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Apple Cake Recipe

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This classic Apple Cake is incredibly moist, perfectly spiced, and loaded with tender apple chunks. Made in one bowl with simple ingredients, it’s the ultimate fall dessert that stays fresh for days. Perfect for holidays, potlucks, or any time you’re craving cozy apple goodness!

Ingredients

Scale
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs, room temperature
  • ¼ cup orange juice or apple juice
  • 2½ teaspoons vanilla extract
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons ground cinnamon
  • 4 medium apples (about 4 cups diced), peeled and cut into ½-inch pieces
  • Optional: ½ cup chopped walnuts or pecans
  • Optional: Powdered sugar for dusting

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, or line with parchment paper for easy removal. Set aside.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, orange juice, and vanilla extract until well combined and slightly frothy, about 1-2 minutes. The mixture should be smooth and pale yellow.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon until evenly distributed. This ensures your leavening and spices are spread throughout the cake.
  4. Create the Batter: Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon or rubber spatula. Mix until just combined—don’t overmix or your cake will be tough. The batter will be quite thick, almost like a cookie dough consistency. This is perfect!
  5. Fold in Apples: Gently fold the diced apples (and nuts if using) into the batter until evenly distributed. Every bite should have delicious apple chunks!
  6. Transfer to Pan: Pour the batter into your prepared baking pan. Use a spatula to spread it evenly, pressing gently into the corners. The batter will be very thick—this is normal!
  7. Bake: Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil during the last 15 minutes.
  8. Cool and Serve: Remove from the oven and let cool in the pan on a wire rack for at least 20 minutes. The cake can be served warm, at room temperature, or chilled. Dust with powdered sugar before serving if desired.

Notes

  • Apple Variety Matters: Use firm, tart apples like Granny Smith for best results. Avoid soft apples like McIntosh that turn mushy when baked.
  • Don’t Skip the Orange Juice: It adds a subtle brightness that enhances the apple flavor. Apple juice or even water works in a pinch.
  • Oil vs. Butter: Oil keeps this cake incredibly moist for days. Butter will work but the cake won’t stay as tender.
  • Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
  • Altitude Adjustments: If baking above 3,000 feet, reduce baking powder to 2½ teaspoons and increase oven temperature to 375°F.

Nutrition

Find it online: https://focialy.com/apple-cake-recipe/