This Apple Cake is easy to make, perfectly spiced, and filled with tons of chopped apples. Perfect for an easy fall dessert!

An apple cake sitting on top of a marble cake stand.

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.

A glass bowl filled with cake batter and freshly chopped apples.

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!

An apple cake sitting on top of a round wire rack.

FAQ’s

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: 

  1. Spray two 9×5-inch loaf pans with nonstick cooking spray.
  2. Evenly divide the batter between both loaf pans and spread around into one even layer.
  3. Bake at 325°F (163°C) for 60 to 65 minutes or until a toothpick inserted into the center comes out clean.
  4. 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.

A slice of apple cake on a white plate.

Baking Tips

  • 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: 

A slice of apple cake on a white plate.

Apple Cake

4.86 from 7 ratings
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
This Apple Cake is easy to make, perfectly spiced, and filled with tons of chopped apples. Perfect for an easy fall dessert!
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Ingredients

Servings: 10 slices

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 ¼ cups (300 ml) canola, vegetable oil, or melted coconut oil
  • 1 cup (200 grams) granulated sugar
  • 1 cup (200 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)
  • ½ teaspoon pure vanilla extract

Instructions
 

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.

Notes

Store leftover apple cake in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
To make in loaf pans: Spray two 9x5-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 60-65 minutes or until a toothpick inserted into the center comes out clean. Tent with foil for the last 10-15 minutes of baking time if needed to prevent excess browning on top.
Freezing Instructions: Cake will freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Apples: I suggest peeling your apples. I used Honeycrisp apples in this cake, but some other great options are Fuji or Gala apples.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.