Apple Cake
Loaded with apples and finished with a simple glaze, you'll be making this delightfully unfussy cake all throughout the fall.
Serves16 to 20
Makes1 (9x13-inch) cake
Prep35 minutes
Cook50 minutes
A good apple cake should deliver apple flavor in every single bite. With shredded apples for a moist crumb and evenly distributed apple flavor, plus cubed apples for juicy bursts of flavor, this cake nails it. It’s wonderful for dessert with vanilla ice cream, as breakfast alongside a French press coffee, or as an anytime snack (I can’t resist sneaking slivers all day). Plus, it’s as unfussy as cake gets; just mix by hand in a large bowl and finish with a simple glaze. And don’t throw away those apple peels — there are plenty of ways to use them in other dishes.
Why You’ll Love It
- It actually tastes like apples. Thanks to shredded and cubed apples in the batter, every bite is packed with apple flavor.
- It’s light and not too sweet. By choosing the type of apples you use, you can control the cake’s sweetness.
Key Ingredients in Apple Cake
- Apples: Choose sweet-crisp varieties like Fuji for a sweeter cake, or tart apples like Granny Smith for a less-sweet option (we’ve got you covered on which apples are tart vs sweet). I love a mix of both!
- Greek yogurt: Adds fat and acidity for a moist, tender cake. It also helps activate the leavening power of baking soda.
- Spices: Warm baking spices like cinnamon, nutmeg, ginger, and allspice evoke classic apple pie flavors.
- Eggs: Essential for structure, moisture, and a touch of leavening.
How to Make Apple Cake
- Prep the apples. Peel and core apples, dicing three and grating one on a box grater.
- Make the batter. Whisk together vegetable oil, granulated sugar, light brown sugar, full-fat Greek yogurt, eggs, and vanilla extract until smooth. Mix in all-purpose flour, cinnamon, baking powder, baking soda, ground nutmeg, kosher salt, ground ginger, and ground allspice. Fold in the grated apple and 2/3 of the diced apple.
- Bake the cake. Spread the batter into a prepared baking dish and sprinkle the remaining diced apple over top. Bake until golden-brown and the cake springs back slightly when gently pressed. Cool for 20 minutes in the pan, then transfer to a rack to cool completely.
- Make the glaze. Whisk together powdered sugar and milk until smooth. Drizzle over top of the apple cake.
Helpful Swaps
- Sour cream can be substituted for the full-fat Greek yogurt.
- If you only have plain yogurt, you can strain off the whey to make it Greek-style.
- You can also use the grater attachment on a food processor to grate your apple.
- You can skip the spices if you prefer a plain apple cake.
Storage and Make-Ahead Tips
- Store leftover apple cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- The unglazed cake can be baked, cooled, wrapped, and frozen for up to 2 months. Thaw in the refrigerator overnight, then let come to room temperature before glazing.
More Apple Desserts
Apple Cake Recipe
Loaded with apples and finished with a simple glaze, you'll be making this delightfully unfussy cake all throughout the fall.
Prep time 35 minutes
Cook time 50 minutes
Makes 1 (9x13-inch) cake
Serves 16 to 20
Nutritional Info
Ingredients
For the cake:
Cooking spray
- 4
medium crisp apples (about 2 pounds total), such as Granny Smith or Fuji
- 2 1/4 cups
all-purpose flour
- 2 teaspoons
ground cinnamon
- 2 teaspoons
baking powder
- 3/4 teaspoon
baking soda
- 1/2 teaspoon
ground nutmeg
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
ground ginger
- 1/4 teaspoon
ground allspice
- 3/4 cup
vegetable oil
- 3/4 cup
granulated sugar
- 1/2 cup
packed light brown sugar
- 1/2 cup
full-fat Greek yogurt
- 4
large eggs
- 1 teaspoon
vanilla extract
For the glaze:
- 2/3 cup
powdered sugar
- 1 tablespoon
milk
Instructions
Make the cake:
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat a 9x13-inch baking pan, preferably metal, with cooking spray. Line the bottom and two long sides of the pan with a sheet of parchment paper that extends a few inches over the sides to form a sling.
Peel and core 4 medium apples. Dice 3 of the apples (about 4 1/3 cups). Grate the remaining apple on the large holes of a box grater (about 1 cup).
Place 2 1/4 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon ground nutmeg, 1/2 teaspoon kosher salt, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground allspice in a medium bowl and whisk to combine.
Place 3/4 cup vegetable oil, 3/4 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 cup full-fat Greek yogurt, 4 large eggs, and 1 teaspoon vanilla extract in a large bowl and whisk to combine. Add the flour ingredients in 2 increments, stirring with a flexible spatula until fully incorporated.
Add the grated apple and about 2/3 of the diced apples. Fold into the batter until combined. Transfer the batter into the baking pan and smooth out the top. Sprinkle with the remaining diced apples.
Bake until the top is golden-brown, springs back slightly when gently pressed, and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool for 20 minutes in the pan. Grasping the excess parchment, lift the cake slab out the pan and place on a wire rack. Let cool completely, about 1 1/2 hours.
Make the glaze:
Place 2/3 cup powdered sugar and 1 tablespoon milk in a small bowl and whisk until smooth. Drizzle over the top of the apple cake. Serve immediately or let sit for 10 minutes for the glaze to set first.
Recipe Notes
Substitutions: Sour cream can be substituted for the Greek yogurt.
Ingredient/equipment variations: You can grate the apple using the grater attachment on a food processor.
Make ahead: The unglazed cake can be baked, cooled, wrapped, and frozen for up to 2 months. Thaw in the refrigerator overnight, then let come to room temperature before glazing.
Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.