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Apple cake
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5 from 1 vote

Apple Cake

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.
Prep Time15 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12
Calories: 330kcal
Author: Alison

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*
  • 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 9x13 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 9x13 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

  1. 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. 
  2. 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.
  3. 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.
  4. Stoneware or glass baking dish: We made this in a 9x13 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.
  5. 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.
  6. 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!
  7. Freezing: It can also be tightly wrapped and frozen for up to 3 months.
  8. Nutritional information excludes whipped cream. 

Nutrition

Serving: 1Slice | Calories: 330kcal | Carbohydrates: 60g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 298mg | Potassium: 125mg | Fiber: 2g | Sugar: 39g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg