Moist Apple Cake
This tender, cinnamon-scented apple cake is more than dessert—it’s a tradition. Rich with grated apples and warm spices, it’s the kind of simple comfort that fills a kitchen with love and nostalgia.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Box Grater
- 9x13 Baking Pan
- Oven
Ingredients
Cake Batter
- 3 cups fresh apples peeled and grated (Granny Smith or Honeycrisp)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 3 eggs
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar packed
- 3/4 cup vegetable oil or melted butter
- 2 tsp vanilla extract
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/3 cup raisins
- 1 tsp orange zest
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Peel, core, and grate 3 cups of apples. Set aside to release their natural juice.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat eggs with both sugars, oil, and vanilla until creamy and slightly thick.
- Add the dry mixture to the wet ingredients in two parts, folding gently. Fold in the grated apples (and optional add-ins, if using).
- Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature.
Notes
This cake tastes even better the next day. Store in an airtight container at room temperature for 2–3 days or freeze for up to 3 months.