Easy Apple Cake Recipe

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Flavored with cinnamon and apples, Sherry Ashenfelter’s rich, old-fashioned apple cake is moist, dense and down-home delicious. Even better, it 's quick to fix and, served warm with whipped cream or a dollop of frozen custard, one of her Waterville, Ohio family’s very favorite recipes for decades.
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 20 servings


  • 1-3/4 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 2 cups finely chopped peeled tart apples
  • 1 cup chopped walnuts
  • 1-1/4 cups whipped topping

Nutritional Facts

1 piece: 278 calories, 16g fat (3g saturated fat), 32mg cholesterol, 169mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 4g protein.


  1. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Serve with whipped topping. Yield: 20 servings.
Originally published as Easy Apple Cake in Light & Tasty

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Chona User ID: 8982546 257854
Reviewed Dec. 8, 2016

"Perfect! The best yummy delicious so good easy Apple cake. Reduced sugar to 1 1/2 cup and use red delicious apple. I will make it again. It's a keeper."

Loiscooks User ID: 3656565 239682
Reviewed Dec. 18, 2015

"Very good cake. I will definitely make this again."

lynnpitz User ID: 8584809 235545
Reviewed Oct. 24, 2015

"Deeeelicious! I've made this twice for parties, and everyone raved about this cake! I wouldn't change a thing! It's moist, light, and I love the crackled, crisp top! I served it with whipped cream and drizzled salted caramel sauce! easy and enjoyable to make and your kitchen will smell devine!"

reallyerica User ID: 8557140 233951
Reviewed Oct. 4, 2015

"Really good! The texture of this cake was even better than I expected. Moist and substantial without being too wet or heavy with a light crackling crisp top that I dusted with powdered sugar. Looked pretty and tasted yummy! Perhaps because I used sweet apples instead of tart, I think it would have been better if I'd reduced the amount of sugar a bit."

netbfine520 User ID: 8116227 99625
Reviewed Nov. 22, 2014

"Great Recipe!"

Bnjmcleod User ID: 7519662 160728
Reviewed Dec. 4, 2013

"I made this for my boss's mid-morning birthday party, and it was a huge hit! Super simple...and hearty enough for a breakfast treat. I made a few changes:- substituted 1/2 the oil for organic cold-pressed coconut oil (the flavor enhanced it greatly)- added a scant 1/8 tsp. of Cardamom- sprinkled the warm cake lightly with Turbinado sugar just for another fun texture- used a few more apples. We had quite a harvest of Honey Crisp apples this year and my frozen portions are probably more like 2-1/2 to 3 cups. I coarsely chopped and then drained the thawed apples before adding to the batter.- baking time took a little longer in my glass 13 x 9 pan.I had requests for the recipe after the party and will make this regularly at home. It's fabulous and very flavorful! Excellent alone or with whipped cream or ice cream."

MissBliss1955 User ID: 7220065 93852
Reviewed Apr. 10, 2013

"Moist and delicious, easy to make. I used 2 granny smith apples and chopped them in the food processor."

nesali User ID: 6678971 92780
Reviewed Feb. 19, 2013

"Just made this cake with a few changes. I used 'about' 1 1/2 cups brown sugar since I don't like things too sweet and baked it in a tube pan, and drizzled with a little vanilla glaze I had left over from another cake. Very tasty. Mine came out heavy, like a quick bread. Will definitely make this again."

Lily-love User ID: 6815512 161411
Reviewed Aug. 15, 2012

"Loved it."

sageyone User ID: 6417816 146413
Reviewed Dec. 22, 2011

"I rarely write reviews on anything, but this recipe is amazing! So I just had to write a review. One of the things I like about it is that it has oil instead of butter. I substituted safflower oil for the vegetable oil and instead of cutting the apples fine, I kept them in larger chunks which gave the cake interesting consistency differences and also gave it "flavor bursts" of apples. Next time I make it, (and believe me, there will be a next time despite the fact that I rarely cook or bake), I will experiment with adding pre-soaked, plumped raisins.

This cake is moist, light, and absolutely delicious!"

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