Of course! Here’s a recipe for a classic, incredibly moist, and warmly spiced Homemade Apple Cake. This is a crowd-pleasing dessert that fills your kitchen with an amazing aroma and is perfect for any occasion.
Classic Homemade Apple Cake
This recipe yields a dense, moist cake packed with fresh apples and warm autumn spices. It’s simple to make and even better the next day.
Yield: One 9×13 inch cake (about 12 servings)
Prep time: 20 minutes
Cook time: 45-55 minutes
Ingredients
For the Cake:
· 3 cups (about 3-4 medium) apples, peeled, cored, and chopped into ½-inch chunks (See Note #1)
· 2 cups (250g) all-purpose flour
· 1 ½ tsp baking soda
· 2 tsp ground cinnamon
· ½ tsp ground nutmeg
· ¼ tsp ground cloves (optional)
· ½ tsp salt
· 2 large eggs, at room temperature
· ¾ cup (150g) granulated sugar
· ¾ cup (165g) packed light brown sugar
· ¾ cup (180ml) neutral oil (e.g., vegetable, canola, or avocado oil)
· ¼ cup (60g) unsweetened applesauce (or substitute with more oil)
· 2 tsp vanilla extract
· 1 cup chopped walnuts or pecans (optional)
For the Topping (Optional but Recommended):
· 2 tbsp granulated sugar
· 1 tsp ground cinnamon
Instructions
- Prepare the Pan and Preheat Oven
· Preheat your oven to 350°F (175°C).
· Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
- Prepare the Dry Ingredients
· In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves (if using), and salt. Set aside.
- Prepare the Wet Ingredients
· In a large mixing bowl, whisk the eggs, granulated sugar, and brown sugar together until well combined and slightly pale.
· Gradually whisk in the oil and applesauce until the mixture is smooth.
· Whisk in the vanilla extract.
- Combine Wet and Dry
· Add the dry flour mixture to the wet ingredients. Using a spatula, fold gently until just combined. Do not overmix; a few streaks of flour are okay.
- Add Apples (and Nuts)
· Fold in the chopped apples and nuts (if using) until they are evenly distributed throughout the batter. The batter will be very thick and chunky—this is normal!
- Assemble and Add Topping
· Spread the thick batter evenly into your prepared pan. It will be more of a “press and spread” situation than a pourable batter.
· If using the cinnamon-sugar topping, mix the 2 tbsp sugar and 1 tsp cinnamon together in a small bowl. Sprinkle it evenly over the entire surface of the batter.
- Bake
· Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs (but no wet batter).
· The top will be golden brown and spring back when lightly touched.
- Cool and Serve
· Place the pan on a wire rack and allow the cake to cool completely in the pan. This step is crucial for the texture to set properly.
· Once cooled, slice into squares and serve.
Notes & Tips for Success:
· Note #1: The Best Apples for Baking: You want apples that hold their shape and offer a balance of sweet and tart. Excellent choices include:
· Granny Smith (for a tart kick)
· Honeycrisp (sweet and firm)
· Braeburn
· Jonagold
· A mix of Granny Smith and a sweeter apple is a fantastic combination.
· Ultra-Moist Cake: The combination of oil and applesauce guarantees a super moist crumb that stays soft for days.
· Storage: Store the cooled cake, covered tightly, at room temperature for up to 3 days or in the refrigerator for up to 5 days. The flavors often meld and improve on the second day.
· Serving Suggestion: This cake is delicious on its own but becomes a showstopper when served warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
· Make it a Bundt Cake: This recipe can be baked in a well-greased and floured 10-cup Bundt pan. Bake for 50-60 minutes. Let it cool in the pan for 15 minutes before inverting onto a wire rack.
Enjoy your baking! Your house is about to smell incredible.