Easy Apple Cake Recipe with Fresh Apples and Walnuts

This easy apple cake recipe makes a moist, tender dessert with four cups of chopped fresh apples, a lightly spiced cinnamon batter, and optional crunchy walnuts or pecans. Made with vegetable oil instead of butter, the cake comes together in about 20 minutes and bakes in a 9 x 13-inch pan at 350°F (175°C) for 45–55 minutes.

Every bite is soft and fragrant, with sweet-tart apple pieces tucked into a golden cake and just enough cinnamon to make the kitchen smell wonderful. Serve it plain for a simple family dessert, or add whipped cream or vanilla ice cream when you want an especially comforting finish.

Why You’ll Love This Recipe

This is the kind of apple cake that earns a permanent place in a family recipe collection. It uses straightforward pantry ingredients, one bowl for the wet mixture, one bowl for the dry mixture, and a roomy 9 x 13-inch pan that makes enough dessert for a gathering.

The oil-based batter stays moist and tender, while the apples soften into juicy pockets as the cake bakes. Cinnamon gives the crumb a warm bakery aroma, and walnuts or pecans add a pleasant contrast if you enjoy a little crunch.

Unlike a layered cake, this dessert does not require frosting, decorating, or special equipment. It is delicious while still slightly warm, but it also slices neatly after cooling, making it suitable for potlucks, school events, brunches, and casual weeknight treats.

If you enjoy simple baked goods with familiar flavors, our apple cinnamon muffins are another wonderful option for breakfast or snack time.

Ingredients You’ll Need

Gather the ingredients before mixing so the batter can be prepared quickly and baked right away. The full ingredient list is below.

• Vegetable oil: One cup gives the cake a moist texture and keeps the crumb soft after cooling.
• Granulated sugar: Two cups provide sweetness and help create a golden top.
• Eggs and vanilla: Three large eggs add structure, while vanilla rounds out the apple and cinnamon flavors.
• All-purpose flour: Three cups form the sturdy but tender base of the cake.
• Baking soda, salt, and cinnamon: These simple dry ingredients provide lift, balance, and warm spice.
• Apples: Four cups of peeled, cored, and chopped apples bring moisture and fresh fruit flavor.
• Walnuts or pecans: One cup is optional, but the nuts contribute a lovely toasted bite.

Choose firm, slightly tart apples such as Granny Smith, Honeycrisp, or Braeburn. You can also combine varieties for a more rounded flavor, provided the pieces are similar in size.

For another cozy bake with a crumbly topping, you may also enjoy these coffee cake muffins.

How to Make It Step-by-Step

Step 1: Heat the oven to 350°F (175°C), allowing it to fully preheat while you prepare the batter. Grease and lightly flour a 9 x 13-inch baking pan, or line it with parchment, leaving a little overhang if you would like to lift the cake out later.

Step 2: Add the vegetable oil, granulated sugar, eggs, and vanilla extract to a large mixing bowl. Whisk until smooth and glossy, with the eggs fully blended into the oil and sugar.

Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, fine salt, and ground cinnamon. Mixing the dry ingredients separately helps distribute the baking soda and cinnamon throughout the cake.

Step 4: Add the dry mixture to the bowl of wet ingredients. Stir just until the flour disappears; the batter will be thick, and that is expected for this apple-packed cake.

Step 5: Fold in the chopped apples and the walnuts or pecans, if using. Use a spatula and gentle strokes so the fruit stays evenly distributed without developing excess gluten in the flour.

Step 6: Transfer the batter to the prepared pan and spread it into an even layer. Pay attention to the corners, since a level surface helps the cake bake at the same rate from edge to center.

Step 7: Bake for 45–55 minutes. Begin checking toward the end of the baking range; the cake is ready when the top is golden and a toothpick inserted in the center comes out clean or with only a few moist crumbs.

Step 8: Place the pan on a cooling rack and let the cake cool for at least 20–30 minutes before slicing. This short rest helps the crumb set and makes the pieces easier to serve.

Pro Tips for the Best Apple Cake

Cut the apples into small, similar-size pieces rather than large chunks. Small pieces spread more evenly through the batter and become tender without leaving overly wet pockets in the finished cake.

If the apples are especially juicy, lightly pat them dry with a clean kitchen towel or paper towel after chopping. Do not squeeze them dry; the goal is simply to remove excess surface moisture.

The most important mixing tip is to stop stirring as soon as no dry streaks remain. Overmixing after adding the flour can make the finished cake dense instead of soft.

For easy preparation, peel and chop the apples before you begin mixing. If you prepare them well ahead, keep them covered so they do not dry out, and add them to the batter promptly.

Walnuts and pecans are both excellent here. Leave them out for a nut-free cake, or choose the variety that best matches your preference; the fruit and cinnamon will still provide plenty of flavor.

For a fun no-bake sweet to serve alongside your cake, take a look at this cake batter fudge.

How to Serve Apple Cake

Allow the cake to cool enough that the slices hold their shape, then cut it into squares directly in the pan. Because this recipe yields 12–16 servings, you can make smaller pieces for a dessert table or generous squares for a family-style finish.

Serve each piece plain to highlight the moist apple crumb and cinnamon. A spoonful of softly whipped cream adds light richness, while vanilla ice cream creates a warm-and-cool combination that feels especially inviting in autumn.

The cake is also a lovely addition to brunch. Pair it with coffee or tea, and consider serving the nut-free version when you are feeding a group with varied preferences.

Although this is a sweet recipe, our hot pepper jelly makes a colorful savory option for a separate appetizer spread when you are planning a larger gathering.

Storage and Make-Ahead Advice

Cool the cake completely in the pan before covering it. Store it covered at room temperature for short-term serving, or refrigerate it if your kitchen is warm and you want a firmer, chilled slice.

For the best texture, bring refrigerated portions closer to room temperature before serving. You can also enjoy the cake slightly warm with vanilla ice cream, but avoid overheating it, which can make the apple pieces and crumb gummy.

This dessert is convenient for preparing ahead because it cools in the same pan in which it bakes. Slice only what you need, then keep the remaining cake protected from air so the tender crumb does not dry out.

If you are planning a savory menu around dessert, these air fryer meatballs make an easy party appetizer to serve before the cake.

Easy Apple Cake Recipe

A moist oil-based apple cake packed with chopped apples, cinnamon, and optional walnuts or pecans. It is an easy 9 x 13-inch dessert that serves 12–16 people.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 minute min

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

Cake Batter

• 1 cup Vegetable oil
• 2 cups Granulated sugar
• 3 eggs Large eggs
• 2 teaspoons Vanilla extract

Dry Ingredients

• 3 cups All-purpose flour
• 1 teaspoon Baking soda
• 1 teaspoon Fine salt
• 1 teaspoon Ground cinnamon

Add-Ins

• 4 cups Peeled, cored, and chopped apples
• 1 cup Chopped walnuts or pecans, optional

Method

 

Step-by-Step

1. Heat the oven to 350°F (175°C). Grease and lightly flour a 9 x 13-inch baking pan, or line it with parchment paper.
2. In a large bowl, whisk the vegetable oil, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
3. In a separate bowl, whisk together the all-purpose flour, baking soda, fine salt, and ground cinnamon.
4. Add the dry ingredients to the wet ingredients and stir only until no dry streaks remain. The batter will be thick.
5. Fold in the chopped apples and walnuts or pecans, if using, distributing them evenly without overmixing.
6. Spread the thick batter evenly in the prepared baking pan.
7. Bake for 45–55 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with only a few moist crumbs.
8. Cool the cake in the pan for at least 20–30 minutes before slicing. Serve plain, with whipped cream, or with vanilla ice cream.

Notes

Firm, slightly tart apples such as Granny Smith, Honeycrisp, or Braeburn work especially well. Chop the apples into small, similar-size pieces and lightly pat very juicy apples dry before folding them into the batter. Store covered once cool.

Final Thoughts

This easy apple cake recipe delivers everything you want from a homemade fruit dessert: a tender oil-based crumb, juicy apple pieces, cinnamon warmth, and a simple preparation that does not require frosting or complicated techniques. With a 9 x 13-inch pan, it makes 12–16 servings, so there is plenty to share.

Use firm apples, keep the pieces small, and mix the batter gently once the flour goes in. After 45–55 minutes in the oven and at least 20–30 minutes of cooling, you will have a golden, fragrant cake ready for a generous scoop of vanilla ice cream or a relaxed cup of coffee.