Easy As Pie Apple Cake | CookBook Recipe Series

This easy apple cake recipe is everything you love about apple pie in a simple, buttery bake. Made with fresh apples, cinnamon, nutmeg, a soft, tender crumb and crunchy top. This Food52 Easy-as-Pie Apple Cake is the perfect autumn dessert to enjoy with vanilla ice cream, whipped cream or a cup of coffee.

Welcome back to another episode of my Cookbook Recipe Series, where I cook and bake my way through some of the recipes, techniques and ideas I have bookmarked in the cookbooks that live in my kitchen. If you have been following along, you will know that this series is all about stepping away from the recipes I usually make and giving some of my favourite cookbook finds a little time in the spotlight. These are the recipes that inspire me, introduce me to new techniques and sometimes remind me that the simplest bakes are often the most delicious.

For this instalment, we are making something sweet, comforting and wonderfully uncomplicated: an Easy-as-Pie Apple Cake from Food52 Baking. This is one of those recipes that immediately caught my attention because it brings together everything I love about autumn baking. Think fresh apples, warm cinnamon, a little nutmeg, buttery cake and those lovely pockets of soft fruit tucked into every slice. Now, I am always a fan of an apple dessert. Whether it is a classic apple pie, an apple crumble, a warm apple tart or something as simple as baked apples with ice cream, there is something about the combination of apples and warming spices that makes a dessert feel particularly special. However, making a traditional apple pie can sometimes feel like a little project, especially when you are making pastry from scratch.

This recipe takes all those familiar apple pie flavours and turns them into a simple homemade cake. There is no pastry to roll, no complicated layering and no need to prepare a separate apple filling. Instead, you have a lovely, thick cake batter that comes together with everyday baking ingredients before being folded with diced apples and optional toasted pecans. The recipe originally comes from Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap and was adapted by Melissa Clark for The New York Times Cooking. I love recipes like this because they remind me that a good cookbook does not always need to introduce an elaborate technique or a complicated ingredient. Sometimes it is about finding a new way to use familiar ingredients and making something that feels a little different.

This easy apple cake is perfect for autumn afternoons, weekend baking, afternoon tea or even a little something sweet after dinner. Serve it slightly warm with vanilla ice cream, a dollop of whipped cream or simply enjoy a slice with your coffee. So, let us get into another cookbook-inspired bake!

What Is My CookBook Recipe Series?

My CookBook Recipe Series is a little corner where I explore recipes inspired by the cookbooks I collect, read and return to for inspiration. Cookbooks are so much more than collections of ingredients and instructions to me. They are filled with stories, ideas, techniques and recipes that encourage you to try something you might not normally make. I love discovering recipes that introduce me to new flavour combinations, revisit familiar classics or remind me why certain dishes have remained favourites for generations. From comforting bakes and savoury tarts to simple dinners and little bites worth sharing, this series is about celebrating the joy of cooking from a book. One of the things I enjoy about this series is that I can take inspiration from the original recipe while exploring the ingredients, techniques and little details that make each bake interesting. I do tend to customise recipes depending on my personal preferences and the reason I am making them, but the original recipe remains the starting point.

Why You’ll Love This Recipe?

All the flavours of apple pie without the pastry: If you love apple pie but do not necessarily want to spend time making pastry, this apple cake is a lovely alternative. You get the apples, cinnamon and nutmeg in a soft, buttery cake without the additional preparation.
A simple homemade apple cake: This is an easy apple cake recipe made with everyday baking ingredients. You do not need complicated equipment or specialist ingredients, making it a lovely recipe to keep bookmarked.
Fresh apples in every bite: The diced apples soften as the cake bakes, creating little pockets of fruit throughout the crumb. They bring natural sweetness, moisture and texture to the finished cake.
Warm autumn spices: Cinnamon and freshly grated nutmeg give the cake that familiar cosy flavour associated with autumn baking. They complement the apples beautifully without overpowering them.
Optional toasted pecans: The original recipe includes toasted pecans as an optional addition. They bring a lovely crunch and nutty flavour that contrasts with the soft apples and tender cake.
Perfect for different occasions: Serve this as an afternoon tea cake, a weekend dessert, a simple breakfast treat or something sweet to share when friends come over.
Delicious with simple toppings: You can enjoy it on its own or serve it warm with vanilla ice cream, whipped cream or crème fraîche.

What Ingredients Do You Need?

All-purpose flour: Flour provides the structure for the cake. Measure it accurately so that the batter does not become too dense. The original recipe uses unbleached all-purpose flour.
Baking soda: This acts as the leavening agent and helps the cake rise while baking. Make sure your baking soda is fresh for the best results.
Salt: A little kosher salt balances the sweetness and enhances the flavour of the butter, apples and spices.
Butter: Softened butter is creamed with the sugar and spices to create the base of the cake. I recommend using unsalted butter so you have better control over the seasoning.
Granulated sugar: Sugar provides sweetness and helps create the cake’s texture when creamed with the butter. The original recipe uses one cup.
Vanilla extract: Vanilla adds warmth and rounds out the flavour of the cake. It works particularly well with apples and cinnamon.
Ground cinnamon: Cinnamon is one of the most important flavours in this recipe. It brings warmth and that familiar apple pie flavour we all love.
Freshly grated nutmeg: Nutmeg adds a gentle aromatic quality and complements the cinnamon beautifully. Freshly grated nutmeg is particularly lovely, although ground nutmeg can also be used.
Egg: One large egg binds the ingredients together and contributes to the cake’s structure. To keep this recipe eggless use a flaxseed egg instead.
Fresh apples: The star of the recipe! You will need approximately two cups of diced apples, which is about two medium apples. Choose apples that hold their shape reasonably well during baking. Granny Smith, Honeycrisp or Gala are good options depending on how sweet or tart you like your desserts.
Toasted pecans (optional): The original recipe includes half a cup of chopped toasted pecans. I have used walnuts instead which are perfect here. They add a lovely nutty flavour and crunch. You can leave them out if you prefer a nut-free cake.

What Equipment Is Needed?

You do not need any specialist baking equipment to make this homemade apple cake. Here is what I recommend having ready, a 9-inch fluted tart or quiche pan with approximately 1-inch sides, or a 9-inch cake pan, stand mixer fitted with a paddle attachment or an electric hand mixer or a whisk and bowl with elbow grease to bring the batter together, a medium mixing bowl for preparing the apples, a chopping board and sharp knife, a small pan or oven tray for toasting the pecans or a pan to dry roast them.

Pro Tips To Make This Apple Cake:

Choose the right apples: Use apples that hold their shape during baking. Granny Smith apples bring a lovely tartness, while Honeycrisp and Gala apples offer a sweeter flavour.
Cut your apples into evenly sized pieces: Try to dice the apples into similar-sized pieces so they distribute evenly throughout the batter and soften at the same rate.
Use softened butter: Make sure your butter is at room temperature before creaming it with the sugar. This makes it easier to incorporate the ingredients evenly.
Do not overmix the batter: Once you add the flour, mix only until everything comes together. Overmixing can develop too much gluten and affect the texture of your cake.
Do not worry about the thick batter: Unlike a traditional sponge cake, this recipe has a particularly thick batter. This helps support the diced apples and prevents them from sinking to the bottom.
Toast the pecans beforehand: If you are using pecans, lightly toast them before adding them to the batter. This brings out their nutty flavour and adds another layer of texture.
Keep an eye on the baking time: Every oven is different. Start checking the cake around the 40-minute mark. The top should be golden brown and a toothpick inserted into the centre should come out clean.
Allow the cake to rest: Give the cake around 10 minutes to cool before serving. This allows it to settle and makes slicing easier.
Serve it slightly warm: This cake is particularly lovely when served warm with a scoop of vanilla ice cream. The contrast between the warm apple cake and cold ice cream is wonderful.

How To Serve This Apple Cake?

One of my favourite things about simple homemade cakes is that they do not need much dressing up. This Easy-as-Pie Apple Cake is lovely on its own, but there are plenty of ways to serve it depending on the occasion. For a simple afternoon treat, serve a slice with a cup of coffee or tea. It is the sort of cake you can leave on the kitchen counter and come back to throughout the day. If you are serving it as a dessert, I would recommend a generous scoop of vanilla bean ice cream. The cold, creamy ice cream melts slightly over the warm cake, creating a lovely combination of textures and flavours. You could also serve it with freshly whipped cream, crème fraîche or a drizzle of warm caramel sauce. If you enjoy a little extra crunch, sprinkle some toasted pecans over the top. For an autumn-inspired dessert table, serve this alongside other apple desserts, spiced bakes and a pot of freshly brewed coffee. It is simple, comforting and a lovely addition to any gathering.

How To Store This Apple Cake?

At room temperature: Once completely cooled, store the apple cake in an airtight container. Because it contains fresh fruit, I recommend keeping it in a cool place and enjoying it within 1–2 days. In the refrigerator: Transfer the cake to an airtight container and refrigerate for up to 4 days. Allow individual slices to come closer to room temperature before serving, or warm them gently.

Can you freeze apple cake?

Yes! Allow the cake to cool completely before wrapping individual slices or the whole cake securely in cling film and placing it in a freezer-safe container. Freeze for up to 2 months for the best quality. Defrost overnight in the refrigerator before serving. How do you reheat apple cake? Warm individual slices in the microwave for a few seconds or in a low-temperature oven until just heated through. Serve with vanilla ice cream for a lovely dessert.

Frequently Asked Questions:

What are the best apples for apple cake?

Granny Smith, Honeycrisp and Gala are all good choices. Granny Smith apples offer a tart flavour that balances the sweetness of the cake, while Honeycrisp and Gala apples are naturally sweeter. Choose apples that hold their shape reasonably well when baked.

Can I make apple cake without nuts?

Absolutely! The pecans in this recipe are optional. You can simply leave them out without making any other changes to the recipe.

Why is my apple cake batter so thick?

This recipe is designed to have a thick batter. Unlike a traditional sponge cake, the mixture needs to support the diced apples and optional pecans throughout baking. The apples release moisture as they cook, helping create a lovely tender crumb.

Can I use whole wheat flour instead of all-purpose flour?

The original recipe uses all-purpose flour. You can experiment with substituting some of it with whole wheat flour, but using entirely whole wheat flour may result in a denser cake. I would recommend starting with a partial substitution.

Can I use a different baking pan?

Yes. The original recipe recommends a 9-inch fluted tart or quiche pan with approximately 1-inch sides. A regular 9-inch cake pan is also suitable. Keep an eye on the baking time as the depth and material of your pan can affect how quickly the cake bakes.

Is apple cake the same as apple pie?

Not quite! Apple pie traditionally has a pastry crust filled with seasoned apples, whereas apple cake incorporates diced apples directly into the cake batter. This recipe combines the familiar flavours of apple pie with the simplicity of a homemade cake.

Can I make this apple cake ahead of time?

Yes. You can bake the cake a day ahead and store it in an airtight container once completely cool. I recommend warming individual slices slightly before serving if you prefer that freshly baked texture.

Can I add other spices to apple cake?

You can experiment with a little ground ginger, allspice or cardamom. However, cinnamon and nutmeg are the main spices in the original recipe, and I would keep them as the starting point.

Looking For More CookBook Recipe Inspiration?

There is something particularly lovely about finding a recipe in a cookbook, making it in your own kitchen and discovering something new along the way. This Easy-as-Pie Apple Cake is a reminder that baking does not always need to be complicated to be delicious.

If you make this recipe, I would love to see your version! Tag me on pinterest & instagram or leave a comment below. I genuinely never get tired of seeing these recipes come to life in your kitchens. Until the next cookbook recipe, happy baking!

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