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This fresh apple cake has become a staple in my kitchen, delivering the perfect balance of tender crumb and juicy apple chunks in every bite. The optional brown sugar glaze transforms it into a decadent dessert, though it's equally delightful with just a dusting of powdered sugar.
I first made this cake for a neighborhood potluck last autumn, and it disappeared faster than anything else on the dessert table. Now my family requests it whenever the weather turns cool and apples are at their peak sweetness.
Ingredients
- All purpose flour provides the sturdy base while still yielding a tender crumb
- Baking powder and baking soda work together to create the perfect rise
- Warm spices including cinnamon nutmeg ginger and allspice create that classic apple cake flavor profile
- Vegetable oil keeps the cake incredibly moist even days after baking
- Brown sugar adds caramel notes that complement the apples beautifully
- Unsweetened applesauce intensifies the apple flavor while adding moisture
- Fresh apples use a mix of sweet and tart varieties like Honeycrisp and Granny Smith for best flavor
- Orange juice brightens the overall flavor with subtle citrus notes
Step-by-Step Instructions
- Prepare Your Workspace
- Preheat oven to 350°F and thoroughly grease a 9x13 inch baking pan making sure to get into the corners. Gather all ingredients measured and ready to prevent any missteps once you begin mixing.
- Mix Dry Ingredients
- Whisk together flour baking powder baking soda salt and all spices in a large bowl until completely combined. This thorough mixing ensures the spices and leavening agents will be evenly distributed throughout the batter.
- Combine Wet Ingredients
- In a separate medium bowl whisk oil granulated sugar brown sugar applesauce eggs vanilla extract and orange juice until smooth and well blended. The mixture should look cohesive with the sugars mostly dissolved into the liquid ingredients.
- Create The Batter
- Pour wet ingredients into dry ingredients and whisk until just combined with no flour pockets remaining. Overmixing at this stage can create a tough cake so use gentle motions until everything is incorporated.
- Fold In Apples
- Add chopped apples to the batter and fold them in using a rubber spatula with gentle movements. The batter will be very chunky with apples which creates pockets of moist fruit throughout the finished cake.
- Bake To Perfection
- Pour batter into prepared pan spreading it evenly to the corners. Bake for 45 to 50 minutes tenting with foil around the 30 minute mark to prevent overbrowning. The cake is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs.
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The cinnamon in this recipe is truly the star spice for me. I learned from my grandmother to use Saigon cinnamon specifically for apple desserts as its stronger flavor stands up beautifully to the fruit. Every time I bake this cake, the aroma takes me back to autumn afternoons in her kitchen, waiting impatiently for her apple treats to come out of the oven.
Storage Tips
This cake maintains its moisture beautifully when stored properly. For room temperature storage, cover tightly with plastic wrap or place in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days, bringing slices to room temperature before serving for best flavor and texture. If you've added the powdered sugar topping, be aware it will gradually dissolve into the cake's surface after several hours.
Serving Suggestions
While delicious on its own, this apple cake pairs wonderfully with complementary toppings. Try serving warm slices with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For brunch, skip the glaze and serve with a spread of cream cheese or yogurt on the side. Coffee, tea, or apple cider make perfect beverage pairings, especially when served slightly warm to enhance the spice notes.
Seasonal Adaptations
This versatile cake changes character throughout the year depending on which apples are available. In late summer, try using early varieties like Gala for a lighter flavor. Fall brings the classic combination of Honeycrisp and Granny Smith mentioned in the recipe. Winter baking works well with storage varieties like Fuji or Pink Lady. For a spring twist, add a tablespoon of lemon zest to brighten the flavor profile and pair with early season strawberries on the side.
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Common Questions
- → What type of apples work best for this cake?
For the best flavor depth, use a mix of sweet and tart apples. The recipe recommends using about 1½ Honeycrisp apples (sweet) and 1 Granny Smith apple (tart). This combination provides balanced sweetness and tanginess while maintaining good texture after baking.
- → Can I substitute or reduce the oil in this apple cake?
Vegetable oil is recommended for optimal moisture. You can substitute neutral-flavored oils like avocado or canola oil. Refined coconut oil works if all other ingredients are at room temperature. Do not use melted butter as it will make the cake dry. You can replace a small amount of oil with additional applesauce, but the texture becomes rubbery if you substitute too much.
- → How should I store leftover apple cake?
Cover leftover cake and store at room temperature for up to 2 days or refrigerate for up to 5 days. If dusted with confectioners' sugar, note that the sugar will melt into the cake after a few hours. The cake can be served warm or at room temperature.
- → Can this apple cake be made in advance?
Yes! You can prepare the cake, cool it completely, then cover tightly and refrigerate for up to 2 days or freeze for up to 3 months. When ready to serve, thaw frozen cake overnight in the refrigerator and bring to room temperature. Add the confectioners' sugar dusting or brown sugar glaze just before serving.
- → What can I use if I don't have orange juice?
If orange juice isn't available, you can substitute apple juice, apple cider, or any type of milk. The recipe specifically notes that lemon juice is not recommended as a substitute in this particular cake.
- → Can this cake be made in different pan sizes?
Yes! While the original recipe uses a 9x13-inch pan, you can adapt it to make a layer cake using three 8-inch or 9-inch round pans (bake for 26-32 minutes). The batter also works for a Bundt cake or cupcakes, though the recipe suggests checking specific variations for those formats.