I finally perfected Mom’s Best Apple Cake and the secret is a surprising pantry staple.

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I grew up sneaking slices of Mom’s Best Apple Cake from the kitchen counter, convinced no store version could touch it. I still get tempted to recreate that odd little magic, it always turns out like a Super Moist Apple Cake, somehow dense but tender, with bright pockets from peeled cored and chopped apples and a whisper of ground cinnamon that bites at the edges.

I don’t pretend it’s perfect, I burn the edges sometimes, or forget the oven temp, but people keeps asking for the recipe. If you like a cake that surprises you with every forkful, this one will do that.

Ingredients

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All purpose flour gives structure, carbs and bulk, adds a tender crumb.
Sugar sweetens, helps browning and texture, it’s mostly simple carbohydrates.
Butter adds richness, moisture and some saturated fat, gives flavor.
Apples bring tart and sweet notes, fiber and natural fruit sugars.
Cinnamon adds warm spice, aroma and a hint of sweetness.
Eggs bind, add protein and fat, and help the cake rise.
Milk or buttermilk gives moisture, buttermilk adds tang and tender crumb via acidity.
Nuts add crunch and healthy fats, raisins add chewy sweetness and little fiber.

Ingredient Quantities

2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk or buttermilk

3 cups peeled cored and chopped apples, about 3 medium (Granny Smith or Honeycrisp work great)

1/2 cup chopped walnuts or pecans, optional

1/4 cup raisins, optional

Confectioners sugar for dusting, optional

How to Make this

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1. Preheat oven to 350F (175C). Grease and flour a 9×13 inch pan or line it with parchment, set the rack in the middle. Room temp butter and eggs make a smoother batter so try to take them out 30 minutes ahead.

2. In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Scoop out about 1 tablespoon of that flour to toss with the apples so they dont all sink to the bottom.

3. In a large bowl beat the softened butter with the granulated sugar and brown sugar until light and a little fluffy, about 2 to 3 minutes. Scrape the sides so everything gets mixed.

4. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla.

5. Add the dry mixture and the milk alternately to the butter mixture, starting and ending with the dry mix. Mix just until combined, dont overbeat or the cake will be tough.

6. Toss the chopped apples with the reserved tablespoon of flour so they dont clump, then fold the apples into the batter along with the nuts and raisins if you are using them. Fold gently until evenly distributed.

7. Spread the batter into the prepared pan and smooth the top with a spatula. If you like, sprinkle a few extra nuts on top for crunch.

8. Bake 45 to 55 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs attached. If the top is browning too fast loosely cover with foil for the last 10 to 15 minutes.

9. Let the cake cool in the pan for about 15 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners sugar before serving if you want. Store at room temp wrapped for a few days or refrigerate for longer.

Equipment Needed

1. Oven, preheated to 350F (175C)
2. 9×13 inch baking pan, greased or lined with parchment
3. Large mixing bowl and a medium mixing bowl for dry and wet ingredients
4. Electric mixer or hand mixer (a whisk works if you dont have one)
5. Measuring cups and measuring spoons
6. Rubber spatula for folding and a wooden spoon for stirring
7. Chef knife and cutting board for peeling and chopping apples
8. Wire cooling rack and a toothpick or cake tester to check doneness
9. Small bowl or zip bag to toss the apples with the reserved tablespoon of flour

FAQ

Q: What apples should I use and do I need to peel them?

A: Granny Smith or Honeycrisp are great, they give a nice tart sweet balance. You can leave skins on for texture but peeling gives a smoother crumb. Cut them into even 1/2 inch pieces so they bake evenly.

Q: My apples sink to the bottom, how do I stop that?

A: Toss the chopped apples with about 1 tablespoon of the flour from the recipe before folding them into the batter. Also gently fold don't overmix and use medium sized pieces, not tiny ones, that helps keep them suspended.

Q: Can I swap ingredients like butter, milk or flour?

A: Yes. For butter you can use 1/2 cup neutral oil for a moister cake, flavor will be different. Use buttermilk if you have it, if not add 1/2 tbsp lemon juice or vinegar to 1/2 cup milk and wait 5 minutes. For whole wheat swap half the flour, all whole wheat makes it denser. For gluten free, use a 1 to 1 GF blend and expect slight texture changes.

Q: Should I add nuts or raisins, and any tricks for them?

A: Nuts and raisins are optional. Toast nuts lightly to boost flavor, then cool and chop. Toss raisins in warm water or rum for 5 minutes to plump them, drain well and toss with a little flour so they don't sink.

Q: What oven temp and how do I know when the cake is done?

A: Bake at 350 F for about 45 to 55 minutes depending on pan size (9×13 will be faster than a deep 9 inch round). It's done when a toothpick in the center comes out with a few moist crumbs not wet batter and the top springs back lightly.

Q: How do I store or freeze the cake, can I make it ahead?

A: You can make it a day ahead, it actually tastes better after the flavors settle. Store covered at room temp for 1 to 2 days, refrigerate up to 4 or 5 days. Freeze slices wrapped tight in plastic and foil up to 3 months, thaw in fridge or warm in a low oven.

Mom’s Best Apple Cake Recipe Substitutions and Variations

Flour: swap 2 cups all-purpose for 2 cups whole wheat pastry flour or a 1:1 gluten free baking blend. Whole wheat pastry will be a bit denser so add 1-2 tbsp milk if the batter seems dry.
Milk or buttermilk: use 1/2 cup plain yogurt thinned with 2 tbsp water, or 1/2 cup almond or soy milk plus 1 tsp lemon juice or vinegar (let sit 5 min) for a dairy-free buttermilk substitute.
Unsalted butter: replace 1/2 cup softened butter with 1/2 cup neutral oil (canola, vegetable) for a moister crumb, or 1/2 cup melted coconut oil for a mild coconut note.
Sugars: instead of 1 1/2 cups granulated + 1/2 cup brown, use about 1 1/2 cups honey or maple syrup, reduce other liquids by ~2 tbsp and lower oven temp 25 F since liquid sweeteners brown faster.

Pro Tips

1) Get your butter and eggs to room temp, but if you forget dont panic, cut the butter into small cubes so it softens faster, or put eggs in a bowl of warm tap water for 5 to 10 minutes. Softer butter mixes quicker so you get a lighter batter and less chance of overmixing.

2) Toss apples in that tablespoon of flour like the recipe says but also pat really juicy apples dry with a paper towel first, and chop them fairly uniform so they bake evenly. If your apples are super wet or grated the cake can get soggy, so err on the side of slightly larger chunks.

3) Toast the nuts for 4 to 6 minutes in a dry pan until fragrant, let them cool then fold in, it makes them crunchier and deeper tasting. Also a little lemon zest or a tablespoon of browned butter added to the batter will brighten the flavor big time, try one or the other not both unless you like bold flavors.

4) Check for doneness with a toothpick in a few spots not just the center, and if the top is getting too dark loosely cover with foil for the last 10 minutes. Cool at least 15 minutes in the pan before turning out, it holds together better and slices cleaner after it rests.

Mom's Best Apple Cake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I finally perfected Mom's Best Apple Cake and the secret is a surprising pantry staple.

Servings

servings

Calories

352

kcal

Equipment: 1. Oven, preheated to 350F (175C)
2. 9×13 inch baking pan, greased or lined with parchment
3. Large mixing bowl and a medium mixing bowl for dry and wet ingredients
4. Electric mixer or hand mixer (a whisk works if you dont have one)
5. Measuring cups and measuring spoons
6. Rubber spatula for folding and a wooden spoon for stirring
7. Chef knife and cutting board for peeling and chopping apples
8. Wire cooling rack and a toothpick or cake tester to check doneness
9. Small bowl or zip bag to toss the apples with the reserved tablespoon of flour

Ingredients

2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk or buttermilk
3 cups peeled cored and chopped apples, about 3 medium (Granny Smith or Honeycrisp work great)
1/2 cup chopped walnuts or pecans, optional
1/4 cup raisins, optional
Confectioners sugar for dusting, optional

Directions

Preheat oven to 350F (175C). Grease and flour a 9×13 inch pan or line it with parchment, set the rack in the middle. Room temp butter and eggs make a smoother batter so try to take them out 30 minutes ahead.
In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Scoop out about 1 tablespoon of that flour to toss with the apples so they dont all sink to the bottom.
In a large bowl beat the softened butter with the granulated sugar and brown sugar until light and a little fluffy, about 2 to 3 minutes. Scrape the sides so everything gets mixed.
Beat in the eggs one at a time, mixing well after each, then stir in the vanilla.
Add the dry mixture and the milk alternately to the butter mixture, starting and ending with the dry mix. Mix just until combined, dont overbeat or the cake will be tough.
Toss the chopped apples with the reserved tablespoon of flour so they dont clump, then fold the apples into the batter along with the nuts and raisins if you are using them. Fold gently until evenly distributed.
Spread the batter into the prepared pan and smooth the top with a spatula. If you like, sprinkle a few extra nuts on top for crunch.
Bake 45 to 55 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs attached. If the top is browning too fast loosely cover with foil for the last 10 to 15 minutes.
Let the cake cool in the pan for about 15 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners sugar before serving if you want. Store at room temp wrapped for a few days or refrigerate for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.