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Imagine sinking your fork into a slice of Apple Cake, topped with a golden brown sugar cinnamon crust, with the most deliciously moist centre, perfectly sweetened by apple slices. If you are looking for an Apple Cake recipe to savour with a cup of coffee or tea, then stick around because I’m sharing all of the details to whip this up.
After my Nonna passed away, my Grandpa started playing around in the kitchen. He tired to re-create some of her old recipes: pizza, pasta, bread, and a variety of baked goods. This Apple Cake recipe stood out to the family, and we all asked him to make it over and over because the result was a moist, flavourful cake that captured the essence of fall. Every bite truly brings a sense of nostalgia, reminding me of my grandpa’s love for his family and sharing his recipes with us. If you like this recipe, be sure to check out my Caramel Apple Crisp.
Apple Cake ingredients & substitutions
Here is a quick overview of the ingredients you’ll need to make my Apple Cake. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- 10 x 14 baking pan: alternatively you can use two 9 inch round baking pans or something similar. Baking times may vary due to slightly different depths of batter in various pan combinations.
- Apples: use whatever variety you like: we typically use a mix of red gala and green Granny Smith.
- Butter: you can also use margarine as a substitute.
- Eggs
- White sugar
- Brown sugar
- Milk: 1% or 2% work great.
- Vanilla
- All-purpose flour
- Baking soda
- Baking powder
- Cinnamon
What are the best variety of apples to use in apple cake?
Firm apples are ideal for baking and my preference is always to mix a few varieties (2 Granny Smith and 4 red gala apples). I find that by mixing sweet and tart apples adds a beautiful depth of flavour.
Looking for more dessert recipes?
Take a look at a few of my personal favourite desserts down below:
- Classic Tiramisu
- Chocolate Zucchini Bread
- Peanut Butter Marshmallow Squares
- Thumbprint Cookies
- No-Bake Biscoff Cheesecake
- Caramel Apple Crisp
- Lemon Ricotta Cookies
- Morning Glory Muffins
How to freeze Apple Cake
Looking to freeze this recipe?
Prepare the cake according to the recipe instructions. Allow to cool for at least an hour before covering the cake tightly. Add to your freezer and freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before slicing and serving.
Did you like this recipe?
If you enjoyed this recipe, please consider leaving me a 5 star rating and review, it means so much to me!
Apple Cake
Equipment
- 1 10 x 14 baking dish or two 9 inch round baking pans
- 1 stand mixer or hand blender
Ingredients
- 6-7 apples (I use 2 granny smith & 4 or 5 red gala), peeled, sliced, and cores removed
- 1 cup butter, salted, room temperature
- 4 eggs
- 2½ cups white sugar
- 1/4 cup brown sugar
- 2 cups milk , 2%
- 2 tbsp vanilla
- 4 cups all-purpose flour
- 2 tsp baking soda
- 4 tsp baking powder
- 2 tsp cinnamon
Instructions
- Preheat your oven to 350 °F and grease a 10×14 baking pan. Sammys tips: alternatively, you can use two 9 inch round baking pans or something similar.Baking times may vary due to slightly different depths of batter in various pan combinations.
- Begin by preparing the apples. Peel the skins, remove the core, slice thinly and set aside until ready to use.
- To a large bowl or stand mixer, begin by creaming together the butter and sugar until smooth.
- Slowly add in one egg at a time until well incorporated.
- Add the baking soda, baking powder, vanilla, and mix on low until just combined.
- Slowly add in the milk, 1 cup at a time.
- Slowly add in the flour and mix until smooth.
- To a large 10 x 14 greased baking pan (I generously spray with coconut oil or PAM), add half of the batter, followed by all of the sliced apples, and top with the remaining batter.
- In a small box mix together the brown sugar and cinnamon and gently dust over the entire cake.
- Bake for 45-65 minutes, or until a toothpick comes out clean from the centre of the cake.Sammy's tip: if the edges appear to be burning at the 35/45 minute mark, you can loosely cover the cake with tin foil and continue to bake.
- Let rest for 15 minutes before slicing and serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
I’ve been looking for Apple cake and this one looks amazing I’ll surely will try it. Just one question the mixture of brown sugar and cinnamon I didn’t see the measurements
Hi Rachel – it’s in the ingredient list:) It’s 1/4 cup of brown sugar and 2 tsp of cinnamon! Hope this helps – sammy xo
Has anyone tried it with gluten free flour?
Hi! Saw your cake on Instagram– and just read the recipe- seems like a large batter- wondering if it could go into a Tube Pan (hole in middle) ? That pan is great for a thicker batter.
Going to try soon! Thanks
Hi Connie! Yes, this is a larger cake. You can likely use a 9×13 baking pan, two 9 inch round baking pans, or a large bundt pan.I use a 10×14. As long as you have about an inch at the top to allow the cake to rise – it should work! Hope this helps. -Sammy
Hi! If I make this cake today, how should I reheat it 2 days from now ? Is it better at room temperature or warm?
Thank you!!
Hi Melissa! I leave mine on the counter for up to 4 days, but it’s usually gone within 2 days lol. If you are looking to re-heat it, you can microwave for 30-45 seconds or serve at room temperature. My favourite is to eat this cake at room temperature! Hope this helps. -Sammy