Packed with chopped apples, golden raisins, and toasted pecans, this apple cinnamon cake is all about texture and balance. A lightly spiced batter holds everything together, baking up sturdy but tender, with slices that cut clean and stay moist for days. It’s the kind of cake that works just as well with morning coffee as it does after dinner, no frosting needed.
Apple Spice Cake With Apples Front and Center
There’s something reassuring about an apple cake that doesn’t try to be fancy. This one goes heavy on the fruit, keeps the batter simple, and bakes into a cake that actually holds together when you slice it. The apples soften as they bake, and the whole thing feels just right for breakfast, a mid-afternoon coffee break, or dessert when you want something comforting without a lot of extra fuss. And you only need 1 bowl!
The batter starts thick and looks crowded once the apples go in, but that’s what makes the crumb so tender. As it bakes, the apples soften and release a little juice, which keeps the cake moist from edge to center.
Fuji and Honeycrisp apples give the best balance of sweetness and texture. Cut them small enough to distribute evenly through the batter so each slice holds together.
While I love some sweet cinnamon rolls in the morning, I prefer something less sweet like breakfast muffins first thing in the morning. This apple cake has a lot of natural sweetness from the apples, so it feels like a treat without quite as much sugar.
A dusting of powdered sugar is all it needs. Serve it warm with some apple crisp ice cream, or let it sit at room temperature and cut it as the day goes on.
What Goes Into the Bowl
This one-bowl recipe is always at the top of my list when I’m craving something spiced and filled with apples. Make sure to check the recipe card for all the details.
- Apples: Use apples that hold their shape when baked. Fuji and Honeycrisp work well. Avoid very soft apples, which can collapse into the batter.
Turning Apples Into a Cake
Step One: Build the Batter
Step Two: Fold in the Fruit
Step Three: Bake Until Set
Step Four: Finish and Serve
Invert the cooled cake onto a serving plate. Right before serving, dust the top lightly with powdered sugar.
This apple cinnamon cake doesn’t need much to shine. A light dusting of powdered sugar is plenty, and it’s just as good served warm as it is sliced straight from the counter later in the day. If you’re looking for a dependable apple cake that fits just about any moment, this one earns its spot.
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One Bowl Apple Cinnamon Cake That’s Loaded With Fruit (Not Just Flavor)
Ingredients
- 1 cup flour
- ¾ cup cake flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1½ cups sugar
- ¾ cup butter room temp
- 2 eggs
- 4 cups apples peeled and chopped
- ½ cup golden raisins
- 1 cup pecans chopped and toasted
Equipment
Instructions
- Preheat oven to 350º. Butter and flour a 9-10 inch round cake pan.
- Combine both flours, baking soda, cinnamon, ginger, and cloves in the bowl of an electric mixer. Add the sugar and butter to the flour mixture and beat on medium speed for about 1 minute, or until the butter is fully incorporated into the dry ingredients.
- Add eggs and mix on low for about 10-15 seconds until they are incorporated, turn the mixer to medium and beat for about 1 minute, or until the batter is light and fluffy.
- Fold in the apples, raisins and pecans. The batter will be very thick, it will look like too many apples and not enough batter. Spread the batter evenly in the pan.
- Bake for 55-60 minutes or until the cake feels firm when you press it in the middle. Let the cake cool completely in the pan on a wire rack.
- Invert on to a plate and then flip it again on to your serving platter. Slice and sprinkle with powdered sugar right before serving.
Barbara’s Tips + Notes
- You can use almost any type of apple, I prefer fuji or honeycrisp.
- To make sure the cake comes out of the pan, place a circle of parchment paper in the bottom of the pan and then peel it off once you have inverted it.
- The powdered sugar will dissolve into the top of he cake after a few minutes so if you want the pretty top, dust it right before serving.
Nutrition
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Cindy says
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