Old Fashioned Apple Cake is a tender, spiced butter cake studded with soft apples and topped with a light cinnamon-sugar crust. The apples release moisture as they bake, keeping the crumb moist without making it dense, while the warm spices and brown sugar give it the flavor of a dessert that has been made for generations.
Ingredients for Old Fashioned Apple Cake
All-purpose flour forms the structure of the cake. Butter creamed with sugar creates the tender crumb and rich flavor. Granulated sugar sweetens the batter and helps it rise. Brown sugar adds depth and moisture. Eggs bind the ingredients and add lift. Vanilla extract rounds out the sweetness. Baking powder and baking soda give the cake its rise. Ground cinnamon, ground nutmeg, and ground cloves warm the flavor. Salt balances the sweetness. Apples soften as they bake and release juice that keeps the cake moist. Water helps the batter come together smoothly.
Why This Old Fashioned Apple Cake Works
Creaming cold butter with sugar incorporates air into the batter, which expands in the oven and gives the cake its tender, open crumb. Room-temperature eggs blend smoothly into the batter without lumps and help the cake rise evenly.
Diced apples soften quickly during baking and release their liquid into the batter. This moisture keeps the cake tender throughout its bake, so the crumb stays moist even a day later without becoming soggy. The apples also add natural pectin, which helps bind the structure.
Cinnamon, nutmeg, and cloves complement the apple and brown sugar flavors. A mix of baking powder and baking soda ensures the cake rises quickly in the beginning and then sets properly, so the crumb is light but not cakey.
Old Fashioned Apple Cake Tips & Tricks
- Measure flour by spooning it into the cup and leveling it off, or weigh it at 120 grams per cup, so the cake is not dense.
- Use room-temperature butter and eggs so they cream smoothly together and blend evenly into the batter.
- Dice the apples into small, even pieces so they soften and distribute their moisture throughout the bake.
- Check the cake with a toothpick at 45 minutes; it is done when the pick comes out with just a few moist crumbs, not wet batter.
Mistakes To Avoid
Cold butter and eggs will not cream together smoothly and will leave lumps in the batter. This makes the cake dense and uneven in texture, with thick and thin streaks running through it.
Overmixing the batter after adding the flour toughens the gluten and makes the cake dense and rubbery. Mix just until the flour disappears, then stop.
Using a dark metal pan or placing the cake on the wrong oven rack causes the bottom and edges to brown too fast while the center stays pale and underbaked. Use a light metal pan and bake on the middle rack.
Cutting the cake while it is still warm softens the crumb and causes it to fall apart. Let it cool in the pan for 15 minutes, then turn it out onto a rack to cool completely before slicing.
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Ingredients
- 2 1/4 cups (270g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup water
- 3 medium apples, peeled, cored, and diced small (about 3 cups)
- 2 tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon, for topping
Step-by-step Instructions
- Heat the oven to 350°F (175°C). Grease a 9×13 inch baking pan and line the bottom with parchment paper.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a small bowl.
- In a large bowl, beat the room-temperature butter and both sugars with an electric mixer on medium speed for 2 to 3 minutes, until light and fluffy.
- Add the eggs one at a time, beating on medium speed for 30 seconds after each addition, then add the vanilla and beat for another 30 seconds until smooth.
- Reduce the mixer speed to low. Add half the flour mixture and beat until just combined, about 30 seconds. Add the water and beat for 15 seconds. Add the remaining flour mixture and beat until just combined, about 30 seconds. Do not overmix.
- Fold the diced apples into the batter with a spatula until evenly distributed.
- Pour the batter into the prepared pan and smooth the top. Sprinkle the cinnamon-sugar topping evenly over the surface.
- Bake on the middle oven rack for 45 to 50 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs and the top is golden brown.
- Let the cake cool in the pan for 15 minutes. Turn it out onto a wire rack and let it cool completely before slicing, about 1 hour.
Frequently Asked Questions
Can I use different apples?
Yes. Use tart apples like Granny Smith or a mix of tart and sweet. Avoid soft apples like Red Delicious, which turn to mush and make the cake mushy.
Can this be made ahead?
Yes. The cake keeps in an airtight container at room temperature for up to 3 days, or wrapped tightly in the freezer for up to 2 months. Thaw at room temperature before serving.
Why is my cake dense?
The flour may be packed too tightly in the measuring cup. Spoon the flour into the cup and level it off, or weigh it. Also, do not overmix the batter after adding the flour, as this toughens the gluten.
Serving Ideas for Old Fashioned Apple Cake
Serve slices at room temperature with a dollop of whipped cream or vanilla ice cream to cool down the warm spices. A cup of strong coffee or hot cider alongside each slice complements the apple and cinnamon flavors. The cake is equally good plain, straight from the plate.
