Apple Cake reminds me so much of fall, as we leave the dog days of summer behind and head into the beautiful leaves and cooler temperatures of fall. With that comes the ushering in of the fall baking season! I absolutely love this time of year when it comes to being in the kitchen. The smells and aroma of the spices along with the hearty and satisfying taste of apples just makes things all good! Yum! My mouth is already watering….
Getting out there and visiting apple orchards and sipping on cider brings back great memories of visiting this one orchard in upstate NY. I brought home so many apples of different varieties and was like a kid in a candy store. I couldn’t wait to get in my kitchen and whip up some awesome apple recipes. At the time, I had a tiny kitchen in the Syracuse area but have fond memories of making apple pies (with crunch toppings), apple jelly, and all kinds of apple treats for family, friends, and neighbors.
Back in culinary school, we were tasked with providing an assortment of menu items and recipes consisting of apples for cooking demonstrations at the wine festival. It was here that I learned about the variety assortment of apples and their uses. For baking, hands down the best are golden delicious and granny smith. Their texture holds up to the baking process well compared to the other varieties, granny smith being my favorite.
The Cake Recipe
This apple cake has been one of my tried and true recipes that I have baked for 27 years. I first discovered this recipe in an Army wife cookbook while stationed in Germany where my culinary passion started. Baking this for the first time I immediately fell in love with the recipe. The cake is light and fluffy and the spices are just perfect along with the texture of the apples! Warning, It’s a real challenge to eat just one piece. The recipe is super simple and the cake itself can stand alone without any accompaniments other than a sprinkle of powdered sugar, which or course is optional. It absolutely delicious and one of the best apple cakes I’ve eaten!
This cake is best baked in a tube pan for optimal results, I used a bundt pan here. Additionally, it freezes very well so you can make it up ahead of time, wrap well and freeze to pull out when guest arrive or for snacking.
Worthy to indulge on a fall crisp day!
Some of my other favorite apple desserts:Print
A classic cake to celebrate the apples of fall.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Category: Dessert
- Cuisine: American
- 1/2 cup butter (softened)
- 2 cups sugar
- 2 large eggs
- 1/2 tsp vanilla
- 2 cups flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 2 large granny smith apples (chopped into small pieces)
- 1 cup chopped walnuts or pecans (optional)
- Grease a 10″ tube pan well. Preheat oven to 325.
- Peel, core, and dice the apples into small pieces and set aside.
- In a mixer, cream the butter with the sugar till light and fluffy.
- Add eggs and vanilla and mix till combined.
- Add the flour, baking soda, baking powder, salt, and spices and mix till combined.
- On low, mix in the chopped apples till evenly distributed. The batter will be slightly thick.
- Pour into a tube pan and spread evenly.
- Bake 45-50 minutes till done. Cool completely and remove from pan.
Feel free to add raisins in the batter.
This cake freezes very well.