This apple cake combines tender pieces of fresh apple with a soft, buttery crumb and a touch of cinnamon. It’s an easy cake to bake for an afternoon treat, a family gathering, or dessert after dinner. You don’t need a mixer or a complicated frosting—just two bowls, a whisk, and a cake pan. The apples keep each slice pleasantly moist, while a light cinnamon-sugar topping adds a delicate crunch. Serve it slightly warm or let it cool completely for neat slices.
Why You’ll Love This Apple Cake
This recipe uses familiar ingredients and a straightforward method. Melted butter makes the batter easy to mix by hand, while yogurt adds richness without making the cake heavy. Chopped apples spread throughout the batter, so you get fruit in every slice.
The cake also works well with different apple varieties. Use tart apples for a brighter flavor, sweet apples for a gentler taste, or a mixture of both.
Ingredients You’ll Need
This recipe makes one 9-inch round cake, approximately 10 servings.
For the Cake
- 1½ cups all-purpose flour, spooned and leveled (180 g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and cooled slightly (113 g)
- ¾ cup granulated sugar (150 g)
- 2 large eggs, at room temperature
- ½ cup plain whole-milk yogurt, at room temperature (120 g)
- 1 teaspoon alcohol-free vanilla flavoring
- 2 cups peeled, cored, and diced apples (about 250 g)
For the Topping
- 1 tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
Which Apples Work Best?
Granny Smith apples bring tartness and tend to hold their shape during baking. Honeycrisp, Braeburn, and Pink Lady are good choices when you want a balance of sweetness and texture.
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Discover All 50+ RecipesA mixture of tart and sweet apples gives the cake more depth. Whatever variety you choose, dice the fruit into roughly ½-inch pieces so it cooks evenly.
Why Use Plain Yogurt?
Plain yogurt adds moisture and a little acidity, which works with the baking soda in the batter. Regular whole-milk yogurt gives a consistent texture. If using very thick Greek yogurt, loosen it with a small splash of milk until it resembles regular yogurt, then measure the amount needed.
How to Make Apple Cake
1. Prepare the Pan and Oven
Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan that is at least 2 inches deep. Line the bottom with parchment paper and lightly grease the parchment.
Preparing the pan before mixing helps you get the batter into the oven promptly.
2. Prepare the Apples
Peel and core the apples, then chop them into small, evenly sized pieces. Measure 2 cups of diced fruit.
Avoid adding extra apples without adjusting the recipe. Too much fruit can leave the center overly wet and make the cake difficult to slice.
3. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Whisk thoroughly to distribute the leavening evenly and break up any small flour lumps.
4. Mix the Wet Ingredients
In a large bowl, whisk the melted butter and sugar together. The butter should be warm or at room temperature, rather than hot.
Add the eggs and whisk until combined. Stir in the yogurt and alcohol-free vanilla flavoring until the mixture looks smooth.
5. Combine the Batter
Add the dry ingredients to the wet ingredients. Fold gently with a spatula until only a few streaks of flour remain.
Fold in the diced apples, stopping as soon as the flour is incorporated. The batter will be fairly thick, which helps support the fruit.
6. Add the Cinnamon-Sugar Topping
Spread the batter evenly in the prepared pan.
Mix the topping sugar and cinnamon in a small bowl, then sprinkle it evenly over the surface.
7. Bake Until Set
Bake for 40–50 minutes, beginning your checks at 40 minutes.
The cake is ready when the top is golden, the center springs back lightly, and a toothpick inserted into the cake comes out without raw batter. Test more than one spot, since a toothpick pushed through an apple piece may look moist even when the surrounding cake is baked.
If the top browns before the center is ready, loosely cover it with foil for the remaining baking time.
8. Cool Before Slicing
Let the cake cool in its pan for 15–20 minutes.
Run a thin knife around the edge, carefully turn it out, remove the parchment, and return it upright to a wire rack. Allow it to cool further before slicing so the crumb has time to settle.
What Makes This Recipe Special
This cake keeps the apples as the main flavor rather than covering them with frosting or a thick layer of spices. Cinnamon adds warmth, while yogurt and melted butter create a soft crumb around the fruit.
The topping is deliberately simple. A small amount of cinnamon sugar gives the surface a little texture without turning the cake into a heavily sweetened dessert. It’s a good option when you want something between an everyday snack cake and a dessert for guests.
Expert Tips for a Tender Apple Cake
- Measure flour carefully. Spoon it into the measuring cup and level it off, or use a kitchen scale.
- Cool the melted butter slightly. Hot butter can affect the eggs when mixed into the batter.
- Keep apple pieces similar in size. Large chunks may remain firm while smaller pieces soften.
- Fold gently. Stop mixing once the flour disappears to avoid a tough crumb.
- Check the center carefully. A golden top alone doesn’t confirm that the cake is fully baked.
- Let the cake settle. Cutting it immediately can make the slices crumble.
For the cleanest slices, cool the cake completely and use a sharp knife. If you prefer it warm, let it cool until it is just gently warm rather than piping hot.
Easy Variations
Apple and Walnut Cake
Fold in ⅓ cup chopped walnuts with the apples. They add crunch and a nutty flavor without requiring changes to the basic method.
Apple and Raisin Cake
Add ⅓ cup raisins to the batter. Separate any clumps before folding them in so they distribute evenly.
A Little More Spice
Add ¼ teaspoon ground ginger and a small pinch of nutmeg to the dry ingredients. Keep the amounts modest so the apple flavor remains clear.
Lemon-Scented Apple Cake
Add 1 teaspoon finely grated lemon zest to the wet ingredients. It brings a fresh note that pairs well with both sweet and tart apples.
Serving Suggestions
Serve apple cake on its own with coffee or tea for an afternoon treat. A little powdered sugar makes an easy finishing touch once the cake has cooled.
For dessert, pair a slightly warm slice with vanilla ice cream or a spoonful of lightly whipped cream. The cake already has a cinnamon-sugar topping, so it doesn’t need a rich frosting.
If serving it to guests, bring the cake to the table whole and slice it there. The golden top and visible apple pieces give it a simple, inviting appearance.
Frequently Asked Questions
Do I have to peel the apples?
Peeling creates a softer texture throughout the cake. You can leave thin skins on if you prefer, but they will remain noticeable in the baked slices. Remove the cores and any tough or damaged parts.
Can I use applesauce instead of chopped apples?
Applesauce isn’t a direct substitute in this recipe. It changes the amount of moisture in the batter and removes the fruit pieces that give the cake its texture. Use diced apples for the result described here.
Why is the center of my cake wet?
The cake may need more baking time, or the batter may contain too much apple. Check your measurements, use the recommended pan size, and test several spots in the center before removing it from the oven.
Can I use a springform pan?
Yes, a 9-inch springform pan works. Grease it and line the base with parchment. Set it on a baking sheet if you’re concerned about small leaks, and begin checking the cake at 40 minutes.
Final Thoughts
Apple cake is a simple way to turn everyday fruit into a comforting homemade dessert. With evenly diced apples, gently mixed batter, and a little patience while it cools, you’ll get tender slices with plenty of fruit and a lightly crisp top. Keep it plain for an afternoon snack or add a scoop of ice cream when you want a fuller dessert.
Recipe Card: Apple Cake
Prep time: 20 minutes
Bake time: 40–50 minutes
Total time: 60–70 minutes, plus cooling
Servings: 10
Category: Dessert
Cuisine: American
Ingredients
Cake:
- 1½ cups all-purpose flour (180 g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and cooled slightly (113 g)
- ¾ cup granulated sugar (150 g)
- 2 large eggs
- ½ cup plain whole-milk yogurt (120 g)
- 1 teaspoon alcohol-free vanilla flavoring
- 2 cups peeled, cored, and diced apples (about 250 g)
Topping:
- 1 tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment.
- Whisk flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
- In a large bowl, whisk melted butter and sugar. Whisk in eggs, then stir in yogurt and vanilla.
- Fold the dry ingredients into the wet ingredients. Gently fold in apples, stopping when no dry flour remains.
- Spread batter in the pan. Mix topping sugar and cinnamon and sprinkle over the batter.
- Bake for 40–50 minutes, until a toothpick inserted in the center comes out without raw batter. Check more than one spot.
- Cool in the pan for 15–20 minutes, then carefully transfer to a wire rack. Cool further before slicing.
Notes
Use evenly diced apples and measure the flour carefully. If the top browns too quickly, cover it loosely with foil while the center finishes baking.
Meta description: Bake a moist apple cake with fresh apples, cinnamon, and a crisp cinnamon-sugar topping. An easy recipe made without a mixer.
Photo alt text: Golden apple cake with a cinnamon-sugar topping and a slice showing tender apple pieces.