This simple apple cake has cinnamon, fresh apples, and nuts which is a delicious combination for fall. It’s great as a snack cake with a cup of tea or as a sweet treat for brunch.
This past week the weather has definitely cooled down in San Diego. The grocery stores are full of pumpkins which is a sign that fall has definitely arrived, so I was inspired to try an apple cake recipe that I’ve been wanting to make for a while.
A few months ago, I found a recipe for apple cake on Gastronomy that looked both delicious and fairly easy to make, but I wanted to wait until the weathered cooled off to make it. This past weekend was perfect and the scent of baking apples put me in the mood for fall weather.
Recipe Notes and Tips
What I like about this recipe is that you don’t need butter to make it, so no waiting around for it to soften or spending time creaming it with sugar.
The batter is easy to make. Like a lot of cake recipes, you will want to combine the dry ingredients first and prepare the wet ingredients separately. Then, combine the two together to make the batter.
I used my stand mixer to make the batter, but you could easily make it with a hand mixer. The batter will be very thick, almost like a cookie dough, which I was a little worried about but the cake had a very nice texture.
I baked my cake in a 12-cup bundt pan, so this recipe makes a nice-sized cake.
Flavor and Texture of the Cake
- Like I mentioned, the batter is very thick. After I baked the cake, I thought it looked dry but the cake was actually very moist. I liked the texture and the apples give the cake a lot of moisture.
- The combination of apples and cinnamon is so delicious. While the cake was baking the scent filled my kitchen – definitely felt like fall!
- The nuts in the cake give it a nice texture, too. I enjoyed the crunch and flavor.
More Fall Cake Recipes to Try
- If you want to try an even easier recipe, my 4-ingredient apple cake is very simple to make.
- Pumpkin coffee cake is a fall twist on a classic cake that is great for breakfast or brunch.
- My whipped cream cake is so light and fluffy and perfect for dessert or as a snack cake.
- 1 1/3 cups vegetable oil
- 3 cups all-purpose flour
- 1 tbsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 2 cups sugar
- 3 large eggs
- 3 to 4 apples cored and cut into 1/2-inch pieces (3 cups)
- 1 cup chopped assorted nuts such as pecans and walnuts (optional)
- Preheat oven to 350°F. Spray a 12-cup Bundt pan with cooking spray; set aside.
- Mix together flour, cinnamon, baking soda, and salt in a large bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
- Add in dry ingredients until just incorporated. Add apples and, if desired, nuts, to batter; mix to combine.
- Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
- Remove from oven, and cool slightly on a wire rack. Invert cake onto rack; turn cake right-side up to cool completely on rack.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.