One bite of Grandma’s apple cake and you’re enveloped in the autumnal comfort of a warm kitchen on a crisp day. Luscious bits of apple, spiced with cinnamon and nutmeg, greet your palate like an old friend.
Topped with whipped cream and caramel, this cake is the perfect ending to a day of raking leaves, pumpkin picking, or hiking under trees of crimson, russet, and gold.
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What Is Grandma’s Apple Cake?
This apple cake is from my grandmother’s recipe collection. The batter is very thick, taking up moisture from the fresh apple pieces as it bakes. Depending upon the variety of apples used, it can be served as a dessert cake, topped with whipped cream and caramel for a sweet taste, or it can be served as a snack or breakfast cake, with no toppings or a light powdered sugar glaze.
This cake is meant to be served fresh and warm from the oven, but to tell the truth I enjoy it for breakfast the day after just as much. You can also warm leftover slices in the microwave if you prefer that just-out-of-the-oven temp.
Can I Use A Different Sized Pan?
I’m sorry, but no. Trust me, I’ve tried!
A square 9×9″ pan is the best size for this cake. It allows the cake to rise to its optimal level while permitting to bake evenly and thoroughly. I’ve tried using my quarter sheet pan, but the cake ends up too thin and dry. However, if you only have a 9×13″ pan, you can double the recipe to increase the thickness of the cake.
I have not tried this recipe with an 8×8″ pan. It would result it a thicker cake, so the baking time may need to be increased to account for the difference in density. If you try this, be sure to comment and let me know how it turned out for you!
What Type of Apples Are Best in This Recipe?
That depends upon the flavor you like the best!
Both tart and sweet apples are delicious in this cake, depending upon which flavor you prefer. You can even use a combination of tart and sweet apples together.
The most important factor in choosing apples for this cake is the apple’s firmness. Crisp, firm apples are your best bet. These apples retain their shape and a degree of “bite” even after being baked. Soft apples deteriorate in the cake, which doesn’t provide an appealing texture in the final product.
So which apples should you choose?
Firm, sweet apples include Braeburn, Gala, Honeycrisp, and Jonagolds. Go with one of these varieties if you are looking for a dessert cake.
On the other hand, firm, tart apples are better for snack or breakfast cakes. If this is your intent, use an apple like Granny Smith, Jonathan, Ida Red, or Cortland.
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Directions
- Preheat oven to 350 degrees F.
In a large bowl, cream together softened butter, sugar, eggs, and vanilla with an electric hand mixer on medium speed.
- In a smaller bowl, mix together flour, baking powder, cinnamon, nutmeg, and salt. Pour flour mixture into butter/sugar mixture in thirds, beating after each addition. Once you’ve added all the flour, the batter will be very thick, like cookie dough.
- Now it’s time to fold in those beautiful fresh apples (and walnuts, if you’re using them). I find it too hard to mix them in with a spoon, so I use my hands to fully incorporate the apples and nuts into the dough. As you do this, the dough will become stickier.
- Grease a 9×9 cake pan. Spread the batter evenly in it, then place it into the preheated oven.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Serve warm with whipped cream and caramel drizzle, or with a scoop of French vanilla ice cream.
Looking for More Apple Recipes?
- For a side dish with lots of fall flavor, give Apple Slaw with Cranberries a try
- Snickers Taffy Apple Salad highlights the crisp taste of apples in a sweet, creamy salad
- Enjoy apples in the morning with our Caramel Apple Dutch Baby Pancake
Grandma’s Apple Cake
Course: All Recipes, Cakes, DessertsDifficulty: Easy8
servings30
minutes50
minutes1
hour20
minutesLuscious bits of apple, spiced with cinnamon and nutmeg, are the highlights of the moist and delicious classic cake.
Ingredients
1 stick of butter, softened
2 cups granulated sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
4 cups chopped apples (One apple is about one cup.)
1/2 cup chopped walnuts (Optional)
Directions
- Preheat oven to 350 F.
- In a large bowl, cream together softened butter, sugar, eggs, and vanilla with electric hand mixer. Set aside.
- In a smaller bowl, mix together flour, baking powder, cinnamon, nutmeg, and salt.
- Pour flour mixture into butter/sugar mixture in thirds, beating after each addition. The batter will become very thick.
- Fold in chopped apples and walnuts, if using.
- Spread batter into a greased 9×9″ baking pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Serve warm with whipped cream and caramel drizzle, or with a scoop of French vanilla ice cream.
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