I slipped a secret ingredient into my Super Moist Apple Cake that makes it unlike any other recipe I’ve shared.

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Every fall I get obsessed with finding the perfect apple cake, and after too many experiments I landed on what I now call the Super Moist Apple Cake. It’s got a surprising warmth from ground cinnamon that sneaks up on you, and a tang from plain yogurt or sour cream that keeps the crumbs tender and not too sweet.

I meant it to be simple but it’s got this little wink, like a texture you didnt expect or a crisp edge that makes you reach for another slice. If you love apples you’ll wanna try it, just to see why I wont stop making it.

Ingredients

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Apples: add fiber, natural sweetness, moisture and a fresh tart note, depends on variety.
All purpose flour: supplies carbohydrates and structure, gives cake its crumb and heft.
Sugars: sweeten, caramelize edges and add moisture, brown gives deeper molassy flavor.
Cinnamon and nutmeg: warm spices add aroma and complexity, make it smell like fall.
Eggs: bind, provide protein and lift, they help set the cake texture.
Oil and butter: oil keeps cake moist, butter adds richness and bakery flavor.
Yogurt or sour cream: adds tang, extra moisture and slight acidity, helps tender crumb, yum.
Walnuts or pecans: add crunch, protein and healthy fats, optional but really nice.

Ingredient Quantities

2 cups all purpose flour (about 250 g)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1/2 cup vegetable oil

1/4 cup unsalted butter, melted

1/2 cup plain yogurt or sour cream

2 teaspoons vanilla extract

1 tablespoon lemon juice

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

1/2 cup chopped walnuts or pecans, optional

2 tablespoons coarse sugar for sprinkling on top, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or an 9×13 pan with parchment and grease the paper.

2. In a medium bowl whisk together 2 cups all purpose flour (about 250 g), 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 2 tsp ground cinnamon and 1/4 tsp ground nutmeg. Scoop out and save 1 to 2 tablespoons of this dry mix for the apples.

3. Peel and chop about 3 medium apples to make roughly 3 cups. Toss the apples with 1 tablespoon lemon juice and the reserved dry mix so they don’t sink and to soak up extra juice.

4. In a large bowl beat 3/4 cup granulated sugar, 1/2 cup packed light brown sugar and 2 large eggs until well combined and a little pale. It’s fine if it’s not perfect.

5. Stir in 1/2 cup vegetable oil, 1/4 cup unsalted butter (melted but not scorching), 1/2 cup plain yogurt or sour cream, and 2 teaspoons vanilla extract until smooth.

6. Fold the dry ingredients into the wet mixture just until mostly combined. don’t overmix or the cake will get tough; a few small lumps are ok.

7. Gently fold in the lemon-coated apples and 1/2 cup chopped walnuts or pecans, if using, so they’re evenly distributed.

8. Pour batter into prepared pan, smooth the top and sprinkle 2 tablespoons coarse sugar on top if you want a crunchy sugar crust.

9. Bake until golden and a toothpick in the center comes out with a few moist crumbs: about 45 to 55 minutes for a 9-inch round, or 35 to 45 minutes for a 9×1
3. If your oven runs hot check early. rotate the pan once halfway if your oven has hot spots.

10. Let cake cool in the pan 10 to 15 minutes, then turn out onto a wire rack to cool more. Serve warm or room temp. store covered at room temp for up to 3 days or refrigerate longer.

Equipment Needed

1. 9-inch round cake pan or 9×13 inch baking pan (with parchment paper and grease)
2. Mixing bowls (one large, one medium)
3. Measuring cups and spoons (including a tablespoon and teaspoon)
4. Whisk and rubber spatula
5. Wooden spoon or hand mixer (for beating sugars and eggs)
6. Chef’s knife and cutting board (for peeling and chopping apples)
7. Oven mitts and a timer
8. Cooling rack and toothpick (for testing doneness)

Easy, slightly rustic apple cake (quick notes and tips)

This cake is forgiving, so don’t stress. Preheat your oven to 350°F (175°C). Grease a 9-inch round pan or a 9×13 pan, line with parchment and grease the paper so the cake slips out easy.

Dry mix: in a medium bowl whisk 2 cups all purpose flour (about 250 g), 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 2 tsp ground cinnamon and 1/4 tsp ground nutmeg. Scoop out 1 to 2 tablespoons of that dry mix and set it aside — you’ll toss your apples in it so they don’t sink and so they soak up extra juice.

Prep apples: peel and chop about 3 medium apples to make roughly 3 cups. Toss them with 1 tablespoon lemon juice and the reserved dry mix. This keeps them from going brown and helps them stay suspended in the batter.

Wet mix: in a large bowl beat 3/4 cup granulated sugar, 1/2 cup packed light brown sugar and 2 large eggs until combined and a little pale. It’s ok if it’s not perfect. Stir in 1/2 cup vegetable oil, 1/4 cup unsalted butter (melted but not scorching), 1/2 cup plain yogurt or sour cream, and 2 teaspoons vanilla until smooth.

Combine: fold the dry ingredients into the wet just until mostly combined. Don’t overmix or the cake will get tough; a few small lumps are fine. Gently fold in the lemon-coated apples and 1/2 cup chopped walnuts or pecans if you’re using them so they’re evenly distributed.

Bake: pour batter into the prepared pan, smooth the top and sprinkle 2 tablespoons coarse sugar on top if you want a crunchy crust. Bake until golden and a toothpick in the center comes out with a few moist crumbs — about 45 to 55 minutes for a 9-inch round, or 35 to 45 minutes for a 9×13. If your oven runs hot check earlier. Rotate the pan once halfway if your oven has hot spots.

Finish: let the cake cool in the pan 10 to 15 minutes, then turn out onto a wire rack to cool more. Serve warm or at room temp. Store covered at room temp up to 3 days or refrigerate longer.

Extra hacks and tips:
– Spoon and level your flour instead of scooping with the measuring cup to avoid a dense cake.
– Use room temperature eggs for better mixing.
– Melt butter gently, just until liquid, no sizzling.
– If apples are very juicy toss them a bit longer in the reserved dry mix so the batter won’t get soupy.
– If you only have a 9×13 and want thicker cake, fill pan less or watch the time, it bakes faster there.

FAQ

Q: How do I know the cake is done?

A: Stick a toothpick in the center, if it comes out with a few moist crumbs its done. The top should be golden and spring back lightly when touched. If it needs more time, bake in 5 to 10 minute increments and check again.

Q: What kind of apples should I use?

A: Firm, slightly tart apples work best, think Granny Smith, Honeycrisp or Braeburn. You can mix sweet and tart for better flavor, just peel and chop them into bite sized pieces.

Q: Can I skip the nuts or swap them out?

A: Yes, nuts are optional. If you like them, toast chopped walnuts or pecans first for more flavor. You can omit them entirely or swap for raisins or chopped dried fruit.

Q: How do I keep the cake from getting soggy from the apples?

A: Toss the chopped apples with a tablespoon of flour or cornstarch to soak up excess juice, dont chop them too fine, and fold them in gently so the batter doesnt deflate.

Q: Can I make substitutions for yogurt, oil or flour?

A: Yes. Use sour cream or a thick dairy free yogurt for the same tang. Vegetable oil can be replaced with melted butter or light flavored oil, though texture changes a bit. For gluten free use a 1 to 1 gluten free flour blend and you may need a bit more binding like xanthan if your blend lacks it.

Q: How should I store or freeze leftovers?

A: Store covered at room temp for 2 to 3 days, or refrigerate up to 5 days. To freeze, slice and wrap tightly in plastic and foil, freeze up to 3 months and thaw in the fridge or at room temp before serving.

Best Apple Cake Ever Recipe Substitutions and Variations

Flour: swap the 2 cups all purpose flour 1 to 1 with whole wheat pastry flour for a nuttier, slightly denser cake, or use a gluten free 1 to 1 baking blend if you need no gluten. If the batter seems thick add 1 to 2 tablespoons milk or yogurt, dont overmix.
Sugar: replace the 3/4 cup granulated sugar 1 to 1 with coconut sugar for a deeper caramel note and darker crumb, or use 3/4 cup maple syrup instead but cut other liquids by about 3 tablespoons and lower the oven temp by 25 F to keep the top from burning.
Vegetable oil: use 1 to 1 unsweetened applesauce for lower fat and extra moisture, expect a slightly denser crumb and reduce the yogurt by 1 to 2 tablespoons if batter gets too wet. Or swap with melted coconut oil 1 to 1 for a mild coconut flavor.
Plain yogurt or sour cream: swap the 1/2 cup with buttermilk 1 to 1 for tang and tenderness, or use full fat Greek yogurt 1 to 1 but thin it with a tablespoon of milk if its too thick.

Pro Tips

1) Weigh the flour if you can. Cups lie, scales dont. You’ll get a lighter cake and less chance of it turning gummy.

2) Bring eggs, yogurt and butter to room temp before mixing, it helps everything combine faster and you wont overmix trying to smooth lumps.

3) Toss the apple pieces in a little of the dry mix and a splash of acid so they dont sink and they soak up excess juice. Also pat them dry if they’re overly juicy or the batter will get watery.

4) Toast the nuts in a dry pan for a couple minutes till fragrant, and sprinkle coarse sugar on top right before baking for a crunchy top. Check the oven early, and rotate the pan once if your oven has hot spots, otherwise you might get a burnt edge and an underdone center.

Best Apple Cake Ever Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I slipped a secret ingredient into my Super Moist Apple Cake that makes it unlike any other recipe I've shared.

Servings

servings

Calories

538

kcal

Equipment: 1. 9-inch round cake pan or 9×13 inch baking pan (with parchment paper and grease)
2. Mixing bowls (one large, one medium)
3. Measuring cups and spoons (including a tablespoon and teaspoon)
4. Whisk and rubber spatula
5. Wooden spoon or hand mixer (for beating sugars and eggs)
6. Chef’s knife and cutting board (for peeling and chopping apples)
7. Oven mitts and a timer
8. Cooling rack and toothpick (for testing doneness)

Easy, slightly rustic apple cake (quick notes and tips)

This cake is forgiving, so don’t stress. Preheat your oven to 350°F (175°C). Grease a 9-inch round pan or a 9×13 pan, line with parchment and grease the paper so the cake slips out easy.

Finish: let the cake cool in the pan 10 to 15 minutes, then turn out onto a wire rack to cool more. Serve warm or at room temp. Store covered at room temp up to 3 days or refrigerate longer.

Ingredients

2 cups all purpose flour (about 250 g)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1/4 cup unsalted butter, melted
1/2 cup plain yogurt or sour cream
2 teaspoons vanilla extract
1 tablespoon lemon juice
3 cups peeled and chopped apples (about 3 medium apples)
1/2 cup chopped walnuts or pecans, optional
2 tablespoons coarse sugar for sprinkling on top, optional

Directions

Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or an 9×13 pan with parchment and grease the paper.
In a medium bowl whisk together 2 cups all purpose flour (about 250 g), 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 2 tsp ground cinnamon and 1/4 tsp ground nutmeg. Scoop out and save 1 to 2 tablespoons of this dry mix for the apples.
Peel and chop about 3 medium apples to make roughly 3 cups. Toss the apples with 1 tablespoon lemon juice and the reserved dry mix so they don’t sink and to soak up extra juice.
In a large bowl beat 3/4 cup granulated sugar, 1/2 cup packed light brown sugar and 2 large eggs until well combined and a little pale. It's fine if it's not perfect.
Stir in 1/2 cup vegetable oil, 1/4 cup unsalted butter (melted but not scorching), 1/2 cup plain yogurt or sour cream, and 2 teaspoons vanilla extract until smooth.
Fold the dry ingredients into the wet mixture just until mostly combined. don't overmix or the cake will get tough; a few small lumps are ok.

Gently fold in the lemon-coated apples and 1/2 cup chopped walnuts or pecans, if using, so they’re evenly distributed.
Pour batter into prepared pan, smooth the top and sprinkle 2 tablespoons coarse sugar on top if you want a crunchy sugar crust.
Bake until golden and a toothpick in the center comes out with a few moist crumbs: about 45 to 55 minutes for a 9-inch round, or 35 to 45 minutes for a 9×1
If your oven runs hot check early. rotate the pan once halfway if your oven has hot spots.
Let cake cool in the pan 10 to 15 minutes, then turn out onto a wire rack to cool more. Serve warm or room temp. store covered at room temp for up to 3 days or refrigerate longer.

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.