The Ultimate Apple Cake Recipe
This ultimate apple cake recipe combines fresh apples, warm spices, and optional add-ins for a moist and flavorful dessert perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream
Apple Mixture
- 2 cups peeled and diced apples Granny Smith or Honeycrisp
- 2 tbsp lemon juice
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/4 cup raisins or dried cranberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it.
- Peel, core, and dice the apples. Place them in a bowl and toss with lemon juice to prevent browning.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined. Fold in the prepared apples and any optional add-ins.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Once cooled, slice the cake into 8 pieces and serve with your choice of topping, such as powdered sugar, caramel sauce, or ice cream.
Storage
- Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
Notes
Pro Tips: Use room temperature ingredients for best results. Don't overmix the batter to avoid a dense cake. Ingredient Substitutions: Use gluten-free flour for a gluten-free option. Replace eggs with flax eggs for a vegan version. How to Serve: Best served with tea, coffee, or dessert wine. Storage & Freshness: Store at room temperature for up to 3 days. Refrigerate for up to a week. Make-Ahead Tips: Bake a day ahead and cover tightly. Flavor improves as it sits.