Most apple cakes go dry by the second day. This one doesn’t.
I tested this recipe four times before I got it right, and the trick isn’t some fancy technique. It’s oil instead of butter, a full two cups of diced apples, and a cinnamon sugar layer baked right into the middle.
The result is a cake that’s dense in the best way, packed with fruit in every bite, and somehow tastes even better the next morning with coffee.
If you’ve been burned by dry apple cake before, this is the one that fixes that. 🍎
What You’ll Need
For the cake:
- 3 cups peeled and diced apples (Honeycrisp or Granny Smith work great)
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
For the cinnamon sugar swirl:
- 1/3 cup brown sugar
- 1 tbsp cinnamon
For the glaze (optional):
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Tools You’ll Need
- 9×13 baking pan or bundt pan
- Two mixing bowls
- Whisk
- Rubber spatula
- Toothpick for testing doneness
- Small bowl for the glaze
Pro Tips
Dice your apples small. Big chunks won’t cook through evenly and can make the cake collapse in spots. Aim for pieces about the size of a pea.
Don’t skip the cinnamon sugar layer in the middle. Pour half the batter in, sprinkle the cinnamon sugar mix over it, then add the rest of the batter on top. That middle layer is what gives every slice a little pocket of extra flavor.
Use oil, not butter. Oil stays liquid at room temperature, which is exactly why this cake stays moist for days instead of drying out like butter-based cakes tend to.
Check for doneness at the 50 minute mark, not before. This cake is dense with fruit, so it needs longer than a typical cake. A toothpick should come out with a few moist crumbs, not wet batter.
Let it cool completely before glazing. If the cake’s still warm, the glaze will just slide right off instead of setting into that pretty drizzle.
How to Make It
- Preheat your oven to 350°F. Grease your baking pan.
- Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a bowl and set aside.
- In a separate bowl, whisk the oil and sugar together until combined.
- Add the eggs one at a time, whisking after each addition, then stir in the vanilla.
- Fold the dry ingredients into the wet ingredients until just combined. Don’t overmix.
- Fold in the diced apples gently with a spatula.
- Pour half the batter into your prepared pan.
- Mix the brown sugar and cinnamon together in a small bowl and sprinkle it evenly over the batter.
- Pour the remaining batter on top and smooth it out with your spatula.
- Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Let the cake cool completely in the pan before removing.
- Whisk together the powdered sugar, milk, and vanilla for the glaze, then drizzle it over the cooled cake.
Substitutions and Variations
| Original | Swap | Notes |
|---|---|---|
| Vegetable oil | Melted coconut oil | Slightly different flavor, still keeps the cake moist |
| All-purpose flour | 1:1 gluten-free flour blend | Texture will be a little denser |
| Granulated sugar | Coconut sugar | Reduce by 2 tablespoons since it’s sweeter |
| Honeycrisp apples | Any firm baking apple | Avoid soft varieties like Red Delicious, they turn mushy |
| Powdered sugar glaze | Cream cheese frosting | Great for a richer, dessert-forward version |
Want it extra cozy? Add 1/2 cup of chopped walnuts or pecans to the batter.
Prefer a bundt shape? This recipe works in a bundt pan too, just add about 10 extra minutes to the bake time.
Make Ahead Tips
- Bake the cake up to 2 days ahead. Store it unglazed, tightly wrapped, at room temperature.
- Freeze the unglazed cake for up to 3 months. Thaw overnight before glazing and serving.
- Prep the dry ingredients the night before if you’re baking first thing in the morning.
Nutritional Breakdown (Per Serving)
This recipe makes about 12 servings.
| Nutrient | Amount |
|---|---|
| Calories | ~310 |
| Protein | 3g |
| Fat | 12g |
| Carbohydrates | 47g |
| Sugar | 32g |
Numbers will vary depending on your exact apple variety and whether you add the glaze.
What to Serve With It
- A scoop of vanilla ice cream while it’s still slightly warm
- A hot cup of coffee or chai
- A dollop of whipped cream for a lighter finish
Leftovers and Storage
- Counter: Store covered at room temperature for up to 3 days. This cake genuinely tastes better on day 2.
- Fridge: Keeps well for up to a week in an airtight container.
- Freezer: Wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature.
FAQ
Why did my apple cake sink in the middle? This usually means it was underbaked, or the apples were cut too large and released extra moisture during baking.
Can I use canned apple pie filling instead of fresh apples? You can, but the texture will be softer and sweeter. Reduce the sugar in the batter by about 1/4 cup if you go this route.
Do I need to peel the apples? Peeling gives a smoother texture, but you can leave the skin on if you prefer more texture and don’t mind the flecks of color.
Can I make this dairy-free? Yes. The base recipe is already dairy-free if you skip the milk in the glaze and swap it for a non-dairy option.
How do I know if my apples are the right variety? Firm, slightly tart apples like Honeycrisp, Granny Smith, or Braeburn hold their shape best during baking.
Wrapping Up
This apple cake has become my go-to for fall gatherings, and honestly, I make it well into winter too.
It’s simple enough for a weeknight but feels special enough for company. Try it out this week and tell me in the comments how yours turned out. I’d love to know which apples you used.
