Sweet & Nutty Apple Cake

I’ll be honest with you — this Apple Cake is special to me. Not because it’s fancy or because it has some big story behind it.

It’s special because it feels like home. It’s the kind of cake I bake when I just want something real… something soft, sweet, and made with love.

You know those days when you want your house to smell like something’s baking? Warm, cozy, safe. That’s exactly what happens when this cake goes into the oven.

The smell of cinnamon and apples quietly fills the room… and for a while, life feels slower, calmer — better.

I’ve made this Apple Cake so many times for my family. It’s foolproof. No tricky steps. No ingredients you’ll have to run around town searching for.

Just the basics — fresh apples, a soft cake batter, and a little crunch from walnuts on top. It’s simple food — but it makes people smile big.

So today, I’m sharing this recipe from my kitchen to yours — exactly the way I make it at home. No secrets left behind. No shortcuts. Just real, honest baking that anyone can do.

Let’s get into it… this is how I make my Apple Cake — soft, moist, and absolutely unforgettable.

Apple Cake Recipe

Ingredients

For the Cake Batter:

All-purpose flour – 1½ cups (190g)
Baking powder – 1½ tsp
Baking soda – ¼ tsp
Fine salt – ¼ tsp
Ground cinnamon – 1 tsp
Ground nutmeg – ¼ tsp
Unsalted butter (softened) – ½ cup (115g)
Granulated sugar – ½ cup (100g)
Light brown sugar – ¼ cup (50g)
Large eggs – 2
Plain yogurt (or thick curd) – ½ cup (120ml)
Vanilla extract – 1 tsp
Apples (sweet red variety like Gala or Fuji) – 2 medium (peeled and finely chopped for the batter)

For Topping:

Apple slices (thin, from 1 apple) – about 10 to 12 slices
Walnuts (roughly chopped) – ⅓ cup

For Brushing:

Honey – 1 tbsp (optional for glossy finish)
Warm water – 1 tsp

Instructions

Preheat your oven to 175°C (350°F).
Grease an 8-inch round cake pan and line the base with parchment paper.
Lightly grease the parchment as well for easy release.
In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, beat the softened butter using a hand whisk or electric beater for 1 minute until creamy.
Add granulated sugar and brown sugar. Beat again until light and fluffy (about 2-3 minutes).
Add eggs one at a time, beating well after each addition.
Mix in the yogurt and vanilla extract.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Do not over-mix.
Gently fold in the finely chopped apples. The batter will be thick.
Pour the batter into the prepared pan and level the surface.
Arrange the thin apple slices neatly on top in a circular pattern.
Sprinkle chopped walnuts generously over the surface.
Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
For a glossy look, mix honey with warm water and lightly brush over the apple slices while the cake is still warm. This step is optional but recommended for a bakery-style finish.
Slice the cake into 8 equal wedges.
Best served slightly warm or at room temperature.
Pairs beautifully with a cup of tea or coffee.

How To Make Apple Cake Soft And Fluffy?

To make your apple cake soft and fluffy, you need the right ingredients and small baking tricks.

Use room temperature ingredients: Eggs, milk, and butter should be at room temp for better mixing and texture.
Do not overmix: Overmixing the batter makes the cake dense – mix only until everything is just combined.
Add yogurt or applesauce: These keep the cake moist and soft naturally.
Use fresh baking powder or baking soda: Old or expired ones won’t give your cake the right lift.
Fold in chopped apples gently: This keeps the air in the batter and avoids a heavy cake.
Don’t overbake: Bake only till a toothpick comes out clean – overbaking dries the cake.
Sift dry ingredients: It helps in making the cake lighter and smoother.

Can I Use Oil Instead Of Butter In Apple Cake?

Yes, you can use oil instead of butter to make apple cake. In fact, oil makes the cake more moist and soft.

Use neutral-flavored oil: Sunflower oil, canola oil, or vegetable oil are best for this.
Use correct quantity: Use about ¾ cup of oil in place of 1 cup of butter.
Don’t use olive oil: It has a strong taste that can change the flavor of the cake.
Mix oil with sugar properly: This helps in creating a light, fluffy texture.
Oil is great for storage: Cakes made with oil stay soft even after a few days.

Can I Make Apple Cake Without Eggs?

Yes, you can easily make apple cake without using eggs. There are many simple ingredients that work well as egg replacements in apple cake and keep it soft and moist.

Yogurt: Use ¼ cup of plain yogurt for every 1 egg. It adds softness to the cake.
Mashed Banana: Use ½ mashed ripe banana for 1 egg. It also adds a mild sweetness.
Applesauce: Use ¼ cup of unsweetened applesauce for 1 egg. It keeps the cake moist.
Buttermilk: Use ¼ cup of buttermilk for 1 egg. It gives a light texture to the cake.
Vinegar + Baking Soda: Mix 1 tablespoon vinegar with 1 teaspoon baking soda for 1 egg. It helps in rising the cake batter.

Can I Use Whole Wheat Flour For Apple Cake?

Yes, you can use whole wheat flour to make apple cake, but keep these tips in mind to get the best texture and flavor:

Use 50-50 ratio: Mix whole wheat flour and all-purpose flour in equal parts to keep the cake light and moist.
Add extra moisture: Whole wheat flour absorbs more liquid – add a bit more milk, yogurt, or applesauce to the batter.
Let the batter rest: Rest it for 10–15 minutes before baking – it helps soften the flour and improve the texture.
Avoid overmixing: Mix gently – too much stirring makes the cake dense.
Use fresh baking powder: Whole wheat flour needs good rise – make sure your leavening agents are not expired.

Is Apple Cake Healthy?

Apple cake can be a healthier dessert if made with simple swaps and smart ingredients:

Apples add natural sweetness: Use fresh, sweet apples to cut down on added sugar.
Use healthier flours: Whole wheat or oat flour are better choices than white flour.
Skip heavy frostings: Avoid sugary toppings – try cinnamon dust or a light glaze.
Use natural fats: Replace butter with oil or unsweetened yogurt.
Add nuts/seeds: Walnuts, almonds, or chia seeds add fiber and good fats.

Can I Make Apple Cake Without Sugar?

Yes, you can make a tasty apple cake without added sugar. Here’s how to do it right:

Use ripe, sweet apples: The riper they are, the sweeter the cake will taste.
Add dates or raisins: Natural dried fruits add extra sweetness.
Use mashed bananas: A great way to add moisture and sweetness together.
Try applesauce: Unsweetened applesauce works well instead of sugar.
Use spices for flavor: Cinnamon, nutmeg, and cardamom make the cake taste rich even without sugar.

Can I Freeze Apple Cake?

Yes, you can freeze apple cake easily. Freezing helps you store it for longer without losing taste or freshness.

Cool Completely: Always let the cake cool down fully before freezing. Warm cake can create moisture and spoil the texture.
Slice Before Freezing: Cut the cake into slices. It’s easier to take out and defrost only what you need.
Wrap Well: Wrap each slice in plastic wrap or butter paper to avoid freezer smell.
Use Airtight Container: Place the wrapped slices in an airtight box or zip-lock bag.
Label with Date: Always mention the freezing date on the box for freshness tracking.
Freeze Up to 2 Months: Apple cake stays fresh in the freezer for about 1 to 2 months.
Thaw Properly: Take out the slice and leave it at room temperature for 1 to 2 hours or warm it slightly in the microwave for quick use.

Why Does My Apple Cake Turn Out Dry?

Dry apple cake usually happens when small baking mistakes are made. Here are simple things to check to keep your cake soft and moist every time.

Overbaking: Baking for too long or at a very high temperature can dry out the cake. Always check with a toothpick and follow baking time carefully.
Less Liquid Ingredients: Using less milk, yogurt, or apple juice in the batter can make the cake dry. Always follow the exact recipe measurements.
Too Much Flour: Adding extra flour makes the cake heavy and dry. Always measure flour properly by leveling the cup.
Not Enough Fat: Butter or oil keeps the cake moist. Avoid reducing fat unless using a proper replacement.
Small Apple Pieces: If apples are cut very small, they release less juice. Keep apple chunks medium size for extra moisture.
Old Baking Powder or Soda: Expired raising agents affect the cake’s softness. Always check their freshness before use.
No Rest Time: Slicing the cake immediately after baking can dry it out. Always let it rest for at least 15 minutes after baking.

How Do I Store Apple Cake Properly?

Apple cake stays fresh longer if stored the right way. Here’s how to do it:

Room temperature: Keep it in an airtight container for up to 2 days.
Refrigeration: For longer storage, refrigerate it in a sealed box – stays good for 5–6 days.
Freezing: Slice and wrap each piece in cling film, then place in a freezer bag – keeps well for up to 2 months.
Avoid direct air: Air dries out the cake quickly – always seal it tightly.
Reheat before serving: Warm slices in the microwave for 10–15 seconds to bring back softness.

Do I Need To Refrigerate Apple Cake?

Refrigerating apple cake depends on how long you want to store it.

Same day use: No need to refrigerate if eating on the same day – just cover it.
2 to 3 days: Store in an airtight box at room temperature, away from heat.
More than 3 days: Yes, refrigerate it to keep it fresh.
Use a sealed container: This stops the cake from drying in the fridge.
Bring to room temp before eating: Cold cake can feel hard – let it sit for 15 mins before serving.
Avoid storing with strong-smelling foods: Cake can absorb smells in the fridge.

Can I Use Green Apples For Apple Cake?

Yes, you can use green apples for apple cake, and they actually work really well because of their tangy flavor. Here are some helpful tips to use them the right way:

Choose the right type: Use firm green apples like Granny Smith. They hold their shape well and don’t turn mushy while baking.
Balance the tartness: Add a little more sweetness in your batter. This helps balance the sour taste of green apples.
Peel if you prefer softer texture: Peeling removes the tough skin. This makes the apple pieces more tender inside the cake.
Cut evenly: Slice or chop apples the same size. This ensures even baking and better texture throughout the cake.
Coat with cinnamon: Toss apple pieces in cinnamon before adding. It boosts flavor and gives a warm taste.

How Do You Prevent Apples From Sinking In Cake?

If apples sink to the bottom while baking, it ruins the cake’s look and texture. Try these smart and simple tips to stop that from happening:

Toss in dry flour: Coat apple pieces in a little flour before adding to the batter. This helps them “stick” inside the cake and not sink.
Don’t add too early: Mix apples in just before baking. Adding too early makes them release juice, which can pull them down.
Use thicker batter: A slightly thicker cake batter supports the fruit better. If your batter is too runny, apples will drop fast.
Layer smartly: Pour half batter, add apples, then cover with more batter. This keeps the apples floating in the middle.
Cut smaller chunks: Use small diced apples instead of large slices. Smaller pieces stay in place more easily.