to get creative and explore the possibilities.
How to make ahead and store
Storing this cake is simple: just cover it with aluminum foil or place it on a cake stand with a lid. At room temperature, it will stay good for 3-4 days. If storing it for up to a week, place it covered in the fridge. The cake can also be frozen (whole or in single-serve portions) for up to 3 months.
Serving Suggestions
While this recipe doesn’t call for any frosting or toppings, I recommend trying it with a slather of Greek Yogurt Frosting, especially if you’re serving it for a birthday party. It’s a fluffy, healthier version of buttercream that’s also packed with protein.
If you’re serving this cake for breakfast or brunch, consider pairing it with a Coffee Smoothie or a Banana Milkshake.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups chopped apples about 3-4 medium apples, peeled and cored
Instructions
- Preheat the oven to 350°F (177°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
- Add the vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
- Fold in the chopped apples, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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