A humble, home-style cake that lets sweet apples shine through a tender crumb—simple enough for weeknights, special enough for Sunday dessert.
Why You’ll Love This Recipe
This cake doesn’t need frosting to impress. Made with pantry staples and fresh apples, it bakes up moist, warmly spiced, and deeply comforting. It comes together in one bowl, uses no mixer, and fills your kitchen with the scent of fall. Perfect with coffee, tea, or a scoop of vanilla ice cream.
Ingredients
- 3–4 medium apples (Granny Smith, Honeycrisp, or Gala), peeled and chopped
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Pinch of salt
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
- Prep oven and pan: Preheat oven to 350°F (175°C). Generously grease a 9-inch round or square baking pan with butter or nonstick spray.
- Mix wet ingredients: In a large bowl, whisk together sugar, melted butter, and eggs until smooth and well blended — about 1 minute.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, cinnamon, and salt until evenly mixed.
- Make the batter: Gradually add dry ingredients to the wet mixture, stirring gently with a spatula just until no flour streaks remain. Do not overmix.
- Fold in apples: Add chopped apples and gently fold into the batter until evenly distributed. The batter will be thick.
- Bake: Pour batter into prepared pan, spreading evenly. Bake 40–45 minutes, or until golden on top and a toothpick inserted in the center comes out clean (a few moist crumbs are fine; wet batter is not).
- Cool and serve: Let cake cool in the pan for at least 15 minutes before slicing. Dust with powdered sugar if desired.
You Must Know
- Don’t overmix after adding flour — this can make the cake tough. Stir until just combined.
- Use firm apples that hold shape when baked — avoid Red Delicious.
- Melted butter should be warm, not hot, so it doesn’t cook the eggs.
- For best texture, cool slightly before cutting — it firms as it cools.
Storage Tips
- Store covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days — reheat slices briefly for best texture.
- Freeze whole or sliced (wrapped tightly) for up to 3 months. Thaw at room temperature.
Ingredient Substitutions
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All-purpose flour
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Whole wheat flour (up to 50%)
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Heartier texture, nuttier flavor
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Granulated sugar
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Coconut sugar or light brown sugar
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Adds depth; brown sugar increases moisture
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Butter
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Coconut oil or vegetable oil
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Use same amount; oil yields softer crumb
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Eggs
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2 flax eggs (2 tbsp ground flax + 5 tbsp water)
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Mix and let sit 5 mins before using
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Cinnamon
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Pumpkin pie spice
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Warm, complex alternative
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Apples
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Pears
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Similar texture and sweetness
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Serving Suggestions
- Serve warm with a dollop of whipped cream or vanilla yogurt.
- Top with a scoop of cinnamon ice cream for à la mode magic.
- Enjoy with morning coffee or afternoon tea.
- Pair with sharp cheddar cheese for a classic New England combo.
Cultural Context
This cake traces back to Depression-era American kitchens, where apples were often the only fruit available year-round. With no fancy ingredients, it became a staple in farmhouses across the Midwest and Northeast. Known by many names — “Apple Stack Cake,” “Poor Man’s Cake,” or simply “Apple Dumpling” — its purpose was always the same: use what you have, feed who you love.
Pro Tips
- Peel apples thinly — too thick, and they won’t soften properly.
- Toss apples in batter gently — rough mixing can break them down.
- Test early at 40 minutes — ovens vary; don’t overbake.
- Double the recipe for a 9×13 pan — bake 50–55 minutes.
- Add lemon zest (1 tsp) for brightness that cuts sweetness.
Frequently Asked Questions
Q: Can I make this without eggs?
A: Yes. Use flax eggs or applesauce (¼ cup per egg), though texture will be denser.
Q: Why is my cake soggy?
A: Likely due to watery apples or underbaking. Try patting apple pieces dry or extending bake time.
Q: Can I use self-rising flour?
A: Not recommended — it already contains leavening and salt, which will throw off balance.
Q: Can I add nuts or raisins?
A: Absolutely! Fold in ½ cup chopped walnuts, pecans, or raisins with the apples.
Q: Is this cake gluten-free?
A: Not by default. Use a 1:1 gluten-free flour blend and verify other ingredients are GF.
Allergy Information
Contains: dairy (butter), eggs, wheat (flour).
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free — just ensure toppings are safe.
Always check labels if serving those with allergies.
Nutrition Facts (Per Serving – Approximate)
Based on 9 servings
- Calories: 220
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 34g
- Sugar: 20g
- Protein: 3g
- Sodium: 120mg
Note: Nutrition values are estimates and may vary based on ingredients and portion size. Not intended as medical advice.
Final Thought: This cake doesn’t shout. It hums softly from the counter, warm and inviting, asking only to be shared. That’s how the best ones begin — simple, honest, and full of apples.
