Zesty, warm, and utterly irresistible—there’s nothing quite like the aroma of fresh apple cake baking in your kitchen. Whether you’re craving a cozy weekend treat or planning a festive fall gathering, these 34 recipes celebrate the humble apple in all its glory. From classic cinnamon-spiced loaves to innovative twists, get ready to find your new favorite. Let’s dive into these delicious creations!
Classic Cinnamon Apple Cake
Baking this cake feels like wrapping myself in autumn’s warm embrace, the scent of cinnamon and apples filling the kitchen like a gentle invitation to slow down and savor the moment. There’s something deeply comforting about this simple ritual that connects me to seasons past and the quiet joy of creating something beautiful from humble ingredients.
Ingredients
– 2 cups all-purpose flour (I like to sift mine first for extra lightness)
– 1 cup granulated sugar (though sometimes I’ll use half brown sugar for deeper flavor)
– 2 large eggs at room temperature (they incorporate so much better this way)
– 1/2 cup unsalted butter, softened (I always use European-style butter for its richer taste)
– 1 cup whole milk (the higher fat content makes for a more tender crumb)
– 2 medium apples, peeled and diced (I prefer Honeycrisp for their perfect balance of sweet and tart)
– 2 teaspoons ground cinnamon (freshly ground if you have it—the aroma is incredible)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract (the real stuff makes all the difference)
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan with butter.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a separate large bowl, cream the softened butter and sugar together using an electric mixer on medium speed for 3-4 minutes until pale and fluffy.
4. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated.
5. Stir in the vanilla extract until just combined with the butter mixture.
6. Alternate adding the flour mixture and whole milk to the butter mixture, beginning and ending with flour, mixing on low speed until just combined.
7. Gently fold in the diced apples and ground cinnamon using a spatula until evenly distributed throughout the batter.
8. Pour the batter into the prepared cake pan and use a spatula to spread it evenly.
9. Bake at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
10. Let the cake cool in the pan on a wire rack for 15 minutes before carefully turning it out to cool completely.
Velvety and fragrant, this cake emerges with a tender crumb that melts on the tongue while the apples provide little bursts of sweet-tart goodness. I love serving it still slightly warm with a dusting of powdered sugar that catches in the cinnamon-swirled patterns, or sometimes with a dollop of softly whipped cream that slowly melts into the warm surface.
Caramel Apple Upside-Down Cake
As autumn leaves begin their slow descent, I find myself drawn back to this comforting ritual, the transformation of humble orchard fruits into something warm and caramel-kissed. There’s a quiet magic in how simple ingredients can become such a cozy celebration of the season.
Ingredients
– 1/2 cup unsalted butter (I always keep mine at room temperature for easier creaming)
– 1 cup granulated sugar (I prefer organic cane sugar for its subtle molasses notes)
– 2 large eggs (room temperature eggs incorporate much more smoothly into the batter)
– 1 tsp vanilla extract (real Madagascar vanilla makes all the difference)
– 1 1/2 cups all-purpose flour (I often use White Lily flour for its lighter texture)
– 1 1/2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup whole milk (the higher fat content creates a richer crumb)
– 3 medium apples (I love using Honeycrisp for their perfect balance of sweet and tart)
– 1/2 cup brown sugar (dark brown sugar gives the caramel deeper flavor)
– 2 tbsp additional butter for the caramel
Instructions
1. Preheat your oven to 350°F and generously butter a 9-inch round cake pan.
2. Peel and core 3 medium apples, then slice them into 1/4-inch thick wedges.
3. Melt 2 tablespoons of butter in a small saucepan over medium heat.
4. Add 1/2 cup brown sugar to the melted butter and stir constantly for exactly 3 minutes until the mixture becomes smooth and bubbly.
5. Immediately pour the caramel mixture into the prepared cake pan, tilting to coat the bottom evenly.
6. Arrange the apple slices in a decorative spiral pattern over the caramel layer.
7. In a large mixing bowl, cream together 1/2 cup room temperature butter and 1 cup granulated sugar for 4-5 minutes until pale and fluffy.
8. Beat in 2 eggs one at a time, waiting until each is fully incorporated before adding the next.
9. Stir in 1 teaspoon vanilla extract until just combined.
10. In a separate bowl, whisk together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
11. Alternate adding the dry ingredients and 1/2 cup milk to the butter mixture, beginning and ending with the dry ingredients.
12. Gently spread the batter over the arranged apples, being careful not to disturb the pattern.
13. Bake at 350°F for 45-50 minutes until a toothpick inserted into the center comes out clean.
14. Let the cake cool in the pan for exactly 15 minutes before inverting onto a serving plate.
15. Wait 2 more minutes before carefully lifting the pan away to reveal the caramel-glazed top.
Golden and still warm from the oven, the cake releases its sweet, buttery aroma. That moment when you flip it onto the plate feels like revealing a hidden treasure—the apples glistening with caramel, their edges slightly candied from the heat. I love serving thick slices while still slightly warm, perhaps with a dollop of softly whipped cream that melts into the tender crumb.
Moist Spiced Apple Bundt Cake
As the crisp autumn air settles in, I find myself reaching for warm spices and the comforting scent of baking apples, this bundt cake emerging as a quiet companion to reflective afternoons spent watching leaves turn gold outside my kitchen window.
Ingredients
– 3 cups all-purpose flour (I like to spoon and level it for accuracy)
– 2 teaspoons baking soda
– 1 teaspoon salt
– 2 teaspoons ground cinnamon
– 1/2 teaspoon ground nutmeg (freshly grated if you have it)
– 1/4 teaspoon ground cloves
– 1 cup unsalted butter, softened (room temperature blends smoother)
– 2 cups granulated sugar
– 4 large eggs (I prefer room temperature here for better emulsion)
– 1 teaspoon vanilla extract
– 1/2 cup whole milk
– 3 cups peeled and finely chopped apples (I use a mix of Granny Smith and Honeycrisp)
Instructions
1. Preheat your oven to 350°F and generously grease a 10-cup bundt pan with butter, making sure to reach all the intricate curves.
2. Whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves in a medium bowl until fully combined.
3. Cream 1 cup softened butter and 2 cups granulated sugar in a large mixing bowl on medium speed for 3 minutes until pale and fluffy.
4. Beat in 4 room-temperature eggs one at a time, waiting until each is fully incorporated before adding the next.
5. Mix in 1 teaspoon vanilla extract until just combined.
6. Alternate adding the dry flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with flour, and mix on low speed until barely combined.
7. Fold in 3 cups chopped apples by hand with a spatula until evenly distributed, being careful not to overmix.
8. Pour the batter into the prepared bundt pan and smooth the top with your spatula.
9. Bake at 350°F for 55-60 minutes until a toothpick inserted into the center comes out clean with no wet batter.
10. Cool the cake in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
This cake stays remarkably moist for days, the tender crumb holding pockets of softened apple that melt with each spiced bite. Try serving a thick slice slightly warmed with a dollop of cinnamon-spiked whipped cream, or enjoy it plain with afternoon tea as the sunlight fades early.
Dutch Apple Cake with Almond Streusel
Just yesterday, as the crisp autumn air settled in, I found myself craving something that would fill the kitchen with the scent of cinnamon and baked apples—something simple, yet deeply comforting. This Dutch apple cake, with its tender crumb and nutty almond streusel, became that quiet afternoon companion, the kind of baking that feels more like meditation than work.
Ingredients
– 2 cups all-purpose flour (I always spoon and level it for accuracy)
– 1/2 cup granulated sugar, plus 2 tablespoons for sprinkling
– 1/4 cup light brown sugar, packed (I love how it adds a caramel note)
– 1/2 cup unsalted butter, cold and cubed (keeping it cold makes the streusel extra crumbly)
– 1/2 cup sliced almonds, for that toasty crunch
– 2 large eggs, at room temperature—they blend more smoothly into the batter
– 1/2 cup whole milk (the richness really elevates the cake)
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 2 medium apples, peeled and thinly sliced (I use Honeycrisp for their sweet-tart balance)
Instructions
1. Preheat your oven to 350°F and grease an 8-inch square baking pan lightly.
2. In a large bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, light brown sugar, baking powder, cinnamon, and salt until no streaks remain.
3. Add the cold, cubed unsalted butter to the dry ingredients.
4. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits—this creates a tender texture.
5. Tip: Reserve 3/4 cup of this mixture in a small bowl for the streusel topping later.
6. In a separate bowl, whisk the room-temperature eggs and whole milk until fully combined.
7. Pour the wet ingredients into the large bowl with the remaining flour-butter mixture.
8. Stir gently with a spatula just until a thick batter forms; avoid overmixing to keep the cake light.
9. Spread the batter evenly into the prepared baking pan using the back of a spoon.
10. Arrange the thinly sliced apples in a single layer over the batter, slightly overlapping them.
11. Sprinkle the reserved 3/4 cup of flour-butter mixture evenly over the apples.
12. Scatter the sliced almonds on top, followed by the remaining 2 tablespoons of granulated sugar.
13. Tip: Press the almonds lightly into the streusel so they don’t shift during baking.
14. Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
15. Tip: Let the cake cool in the pan for 20 minutes before slicing—it firms up beautifully.
16. Slice into squares and serve warm or at room temperature.
Soft and cakey beneath the crunchy streusel, each bite melts with the warmth of cinnamon and tender apples. I love it still slightly warm, with a dusting of powdered sugar or a dollop of whipped cream for contrast—it’s the kind of dessert that feels like a hug on a chilly day.
Apple Walnut Cake with Cream Cheese Frosting
Evenings like this, when the air turns crisp and golden leaves dance outside my window, I find myself drawn to the kitchen, craving the warmth of something simple yet deeply comforting. There’s a particular cake that always feels like autumn itself—moist, spiced, and generously studded with walnuts, all wrapped in a tangy blanket of frosting. It’s the kind of dessert that makes the whole house smell like a hug, one I’ve tweaked over the years until it felt just right.
Ingredients
– 2 cups all-purpose flour (I always spoon and level it to avoid packing too much in)
– 1 tsp baking soda
– 1 tsp cinnamon (I add an extra pinch for that cozy warmth)
– ½ tsp salt
– ¾ cup unsalted butter, softened (leave it out for an hour—it creams so much better)
– 1 cup granulated sugar
– ½ cup brown sugar, packed (dark brown gives a deeper flavor, but light works too)
– 2 large eggs, at room temperature (they blend in smoothly without curdling the batter)
– 1 tsp vanilla extract
– ½ cup buttermilk (if you’re out, mix ½ cup milk with 1½ tsp lemon juice and let it sit 5 minutes)
– 2 cups finely chopped apples (I like Granny Smith for their tartness, peeled and cored)
– 1 cup chopped walnuts (toasting them first brings out their nutty richness)
– 8 oz cream cheese, softened (full-fat gives the frosting the best texture)
– ¼ cup unsalted butter, softened
– 2 cups powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan, lining it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until no streaks remain.
3. In a large bowl, use an electric mixer on medium speed to cream the softened butter, granulated sugar, and brown sugar for 3 minutes, until pale and fluffy.
4. Add the room-temperature eggs one at a time, beating for 30 seconds after each until fully incorporated.
5. Mix in the vanilla extract until just combined.
6. Tip: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, and mix on low speed until the batter is smooth—this prevents overmixing.
7. Fold in the chopped apples and walnuts with a spatula until evenly distributed.
8. Pour the batter into the prepared pan and spread it into an even layer with the spatula.
9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
10. Tip: Let the cake cool completely in the pan on a wire rack for at least 1 hour before frosting—this keeps the frosting from melting.
11. For the frosting, beat the softened cream cheese and butter in a bowl on medium speed for 2 minutes until creamy.
12. Gradually add the powdered sugar, ½ cup at a time, beating on low speed to avoid a sugar cloud, then increase to medium until smooth.
13. Mix in the vanilla extract until fully blended.
14. Tip: If the frosting seems too soft, chill it in the refrigerator for 15 minutes to firm up slightly for easier spreading.
15. Spread the frosting evenly over the cooled cake with an offset spatula.
16. Slice and serve immediately, or cover and refrigerate until ready to enjoy.
Keeping this cake on the counter always feels like a quiet invitation—the soft crumb, dotted with tender apples and toasty walnuts, gives way to that creamy, slightly tangy frosting that never overwhelms. I love it with a cup of black tea in the afternoon, or warmed slightly for dessert, where the spices seem to bloom all over again.
Gluten-Free Apple Almond Cake
Drifting through the kitchen this quiet afternoon, I found myself craving something that felt like autumn itself—warm, comforting, and gently spiced. This gluten-free apple almond cake emerged from that longing, a simple treat that fills the house with the most wonderful aroma while it bakes. It’s the kind of recipe that asks for little but gives so much in return, perfect for these slowly darkening evenings.
Ingredients
– 2 cups almond flour (I love the fine texture of Bob’s Red Mill for this)
– 3 large eggs, preferably at room temperature for better incorporation
– 1/2 cup pure maple syrup, the darker grade B has such depth
– 1/4 cup melted coconut oil, which gives the crumb a lovely moisture
– 2 medium apples, peeled and finely diced (I used Honeycrisp for their sweet-tart balance)
– 1 teaspoon baking soda
– 1 teaspoon cinnamon, heaped because I can never resist
– 1/2 teaspoon vanilla extract, the real stuff makes all the difference
– 1/4 teaspoon sea salt, just to heighten all the flavors
Instructions
1. Preheat your oven to 350°F and generously grease an 8-inch round cake pan with coconut oil.
2. In a large mixing bowl, combine the almond flour, baking soda, cinnamon, and sea salt, whisking until no lumps remain.
3. In a separate bowl, whisk the room temperature eggs until frothy and pale yellow, about 1 minute.
4. Pour the maple syrup and melted coconut oil into the eggs, whisking continuously until fully emulsified.
5. Stir the vanilla extract into the wet ingredients until just incorporated.
6. Gently fold the wet mixture into the dry ingredients using a spatula, mixing until no dry streaks remain—be careful not to overmix.
7. Add the finely diced apples to the batter, folding gently to distribute them evenly throughout.
8. Pour the batter into the prepared cake pan, using the spatula to spread it into an even layer.
9. Bake at 350°F for 35-40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring to a wire rack.
11. Allow the cake to cool completely before slicing, about 1 hour—this patience ensures clean cuts and developed flavor.
Maybe it’s the way the almond flour creates such a tender, moist crumb, or how the apples soften into sweet pockets throughout, but this cake feels like a hug in dessert form. I love serving it slightly warm with a dollop of Greek yogurt, the tanginess playing beautifully against the cake’s gentle sweetness, or simply enjoying a thick slice with my afternoon tea as the leaves turn outside.
Vegan Apple Cider Cake
Baking this cake feels like wrapping yourself in autumn’s gentle embrace, the scent of spiced apples and warm cinnamon filling the kitchen with quiet comfort. It’s the kind of recipe that invites you to slow down, to savor the process as much as the result, turning simple ingredients into a tender, fragrant cake that feels like a cozy afternoon captured in every slice.
Ingredients
– 2 cups all-purpose flour (I like to sift mine first for a lighter crumb)
– 1 cup granulated sugar (I find organic cane sugar gives a lovely depth)
– 1 tsp baking soda
– 1/2 tsp salt
– 2 tsp ground cinnamon (I always use freshly ground for the best aroma)
– 1/2 cup vegetable oil (a neutral oil lets the apple flavor shine)
– 1 cup apple cider (reduced from 2 cups for concentrated flavor)
– 1 tbsp apple cider vinegar (this reacts with the soda for a perfect rise)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
Instructions
1. Pour 2 cups of apple cider into a small saucepan and bring it to a boil over medium-high heat.
2. Reduce heat to medium and simmer the cider for 15 minutes until it reduces to exactly 1 cup, watching for a syrupy consistency.
3. Preheat your oven to 350°F and generously grease an 8-inch round cake pan, then line the bottom with parchment paper.
4. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, 1/2 tsp salt, and 2 tsp ground cinnamon until no streaks remain.
5. Pour 1/2 cup vegetable oil, the reduced 1 cup apple cider, 1 tbsp apple cider vinegar, and 1 tsp vanilla extract into the dry ingredients.
6. Gently fold the wet and dry ingredients together with a spatula for about 30 seconds, just until the batter is smooth with no dry pockets.
7. Tip: Avoid overmixing to keep the cake tender—a few small lumps are fine.
8. Pour the batter into the prepared pan and tap it lightly on the counter to release any air bubbles.
9. Bake at 350°F for 35–40 minutes, until the top springs back when gently pressed and a toothpick inserted in the center comes out clean.
10. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
11. Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edges to loosen it.
12. Invert the cake onto the rack, remove the parchment, and let it cool completely for about 1 hour.
13. Tip: For extra moisture, brush the warm cake with a tablespoon of reduced apple cider before serving.
Here, the cake emerges with a delicate crumb that melts on the tongue, each bite layered with the warm spice of cinnamon and the subtle tang of reduced cider. I love serving it slightly warm with a dusting of powdered sugar, or for a special treat, alongside a dollop of coconut whipped cream that complements its autumnal sweetness perfectly.
Apple and Gingerbread Layer Cake
Nestled between the crisp autumn air and the warm glow of the kitchen, this cake feels like a quiet conversation with the season itself, a gentle layering of spiced memories and sweet, tender apples. It’s the kind of baking that asks for patience, for letting scents of ginger and molasses fill the room slowly, unhurried. I make it when I need a moment to breathe, to fold comfort into every step.
Ingredients
– 2 cups all-purpose flour, sifted—I find it gives the cake a lighter crumb, like a soft whisper in each bite.
– 1 tsp baking soda, fresh from the box to ensure it lifts the layers just right.
– 1½ tsp ground ginger, my favorite spice for its warm, earthy kick that lingers.
– ½ tsp ground cinnamon, a gentle hug in powder form.
– ¼ tsp ground cloves, used sparingly to avoid overpowering the other flavors.
– ½ cup unsalted butter, softened at room temperature—it creams beautifully this way.
– ¾ cup dark brown sugar, packed firmly for that deep, caramel-like sweetness.
– 2 large eggs, brought to room temperature; cold ones can make the batter seize.
– ½ cup molasses, the robust, dark kind that adds richness and moisture.
– 1 cup buttermilk, my secret for a tender, slightly tangy crumb.
– 2 medium apples, peeled and finely chopped—I like Granny Smith for their tart contrast.
– 1 cup heavy cream, chilled well for whipping into soft peaks.
– 2 tbsp powdered sugar, sifted to sweeten the cream without grittiness.
Instructions
1. Preheat your oven to 350°F and grease two 8-inch round cake pans, lining the bottoms with parchment paper for easy release.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and cloves until no streaks remain.
3. In a large bowl, use an electric mixer on medium speed to cream the butter and brown sugar for 3 minutes, until pale and fluffy.
4. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Pour in the molasses and mix on low speed just until combined, scraping the bowl with a spatula to avoid pockets of unmixed ingredients.
6. Alternate adding the flour mixture and buttermilk to the wet ingredients: start with one-third of the flour, mix on low, then half the buttermilk, repeating until everything is blended, mixing only until no dry spots remain to prevent overworking the batter.
7. Gently fold in the chopped apples with a spatula, distributing them evenly without deflating the batter.
8. Divide the batter equally between the prepared pans, smoothing the tops with the spatula for even layers.
9. Bake for 25–30 minutes, until a toothpick inserted into the center comes out clean and the cakes spring back lightly when touched.
10. Cool the cakes in the pans on a wire rack for 10 minutes, then invert them onto the rack, remove the parchment, and let cool completely to avoid a soggy crumb.
11. While the cakes cool, whip the heavy cream and powdered sugar with the mixer on high speed for 2–3 minutes, until soft peaks form that hold their shape when the beaters are lifted.
12. Place one cake layer on a serving plate, spread half the whipped cream over it, top with the second layer, and cover with the remaining cream, swirling it gently with a spoon. Finally, the cake settles into a moist, spiced embrace, with tender apples weaving through each ginger-kissed layer and the whipped cream melting softly against the warmth. For a cozy twist, I sometimes serve it with a drizzle of caramel or alongside a mug of chai, letting the flavors unfold like a slow, sweet story.
Rustic Apple and Pecan Cake
Drifting through the kitchen this afternoon, I found myself drawn to the simple comfort of baking, the way flour dusts the counter like first snow and the scent of cinnamon wraps around the room like a soft blanket.
Ingredients
- 2 cups all-purpose flour (I always spoon and level mine for accuracy)
- 1 cup granulated sugar, plus 2 tablespoons for sprinkling
- 1/2 cup unsalted butter, softened (I leave mine on the counter for an hour—it creams beautifully)
- 2 large eggs, at room temperature (they blend more smoothly into the batter)
- 1/2 cup whole milk, slightly warmed (it helps everything come together)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon (I use a heaping teaspoon for extra warmth)
- 1/2 teaspoon salt
- 2 medium apples, peeled and finely chopped (I love Honeycrisp for their sweet-tart balance)
- 1 cup chopped pecans (toasted first for a deeper, nutty flavor)
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until no streaks remain.
- In a separate large bowl, use an electric mixer on medium speed to cream the softened butter and 1 cup sugar for 3–4 minutes, until pale and fluffy.
- Beat in the eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
- Alternately add the flour mixture and warm milk to the butter mixture, beginning and ending with flour, and mix on low speed just until combined.
- Gently fold in the chopped apples and toasted pecans with a spatula until evenly distributed.
- Tip: Scrape the bowl’s sides halfway through mixing to ensure no dry pockets remain.
- Pour the batter into the prepared pan and smooth the top with the spatula.
- Sprinkle the remaining 2 tablespoons of sugar evenly over the batter for a delicate, crackly crust.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
- Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
- Let the cake cool in the pan on a wire rack for 15 minutes before turning it out to cool completely.
- Tip: Run a thin knife around the edges before inverting to prevent sticking.
This cake bakes up with a tender, moist crumb that holds the soft apples and crunchy pecans in every bite. The gentle spice of cinnamon weaves through the sweetness, making it perfect warm with a drizzle of caramel or simply sliced thick for a quiet afternoon treat.
Easy Apple Crumble Cake
Often, when autumn’s crisp air settles in, I find myself craving something that bridges the gap between a cozy crumble and a tender cake, a treat that feels like a warm hug on a cool afternoon. This easy apple crumble cake is just that—a simple, comforting dessert that comes together with little fuss but delivers so much warmth and flavor.
Ingredients
– 2 cups all-purpose flour (I always spoon and level it for accuracy)
– 1 cup granulated sugar (I like using organic cane sugar for its subtle molasses notes)
– 1/2 cup unsalted butter, softened (I prefer to let it sit out for 30 minutes—it creams so much better)
– 2 large eggs, at room temperature (they incorporate more smoothly this way)
– 1/2 cup whole milk (I find it gives the cake a richer crumb)
– 1 tsp vanilla extract (pure vanilla is my go-to for that warm, aromatic depth)
– 2 medium apples, peeled and diced (I love Honeycrisp for their sweet-tart balance)
– 1 tsp baking powder
– 1/2 tsp ground cinnamon (I add a pinch extra for a cozy spice kick)
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and lightly grease an 8×8-inch baking pan.
2. In a large bowl, cream together the softened butter and granulated sugar with a hand mixer on medium speed for about 2 minutes, until pale and fluffy.
3. Add the room-temperature eggs one at a time, mixing well after each addition until fully incorporated.
4. Pour in the vanilla extract and whole milk, then mix on low speed just until combined.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt.
6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no streaks of flour remain—be careful not to overmix.
7. Gently fold in the peeled, diced apples until evenly distributed throughout the batter.
8. Tip: For an even bake, spread the batter smoothly into the prepared pan and tap it lightly on the counter to remove air pockets.
9. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Rotate the pan halfway through baking to ensure golden, even browning.
11. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing.
12. Tip: For easier serving, run a knife around the edges while the cake is still slightly warm.
Zesty with cinnamon and studded with soft apple pieces, this cake bakes up with a tender, moist crumb and a golden top that crackles slightly when cut. Serve it warm with a scoop of vanilla ice cream melting into the crevices, or enjoy a slice with your morning coffee for a sweet start to the day.
Apple and Honey Cake with Hazelnuts
Kind of like the way autumn light falls softly through the window, this cake came to me on a quiet afternoon when the apples were just turning sweet and the honey jar was nearly empty. There’s something about folding grated apple into batter that feels like tucking a secret into each slice, while the hazelnuts promise little moments of crunch amid all that tenderness.
Ingredients
– 2 cups all-purpose flour (I like to spoon it gently into the measuring cup)
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon cinnamon
– 1/2 cup unsalted butter, softened (truly soft butter makes all the difference)
– 3/4 cup honey (I used wildflower, but any mild honey will do)
– 2 large eggs, at room temperature (they incorporate so much better this way)
– 1 teaspoon vanilla extract
– 1 1/2 cups grated apple (about 2 medium apples—I leave the skin on for flecks of color)
– 1/2 cup chopped hazelnuts, plus a handful more for sprinkling
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until no streaks remain.
3. In a separate large bowl, beat the softened butter and honey together with an electric mixer on medium speed for 2 full minutes, until pale and fluffy.
4. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in the vanilla extract until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears—do not overmix.
7. Use a spatula to gently fold in the grated apple and 1/2 cup of chopped hazelnuts.
8. Pour the batter into the prepared pan and smooth the top with the back of a spoon.
9. Sprinkle the remaining handful of hazelnuts evenly over the batter.
10. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
11. Let the cake cool in the pan on a wire rack for 15 minutes before turning it out to cool completely.
Really, what emerges is a cake with a damp, tender crumb that holds the gentle sweetness of honey and the soft surprise of apple in every bite. I love serving it slightly warm with a dollop of whipped cream, or even toasted the next day for breakfast, when the hazelnuts become extra fragrant and the flavors have settled into something even more comforting.
Homemade Apple Pound Cake
Baking this cake feels like wrapping autumn in a warm embrace, the scent of cinnamon and apples filling the kitchen like a quiet promise. Each slice holds the gentle sweetness of orchard fruit and the comforting weight of tradition, perfect for slow afternoons with tea. It’s the kind of recipe that asks for patience and rewards it with golden, tender crumb.
Ingredients
– 2 cups all-purpose flour (I always sift mine first for extra fluffiness)
– 1 cup granulated sugar (I sometimes reduce this slightly if my apples are very sweet)
– 1/2 cup unsalted butter, softened (room temperature makes creaming so much easier)
– 3 large eggs, at room temperature (they incorporate better when not cold)
– 1 cup whole milk (the richness really comes through)
– 2 medium apples, peeled and finely chopped (I love using Honeycrisp for their balance of sweet and tart)
– 1 tsp vanilla extract (pure vanilla is my non-negotiable here)
– 1 tsp baking powder (fresh baking powder ensures a good rise)
– 1/2 tsp ground cinnamon (a little extra never hurts)
– 1/4 tsp salt (just enough to enhance all the flavors)
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5 inch loaf pan with butter or non-stick spray.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream the softened butter and sugar together for 3-4 minutes, until pale and fluffy.
4. Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Mix in the vanilla extract until just combined.
6. Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture, and mix on low speed until just combined after each addition.
7. Gently fold in the chopped apples with a spatula until evenly distributed throughout the batter.
8. Pour the batter into the prepared loaf pan and use a spatula to smooth the top evenly.
9. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out completely clean.
10. Let the cake cool in the pan on a wire rack for 15 minutes before carefully turning it out to cool completely.
From the first slice, you’ll notice how moist and dense the crumb is, with tender apple pieces that melt into each bite. For a simple upgrade, try serving it warm with a dollop of cinnamon-spiced whipped cream or drizzled with caramel sauce—it turns an afternoon treat into something quietly celebratory.
Apple Pie Filled Cake
Wandering through the kitchen this crisp October afternoon, I found myself craving something that bridges the gap between summer’s farewell and autumn’s embrace—a dessert that holds the comfort of both cake and pie, warm and inviting. This apple pie filled cake came to mind, a layered hug of spiced fruit and tender crumb, perfect for quiet moments with a cup of tea or shared over laughter with loved ones.
Ingredients
– 2 cups all-purpose flour (I like to sift mine first for a lighter texture)
– 1 cup granulated sugar (I often use organic cane sugar for its subtle molasses notes)
– 1/2 cup unsalted butter, softened (room temperature blends so much smoother)
– 2 large eggs (let them sit out for 30 minutes—room temp eggs incorporate better)
– 1 tsp vanilla extract (pure vanilla is worth the splurge here)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup buttermilk (it adds a lovely tang and moisture)
– 3 medium apples, peeled and diced (I prefer Granny Smith for their tartness)
– 1/2 cup brown sugar
– 1 tsp cinnamon (a heaping teaspoon makes the filling cozy)
– 1/4 tsp nutmeg (freshly grated if you have it)
– 1 tbsp lemon juice (to keep the apples from browning)
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed for 3 minutes, until light and fluffy.
4. Add the eggs one at a time to the butter mixture, beating for 30 seconds after each addition until fully incorporated.
5. Stir in the vanilla extract until just blended.
6. Alternate adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour, and mix on low speed until the batter is smooth.
7. Pour half of the cake batter into the prepared pan and spread it evenly with a spatula.
8. In a separate bowl, toss the diced apples with brown sugar, cinnamon, nutmeg, and lemon juice until the apples are evenly coated.
9. Spoon the apple mixture over the batter layer in the pan, spreading it to within 1/2 inch of the edges.
10. Carefully spread the remaining cake batter over the apple layer, sealing the edges gently to encase the filling.
11. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
12. Let the cake cool in the pan on a wire rack for 20 minutes before turning it out to cool completely.
13. Slice and serve warm or at room temperature.
This cake emerges with a tender, buttery crumb that gives way to a spiced apple center, each bite echoing the warmth of a pie without the fuss. The filling stays soft and fragrant, while the cake itself holds up beautifully to a drizzle of caramel or a scoop of vanilla ice cream. Try it slightly warmed the next day, when the flavors have deepened into an even cozier treat.
Cranberry and Apple Cake
Lately, I’ve been craving the kind of dessert that feels like a warm hug on a cool autumn afternoon, something simple yet deeply comforting that fills the kitchen with the sweet, spiced scent of the season. This cranberry and apple cake is just that—a tender, rustic treat where tart berries and soft fruit mingle in every bite, perfect for savoring slowly with a cup of tea as the leaves turn outside.
Ingredients
– 2 cups all-purpose flour (I like to spoon and level it for accuracy, as packing can make the cake dense)
– 1 cup granulated sugar (sometimes I use a mix of white and brown for a deeper flavor)
– 1/2 cup unsalted butter, softened (I always take it out an hour ahead—room temp blends so much smoother)
– 2 large eggs, at room temperature (they incorporate better, giving the batter a lovely lift)
– 1 tsp baking powder (check the date; fresh powder means a fluffier crumb)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1 cup whole milk (whole milk adds richness, but any type works in a pinch)
– 1 tsp vanilla extract (pure vanilla is my go-to for that warm, aromatic note)
– 1 1/2 cups diced apples, peeled (I favor Granny Smith for their tartness, which balances the sweetness)
– 1 cup fresh cranberries (frozen work too—no need to thaw, just toss them in straight from the bag)
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan with butter or non-stick spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined to avoid lumps in the batter.
3. In a separate large bowl, use an electric mixer on medium speed to cream the softened butter and sugar for about 2-3 minutes, until pale and fluffy—this step adds air for a lighter texture.
4. Beat in the eggs one at a time, mixing fully after each addition to ensure they emulsify smoothly into the batter.
5. Stir in the vanilla extract with a spatula, scraping down the sides of the bowl to incorporate everything evenly.
6. Alternately add the flour mixture and milk to the butter mixture in three parts, starting and ending with flour, and mix on low speed just until combined; overmixing can lead to a tough cake, so stop as soon as no streaks remain.
7. Gently fold in the diced apples and cranberries with a spatula, distributing them throughout without overworking the batter.
8. Pour the batter into the prepared pan and spread it evenly with the spatula to level the top.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown; if the top browns too quickly, tent it loosely with foil halfway through.
10. Let the cake cool in the pan on a wire rack for 15 minutes before turning it out to cool completely, which helps it set without crumbling.
Every slice reveals a moist, tender crumb dotted with bursts of tart cranberry and soft apple, a harmony that’s even better the next day if you can wait. Enjoy it warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for a cozy, effortless treat.
Savory Cheddar Apple Cake
There’s something quietly magical about this time of year, when crisp autumn apples meet the comforting warmth of sharp cheddar in a most unexpected way. This savory cake has become my October ritual, a golden-hued creation that fills the kitchen with the most wonderful earthy aroma while it bakes. Preparing it feels like wrapping yourself in your favorite wool sweater—familiar, comforting, and deeply satisfying.
Ingredients
– 2 cups all-purpose flour (I always sift mine first for extra lightness)
– 1 tablespoon baking powder (freshness matters here—test it in water first)
– 1 teaspoon salt (I prefer fine sea salt for even distribution)
– 1/2 cup unsalted butter, softened (leave it on the counter for about 30 minutes)
– 1 cup shredded sharp cheddar cheese (extra sharp gives the best flavor punch)
– 2 large eggs at room temperature (they incorporate much better this way)
– 3/4 cup whole milk (the richness makes all the difference)
– 2 medium apples, peeled and diced (I love Honeycrisp for their sweet-tart balance)
– 1 tablespoon fresh thyme leaves (rubbed between your fingers to release their oils)
Instructions
1. Preheat your oven to 375°F and generously butter a 9-inch round cake pan.
2. Whisk together the flour, baking powder, and salt in a medium bowl until fully combined.
3. Cream the softened butter in a large mixing bowl using an electric mixer on medium speed for about 2 minutes until pale and fluffy.
4. Beat in the eggs one at a time, waiting until each is fully incorporated before adding the next.
5. Gradually add the flour mixture alternating with the milk, beginning and ending with flour, mixing on low speed just until combined.
6. Gently fold in the shredded cheddar cheese, diced apples, and fresh thyme leaves using a rubber spatula.
7. Tip: Don’t overmix at this stage—a few flour streaks are fine to keep the cake tender.
8. Spread the batter evenly into the prepared pan, smoothing the top with your spatula.
9. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
11. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
12. Tip: Run a knife around the edges while still warm to ensure easy release.
Perhaps what I love most is how the cake’s crumb stays remarkably moist while the cheese forms little crispy pockets throughout. The apples soften into sweet bursts that contrast beautifully with the sharp cheddar, creating layers of flavor in every bite. I often serve thick slices warm with a drizzle of honey or alongside a simple autumn salad for a complete meal that feels both rustic and elegant.
Spiced Apple Coffee Cake
Holding this warm mug while autumn light filters through the kitchen window, I find myself craving something that bridges morning coffee and afternoon comfort—a cake that whispers of cinnamon-kissed apples and tender crumb, the kind that makes ordinary days feel quietly special.
Ingredients
– 2 cups all-purpose flour (I like to fluff it with a fork before measuring for a lighter cake)
– 1 cup granulated sugar, plus 2 tablespoons reserved for sprinkling
– 1/2 cup unsalted butter, softened to the touch but not glossy (leave it on the counter for 30 minutes)
– 2 large eggs, brought to room temperature—they incorporate more smoothly this way
– 1 cup whole milk, slightly warmed to help it blend without curdling
– 2 medium apples, peeled and diced into 1/2-inch pieces (I favor Honeycrisp for their balance of sweet and tart)
– 1 tablespoon baking powder
– 1 teaspoon ground cinnamon, plus an extra 1/2 teaspoon for dusting
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract (real vanilla, not imitation—it makes all the difference)
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan with butter.
2. In a medium bowl, whisk together the flour, 1 cup sugar, baking powder, 1 teaspoon cinnamon, and salt until no streaks remain.
3. Add the softened butter to the dry ingredients and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, lightly beat the room-temperature eggs with a whisk for about 30 seconds until frothy.
5. Pour the warm milk and vanilla extract into the eggs, whisking gently to combine without overmixing.
6. Tip: Pour the wet ingredients into the dry mixture all at once, then fold with a spatula—just until the flour disappears; lumps are okay to avoid a tough cake.
7. Gently fold in the diced apples, distributing them evenly through the batter.
8. Spread the batter into the prepared pan, using the spatula to smooth the top.
9. In a small dish, mix the reserved 2 tablespoons sugar and 1/2 teaspoon cinnamon, then sprinkle it evenly over the batter.
10. Tip: Lightly tap the pan on the counter to settle the topping and remove air pockets.
11. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
12. Tip: Let the cake cool in the pan for 15 minutes before transferring to a wire rack—this prevents crumbling.
Fresh from the oven, this cake offers a moist, tender crumb studded with soft apple bits, while the cinnamon-sugar crust crackles delicately under your fork. I love serving it slightly warm with a drizzle of honey or alongside a sharp cheddar for a sweet-savory twist that feels like a hug in every bite.
Conclusion
Great apple cakes await in this collection! Whether you’re craving classic comfort or creative twists, these 34 recipes celebrate fresh apples at their finest. Find your new family favorite, bake up some cozy goodness, then share which recipe you loved most in the comments below. Don’t forget to pin this roundup on Pinterest so you can revisit these delicious ideas anytime!
