This Fresh Apple Cake recipe is packed with tender apple chunks and warm cinnamon, then topped with a buttery brown sugar glaze. Made from scratch in a 9×13 baking pan, this moist and easy cake is perfect for fall gatherings, holidays, or anytime you’re craving a homemade dessert!
Growing up, this old fashioned fresh apple cake was a favorite at family gatherings, and both my mom and grandma made it! Even though I was an “I only eat chocolate” kind of girl, I always grabbed a slice (or two) whenever this cake came around. Between the buttery brown sugar glaze and tender apple chunks, it was even better with a scoop of vanilla ice cream. I even got away with calling leftovers breakfast the next morning! Just like my Apple Fritter Bread, this is one of those tried-and-true family recipes I keep coming back to!
If you love homemade apple cakes, be sure to try my Apple Cream Cheese Cake too! It’s another family favorite packed with cinnamon and apple flavor, with a creamy twist.
Quick Look: Fresh Apple Cake
- Taste: Sweet apples, warm cinnamon, and buttery brown sugar.
- Texture: Moist, tender cake with fresh apple chunks and a baked-on brown sugar glaze.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Servings: 12
- Difficulty: Easy
- Equipment: 9×13 baking pan, mixing bowls, and spatula.
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See printable recipe card below for exact ingredients, measurements, and step-by-step directions.
For the Apple Cake
- Fresh Apples: You’ll need about 3 medium apples, peeled and finely diced, to make 3 cups. Granny Smith adds a tart flavor, while Honeycrisp or Fuji are great sweeter options. Measure after chopping.
- Oil: Vegetable oil keeps the cake moist and tender, even the next day. Unlike butter, oil stays liquid at room temperature, helping the cake stay soft. Canola oil works too.
- Cinnamon: Adds warm spice flavor that pairs perfectly with the fresh apples.
For the Brown Sugar Glaze
- Brown Sugar: Gives the topping its sweet, caramel-like flavor. For another apple cake with a different topping, try my Apple Cinnamon Crumb Cake!
- Butter: Use softened, unsalted butter so it mixes easily with the other glaze ingredients.
Variations & Substitutions
- Add Nuts: Stir ½ to 1 cup chopped pecans or walnuts into the batter for a little crunch.
- Extra Spice: Add ¼ teaspoon ground nutmeg or apple pie spice for a little extra fall flavor.
- Swap the Oil: Use canola oil in place of vegetable oil without changing the amount.
How to Make Fresh Apple Cake
Step 1. Preheat oven to 350°F and grease a 9×13 baking pan. In a large mixing bowl, beat together the sugar, oil, and eggs until well combined.
Step 2. Stir in the peeled, finely diced apples until evenly combined.
Step 3. Add the flour, cinnamon, baking soda, salt, and vanilla extract.
Step 4. Mix until just combined.
Step 5. Place apple cake batter into the prepared 9×13 baking pan and spread evenly using a spatula.
Step 6. Bake at 350°F for 45 minutes, then remove the cake from the oven to add the brown sugar glaze.
Step 7. While the cake bakes, gather the ingredients for the brown sugar glaze.
Step 8. In a small mixing bowl, combine the softened butter, brown sugar, salt, milk, and vanilla extract. Stir until well combined.
Step 9. Remove the cake from the oven and pour the brown sugar glaze evenly over the top, spreading gently to cover the cake.
Step 10. Return the cake to the oven and bake for an additional 5 minutes. Remove from the oven and let cool slightly before slicing and serving. Enjoy!
Baking Tips
- Dice Apples Finely: Cut the peeled apples into small, even pieces so they soften as the cake bakes and you get apples in every bite.
- Don’t Overmix: Stir the flour into the batter just until combined to keep the cake tender.
- Check for Doneness: Insert a toothpick into the center of the cake around the 45-minute mark. It should come out clean or with a few moist crumbs before adding the glaze.
- Don’t Skip the Final Bake: Return the cake to the oven for the last 5 minutes after adding the brown sugar glaze so the topping finishes baking onto the cake.
Prefer baking with applesauce? My Applesauce Coffee Cake is another easy option with a sweet cinnamon streusel topping!
Storage & Make-Ahead
- Room Temperature: Store leftover apple cake covered in an airtight container for up to 2 days in a cool kitchen.
- Refrigerator: Keep covered in the refrigerator for up to 5 days. Let slices come to room temperature before serving for the best texture.
- Freezer: Wrap individual slices tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
- Make-Ahead: This cake can be baked a day in advance, making it great for Thanksgiving, Christmas, or family gatherings. Store covered and refrigerate if your kitchen is warm. For another apple dessert to add to your holiday table, try my Apple Cheesecake Bars!
Fresh Apple Cake Recipe FAQs
This is normal! The batter is thicker than a traditional cake batter because it’s packed with fresh apples. The apples release moisture as they bake, helping create a moist, tender cake. There’s no need to add extra liquid.
This recipe was made and tested in a 9×13 baking pan. A Bundt pan may work, but the baking time will change, and the brown sugar glaze is designed to be poured over the cake before its final 5 minutes in the oven. For the best results, I recommend sticking with the 9×13 pan.
More Apple Recipes To Try
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Fresh Apple Cake
Equipment
Ingredients
Apple Cake
- 2 cups granulated sugar
- 1 ¼ cups vegetable oil
- 2 large eggs
- 3 cups peeled, finely diced fresh apples
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 2 teaspoon vanilla extract
- ½ teaspoon salt
Brown Sugar Glaze
- 2 tablespoon unsalted butter softened
- 1 cup brown sugar
- ½ teaspoon salt
- 2 tablespoon milk
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9×13 baking pan.
- In a mixing bowl, beat together the sugar, oil, and eggs until well combined.
- Stir in the peeled, finely diced apples.
- Add the flour, cinnamon, baking soda, salt, and vanilla extract. Mix until just combined.
- Pour the batter into the prepared baking pan and spread evenly using a spatula.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the cake bakes, combine the softened butter, brown sugar, salt, milk, and vanilla extract in a small bowl. Stir until well combined.
- Remove the cake from the oven and spread the brown sugar glaze evenly over the top.
- Return to the oven and bake for an additional 5 minutes. Let cool slightly before slicing and serving. Enjoy!
Notes
- Apples: Granny Smith, Honeycrisp, or Fuji work well. Peel and finely dice before adding to the batter.
- Batter: The batter will be thick. Spread evenly in the pan using a spatula.
- Glaze: Use softened butter, not melted. Spread the brown sugar glaze over the cake after the initial 45-minute bake, then return to the oven for 5 minutes.
- Storage: Keep covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Wrap individual slices tightly and freeze for up to 3 months.
Josh H. says
A family favorite! I remember this being at gatherings years ago, always a hit!