Why You’ll Love This Recipe
- Simple Ingredients. Big Payoff: You don’t need anything fancy to whip this up, just pantry staples and a some fresh apples. The result is a bakery-worthy dessert!
- Stays Moist! Thanks to the apples and glaze, this cake doesn’t dry out, making it great for baking ahead or enjoying as a snack throughout the week.
- Cozy fall flavors: This cake brings that nostalgic autumn comfort (and smell!) to your kitchen.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Apple Cake with Brown Sugar Glaze
This moist, spiced caked is studded with fresh apples and finished off with a sweet brown sugar glaze. The perfect cake for fall baking!
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Servings: 16 servings
Calories: 470kcal
Ingredients
Cake:
- 3 cups all purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 4 eggs
- 1 cup canola oil
- 2 teaspoons vanilla
- 3 cups finely chopped apples
- 1 cup pecans or walnuts chopped (optional)
Brown Sugar Glaze:
- 1 cup packed light brown sugar
- 6 tablespoons butter
- 1 teaspoon vanilla
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350 degrees. Grease a 9×13-inch pan and set aside.
- In a medium bowl, combine 3 cups all purpose flour, 2 cups sugar, 1 teaspoon baking soda 1 teaspoon salt and 1 teaspoon cinnamon.
- In a large bowl, beat 4 eggs until light and foamy. Add 1 cup canola oil and 2 teaspoons vanilla and mix well.
- Stir in the flour mixture with a spoon and continue stirring the batter until the flour disappears.
- Add the 3 cups finely chopped apples and 1 cup pecans or walnuts; mix well.
- Scrape the batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Set the cake on a wire rack.
- While the cake is still hot, prepare the glaze.
- Combine 1 cup packed light brown sugar, 6 tablespoons butter, 1 teaspoon vanilla and 2 tablespoons heavy cream in a medium saucepan.
- Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Continue cooking for 3 minutes.
- Spoon the hot glaze over the still warm cake.
- Let the glazed cake cool completely before serving straight from the pan.
Nutrition
Serving: 1g | Calories: 470kcal | Carbohydrates: 58g | Protein: 5g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Cholesterol: 60mg | Sodium: 268mg | Fiber: 2g | Sugar: 39g
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Recipe Tips
- Choose the right apples: A mix of sweet and tart apples (I like Honeycrisp + Granny Smith) gives the best flavor and texture. If you only use one type of apple, opt for a tart variety. Avoid red delicious if you can!
- Dice apples evenly – Aim for small, uniform chunks so they bake evenly into the cake and every bite has a little burst of apple.
- Don’t overmix the batter: Once you add the dry ingredients, mix just until combined. Overmixing makes the cake tough.
- No heavy cream? if you don’t have any heavy cream handy for the frosting, evaporated milk is a good substitute.
- Don’t skip the glaze: Pour the glaze over the cake while it’s still warm so it soaks in. This keeps the cake extra moist and gives it a rich caramel-like flavor. Trust me, although this cake is delicious without any extras, you don’t want to skip the frosting. And a scoop of vanilla ice cream on top of a piece of warm apple cake is pretty much heaven.
Storing Leftovers
- Room temperature: Keep the cake covered tightly with plastic wrap or in an airtight container at room temp for up to 2 days. The glaze helps keep it moist.
- Refrigeration – For longer storage, refrigerate the cake for up to 5 days. Bring it to room temperature before serving, or warm it slightly for that fresh-baked taste.
- Freezing: Wrap individual slices or the whole cake tightly in plastic wrap, then foil. Store for up to 3 months. Thaw overnight in the fridge or a few hours at room temp.
- Reheating slices: Heat a slice in the microwave for 15–20 seconds for a quick warm-up.
Tips for Choosing and Storing Apples
What type of apple should I choose? Granny Smith, Cortland and Rome Beauty apples are great for baking and pies. For applesauce, try Braeburn, Jonathon or McIntosh. Gala apples are great for drying.
Appearance: Look for apples that are free of blemishes and bruises and feel firm when you grip them. Dull skin may indicate that an apple is past its prime.
Storing: Put your apples in the refrigerator right away. Store them away from any strong smelling foods so they don’t absorb unpleasant odors. Properly refrigerated apples will keep from 4−6 weeks.
