Go Back

Easy Apple Cake

A delightful apple cake featuring tender apples, warm spices, and a lovely cake texture, perfect for gatherings or enjoying with coffee.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 380
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 0.5 cup sour cream or plain Greek yogurt
  • 3 medium apples, peeled and chopped preferably tart apples like Granny Smith or Honeycrisp
  • 1 tbsp lemon juice to prevent browning of the apples
  • 0.5 cup chopped walnuts or pecans (optional)
  • 0.5 cup raisins or dried cranberries (optional)
  • 2 tbsp granulated sugar (optional topping)
  • 0.5 tsp ground cinnamon (optional topping)

Method
 

Preparation
  1. Peel, core, and chop the apples into small cubes. Toss them with lemon juice to prevent browning and set them aside.
  2. Preheat your oven to 350°F (175°C). Grease and line your cake pan with parchment paper.
Mixing Batter
  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
  2. In another bowl, beat the softened butter with both the granulated and brown sugars until light and fluffy.
  3. Incorporate the eggs one at a time, beating well after each addition, then mix in the vanilla extract until well combined.
  4. Stir in the sour cream or yogurt until smooth and creamy.
  5. Gradually fold the dry ingredient mixture into the wet mixture until no more flour streaks are visible.
  6. Gently fold in the chopped apples and if desired, add the walnuts or raisins.
Baking
  1. Pour the batter into the prepared pan, and sprinkle the top with the optional sugar and cinnamon mixture if desired.
  2. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Serve warm or cold, optionally dusted with powdered sugar or paired with ice cream. Store in an airtight container for up to three days at room temperature or a week in the fridge.