Fresh Apple Cake

Go Bold With Butter

A couple of years ago, my husband and I started a new tradition of going apple picking at a nearby orchard when the weather begins to cool down. We park, then head out to the endless rows of fruit-bearing trees, pails in hand, and collect all the Honeycrisps, Jonagold, and Gala apples we can carry. No matter how heavy our load though, I always make sure to grab a few Granny Smith’s on our way out.

Tart, green Granny Smith apples are the star of my Fresh Apple Cake, which is lightly spiced with cinnamon, and studded with sweet apple pieces. Sprinkled with a little powdered sugar once cool, Fresh Apple Cake is the perfect use for fresh, just-picked apples.

Fresh Apple Cake


1 stick (1/2 cup) butter, at room temperature, plus additional for greasing pan
2 cups sugar
1/2 cup vegetable oil
1/2 cup no sugar added applesauce
3 eggs
2 teaspoons vanilla extract
3 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 to 4 Granny Smith apples (or other baking apple), cored and cut into 1/2-inch cubes (3 cups total)
1/4 cup powdered sugar


Preheat oven to 350°F. Generously grease a Bundt pan with butter and set aside.

In the bowl of an electric mixer, or with a hand mixer, beat butter, sugar and vegetable oil until pale yellow, 2 to 3 minutes. Add applesauce then beat to combine. Add eggs one at a time, beating until combined before adding the next one. Add vanilla then beat to combine.

In a separate bowl, stir together flour, cinnamon, baking soda, baking powder and salt. Remove 2 tablespoons of the flour mixture and toss with the cubed apples. Add the dry ingredients to the wet ingredients in three batches, mixing until just combined before adding the next batch. Fold in apples.

Pour batter into the prepared Bundt pan and bake for 1 hour, or until a wooden skewer inserted into the center comes out clean. Cool for 10 minutes in the pan then run a knife along the inner rim and invert onto a wire rack to cool completely. Garnish with powdered sugar.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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  1. Michele said:

    This is the best Fresh Apple Cake I have ever had! So moist and incredibly tasting.