Fresh Apple Cake Recipe

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hr 40 mins

Servings:

12 to 15

It isn't hard to understand why this fresh apple cake recipe is a top-rated reader favorite dessert. This cake became an instant hit when the recipe was first published in 2001, and it continues to delight bakers and their families today.

A lovely combination of our favorite fall flavors—apples, cinnamon, and nuts—are baked into a moist and delicious sheet cake and slathered with a tangy and fluffy Cream Cheese Frosting.

A short prep time means you aren't in the kitchen long; you don't even need your mixer for this recipe. Be forewarned, however—this is a very thick batter, almost like a cookie dough, and it takes a bit of stirring to incorporate the apples into the batter. But it is well worth the effort, because the end result is a super moist cake worthy of any family reunion or neighborhood potluck.

Southern Living - Fresh Apple Cake — Hannah Zimmerman

Ingredients for Fresh Apple Cake

To make this cake, you'll need:

Chopped pecans: Add a nutty crunch throughout the cake. Leave out for a nut-free version.
Butter: Salted or unsalted will do; just adjust the additional salt added accordingly.
Granulated sugar: Sweetens the cake batter. Can substitute with light brown sugar for a hint of molasses flavor.
Large eggs: Adds volume and binds the cake batter.
Vanilla extract: Enhances the flavor of the cake.
All-purpose flour: The base of the thick batter.
Ground cinnamon: Adds a warm spice to the cake. Can augment or swap with ground ginger, nutmeg, or cardamom.
Baking soda: Helps give the cake its rise.
Kosher salt: Balances the flavors.
Granny Smith apples: Firm and crisp, Granny Smith apples add a tart note to this sweet cake.
Cream Cheese Frosting: Tangy and smooth—swoops perfectly over the cooled apple cake.

ingredients for Fresh Apple Cake — Hannah Zimmerman

How To Make Fresh Apple Cake

Full instructions are below, but here's a brief recap before you get started:

Step 1. Preheat oven to 350°F. Toast pecans in a shallow pan 5 to 7 minutes, stirring halfway through.
Step 2. Mix butter, sugar, eggs, and vanilla to combine. Add flour, salt, cinnamon, and baking soda; stir until blended. Stir in apples and 1 cup pecans. Spread batter into a lightly greased 13- x 9-inch pan.
Step 3. Bake for 45 minutes on bottom rack or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Top with cream cheese frosting and sprinkle with remaining pecans.

Variations for Fresh Apple Cake

With a cake this good, you'll be finding ways to mix it up for every occasion:

Swap the frosting: Vanilla, caramel, rum, or browned butter frosting would all be welcome toppings, or keep it simple with homemade whipped cream.
Swap the pecans: Walnuts or other preferred nuts can be used in place of the pecans. Top with a sprinkle of pumpkin seeds or rolled oats for a nut-free option.
Add zest: Add orange or lemon zest to the batter for a citrusy touch.
Spice it up: Add ground ginger, nutmeg, or cardamom for even more spice.
Extra flavor: Add a splash of rum or bourbon to jazz up the cake.
Simple finish: Skip the frosting entirely and serve with a drizzle of caramel, dusting of confectioners' sugar, or a scoop of ice cream.

How To Make Fresh Apple Cake Ahead

This apple cake can be baked and frosted in advance. Wrap and refrigerate for up to two days or freeze for up to three months. If frozen, thaw in the refrigerator overnight, or at least two hours before serving.

How To Store Leftover Fresh Apple Cake

Refrigerate leftover apple cake in an airtight container for up to five days, or freeze for up to three months. If frozen, thaw before serving.

More Apple Cake Recipes You'll Love

Nothing says fall like fresh apple cake. These apple-based cakes will keep your family happy all season long:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 1/2 cups chopped pecans, divided
1/2 cup butter, melted
2 cups granulated sugar
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. kosher salt
4 large Granny Smith apples, peeled and cut into wedges
Cream Cheese Frosting

Directions

Prepare oven and pan:

Preheat oven to 350°F. Lightly coat a 13- x 9-inch pan with cooking spray.
Toast pecans:

Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Hannah Zimmerman
Make cake batter:

Mix butter, sugar, eggs, and vanilla extract in a large bowl until blended. Add flour, salt, cinnamon, and baking soda and stir until blended. Stir in apples and 1 cup pecans.

Hannh Zimmerman

Spread thick batter into prepared pan.

Hannah Zimmerman
Bake cake:

Bake on the bottom rack in the oven for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack for at least 30-45 minutes.

Hannah Zimmerman
Add frosting and finish:

Spread frosting over cooled cake and sprinkle with remaining pecans.

Hannah Zimmerman

Frequently Asked Questions

How can I keep my apple cake from browning too quickly?

Bake this cake on a lower rack, or tent with foil if needed during baking to avoid an overly browned top.
Can I bake this cake in a smaller pan?

This cake can also be baked as cupcakes, or as two 8- or 9-inch cakes. The baking time will need to be adjusted.
Why is this apple cake batter so thick?

This thick batter results in an extra-moist apple cake that rises up to coat the sliced apples. For an easier time folding in the apples and pecans, one Southern Living community member mentioned using gloved hands for mixing the batter.