Baked Apple Cake (Printable)

A warm, comforting apple cake with tender slices and aromatic spices baked into a soft, golden treat perfect for cozy mornings.

# What You’ll Need:

→ Apples

01 - 3 large apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
02 - 1 tablespoon fresh lemon juice

→ Dry Ingredients

03 - 2 cups all-purpose flour
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

09 - 3/4 cup granulated sugar
10 - 1/3 cup light brown sugar, packed
11 - 2 large eggs
12 - 1 cup whole milk
13 - 1/2 cup unsalted butter, melted and cooled
14 - 2 teaspoons vanilla extract

→ Topping

15 - 2 tablespoons granulated sugar
16 - 1/2 teaspoon ground cinnamon

# How to Prepare:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Toss sliced apples with lemon juice in a large bowl and set aside.
03 - Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl.
04 - Whisk granulated sugar, brown sugar, and eggs until smooth. Add milk, melted butter, and vanilla extract, whisking until fully combined.
05 - Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
06 - Fold prepared apples into batter. Pour mixture into greased baking dish and spread evenly.
07 - Mix topping sugar and cinnamon in a small bowl. Sprinkle evenly over batter.
08 - Bake for 40 minutes until golden and a toothpick inserted in the center comes out clean.
09 - Let cool slightly before serving. Enjoy warm, optionally dusted with powdered sugar or topped with crème fraîche.

# Expert Suggestions:

01 -
  • No flipping, no fuss—just slide it into the oven and let the magic happen while you have your coffee.
  • The apples stay soft and juicy instead of getting lost, so every bite feels substantial and real.
  • It bridges that perfect space between breakfast and dessert, so it works whether you're feeding a crowd or just yourself on a quiet morning.
02 -
  • Don't use apples straight from the fridge or they'll release too much water and make the cake soggy—let them sit on the counter for 20 minutes first.
  • The cooled butter matters; warm melted butter will scramble your eggs and create a grainy texture instead of a silky crumb.
03 -
  • Slice your apples on the thinner side so they soften into the cake rather than staying firm—they should be almost translucent when cooked.
  • The toothpick test matters; don't pull it out too early or the cake will seem underbaked when it's actually perfect.
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