Apple Cake Recipe

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: slices

Calories: 425kcal

This cinnamon apple cake is filled with sweet, tart apple slices and topped with a crumbly cinnamon sugar crust.

Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray. Set aside.
In a medium bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, ginger, and baking soda together.
2 cups all-purpose flour, 1¼ teaspoons baking powder, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon baking soda
In a separate large bowl, mix the sugar, brown sugar, oil, eggs, and vanilla until thoroughly combined.
1 cup granulated sugar, ¾ cup dark brown sugar, 1 cup vegetable oil, 3 large eggs, 1 teaspoon pure vanilla extract
Add the dry ingredients into the wet and mix until just combined.
Fold in the apples.
2 cups finely chopped peeled apples
Transfer the batter to your prepared dish and smooth into one even layer.
In a medium bowl, stir together the sugar, cinnamon, and melted butter. Sprinkle over the top of the cake.
½ cup granulated sugar, 1 teaspoon ground cinnamon, 1 tablespoon unsalted butter
Bake for 35-45 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let cool completely before slicing and serving.

For a gluten-free apple cake, replace the all-purpose flour with gluten-free 1:1 baking flour.
In place of the spices, you can use a pie spice mix.
For a lighter flavor, you can use light brown sugar instead of dark.
In place of the vegetable oil, you can use any other neutral oil, such as avocado, coconut, or canola, or try melted butter!
Instead of apples, try this recipe with pears or peaches!
I like to use a variety of tart and sweet apples in this recipe. For tart apples, try Granny Smith, McIntosh, Cortland, or Pink Lady. For sweet apples, try Gala, Golden Delicious, Honeycrisp, or Fuji.
Gently tap the pan on the counter before placing it in the oven to help the apples settle and to remove any trapped air bubbles.
If the top is browning too fast, cover the pan loosely with aluminum foil for the remainder of the baking time.
Let the cake cool completely before slicing.

Storage: Store apple cake in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.