This old-fashioned Fresh Apple Cake recipe is all the bits I cherish about fall—apple picking, chunky sweaters, cinnamon sticks, and crackly orange leaves—turned into a warm hug of a dessert and slathered with dreamy caramel cream cheese frosting.
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Why You’ll Love This Easy Fresh Apple Cake Recipe
- THE Cake for Fall. When I think about the perfect fall day, I envision crimson leaves against icy blue skies, backyard football games, and slices of fresh apple cake—and after you try this recipe, I think you’ll be on the same page. This apple cake is a moist, rich spice cake studded with tender, tart apples and bits of toasted walnuts. (And did I mention the caramel cream cheese frosting?!)
- Moist, Tender Crumb. The Greek yogurt and apples both contribute to the super moist crumb of this apple cake. (We might hate the word “moist,” but you can’t deny that moist is exactly what you want in a cake recipe!)
- Easy to Make. This is not a fussy layer cake or an apple pie that requires rolling out crust! This old-fashioned apple cake is an absolute dream to make, with a relatively short ingredient list and a few simple steps to put it all together.
5 Star Review
“I made this apple cake yesterday and I think it might be my new fall favorite!”
— Patti —
How to Make Fresh Apple Cake
The Ingredients
- Apples. Sweet, juicy, and beloved by all. As with my Baked Apple Slices, I love using a combination of two kinds of apples for a slight variation in texture and flavor. Fruit keeps the cake moist, just like in Pear Cake.
- White Whole Wheat Flour. I used white whole wheat flour in this cake for a wholesome, whole grain twist.
- Walnuts. For a toasty, nutty crunch.
- Spices. Cinnamon + nutmeg + allspice = the trifecta of cozy, fall goodness.
- Brown Sugar + Granulated Sugar. A combination of brown sugar and granulated sugar provides the ideal amount of sweetness and the right texture.
- Eggs + Greek Yogurt. Critical components for moisture and fluffy cake texture.
- Vanilla. The perfect complement to the warm spices and apples.
- Cream Cheese Frosting. But not just any cream cheese frosting. CARAMEL cream cheese frosting. This fresh apple cake is special, and it deserves a special topping to match. This delicious frosting is made from cream cheese, butter, brown sugar, vanilla, salt, and powdered sugar.
The Directions
- Get Started. Toast the nuts for 8 to 12 minutes, then chop them. Whisk the dry ingredients together.
- Make the Batter. In a stand mixer, cream together the wet ingredients. On low speed, add the dry ingredients. Fold in the apples and part of the walnuts.
- Bake the Cake. Bake the fresh apple cake for 35 to 45 minutes at 325 degrees F.
- Frost. Prepare the frosting, then spread it onto the cake once it has cooled. Finish with toasted walnuts. ENJOY!
Recipe Variations
- Add Coconut and Pecans. Swap pecans in place of walnuts, and add a sprinkle of both pecans and toasted coconut on top. New topping, same warm, happy fall feeling.
- Make It Nut-Free. Simply omit the walnuts. You could also swap in 1/3 cup of dried cranberries.
- Swap the Frosting for Caramel Glaze. Swap the cream cheese frosting for a simple caramel glaze. Whisk together 3 cups brown sugar, 1 cup light cream, and 2 tablespoons unsalted butter in a saucepan over medium heat. Once the sugar has dissolved, stir in 1 teaspoon pure vanilla extract.
- Or Try Caramel Sauce. Skip the cream cheese frosting, and top your fresh apple cake with this Apple Cider Caramel Sauce (from my Caramel Apple Cake) or No Cream {Vegan} Caramel Sauce.
Or give this delicious Applesauce Cake a try!
Recipe Tips and Tricks
- Use the Right Apples. For the best fresh apple cake, use firm, flavorful apples like Granny Smith, Cortland, Honeycrisp, or McIntosh. These varieties will hold up well during baking, and their more pronounced flavor will ensure the cake lives up to its apple-icious name.
- Don’t Leave the Peel On. I do suggest that you peel apples for apple cake, because it will help create a better, smoother texture. (Apples used for a more rustic recipe, like these Hasselback Apples don’t need peeling.)
- Measure the Flour Carefully. Rather than scooping the flour directly out of the bag or container, gently spoon it into the measuring cups and then level it off with a butterknife. Basically, you don’t want the flour to be compacted in the measuring cup, or you’ll end up using more than you need and your fresh apple cake will be dry.
Fresh Apple Cake
Prep: 30 minutes
Cook: 40 minutes
Total: 2 hours 30 minutes
Servings: 1 9×9-inch cake (Serves 12)
Video
This moist fresh apple cake is easy to make and impossible to resist—especially with caramel cream cheese frosting slathered on top!
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Ingredients
For the Apple Cake:
- ¾ cup walnut halves
- 1 ⅔ cups white whole wheat flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 6 tablespoons unsalted butter at room temperature
- ½ cup packed light or dark brown sugar
- ½ cup granulated sugar
- 2 large eggs at room temperature
- ¼ cup nonfat plain Greek yogurt at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups peeled and ¼-inch-chopped apples about 2 medium apples—choose a firm, flavorful variety such as Granny Smith, Fuji, McIntosh, or Cortland
For the Brown Sugar Cream Cheese Frosting:
- 6 ounces reduced-fat cream cheese at room temperature
- 2 tablespoons unsalted butter at room temperature
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ½ cup powdered sugar
Instructions
- Place the rack in the center of your oven. Preheat the oven to 325 degrees F. Line a 9×9-inch or 8×8-inch square baking pan with parchment paper so that it overhangs two of the sides like handles. Lightly coat the parchment with nonstick spray. Set aside. Place the nuts in a single layer on an ungreased baking pan. Bake until toasted and fragrant, about 8 to 12 minutes. Do not walk away during the last few minutes (this is when nuts love to burn). Immediately transfer to a cutting board. Coarsely chop and set aside.
- In a medium bowl, whisk together the white whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, stopping in between each to scrape down the bowl. Beat in the Greek yogurt and vanilla extract. With the mixer on low, slowly add the dry ingredients, mixing just until evenly moistened. Fold in the apples and 1/2 cup of the toasted chopped walnuts. The batter will be very thick.
- Scrape the batter into the prepared pan and with the back of a spatula, spread it evenly. Bake until a toothpick inserted into the center comes out clean and the edges are light golden brown, about 35 to 45 minutes. The baking time will vary depending upon the moisture content of your apples. The center of the cake will still feel soft but should spring back just a little when touched. Check at the 35-minute mark. If your cake isn’t done but the top is browning more quickly than you would like, loosely tent it with foil, then continue baking as directed. When it’s done, place the pan on a wire rack and let cool completely before frosting.
- To make the frosting: In a mixing bowl or a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and brown sugar at medium speed until creamy, about 1 to 2 minutes. Add the vanilla and salt and beat until blended. Reduce the mixer speed to low. Gradually add the powdered sugar, beating just until combined. Increase the mixer speed to high. Beat 1 additional minute or until smooth. Spread the frosting generously onto the cooled cake. Sprinkle the remaining walnuts over the top. Slice generously and serve.
Notes
- TO STORE: Store leftovers in an airtight container in the refrigerator for up to 5 days. (I find it tastes even better and more moist on day two! Let come close to room temperature prior to serving.)
- TO FREEZE: Freeze (frosted or unfrosted) for up to 1 month. Let thaw overnight in the refrigerator.
Nutrition
Serving: 1slice (of 12)Calories: 321kcalCarbohydrates: 37gProtein: 6gFat: 17gSaturated Fat: 8gCholesterol: 62mgFiber: 3gSugar: 25g
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My favorite fall treat are Lumberjacks-molasses and spice crinkle cookies-‘Good in the spring,too. The kids eat them by the handfuls,me too!
Pumpkin bars! I follow the Law Student’s wife on pinterest and facebook–love the blog!
Hello yum. I have been meaning to bake some and haven’t gotten around to it yet. Thanks for the reminder! xo
Hi Mary! Unfortunately, milk has more moisture than yogurt and lacks the tangy flavor, so I think it would alter the flavor of the cake and make the batter too runny. I know that’s not the answer you were hoping for, but I really want to make sure this recipe turns out well for you!