This Apple Cake is easy to make, perfectly spiced, and filled with tons of chopped apples. Perfect for an easy fall dessert!
When it comes to fall, I love baking with apples as much as possible. Apples add so much sweetness to baked goods that you just can’t go wrong with them. So today, I wanted to share a family recipe with you that’s perfect for those fresh apples – this homemade fresh apple cake!
Ever since I can remember, Josh’s Grandmother has baked loaves of this apple cake every year during the holidays. It’s one recipe I’ve always loved and felt like it was finally time to share it with you! Plus, you really can’t go wrong with a recipe that comes from Grandma.. right?
I baked this cake in a bundt pan because I love the way it looks, but you can also bake it in two loaf pans. I’ve included instructions in the recipe for how to use loaf pans if you prefer that instead!
Ingredients For This Cake
When it comes to apples for this cake, I used Honeycrisp apples. Here’s what we’ll need to make this easy apple bundt cake:
- All-purpose flour: There are 3 cups of flour in this cake, just be sure to use the spoon & level method when measuring it.
- Baking Soda & Salt: To help the cake rise and balance out the sweetness.
- Ground Cinnamon & Allspice: These two spices add so much flavor to this cake. I highly recommend using both of them if you have them on hand!
- Oil: I used canola oil, but vegetable or melted coconut oil would work fine too.
- Sugar: There’s a mix of brown sugar and granulated sugar in this cake. The brown sugar adds moisture and flavor.
- Eggs & Vanilla Extract: Josh’s grandmother’s original recipe called for just two eggs, but I found that the cake was a little lighter with the addition of an extra egg. I also included a little vanilla extract for flavor.
- Apples: The star ingredient in this cake! Josh’s Grandmother uses 3-4 cups of chopped apples in this cake. I find that 3 cups is the perfect amount to get some apple in each bite and it helps keep the cake moist too.
How to Make Apple Cake
To make this moist apple cake recipe, you’ll simply whisk together your flour, baking soda, salt, and spices. In a separate bowl, whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla extract.
Once the wet and dry ingredients are mixed up, you’ll mix the two together until just combined. Then you’ll fold in your chopped apples.
Once the batter is mixed up, scoop it into a bundt pan and bake it. Josh’s Grandmother usually bakes this cake in two loaf pans, so if you don’t have a bundt pan that will work fine too! The baking time will remain the same if you use a bundt pan or two loaf pans. I find that about 60 to 65 minutes is the perfect amount of time.
Once the apple bundt cake is baked, you’ll want to let it cool completely before slicing into it. This cake is absolutely delicious on its own, but you can feel free to dust it with some powdered sugar or top it with a simple vanilla glaze if you prefer!
Do I Have to Use a Bundt Pan?
No, you can use two 9×5-inch loaf pans instead. To make this easy apple cake recipe in two loaf pans:
- Spray two 9×5-inch loaf pans with nonstick cooking spray.
- Evenly divide the batter between both loaf pans and spread around into one even layer.
- Bake at 325°F (163°C) for 60 to 65 minutes or until a toothpick inserted into the center comes out clean.
- Tent with foil for the last 10 to 15 minutes of baking time if needed to prevent excess browning on top.
How to Store Apple Bundt Cake
Store leftover apple cake in an airtight container at room temperature for 2 to 3 days or in the refrigerator for up to 5 days.
Can I Freeze This Cake?
This cake will freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- When measuring your flour, make sure to spoon it into the measuring cup and level it off with the back of a knife. Too much flour can lead to a super dense cake.
- The batter for this cake will be very thick, this is normal! Just be careful not to mix the batter too much when you’re adding in the chopped apples.
- I used Honeycrisp apples for this cake, but some other great options are Fuji or Gala apples.
More Apple Dessert Recipes:
For the apple cake:
- 3 cups (375 grams) all-purpose flour (spooned & leveled)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups (300 ml) canola, vegetable oil, or melted coconut oil
- 1 cup (100 grams) granulated sugar
- 1 cup (100 grams) light brown sugar , lightly packed
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups (350 grams) chopped apple
For the vanilla glaze:
- 1 cup (120 grams) powdered sugar
- 1-2 tablespoons (15-30 ml) milk (any kind)
- 1/2 teaspoon pure vanilla extract
To make the apple cake:
- Preheat oven to 325°F (163°C). Spray a bundt pan well with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, ground cinnamon, ground allspice, baking soda, and salt. Set aside.
- In a separate large mixing bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until fully combined. Add the dry ingredients and mix until just combined, the batter will be pretty thick at this point.
- Add the chopped apple and gently fold it into the cake batter. Scoop the batter into the prepared bundt pan and spread it around into one even layer.
- Bake at 325°F (163°C) for 60-65 minutes or until a toothpick inserted into the cake comes out clean. Tent with foil for the last 10-15 minutes of baking if needed to prevent excess browning.
- Remove from the oven and place on a wire rack to cool for 20 minutes, then carefully flip onto the wire rack, remove from the pan, and allow to cool completely.
To make the vanilla glaze:
- Whisk together the powdered sugar, milk, and vanilla extract until no lumps remain. If the glaze is too thin, add more powdered sugar. If the glaze is too thick, add more milk until it has reached your desired consistency.
- Drizzle on top of the cooled apple cake and set aside for 15-20 minutes to harden.
I have this in the oven now, I used Honeycrisp. We made it as part of my six year olds math lesson. He measured everything out using a scale and watching fo the proper number of grams, he even chopped the apple!
We made this into 2 loaves instead of a bundt cake,
If I remember I will come back and write a review of the cake?
How fun, Debbie! I’d love to hear how it turns out!
Follow directions perfectly came out just right. Yummy no stress easy to make cake. Thank you ?
I can’t get to this till Monday but it’s the first thing I’m going to bake that day. But I wanted to thank you for adding the grams and ml’s to the recipe as that is how I’ve baked for years and have gotten so leery over the years of baking recipes that don’t always turn out mostly due to the flour ratio,. Someone’s sweep and level may not be my sweep and level. So off to a benefit chili dinner now. But thanks again.
So glad the gram and ml measurements are helpful for you, Margi! I’d love to hear if you try the cake!
Just made this cake and it’s perfect for fall!! I’ve made several of your cakes and they are perfection!!!
So glad you liked the cake, TJ!
I made this cake yesterday and it was a huge success. Our guests loved it. I made it in a bundt cake tin and did not ice it, just dusted it with a bit of icing sugar. Not having any honeycrisp apples available, I used Granny Smith and they worked well. This is definitely on the “make again” list. A dense, moist cake that is easy to put together. My compliments to you for a great recipe. One small note, it took about 25 minutes longer to bake than indicated but that’s possibly due to using the bundt pan.
So happy to hear that, Trish! As far as the bake time, have you checked your oven temperature with an oven thermometer recently? That does seem like quite a bit longer for the cake to have to bake. Still glad it turned out great for you though!
Can I use Red Mills 1 to 1 gluten free flour in this recipe? Would I need to adjust any other ingredients if I do? My daughter in-law is gluten intolerant and I would love to make this for Thanksgiving.
Hi, Denise! I haven’t tried it, but if you’ve had success substituting that flour 1:1 in other recipes it may be okay.
I hope you are well. First off thank you for all the wonderful recipes. I am making a box of goodies for my office mates for the holidays. This Apple Cake is on the menu. I am wondering how long would I bake this if I spread the batter into mini cake molds? Would the time still be the same? If not how do I make that calculation?
All best and thank you again,
Hi, Donna! I’m not sure about the baking time for mini cake molds, but you would definitely need to reduce it. The amount of baking time will just depend on the size of the pans.
I liked it, but would reduce the allspice next time. It was a bit overpowering. I used a bundt pan and also had to cook it quite a bit longer.
This Apple cake recipe is the best ever. I did use only 1 cup of oil., and it turned out perfect!!
This cake is fantastic! I cut the recipe in half to make a single loaf pan cake and omitted the allspice because I didn’t have any, and it still came out tasting delicious! Definitely will make it again!
What frosting will work best for this cake? Thanks!?
I actually prefer to just use the glaze on this cake. I have a post on how to make buttercream frosting here though, the vanilla or caramel buttercream would work well with this cake.
Delicious! Very easy to make. Will definitely make again. I made in two loaf pans as I wanted to share half. I was too lazy to make glaze but dusted with powdered sugar. I bet will taste even better tomorrow
Hi…can you tell me how can i make this cake without eggs please!
You may be able to use flax eggs, but I haven’t personally tried it in this recipe.
I made this cake in two loaf pans rather than a bundt pan so that we wouldn’t have so much for the two of us. I gave one loaf to my son who texted me saying it was so amazing and he ended up eating the entire loaf himself. He has already requested another one. I followed the easy recipe but added pecans and the cake was moist and delicious. Thanks!
How much pecans did you add? I would like to try that.
This cake is delicious! So easy to make. This is going into the keeper box!! Left out the walnuts because of allergy. Thinking of maybe adding raisins next time. I used a mixture of apples. So good!