Apple Cake

This easy apple cake recipe is the perfect fall treat! Moist, tender, and warmly spiced, it's a wonderful dessert, breakfast, or afternoon snack.

apple cake

This easy apple cake recipe is simple and delicious—the perfect treat for a crisp fall day. The batter comes together in one bowl, and it bakes up into a moist, tender cake that’s delicious for dessert, breakfast, or an afternoon snack. It’s packed with fresh apples, and brown sugar and cinnamon fill it with rich, spiced flavor. On a gray afternoon, nothing lifts my spirits like a slice of this apple cake.

The recipe comes from Yossy Arefi’s cookbook Snacking Cakes: Simple Treats for Anytime Cravings, a gorgeous collection of 50 snacking cake recipes that are easy to make and acceptable to eat at any time of day. In the introduction, Yossy writes, “It’s a simple luxury to bake a snacking cake for yourself or your friends and family. I hope this book inspires you to do it often, and with abandon.” Let’s make apple cake!

Apple cake recipe ingredients

Ingredients You’ll Need

Here’s what you’ll need to make this apple cake recipe:

  • Apples, of course! They fill this cake with autumn flavor, and they make it nice and moist.
  • Dark brown sugar – I’m usually not particular about using light or dark brown sugar in baking recipes, but I highly recommend using dark brown sugar here. It gives the cake an extra-rich, molasses-y flavor.
  • Eggs – They make the apple cake wonderfully light and puffy.
  • Oil – For moisture and richness. For the best results, use a neutral oil like vegetable oil, canola oil, or avocado oil.
  • Vanilla, cinnamon, and nutmeg – They add warm, spiced flavor to this fresh apple cake.
  • Salt – Don’t skip it! It really makes the sweet, spiced flavors pop.
  • All-purpose flour – This cake is all about the apples, so you don’t need much flour—just 1 cup.
  • Baking powder and baking soda – For lift.
  • Walnuts – For crunch! You’ll stir some into the cake batter and sprinkle more on top.

Find the complete recipe with measurements below.

Best Apples to Use

Make sure to use good baking apples in this recipe.

The best apples for baking are firm varieties that will hold their shape when they’re cooked.

My favorites are Gala apples, Honeycrisp apples, and Granny Smith apples.

Pink Lady and Jonathan apples are good choices too!

Diced apples on a cutting board

How to Make Apple Cake

Because Yossy’s cakes are intended to be simple, everyday treats, almost all of them are made in a single bowl. That includes this easy apple cake recipe! Here’s how it goes:

First, peel and dice the apples. The pieces can vary in size a little based on the natural shape of the apples; aim for 1/4- to 1/2-inch chunks.

Hands whisking cake batter with a metal whisk

Next, whisk together the batter. In a large bowl, whisk the brown sugar and eggs until they’re pale and foamy, about 1 minute. Then, whisk in the oil, spices, vanilla, and salt.

Whisking wet and dry ingredients in a mixing bowl

Add the remaining dry ingredients, and whisk again until well-combined and smooth.

Apple spice cake batter

Use the edge of the whisk to scrape the bottom and sides of the bowl to make sure your batter is evenly mixed.

Folding diced apples and walnuts into cake batter

Then, add the apples and HALF the walnuts. (I accidentally dumped them all in at first – oops!) Use a rubber spatula to fold them into the batter.

Easy apple cake recipe

Pour the batter into a prepared baking pan. Use an offset spatula to gently smooth the top. Sprinkle the remaining walnuts over the cake.

Finally, bake in a 350°F oven until puffed and golden or a toothpick inserted in the center comes out clean.

So easy!

Find the complete recipe with measurements below.

Fresh apple cake in a baking pan

Apple Cake Recipe Tips

  • Spread the apples evenly in the pan. To make sure that you get plenty of apples in every slice of this cake, use a spatula to evenly spread the chunks of apple in the pan after you pour in the batter. Yossy writes that they should be “well dispersed and go all the way to the edges of the pan.”
  • Tap the pan on the counter before you put it in the oven. This will help the apples settle in the pan, releasing any air bubbles that are trapped in the batter.
  • Let the cake cool before slicing and serving. As with all baking recipes, it’s tempting to devour this delicious cake as soon as it comes out of the oven. However, if you allow it to cool, it’ll have a moister, more cohesive texture and stronger spiced apple flavor. Let it cool in the pan for 15 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely.

Cinnamon apple cake on a cooling rack

Serving Suggestions

I’m always happy eating a slice of this cinnamon apple cake plain, with or without a cup of coffee or tea to go with it. However, if you’re craving something a little more decadent, don’t hesitate to dress it up.

Yossy recommends serving it with the Crème Fraîche Whip on page 180 or the Maple Coffee Glaze on page 91 of her book. It’d also be fantastic with a dollop of coconut whipped cream or traditional whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar. You could even slather cream cheese frosting on top!

Snacking Cakes by Yossy Arefi

Apple Cake Recipe Variations

Trust me, you’re going to love this fresh apple cake recipe as written, but if you don’t have the right size pan, or if you’re craving another fruit, don’t worry! Here are a few ways you can change it up:

  • Give it a flavor boost. In this apple cake recipe, Yossy lists two ingredients as optional: whiskey and instant espresso powder. I omitted both, and the cake came out great, but if you want to intensify the flavor of this cake, go ahead and add them in. You’ll find Yossy’s recommended measurements in the recipe below.
  • Use pears. Another great fall treat! Replace the apples with chopped peeled pears, and use hazelnuts or pecans instead of walnuts.
  • Use peaches. This variation is at the top of my list to try next summer! Swap the apples for chopped peeled peaches or nectarines, and make sure to skip the espresso powder. This cake softens quickly, so eat it within a day.
  • Make a square cake. Yossy offers instructions for baking every cake in the book in different pans! How handy is that? The original recipe calls for an 8-inch square pan, but as you can see, I used a 9-inch round pan instead. The baking time is the same for both pan shapes: 30 to 40 minutes.
  • Make a loaf cake. Another pan option for ya! If you choose to make a loaf cake, the baking time will be longer, 45 to 55 minutes.

Let me know what variations you try!

apple cake recipe

More Fall Baking Recipes

If you love this cinnamon apple cake recipe, check out Snacking Cakes: Simple Treats for Anytime Cravings! I’m obsessed with this book, and I think you will be too. 🙂 In the meantime, enjoy one of these cozy fall treats next:

Happy baking!

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Apple Cake

rate this recipe:
4.96 from 96 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Serves 8
This easy apple cake recipe is the perfect fall treat! It's moist, lightly spiced, and jam-packed with tender apples. If you don't have an 9-inch round baking pan, you can bake this cake in an 8-inch square pan or a 9x5-inch loaf pan. See the post above for baking times. Recipe reprinted from Snacking Cakes: Simple Treats for Anytime Cravings by Yossy Arefi with permission from the publisher.


  • 3/4 cup dark brown sugar
  • 2 large eggs
  • 1/3 cup neutral oil, like canola or grapeseed
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 small apples, peeled, cored, and chopped into 1/4- to 1/2-inch pieces (about 2 cups)
  • 1/2 cup toasted walnuts, chopped
  • 1 tablespoon whiskey, optional
  • 1/2 teaspoon instant espresso powder, optional


  • Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat a 9-inch round baking pan with nonstick spray. Line the bottom of the pan with a round of parchment paper.
  • In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the oil, vanilla, cinnamon, nutmeg, salt, and whiskey and espresso powder, if using. Whisk until smooth and emulsified.
  • Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.
  • Use a rubber spatula to fold in the apples and ¼ cup of the nuts.
  • Pour the batter into the prepared pan and use an offset spatula to gently smooth the top, making sure the apples are well dispersed and go all the way to the edges of the pan. Tap the pan gently on the counter to release any air bubbles. Sprinkle the remaining ¼ cup nuts over the cake.
  • Bake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 40 minutes. There may be a bit of moisture on the tester from the apples. Set the pan on a rack to cool for about 15 minutes. Run a thin knife around the edge and carefully turn the cake out onto a cooling rack. Then invert it again so that it's puffy side up, if desired.
  • Store the cake, wrapped tightly or in an airtight container, at room temperature or in the refrigerator for up to two days.


4.96 from 96 votes (62 ratings without comment)

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Rate this recipe (after making it)

  1. 5 stars
    I like this apple cake. I added 1/3 cup rum, 1 cup chocolate chips, 1/3 cup oats. I soaked cut-up apples in water, added extra cinnamon, and added 2/3 cup maple syrup. I lined parchment paper with butter: oh, three eggs, and two cups of walnuts. Cooked it in a cast iron pan. Your recipe is most appreciated, thank you. Next time I will try adding the expresso powder. Aloha to all who like baking apple cakes.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  2. Sam

    3 stars
    It was ok, it had a strange texture more like a clafoutis than a cake, the whiskey was a bit overpowering, apples didn’t cook well, it was fine, but not something I would make again.

  3. Lina

    5 stars
    Great flavours. Will make again. I cut back the sugar and oil a bit and it still came out moist and delicious

    • Jeanine Donofrio

      I’m so glad you loved it!

  4. Deb M.

    Can this be made in a springform pan?

  5. Annie

    5 stars
    Tried this recipe after seeing so many good reviews. Is my first attempt of baking an apple cake. Turn out so delicious to my surprise. Cakevis so moist and nice. I used 7 inch square tin to bake for 35 mins and is already cooked. Will try baking 30 mins next time.

    • Jeanine Donofrio

      I’m so glad you loved it!

  6. Marianne

    Has anyone tried this with pears?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Marianne, pears are great here!

  7. TinaB

    5 stars
    I made this with cinnamon whisky, as that’s what I had (no espresso), and it was fantastic. This is the recipe that inspired me to buy the book, and every recipe had been wonderful so far. Thank you!

    • Jeanine Donofrio

      I’m so glad you’ve loved her book! It’s a favorite of mine.

  8. Kerry

    So good. Used Cointreau instead of whiskey because I had it. Perfect slice is served with a thick pat of salted butter.

    • Jeanine Donofrio

      That sounds delicious, I’m so glad you enjoyed it!

  9. Coleen Cooper

    5 stars
    This recipe turned out perfectly! I used three small, ceramic loaf pans my husband got for me at Dollar Tree, and I added glaze drizzle on top. The apples came from my neighbor’s tree which hangs over into my yard. The apples just fall off and go to waste, so I was very happy to use a few! The squirrels can’t possible eat them all! My husband is enjoying a piece of this cake right now!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Coleen, I’m so glad the cake was a hit!

  10. Gail

    5 stars
    Very good flavor, not too sweet. I cooked it for exactly 30 minutes, but I wish I would’ve taken it out at 25 for a little more moistness. I did put in the whiskey and followed everything else to the “t”. Great recipe!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Gail, I’m so glad you loved the cake!

  11. Rochelle

    5 stars
    This is a great recipe. Absolutely delicious! I used Jameson Whiskey and made it with a 1:1 GF flour. My batter appeared thicker than yours but worked perfectly. It was done for me (9″ round) at 30 minutes. I will def pick up the book!

    • Jeanine Donofrio

      I’m so glad you loved it! Thanks for letting us know that it worked well with the GF flour.

  12. Sarah

    5 stars
    Works really well as a bundt cake! Omitted the whiskey and espresso and cooked for about 23 minutes. added a little brown sugar and butter to coat the inside of the of bundt pan. Delicious!

    • Jeanine Donofrio

      Oh, I love that! Thanks for letting us know, I’m glad you enjoyed it.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.