Fresh Apple Cake


Thinly sliced apples create rich, moist layers of fruit within this cake.

Total Time:
2 hrs
12 to 15 servings

It isn't hard to understand why this recipe is a top-rated reader favorite dessert. This apple cake became an instant hit when the recipe was first published in 2001, and it continues to delight adults and children alike today.

A lovely combination of our favorite fall flavors—apples, cinnamon, and nuts—are baked into a moist and delicious sheet cake and slathered with a tangy and fluffy Cream Cheese Frosting.

A short prep time means you aren't in the kitchen long; you don't even need your mixer for this recipe. Be forewarned however—this is a very thick batter, almost like a cookie dough, and it takes a bit of stirring to incorporate the apples into the batter. But it is well worth the effort, because the end result is a super moist cake worthy of any family reunion or neighborhood potluck.

Fresh Apple Cake
Hannah Zimmerman


  • 1 1/2 cups chopped pecans, divided

  • 1 stick butter, melted

  • 2 cups sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 2 cups flour

  • 2 teaspoons cinnamon

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 4 large Granny Smith apples, peeled and cut into wedges

  • Cream Cheese Frosting


  1. Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

  2. Combine butter, sugar, eggs, and vanilla extract in a large bowl until blended. Combine flour, salt, cinnamon, baking soda and butter mixture, stirring until blended. Stir in apples and 1 cup pecans. Spread thick batter into a lightly greased 13- x 9-inch pan.

  3. Bake at 350°F for 45 minutes. Remove from oven when a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack for 30-45 minutes. Spread frosting (your choice) on cake and sprinkle with remaining pecans.

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