Name: Old-Fashioned Apple Cake That’s Pure Comfort | Sweet Easy Recipes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 cups granulated sugar; 1½ cups vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 4 cups peeled and chopped apples (about 4 medium apples); 1 cup chopped walnuts (optional)

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This apple cake is like a warm hug on a cool fall afternoon. We’re talking tender chunks of apple, a cinnamon-kissed crumb, and a top that gets just the right kind of crisp in the oven. No fancy gadgets. No weird ingredients. Just a mixing bowl, a wooden spoon, and a house that suddenly smells like home. I still remember my first slice—sitting at my grandma’s table, sneaking an extra scoop of vanilla ice cream on top when no one was looking. If nostalgia had a flavor, this would be it. Every bite is soft, moist, and packed with apples that stay juicy even after baking. It’s not trying to be impressive. It just is. This is one of those easy cake recipes that ends up looking like you worked way harder than you did. And hey, we’re not here to correct anyone’s assumptions. From Sunday family dinners to last-minute potlucks, this one always gets requests. It’s the kind of dessert you make once and then keep coming back to.

1) Key Takeaways
2) Easy Old-Fashioned Apple Cake Recipe
3) Ingredients for Old-Fashioned Apple Cake
4) How to Make Old-Fashioned Apple Cake
5) Tips for Making Old-Fashioned Apple Cake
6) Making Old-Fashioned Apple Cake Ahead of Time
7) Storing Leftover Apple Cake
8) Try these cakes next!
9) Old-Fashioned Apple Cake
10) Nutrition

1) Key Takeaways

Simple ingredients, no mixer needed
Perfect texture with a cinnamon apple balance
Stays fresh and soft for days
Ideal for sharing or keeping to yourself—we won’t tell

2) Easy Old-Fashioned Apple Cake Recipe

When I bake this, it’s not just for dessert. It’s for the feeling that hits me the moment the warm scent of cinnamon and sweet apples fills the kitchen. This is one of those sweet easy recipes that doesn’t ask much of you. No stand mixer. No separating eggs. Just a bowl, a spoon, and maybe a little self-restraint not to eat it straight from the pan.

The top bakes into a golden crust that gently cracks when you press a fork into it. Inside? Soft, cake-y, and just juicy enough from the chopped apples. It feels humble but still makes people think you have a baking fairy godmother. This recipe hits that perfect middle ground between rustic and wow.

It’s the kind of dessert that disappears at potlucks and gets requested after family dinners. And yes, you’ll pretend it took more effort than it did. No guilt. Just cake. We all need a sweet win sometimes.

3) Ingredients for Old-Fashioned Apple Cake

Granulated Sugar: Adds the sweetness that pairs so well with tart apples. Two cups might sound like a lot, but trust the balance here. This cake knows what it’s doing.

Vegetable Oil: Keeps everything tender and moist from the first bite to the last. It’s your cake’s backstage hero.

Eggs: They bind the batter, adding richness and stability. Room temperature eggs help with even mixing.

Vanilla Extract: Just a teaspoon adds warmth and depth that sneaks up beautifully behind the apples and spice.

All-Purpose Flour: Three cups bring structure while letting the apples shine through. It’s the sturdy stage for your flavor stars.

Baking Soda: Lifts the cake as it bakes, giving it that fluffy, airy feel you want with something this rich.

Salt: A pinch balances all the sweetness. Don’t skip it. It matters more than you think.

Ground Cinnamon: One teaspoon works magic. It makes this cake smell like autumn and comfort all at once.

Chopped Apples: Four cups, peeled and chopped. Use tart apples if you can. Granny Smith never fails.

Walnuts (optional): One cup adds crunch. If you’re into that. Skip if you’re not. This cake’s flexible.

4) How to Make Old-Fashioned Apple Cake

Step 1: Preheat your oven to 325°F. Grab a 9×13-inch baking pan and give it a light coat of oil or nonstick spray. Or line it with parchment if that’s your thing.

Step 2: In a big bowl, whisk the sugar, oil, eggs, and vanilla until they come together like a smooth yellow river of joy. No mixer. Just your arm.

Step 3: In another bowl, stir together the flour, baking soda, salt, and cinnamon. Dry team meets spice team.

Step 4: Add the dry mixture to the wet. Stir until no dry spots remain. No overmixing. This is cake, not bread.

Step 5: Fold in the chopped apples and walnuts if you’re using them. The batter will be thick. That’s good. It’s supposed to be.

Step 6: Scrape the batter into the pan. Smooth the top a little. Doesn’t have to be perfect—it’ll level itself in the oven.

Step 7: Bake for about 50 minutes. Check at 45. A toothpick should come out with a few soft crumbs. Let it cool before slicing… if you can wait.

5) Tips for Making Old-Fashioned Apple Cake

Pick tart apples. They’re the secret weapon. Sweet easy recipes like this work best when the apples bite back a bit. Granny Smith, Braeburn, even Honeycrisp do the trick.

Don’t skimp on cinnamon. It makes the whole house smell like a hug. If you like a stronger flavor, feel free to add a little nutmeg or clove too.

Line your pan if you want easy removal, but you don’t have to. The oil in the batter usually keeps it from sticking. Unless your pan is cursed. In which case… line it.

6) Making Old-Fashioned Apple Cake Ahead of Time

You can absolutely make this ahead. In fact, this is one of those sweet easy recipes that tastes better the next day. Let the flavors get to know each other overnight. They mellow, deepen, and honestly? It gets easier to slice.

If you’re making it for an event, bake the night before. Cover tightly once cooled. You can warm individual slices the next day or serve it room temp. Both work great.

You could even freeze it. Just slice, wrap each piece in plastic, then pop them in a freezer bag. Instant cake stash. Future-you will thank you.

7) Storing Leftover Apple Cake

Keep leftovers in an airtight container at room temperature for up to 3 days. After that, move them to the fridge. Still great for up to a week.

If the top loses its crispness, toast a slice in the oven for a few minutes. It perks right back up. Or toss it in the microwave if you’re short on patience.

Pro tip? It’s even better with a spoonful of whipped cream or a scoop of vanilla ice cream. That combo never lets you down.

8) Try these cakes next!

9) Old-Fashioned Apple Cake