This one-bowl apple cake recipe is incredibly moist, packed with cinnamon-spiced apples, and guaranteed to become your new favorite dessert. The key to a truly unforgettable apple cake is using the right kind of apples—trust me, it makes all the difference!
This simple recipe is perfect for any occasion, whether you’re bringing a treat to a potluck or just want a cozy dessert for a Sunday afternoon. We’ll walk through everything from picking the perfect apple to getting that golden-brown finish, so you’ll feel like a pro even if this is your first time baking.
Jump to Section
Key Takeaways
- So Simple: Seriously, you’ll be shocked at how easy this cake is to make. It’s a one-bowl wonder that comes together in minutes.
- Moist and Flavorful: The apples keep the cake incredibly moist, while the cinnamon and nutmeg fill every bite with warm, cozy flavor.
- Perfect for Any Occasion: It’s fancy enough for a holiday gathering but simple enough for a weeknight treat.
- Crowd-Pleaser: I have yet to serve this cake to someone who didn’t immediately ask for the recipe. It’s just that good!
- A fall classic: This is one of my go-to’s for when I’m craving a warm, classic dessert, right up there with my favorite easy pumpkin cobbler.
Why You’ll Love This Apple Cake
- It’s a true one-bowl wonder—minimal cleanup means more time to enjoy your delicious creation!
- The aroma of cinnamon and baked apples will fill your kitchen, making it feel extra cozy. It’s like a warm, delicious hug for your senses.
- The tender, moist crumb is studded with soft pockets of apple, giving you a wonderful texture in every single bite.
- This cake is packed with wholesome, fiber-rich apples, so you can feel good about having a second slice.
- It’s a fantastic way to use up those fresh apples from your trip to the orchard.
- The cake is just as good on its own as it is with a scoop of vanilla ice cream or a dollop of whipped cream.
- And hey, if you love this one, you should also try my moist banana bread recipe—it’s another family favorite!
Food or Cultural Background
This recipe for apple cake has a special place in my heart. I still remember the first time I tasted a cake like this. It was at a small farm stand in rural Pennsylvania during a crisp fall afternoon. The woman who ran the stand, a sweet older lady named Betty, had just pulled a freshly baked cake from the oven.
The smell of cinnamon, nutmeg, and warm apples was intoxicating. She insisted I try a piece, telling me it was a simple recipe passed down through her family. She told me the secret was using a mix of sweet and tart apples to get the perfect balance of flavor.
Ever since that day, this cake has become a staple in my own kitchen. It’s my go-to when I want to create that warm, nostalgic feeling for my family and friends. It reminds me that the best food doesn’t have to be complicated—it just needs to be made with love and good, honest ingredients. In fact, it has that same kind of simple, comforting feeling as my easy pumpkin cobbler that I make every year.
Ingredients for Apple Cake
| Ingredient | Notes/Substitutes |
| All-purpose flour | For a gluten-free option, use a 1:1 gluten-free baking flour blend. |
| Baking powder | Make sure it’s fresh! |
| Salt | Essential for balancing the sweetness. |
| Unsalted butter | Should be at room temperature for creaming. For dairy-free, use a plant-based butter stick. |
| Granulated sugar | Can substitute with coconut sugar for a richer, deeper flavor. |
| Eggs | Room temperature eggs incorporate better into the batter. |
| Vanilla extract | Don’t skip this—it adds so much flavor! |
| Dark rum (optional) | I love what this adds, but you can swap for milk or apple juice. |
| Baking apples | Use a mix of sweet (Honeycrisp, Fuji) and tart (Granny Smith). See my best apple cinnamon bread for more apple tips. |
| Confectioners’ sugar | For dusting. Completely optional but makes it look so pretty! |
Equipment Needed
- 9-inch springform or regular cake pan
- Mixing bowls (one large, one small)
- Handheld or stand mixer
- Rubber spatula
- Whisk
- Parchment paper (if using a regular pan)
How to Make Apple Cake Step-by-Step
- Prep: Preheat your oven to 350°F and grease a 9-inch cake pan. If you’re using a regular pan, line the bottom with parchment paper and grease again.
- Whisk: In a small bowl, whisk together the flour, baking powder, and salt. Set it aside.
- Cream: In a large bowl, use your mixer to beat the room-temperature butter and sugar together until the mixture is light and fluffy—this takes about 3 minutes and is a game-changer for a moist crumb!
- Add: Beat in the eggs one at a time, making sure to scrape down the sides of the bowl after each addition. Mix in the vanilla and rum. The batter might look a little grainy, but that’s okay.
- Fold: Add the dry flour mixture to the wet mixture and mix on low speed until just combined. Use your spatula to gently fold in all of the chopped apples. Don’t overmix!
- Bake: Pour the batter into your prepared pan and smooth the top. Sprinkle it with a tablespoon of granulated sugar for a little crunch. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan on a wire rack. Once it’s cool, run a knife around the edges and invert it onto a plate. You’ll love the golden-brown crust! My strawberry cheesecake recipe also has a great crust, and it’s a no-bake option.
Expert Tips for the Best Results
- Don’t use soft apples: Use firm, crisp apples that can hold their shape while baking. Granny Smith, Honeycrisp, and Braeburn are my go-to’s.
- Peel your apples! Even though you can get away with not peeling for some recipes, for an apple cake, peeling ensures a smooth, tender texture. No one wants a tough bit of peel in their slice!
- Use room-temperature ingredients: This is a little trick that makes a huge difference. Room-temperature eggs and butter mix together more easily and create a better, more uniform batter. You should always use this tip when you’re baking a cake! It also works wonders for my classic chocolate chip cookies.
- Don’t overmix: Once you add the flour, mix just until it’s combined. Overmixing can lead to a tough, dense cake.
- Cool before cutting: I know it’s tempting to cut into it right away, but letting it cool allows the cake to set properly and keeps it from crumbling.
What to Serve With Apple Cake
This cake is delicious all on its own, but it’s even better with a little something extra.
- A scoop of vanilla ice cream.
- A dollop of freshly whipped cream.
- A drizzle of warm caramel sauce.
- A simple dusting of powdered sugar.
- Try it with a cup of spiced cider—it’s a perfect pairing for a crisp fall day. My apple cider whoopie pies also go great with a cup of coffee or cider.
Storing and Reheating Tips
- You can store this cake, tightly covered, at room temperature for up to 3 days.
- For longer storage, keep it in the refrigerator for up to a week.
- To reheat, just pop a slice in the microwave for 15-20 seconds to warm it up.
Nutrition Facts
| Nutrition Facts | |
| Calories | 315 |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Trans Fat | 0g |
| Cholesterol | 68mg |
| Sodium | 195mg |
| Total Carbohydrate | 44g |
| Dietary Fiber | 2g |
| Sugars | 29g |
| Protein | 4g |
Nutrition information is estimated and may vary based on ingredients and cooking methods.
FAQs About Apple Cake
What are the best apples to put in a cake?
For the best apple cake, I always recommend using a mix of tart and sweet, firm apples that will hold their shape when baked. My favorites are Granny Smith for that tangy pop, and Honeycrisp or Fuji for a sweet balance.
Should you peel apples for apple cake?
Yes, you should definitely peel the apples for this recipe. While leaving the skin on is fine for some bakes, peeling them for an apple cake gives you a perfectly tender, smooth texture without any chewy bits of peel.
What is the name of the French apple cake?
The name for a classic French apple cake is “gâteau invisible aux pommes,” which translates to “invisible apple cake” because the apples are sliced so thin they seem to disappear into the batter.
What cakes can I make with apples?
Besides this classic apple cake, you can make so many delicious desserts with apples! Try a Jewish apple cake, an apple crumb cake, an upside-down apple cake, or even an apple cider donut cake.
How do you keep apples from sinking in a cake?
To prevent your apples from sinking, make sure they are coated well in a bit of flour before you fold them into the batter. This trick helps them stay suspended and evenly distributed throughout the cake as it bakes.
Final Thoughts
I truly hope you love this apple cake as much as my family and I do. It’s one of those recipes that feels like a hug in a slice, and I can’t wait to see your photos! Please, don’t hesitate to leave a review and let me know how it turned out. Happy baking, my friend!
Explore more recipes—follow us now on Facebook & Pinterest!
Print
The Best Moist Cinnamon Apple Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Description
This one-bowl apple cake recipe is incredibly moist, packed with cinnamon-spiced apples, and guaranteed to become your new favorite dessert. It’s a true fall classic that’s easy to make with simple ingredients.
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
⅔ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 tablespoons dark rum (or milk, apple cider, or apple juice)
2 baking apples, peeled, cored and cut into ½-inch cubes
Confectioners’ sugar, for decorating
Instructions
Prep: Preheat your oven to 350°F and grease a 9-inch cake pan. If using a regular pan, line the bottom with parchment paper and grease it again.
Whisk: In a small bowl, whisk together the flour, baking powder, and salt. Set it aside.
Cream: In a large bowl, use your mixer to beat the room-temperature butter and sugar together until the mixture is light and fluffy (about 3 minutes).
Add: Beat in the eggs one at a time, making sure to scrape down the sides of the bowl. Mix in the vanilla and rum. The batter may look slightly grainy, but that’s okay.
Fold: Add the dry flour mixture to the wet mixture and mix on low speed until just combined. Use a spatula to gently fold in all of the chopped apples. Do not overmix.
Bake: Pour the batter into your prepared pan and smooth the top. Sprinkle it with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan on a wire rack. Once cool, run a knife around the edges and invert it onto a plate.
Notes
Expert Tips: Use firm apples like Granny Smith or Honeycrisp that hold their shape. Always use room-temperature butter and eggs for a better batter. Don’t overmix the batter once the flour is added.
Storing: Store the cake, tightly covered, at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 315
- Sugar: 29 g
- Sodium: 195 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 68 mg
Keywords: apple cake, moist cake, cinnamon cake, easy cake, homemade, fall dessert