Fresh Apple Cake

5 from 1 vote

This Fresh Apple Cake recipe is packed with tender apples, warm cinnamon, and a buttery brown sugar glaze baked right on top. An easy, old-fashioned family dessert!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 569kcal

Author: Kristin Hayes

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 9x13 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.

Nutrition