This apple cake is packed with fresh apples and plenty of flavor. It’s also topped with a simply divine cinnamon sugar topping. Serve warm with whipped cream or ice cream.
This apple cake is wonderful. It’s warm, comforting, fragrant, deliciously spiced, and makes a perfect dessert for any special occasion.
It’s also extremely easy to make. The crunchy cinnamon sugar topping is simply the best topping ever for an apple cake. And served warm with whipped cream melting on top or a scoop of vanilla ice cream you’ll be transported straight to dessert heaven.
And if you love some delicious apple desserts then also check out our fabulous apple crisp recipe and apple muffins.
How To Make Apple Cake
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add brown sugar, baking soda, salt, cinnamon and nutmeg and mix together.
- Add buttermilk, oil, vanilla extract, egg and applesauce and mix into a batter.
- Fold in chopped apples.
- Transfer to a 9×13 baking dish and smooth down.
- Prepare the cinnamon sugar topping by adding white sugar to a mixing bowl along with cinnamon and mixing together. Add in softened butter and mix in until crumbly.
- Sprinkle over the top of the cake.
- Bake at 325°F for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Serve warm with whipped cream or vanilla ice cream.
Recipe Tips
Buttermilk: You can use store-bought real buttermilk in this recipe or you can use a homemade buttermilk substitute which is just a mix of lemon juice (or vinegar) and room temperature milk and letting it curdle.
Granny Smith Apples: These are the best apples to use in this apple cake as they hold their shape well and have a wonderful sweet/tangy flavor. You can use other types of apples in a pinch but Granny Smith are ideal.
Stoneware or glass baking dish: We made this in a 9×13 stoneware dish. Baking times can be slightly different when switching to metal so I recommend using a stoneware or glass dish if you have one. If you don’t then just keep a close watch on it as the baking time may be slightly shorter in a metal dish.
Serving: I highly recommend serving it warm with whipped cream or ice cream. It can also be served cold but it really comes into its own when served warm with melting cream or ice cream on top!
Storing and Freezing
Keep leftover apple cake stored in the fridge (covered) for up to 5 days. Reheat a slice in the microwave as needed, top with whipped cream and serve!
It can also be tightly wrapped and frozen for up to 3 months.
More Cake Recipes
Apple Cake
Ingredients
Apple Cake:
- 2 and ½ cups All Purpose Flour Measured Correctly*
- 1 and ½ cups Light Brown Sugar
- 1 and ½ tsp Baking Soda
- ½ tsp Salt
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- 1 cup Buttermilk or Homemade Buttermilk*
- ⅓ cup Canola Oil or Vegetable Oil
- 1 tsp Vanilla Extract
- 1 Large Egg
- 2 Tbsp Applesauce
- 2 and ½ cups Granny Smith Apples Peeled and Chopped*
Cinnamon Sugar Topping:
- ½ cup White Granulated Sugar
- 1 tsp Cinnamon
- 1 Tbsp Butter Softened
Serving:
- Whipped Cream Optional
Instructions
- Preheat the oven to 325°F (160°C). Spray a 9×13 dish* with non-stick spray. Set aside.
- Sift the all purpose flour into a mixing bowl and add the brown sugar, baking soda, salt, cinnamon and nutmeg and mix together.
- Add the buttermilk, oil, vanilla extract, egg and applesauce and mix into a batter.
- Fold in chopped apples.
- Transfer to the prepared 9×13 glass dish and smooth down.
- Prepare the cinnamon sugar topping by adding the white sugar to a mixing bowl along with the cinnamon and mixing together. Add softened butter and mix in until crumbly. Sprinkle evenly over the top of the cake.
- Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Serve warm with whipped cream or vanilla ice cream.
Video
Notes
- Measure the flour correctly using the spoon and level method: spoon it into a measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively weigh it on a food scale. Click ‘metric’ below the list of ingredients to get the ingredient weights in grams.
- Buttermilk: You can use store-bought real buttermilk in this recipe or you can make up a batch of homemade buttermilk substitute by adding 1 Tbsp of lemon juice or vinegar to a measuring jug and then adding room temperature milk up to the 1 cup (240ml) line and leaving it for a few minutes to curdle.
- Granny Smith Apples: These are the best apples to use in this apple cake as they hold their shape well and have a wonderful sweet/tangy flavor. You can use other types of apples in a pinch but Granny Smith are ideal.
- Stoneware or glass baking dish: We made this in a 9×13 stoneware dish. Baking times can be slightly different when switching from stoneware or glass to metal so I recommend using a stoneware or glass dish if possible. Otherwise just keep a close watch on it as the baking time may be slightly shorter.
- Serving: I highly recommend serving this warm with whipped cream or ice cream. It can also be served cold but it really comes into its own when served warm with melting cream or ice cream on top.
- Leftovers: Keep leftover apple cake stored in the fridge (covered) for up to 5 days. Reheat a slice in the microwave as needed, top with whipped cream and serve!
- Freezing: It can also be tightly wrapped and frozen for up to 3 months.
- Nutritional information excludes whipped cream.
Yummmmy
Oh wow, this is the best cake ever! My new favorite, thank you!
So glad you like it! Thanks for posting!
I love that you emphasize to measure the flour correctly!! It makes all the difference in the world and too many people don’t understand that! I teach nutrition in a high school and the spoon & level method is exactly what I teach! I’m printing the recipe – I’ll bet it’s delicious!
Hi Debbie, yes that’s so true! It makes a huge difference to how much flour you’re using if you scoop it or pack it into the cup. Awesome that you teach the correct method. Hope you enjoy the recipe when you try it! 🙂