Mom’s Best Apple Cake Recipe

I finally coaxed my grandmother’s secret into this Super Moist Apple Cake, and it all comes down to one tiny step most recipes skip.

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I keep making Mom’s Best Apple Cake when I need something that surprises people. It tastes like a moment caught between tart and sweet, with peeled, cored and chopped apples folded in and a whisper of ground cinnamon that sneaks up on you.

Ive got no idea why it turns out different every time, sometimes denser sometimes lighter, but thats the fun. Folks call it Easy Fresh Apple Cake or even Super Moist Apple Cake when they’re being generous, but to me it’s just the cake that always shows up when life gets busy.

You’ll want to know why it holds together so well.

Ingredients

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Apples: Gives natural sweetness, fiber and a bit of tartness, keeps cake moist.
Flour: All purpose flour adds structure and carbs, makes cake light not gummy.
Sugar: Granulated and brown sugar bring sweetness, caramel notes and make crumbs tender.
Eggs: Eggs bind ingredients add protein and theyre key for rise and richness.
Fats: Fats like oil or butter make it moist, rich and keep freshness.
Sour cream or yogurt: Adds tang, moisture and slight acidity which balances sweet apples.
Spices: Warm spices add aroma depth and cozy fall flavor to the cake.
Nuts optional: Chopped walnuts or pecans give crunch, healthy fats and nutty bite.

Ingredient Quantities

3 cups peeled, cored and chopped apples (about 3 medium)

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs, lightly beaten

1/2 cup vegetable oil (or 1/2 cup melted butter)

1/2 cup sour cream or plain yogurt

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

Powdered sugar for dusting (optional)

Optional streusel
- 1/3 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup melted butter
- 1/2 teaspoon ground cinnamon

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour a 9 inch round pan or an 8×8 square pan, or line with parchment, whatever you got.

2. Peel, core and chop about 3 medium apples into roughly 1/2 inch pieces (3 cups). Toss the apples with a tablespoon of the flour to keep them from sinking, and set aside.

3. Whisk together 2 cups all purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon and 1/4 tsp ground nutmeg in a bowl.

4. In a larger bowl beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 lightly beaten large eggs until a bit smooth. Add 1/2 cup vegetable oil (or melted butter), 1/2 cup sour cream or plain yogurt and 1 tsp vanilla extract, mix until combined but don’t overwork it.

5. Pour the dry ingredients into the wet in two additions, folding gently until just combined, a few streaks of flour are okay. You want a thick batter, not pancake batter.

6. Fold in the floured apple pieces and 1/2 cup chopped walnuts or pecans if using. Scrape the batter into the prepared pan and smooth the top.

7. If using streusel, mix 1/3 cup packed brown sugar, 1/4 cup all purpose flour, 1/4 cup melted butter and 1/2 tsp ground cinnamon until crumbly, then sprinkle evenly over the top. You can also sprinkle a few extra nuts on top for looks.

8. Bake at 350°F for about 40 to 50 minutes, until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. If the top browns too fast tent loosely with foil.

9. Cool in the pan on a rack for 15 minutes, then remove to cool completely. Dust with powdered sugar before serving if you like. Enjoy warm or at room temp, it’s great with a little whipped cream or ice cream.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9-inch round or 8×8 square baking pan, or parchment to line the pan
3. Mixing bowls (one large for batter, one medium for dry ingredients)
4. Measuring cups and spoons
5. Whisk or electric hand mixer for beating the sugars and eggs
6. Rubber/silicone spatula for folding and scraping
7. Paring knife, vegetable peeler and cutting board for prepping apples
8. Wooden or sturdy spoon for folding in the apples and nuts
9. Cooling rack
10. Toothpick or cake tester to check doneness

FAQ

What apples are best for this cake and do I need to peel them? A: Tart, firm apples like Granny Smith or Honeycrisp work best because they hold texture and balance the sweetness. Peel and core them as the recipe says, then chop. You can leave the peel on if you want more texture but the cake will be a little denser.

Can I use butter instead of vegetable oil and will it change the cake? A: Yes, use 1/2 cup melted butter instead of oil. Butter gives a richer, slightly firmer crumb, while oil makes the cake moister. Both are fine, just don't overheat the melted butter or it'll cook the eggs when mixed.

Why are there both baking powder and baking soda in the batter? A: The baking soda reacts with the sour cream or yogurt to help lift and neutralize acidity, while the baking powder adds extra rise. Together they give a better texture than using just one.

My apples seem watery, how do I stop the cake from getting soggy? A: Pat the chopped apples dry with paper towels and toss them in about 1 tablespoon flour or cornstarch before folding into the batter. That helps absorb excess juice so the cake isn't soggy.

Is the streusel and nuts necessary? How should I add them? A: No, both are optional. Sprinkle the streusel on top before baking so it crisps up. Fold nuts into the batter at the end if used, or sprinkle on top. Toasting nuts first boosts flavor but is not required.

How do I know when the cake is done and how should I store leftovers? A: Bake until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter, about 45 to 55 minutes depending on pan. Cool 10 to 15 minutes in the pan, then finish on a rack. Store in an airtight container at room temp for 2 days or refrigerate up to 5 days. For longer storage freeze wrapped tightly up to 3 months, thaw at room temp.

Mom’s Best Apple Cake Recipe Substitutions and Variations

Apples (3 cups): swap with pears, peeled and chopped, same volume; or use firm peaches/nectarines in season; or for a moister cake use 2 cups applesauce + 1 cup chopped fruit, and cut oil by about 2 tablespoons (cake will be a bit denser).
All-purpose flour (2 cups): use whole wheat pastry flour 1:1 for a nuttier, slightly denser result; or a 1:1 gluten-free all-purpose blend (with xanthan gum) for gluten-free baking — expect small texture changes.
Vegetable oil / melted butter (1/2 cup): replace with 1/2 cup applesauce for lower fat (makes cake more tender but denser); or 1/2 cup melted coconut oil or avocado oil for similar moisture and baking behavior.
Sour cream or plain yogurt (1/2 cup): swap with buttermilk or kefir 1:1 for tang and tenderness; or use Greek yogurt (same amount). If you dont have those, stir 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar, let sit 5 minutes, then use.

Pro Tips

– Pick your apples smart. Mix a tart one like Granny Smith with a sweeter one like Honeycrisp or Fuji so the cake is bright but still sweet. Dont use super mealy apples or the texture gets mushy.

– If your apples are extra juicy blot them dry or toss them with a teaspoon of cornstarch before folding in, that stops a soggy middle without changing the flavor. Also chuck out any very wet bits you see, they ruin the crumb.

– Room temp eggs and sour cream help the batter come together smoother and give a lighter crumb, so take them out of the fridge 20–30 minutes before you start. If you skip this youll sometimes get a denser cake.

– For a prettier top and better texture chill the streusel for a few minutes after mixing so it stays crumbly when it hits the batter, and sprinkle a little coarse sugar or extra chopped nuts on top right before baking for crunch and shine.

Mom's Best Apple Cake Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I finally coaxed my grandmother's secret into this Super Moist Apple Cake, and it all comes down to one tiny step most recipes skip.

Servings

servings

Calories

357

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 9-inch round or 8×8 square baking pan, or parchment to line the pan
3. Mixing bowls (one large for batter, one medium for dry ingredients)
4. Measuring cups and spoons
5. Whisk or electric hand mixer for beating the sugars and eggs
6. Rubber/silicone spatula for folding and scraping
7. Paring knife, vegetable peeler and cutting board for prepping apples
8. Wooden or sturdy spoon for folding in the apples and nuts
9. Cooling rack
10. Toothpick or cake tester to check doneness

Ingredients

3 cups peeled, cored and chopped apples (about 3 medium)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, lightly beaten
1/2 cup vegetable oil (or 1/2 cup melted butter)
1/2 cup sour cream or plain yogurt
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)
Powdered sugar for dusting (optional)
Optional streusel
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup melted butter
1/2 teaspoon ground cinnamon

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9 inch round pan or an 8×8 square pan, or line with parchment, whatever you got.
Peel, core and chop about 3 medium apples into roughly 1/2 inch pieces (3 cups). Toss the apples with a tablespoon of the flour to keep them from sinking, and set aside.
Whisk together 2 cups all purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon and 1/4 tsp ground nutmeg in a bowl.
In a larger bowl beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 lightly beaten large eggs until a bit smooth. Add 1/2 cup vegetable oil (or melted butter), 1/2 cup sour cream or plain yogurt and 1 tsp vanilla extract, mix until combined but don't overwork it.
Pour the dry ingredients into the wet in two additions, folding gently until just combined, a few streaks of flour are okay. You want a thick batter, not pancake batter.
Fold in the floured apple pieces and 1/2 cup chopped walnuts or pecans if using. Scrape the batter into the prepared pan and smooth the top.
If using streusel, mix 1/3 cup packed brown sugar, 1/4 cup all purpose flour, 1/4 cup melted butter and 1/2 tsp ground cinnamon until crumbly, then sprinkle evenly over the top. You can also sprinkle a few extra nuts on top for looks.
Bake at 350°F for about 40 to 50 minutes, until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. If the top browns too fast tent loosely with foil.
Cool in the pan on a rack for 15 minutes, then remove to cool completely. Dust with powdered sugar before serving if you like. Enjoy warm or at room temp, it's great with a little whipped cream or ice cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.