Simple Apple Cake

This simple apple cake recipe is one of the easiest ways to turn fresh apples into something cozy and delicious. With three cups of diced apples folded into a quick, one-bowl cake batter, every bite is moist, tender, and full of cinnamon-spiced flavor.

Thanks to the oil and generous helping of fruit, this cake keeps its soft texture for days. Bake it as a casual snacking cake to welcome fall, or serve it warm for a simple, comforting dessert.

I’ve made this moist and easy apple cake five times in the last month, and every batch has disappeared just like *that*. I sent some to school with my kids, and by that evening I had a text from another parent asking for the recipe.

It’s the kind of cake that almost feels too simple for how good it tastes. The batter comes together in one bowl with pantry staples, oil for moisture, and plenty of cinnamon. Fold in three cups of diced apples and you’ve got a rustic cake that bakes up with a soft, tender crumb and a crisp, golden top.

You don’t need any special tools - just a mixing bowl, whisk, spoon, and a cake pan. Any firm, sweet-tart apple you’d happily eat out of hand will work well; I often use Honeycrisp, Fuji, Pink Lady or Braeburn.

Thanks to the oil and all that fruit, this cake stays moist for several days, and it freezes well too. Serve it warm with ice cream or whipped cream for dessert, or cut a square for an afternoon snack.

If you love apple desserts, you might also enjoy my applesauce bundt cake. It's a tender, cinnamon-spiced cake that combines both applesauce and finely diced apples for extra moistness.

It bakes in a bundt pan and gets a lightly crunchy, cinnamon-sugar-coated exterior, finished with a simple vanilla glaze for a touch of sweetness. It’s a slightly more dressed-up take on apple cake that’s perfect for a special dessert or holiday table.

And for more apple recipes, try strawberry apple crisp, apple ginger mini cakes, and apple blackberry crumble.

Ingredients

Apples - Use fresh, firm apples for the best flavor and texture. Peel and chop them into small dice (about ¼ inch cubes) before weighing or measuring. I often use Honeycrisp, Fuji, Pink Lady, or Braeburn.

Vegetable oil - A neutral oil keeps the cake tender and moist, and makes the batter easy to stir together by hand.

Granulated sugar - Adds sweetness and helps form a lightly crisp, golden top.

Eggs - Large eggs should be at room temperature.

Vanilla extract - Use pure vanilla extract, or swap 1:1 with vanilla paste for a richer flavor.

All purpose flour - I recommend weighing flour with a digital scale for consistent results. If you don’t have one, fluff the flour, spoon it into the measuring cup, and level with a knife.

Baking powder – Gives the cake a light, tender rise.

Cinnamon – Ground cinnamon adds warmth and fall flavor.

Kosher salt - I use Diamond Crystal kosher salt in my recipes.

Instructions

These photos provide basic visual cues. Find detailed instructions in the recipe card.

Line an 8-inch (20 cm) square metal baking pan with parchment paper, leaving an overhang on two sides for easy removal.

In a medium bowl, combine flour, cinnamon and baking powder.

Whisk dry ingredients together until fully combined. Set aside.

In a large mixing bowl, combine oil and granulated sugar. Mix well.

Add eggs, vanilla and salt, mixing well until smooth.

Peel, core and cut apples into ¼ inch dice.

Weigh or measure your apples and place into a medium size bowl.

Add a heaping Tablespoon of the flour mixture to the apples.

Coating the diced apples in flour prevents them from sinking to the bottom as the cake bakes.

Toss the apples to coat them with the flour mixture.

Add the remaining flour mixture to the wet ingredients.

Fold the flour into the wet ingredients until just incorporated.

Fold in the chopped apples.

Pour batter into pan, ensuring apples are evenly distributed and batter extends to corners of pan.

Bake 65-70 minutes. Top should be golden brown and tester should come out clean.

Cool in pan for 15 minutes, then transfer to wire rack to finish cooling.

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