Apple Cake Recipe: Easy Moist Mom’s Cake for Rustic Fall Baking

Posted on September 2, 2025

The first time I smelled this apple cake baking, it felt like autumn had moved right into my kitchen. Warm cinnamon mingling with sweet apples, that homey scent drifting through the house—it’s the kind of thing that makes you want to grab a blanket and call your friends over. Honestly, I’ve got a soft spot for recipes that come with a little family nostalgia, and this apple cake recipe is pure comfort food—just the way mom used to make it.

I remember biting into a slice after school—moist, full of chunky apples, with that golden-brown crust that’s a little crisp around the edges. The best part? It’s ridiculously easy to whip up, even if you’re not a baking pro. No fancy equipment or complicated steps, just a rustic cake loaded with flavor. I’ve played with this recipe so many times (sometimes swapping in pears or adding walnuts), but nothing beats the classic “mom’s apple cake” for cozy fall baking. If you’re searching for an apple cake recipe that’s both foolproof and packed with autumn vibes, you’re in the right spot.

This cake is perfect for family gatherings, snack time, or those random rainy days when you just need a slice of something sweet. It’s moist, hearty, and—let’s face it—absolutely impossible to stop at one piece. Whether you’re baking for a crowd or just want to treat yourself, I promise this easy apple cake delivers every single time. So grab your apples, preheat your oven, and let’s make the best mom’s apple cake together!

Why You’ll Love This Apple Cake Recipe

Quick & Easy: You can have this cake in the oven in under 20 minutes—no fancy mixing, no complicated steps. Perfect for busy weeknights or last-minute cravings!
Simple Ingredients: Everything you need is probably already in your pantry. No need for special trips to the store.
Perfect for Any Occasion: Whether it’s a fall brunch, a potluck, or a cozy dinner, this apple cake fits right in.
Crowd-Pleaser: My kids inhale it, my friends always ask for the recipe, and it’s the one cake my mom still makes for family gatherings.
Unbelievably Delicious: The combo of juicy apples, cinnamon, and a rustic, moist crumb makes this cake extra special.

What makes this apple cake different? I blend the apples right into the batter for extra moisture, but leave some chunks for a little texture. Plus, there’s just enough cinnamon to make it taste like fall without overpowering the apples. I’ve tried dozens of apple cake recipes, but this one nails the sweet-spicy balance and stays moist for days (seriously, it’s even better on day two!).

For me, this cake is more than dessert—it’s the smell of my childhood, the taste of fall, and the kind of recipe you reach for when you want to make something memorable without stressing out. It’s the cake you bake when you want to impress guests, or just treat yourself to a slice of nostalgia. Trust me, once you try it, you’ll be baking this apple cake recipe all season long.

Ingredients Needed for Mom’s Apple Cake

This apple cake recipe keeps things simple—just a handful of everyday ingredients come together to make something magical. Most of these items are pantry staples, and you can easily swap out anything you don’t have (I’ll share some substitutions below!). Here’s what you’ll need:

For the Cake Batter:
- 2 cups (250g) all-purpose flour (you can use whole wheat, but the texture will be a bit denser)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (adds warmth—feel free to add a pinch of nutmeg!)
- 1/2 cup (115g) unsalted butter, softened (for extra richness)
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar (deepens the flavor, but you can use all white sugar if you prefer)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) sour cream or plain Greek yogurt (keeps the cake super moist)
For the Apples:
- 3 medium apples (about 1 1/2 cups/200g peeled and chopped; Granny Smith, Honeycrisp, or Fuji work great)
- 1 tablespoon lemon juice (keeps apples bright and adds a little tang)
Optional Add-Ins:
- 1/2 cup (60g) chopped walnuts or pecans (for crunch)
- 1/2 cup (80g) raisins or dried cranberries (adds sweetness and texture)
For the Rustic Topping (optional):
- 2 tablespoons granulated sugar mixed with 1/2 teaspoon cinnamon (for sprinkling on top—gives a lovely crust)

Ingredient Tips: I always pick firm, tart apples for this cake—Granny Smith is my go-to, but Honeycrisp is amazing if you want more sweetness. If you’re out of sour cream, Greek yogurt works just as well (even dairy-free yogurt, if you’re making it for someone lactose sensitive). For a gluten-free version, I’ve had good luck with cup-for-cup gluten-free flour blends. Walnuts and pecans add a nice crunch, but you can skip them if you prefer a nut-free cake.

Substitutions: No butter? Use coconut oil or a neutral vegetable oil. If you want to cut sugar, try using a bit of maple syrup (just reduce the sour cream a touch so the batter isn’t too wet). This apple cake recipe is super forgiving—make it your own!

Equipment Needed

You don’t need anything fancy for this apple cake recipe. Here’s what I use every time:

Mixing bowls: One large bowl for the batter, one small for the apples
9-inch (23cm) round cake pan or 8×8-inch (20x20cm) square pan (I’ve used both—just adjust the baking time a little)
Whisk and spatula (a hand mixer works too, but isn’t needed)
Measuring cups and spoons (I use both US and metric for accuracy)
Peeler and sharp knife for prepping apples

If you don’t have a cake pan, a loaf pan will do—just note the cake will be taller and need a few extra minutes in the oven. If you’re using nonstick pans, remember to check for scratches and replace them every couple years (learned that the hard way after a stuck cake disaster!). For budget-friendly options, I like the basic Wilton pans—they last ages and clean up easily.

Bonus tip: Line your pan with parchment for easy removal, especially if you want those nice, clean edges for sharing on Pinterest or Instagram.

Preparation Method

Prep the Apples: Peel, core, and chop 3 medium apples into 1/2-inch (1cm) cubes. Toss them with 1 tablespoon of lemon juice to keep them from browning. Set aside. (If you want smaller bits, feel free to chop finer—sometimes the kids prefer it!)
Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan or line with parchment paper. (Trust me, parchment makes cleanup a breeze.)
Combine Dry Ingredients: In a large bowl, whisk together 2 cups (250g) flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon. Set aside. (A quick whisk helps fluff up the flour for a lighter crumb.)
Cream Butter & Sugars: In another bowl, beat 1/2 cup (115g) softened butter with 3/4 cup (150g) sugar and 1/4 cup (50g) brown sugar until light and fluffy—about 2-3 minutes. (If your butter is too cold, microwave for 10 seconds to soften.)
Add Eggs & Vanilla: Beat in 2 eggs, one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract. (Don’t worry if the mixture looks a bit curdled—it’ll smooth out with flour.)
Mix in Sour Cream: Add 1/2 cup (120ml) sour cream (or yogurt) and mix until incorporated.
Combine Wet & Dry: Gradually add dry ingredients to the wet, mixing gently with a spatula. Stop when just combined—overmixing makes the cake tough. (The batter will be thick, almost like muffin batter.)
Fold in Apples & Add-Ins: Gently fold in the chopped apples and any optional nuts or raisins. (If using nuts, dust them with a little flour first so they don’t sink.)
Transfer to Pan & Top: Spoon the batter into your prepared pan and smooth the top with a spatula. Sprinkle with the cinnamon-sugar topping for a golden, rustic finish.
Bake: Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. The edges should be deep golden (and your kitchen will smell incredible). If using a loaf pan, add 5-10 minutes to the bake time.
Cool & Serve: Let the cake cool in the pan for 10 minutes, then run a knife around the edge and carefully lift out. Cool completely before slicing—if you can wait that long! The cake will be moist and a little dense, with pockets of apple throughout.

Troubleshooting: If your cake is too wet, check that your apples weren’t super juicy or that you used the correct amount of sour cream. If the top browns too quickly, tent loosely with foil halfway through baking. And if your cake sticks, don’t panic—just scoop it out and call it “rustic” (honestly, it tastes just as good!).

Personal Tip: Bake this apple cake the night before a big brunch—the flavors get even better, and it’s one less thing to stress about in the morning!

Cooking Tips & Techniques

I’ve baked this apple cake recipe at least a hundred times, and here are a few tricks I swear by:

Don’t Overmix: Stir the batter gently once you add the flour. Overmixing makes the cake tough, so just fold until there are no dry streaks.
Room Temperature Ingredients: Use eggs and butter at room temp for a smoother batter and better rise.
Layer the Apples: If you want extra apple flavor, add half the apples to the batter, then sprinkle the rest on top before baking. It makes the cake look beautiful and tastes amazing.
Testing for Doneness: Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, you’re good. Don’t trust just the color, as apples can make the center stay soft longer.
Multitasking: While the cake bakes, clean up your bowls and prep your coffee—by the time the timer rings, you’ll be ready to dig in!

I’ve messed up this cake a few times by using apples that were too watery (the cake got mushy), so now I stick to firm, tart varieties and pat them dry if they seem extra juicy. Also—one time I forgot the cinnamon and the cake just wasn’t the same. Don’t skip the cinnamon!

For consistent results, always measure your flour by spooning and leveling—it’s easy to pack too much if you scoop. And if you want a lighter texture, sift the dry ingredients before mixing. If you’re baking with kids, let them sprinkle the cinnamon-sugar on top. It’s messy, but totally fun!

Variations & Adaptations

This apple cake recipe is a great canvas for experimenting. Here are some of my favorite tweaks:

Gluten-Free: Swap the all-purpose flour for a cup-for-cup gluten-free blend. The texture stays moist, but just check for doneness a little earlier.
Dairy-Free: Use coconut oil instead of butter, and substitute dairy-free yogurt for sour cream. The cake will have a light coconut flavor (I love it!).
Fall Spice Variation: Add a pinch of nutmeg, cloves, or cardamom to the batter for extra autumn warmth.
Berry Twist: In summer, I toss in a handful of blueberries or raspberries with the apples. It makes the cake extra juicy and colorful.
Nut-Free: Skip the nuts entirely, or swap in seeds like pumpkin or sunflower for crunch without allergens.

I’ve even baked this apple cake recipe using pears instead of apples—just as good, a little sweeter, and perfect for late fall. For a breakfast-friendly version, reduce the sugar by 1/4 cup and add an extra apple for more fruit flavor. Kids love it with a drizzle of icing or a scoop of vanilla ice cream—so go wild!

Serving & Storage Suggestions

This apple cake tastes best slightly warm or at room temperature. I love serving thick slices dusted with powdered sugar, or paired with a scoop of vanilla ice cream. For brunch, add a dollop of whipped cream and a sprinkle of cinnamon—it looks gorgeous and tastes even better.

Pair this cake with a cup of hot coffee, chai, or spiced apple cider. If you’re hosting, serve alongside a cheese plate or a simple green salad for balance. It’s the ultimate rustic dessert for fall gatherings or just a cozy night in.

Storage: Wrap leftovers tightly in plastic wrap or foil and store in the fridge for up to 4 days. The cake stays moist and the flavors deepen over time. For longer storage, slice and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat gently in the microwave or a low oven (about 325°F/165°C for 10 minutes).

Flavor Tip: The apple flavor mellows and blends after a day—so if you can resist, wait until the next day before serving. It’s even better!

Nutritional Information & Benefits

Here’s a rough estimate for one slice (based on 12 servings):

Calories: 230
Fat: 9g
Carbs: 35g
Protein: 3g
Sugar: 20g

Apples bring fiber, vitamin C, and natural sweetness, while using sour cream or yogurt adds protein and calcium. If you opt for whole wheat flour, you’ll get a bit more fiber. This apple cake recipe can be made nut-free and dairy-free with simple swaps, and it’s easy to adjust sugar for a lighter treat.

Allergens: Contains eggs, wheat, and dairy (unless using substitutions). Always check for nut allergies if adding walnuts or pecans.

Personally, I love that this cake has real fruit and isn’t overly sweet. It’s the kind of dessert you can enjoy with less guilt—plus, it’s made from scratch, so you know exactly what’s in it.

Conclusion

So there you have it—my best mom’s apple cake recipe. It’s moist, rustic, and ridiculously easy to make (even if you’re not a kitchen whiz). This cake is the heart of fall baking for me, full of flavor and memories you’ll want to share. You can totally tweak it to match your own taste, and it’s one of those recipes that grows with your family.

Honestly, I love how this apple cake turns out every time—whether it’s for a holiday breakfast or a quick dessert after dinner. If you give it a try, let me know how you made it your own! Drop a comment below, share your pictures on Pinterest, or tag me on Instagram. Your twist might become someone else’s new favorite.

Happy baking—wishing you a kitchen full of cinnamon, laughter, and the best apple cake you’ve ever tasted!

Frequently Asked Questions

Can I use any type of apple for this apple cake recipe?

Yes! Granny Smith, Honeycrisp, and Fuji apples all work well. Just pick firm apples for the best texture.

Can I make this apple cake ahead of time?

Absolutely. The flavors deepen overnight, so it’s actually better the next day. Store covered at room temp or in the fridge.

Is this cake suitable for freezing?

Yes—slice and freeze in airtight containers for up to 2 months. Thaw overnight and reheat in a low oven for best results.

How do I keep the cake moist?

Don’t overbake, and use sour cream or yogurt in the batter. Also, store leftovers tightly wrapped to lock in moisture.

Can I make this apple cake recipe gluten-free?

Definitely! Swap in a cup-for-cup gluten-free flour blend. Check for doneness a bit earlier, as GF cakes can bake faster.

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