This Classic Apple Cake is moist, packed with fresh apples, and perfectly spiced with cinnamon and nutmeg. It’s an easy-to-make dessert that’s perfect for fall or any time you crave a comforting apple treat.
Ingredients
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) milk or buttermilk
- 3 cups (about 3 medium) apples, peeled, cored, and chopped
For the Topping (Optional):
- ¼ cup (50g) brown sugar
- ½ tsp ground cinnamon
- ½ cup (60g) chopped walnuts or pecans
Instructions
Step 1: Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9×13-inch (23x33cm) baking pan or a bundt pan.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: Prepare the Batter
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, until well combined.
- Fold in the chopped apples.
Step 4: Bake the Cake
- Pour the batter into the prepared baking pan.
- In a small bowl, mix brown sugar, cinnamon, and nuts (if using), then sprinkle over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Cool and Serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature, with whipped cream, caramel sauce, or a scoop of vanilla ice cream.
Storage:
- Store in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days.
- You can also freeze the cake for up to 3 months.
