Fresh Apple Cake
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Fresh apple cake drizzled with brown sugar glaze is perfect for fall! You’ll love this easy apple cake recipe flavored with warming spices.
If the idea of an apple cake that is almost as much apples as it is cake enchants you like it does me, then this is your cake. After all, aren’t apple cakes simply the best? I may never be a layer cake person, but I am most definitely a spiced cake laden with apples person.
Baked in a tube pan, this apple cake comes together easily (bonus: no mixer required!) yet is impressive enough to finish any fall feast. Drizzled with brown sugar glaze, each bite is cozily familiar and something you’ll crave long after the last piece is gone.
More apple recipes you’ll love:
Salted Caramel Apple Tart
Apple Crumble Loaf Cake
Skillet Amaretto Apple Crisp
Fresh Apple Cake
- Prep Time: 25 minutes
- Cook Time: 74 minutes
- Total Time: 1 hour 39 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Fresh apple cake drizzled with brown sugar glaze is perfect for fall! You’ll love this easy apple cake recipe flavored with warming spices.
Ingredients
Cake
- 2 lbs apples, peeled and diced (I used Fuji and Pippin)
- 1 tsp cinnamon
- 1/4 cup sugar
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 1/3 cup vegetable oil
- 3/4 cup plain fat-free Greek yogurt, at room temperature
- 3 large eggs, at room temperature
- 1 Tbsp vanilla extract
Brown Sugar Glaze
- 1 Tbsp unsalted butter
- 2 Tbsp milk
- pinch of salt
- 1/4 tsp cinnamon
- 1/4 cup light brown sugar
- 1/4 cup powdered sugar, sifted
Instructions
- Preheat oven to 350°F and spray a 10-inch tube pan with nonstick spray. Toss apples with cinnamon and sugar; set aside. Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a large bowl. Whisk together sugars, oil, yogurt, eggs, and vanilla in a medium bowl; add to flour mixture and fold in until combined (the batter will be thick).
- Spread half the batter into prepared pan; smooth with an offset spatula. Spoon half the apples over the batter; top with remaining batter and finish with remaining apples. Tap pan sharply to remove air bubbles.
- Bake for about 1 1/4 hours (75 minutes), until a tester inserted in the center comes out clean and cake springs back to the touch. Remove from oven to cool completely in pan on a wire rack. When cake is cool, carefully unmold onto a platter.
- For the brown sugar glaze, combine butter, milk, and salt in a small bowl and melt in the microwave for 30 seconds. Whisk in cinnamon and brown sugar until melted; whisk in powdered sugar. Drizzle glaze over cake and let set before serving.
- Store leftovers tightly wrapped in the refrigerator up to 2 days; warm before serving.
Keywords: Apple, Apple Cake, Cake, Brown Sugar, Cinnamon
Can this cake be baked in a different pan. I don’t have a tube pan and want to make it tonight.
Hi Gloria! You can use also use a 10-inch springform pan or a rectangular 13 x 9-inch pan.
Hi Laura – the cake looks amazing! How far in advance of serving can it be made?
Thanks!
Thanks Michele! With all the apples, this is a fairly moist cake – you can make the cake up to a day ahead, adding the glaze before serving. Happy baking! 🙂
Excellent cake! super moist, fruity, melt-in-you-mouth delicious; thanks, Laura, for sharing this great recipe (and ton of other spectacular scrumptious sweets); I am your biggest fan;
Thank you so much, Ausra! So glad you liked the cake! 🙂
Oh my gosh – this is the PERFECT fall dessert! Stunning Laura!!!