One of my all-time favorite fall activities is going apple picking. Is there anything more satisfying than hopping on a hayrack ride out to an orchard, pushing aside the leafy branches of a tree, then plucking a perfectly ripe apple from its perch? The only think I love more than picking apples is making Fresh Apple Cake with them. Not only is this one of my favorite apple recipes of all time, it’s also one of my favorite recipes of all time. Spiced with lots of cinnamon and studded with fresh apple pieces, this apple cake contains a special ingredient that makes each slice over-the-top tender and apple-y: applesauce!
I developed the recipe for Fresh Apple Cake a few months ago for a freelance project, then took the leftovers over to my parent’s house (I can’t be trusted will full-sized cakes in the house) where it was promptly devoured. After said devouring, my Mom and Dad asked if I’d bake them another one…they wanted more! I just cannot tell you how delicious and cozy it is!
Tips for Making Fresh Apple Cake
What apples to use: I prefer using Granny Smith apples in baking recipes. They hold up well to baking, keeping a little tooth to them vs turning to mush. That said, use whatever apples you already got in the fridge to get this cake on the table as fast as you can! To peel or not to peel? I always peel my apples before baking – it’s a texture thing for me. If you’d rather not peel your apples, Slice them very thinly, or even shred, vs dice. How to store: Fresh Apple Cake will keep well tightly covered on the counter for 2-3 days, though you can extend it’s life by refrigerating for up to 4 days.
Alrighty, let’s bake!
How to Make this Recipe
Start by peeling then chopping 2-3 Granny Smith apples to equal 3 cups chopped apples then set aside.
Next add 1/2 cup softened butter, 1/2 cup vegetable oil, and 2 cups sugar to a large mixing bowl then beat until light and fluffy, about 2 minutes.
Add 1/2 cup no sugar added applesauce, which keeps the cake extremely moist and adds to the fresh, yummy apple flavor of the cake, then beat to combine.
Add 3 eggs then beat them in one at a time.
Followed by 2 teaspoons vanilla extract.
In a separate bowl, stir together 3 cups flour, 1 teaspoon each cinnamon, baking soda, and baking powder, and 1/2 teaspoon salt. Remove 2 Tablespoons this flour/cinnamon mixture then add it to the chopped apples and stir to coat.
The flour will coat the apple pieces then suspend them in the batter so they won’t sink to the bottom while the cake bakes!
Mix the remaining dry ingredients into the wet ingredients in three batches.
Last step is to fold the coated apples into the batter.
Spread the batter into a bundt pan that’s been sprayed VERY well with nonstick spray, then pop it into a 350-degree oven for 50-60 minutes, or until a wooden skewer inserted into the cake comes out clean.
TIP: Check on the cake about 20-30 minutes in. If the top is browning too fast, place a sheet of non-stick sprayed foil on top of the pan. This will allow the insides of the cake to finishing baking without burning the top.
Let the cake rest for 10 minutes then run a sharp knife around the inner rim of the pan and invert the cake onto a cooling rack to cool completely.
I cannot describe to you how delicious this cake smells right out of the oven… Sugar, spice, and everything nice!
Sprinkle the top of the cooled cake with powdered sugar, then slice and serve with tea or coffee for the ultimate, sweet fall treat!
More Apple Recipes You’ll Love
Apple Cinnamon Muffins Apple Cinnamon Oatmeal Bars Caramel Apple Crisp with Easy Caramel Sauce Classic Apple Crisp Stovetop Apple Crisp for Two Baked Apple Chips
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