This old-fashioned apple cake started with my grandmother’s recipe, which makes it extra special to me. After making it again, though, I knew I wanted to keep everything I loved about the original while giving the flavor a little boost. This new version is still packed with fresh apples and walnuts, but now it has brown sugar for caramel-like richness, sour cream for an extra-moist crumb, vanilla, plenty of cinnamon, and just enough nutmeg. It still tastes like an old-fashioned family recipe but just a little more flavorful and irresistible.

💕Why You'll Love This Apple Cake:

• Packed with 4 full cups of fresh apples
• Extra moist and tender from sour cream
• Warmly flavored with cinnamon, vanilla, and nutmeg
• Brown sugar adds a subtle caramel flavor
• Toasted walnuts add crunch and nuttiness
• Easy enough for everyday baking
• Perfect for fall, Thanksgiving, potlucks, brunch, or dessert
• Tastes wonderful the next day

If You love this recipe, You'll have to try my Carrot Cake Pound Cake and Irish Coffee Cake

Ingredients For Grandma's Apple Cake:
😋

Jump to:

• 💕Why You'll Love This Apple Cake:
• Ingredients For Grandma's Apple Cake:😋
• Instructions:
• Storage Tips:
• Make-Ahead Tips:
• Substitutions and Variations:
• Frequently Asked Questions:
• Recent Recipes:
• Grandma’s Old-Fashioned Apple Cake (My Version)

Instructions:

Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish.

Place the chopped apples in a bowl and toss with the lemon juice. Set aside.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.

Add the eggs one at a time, mixing well after each addition.

Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream.

Mix just until everything is combined. Avoid overmixing.

Fold in the chopped apples and toasted walnuts.

Spread the batter evenly into the prepared baking dish.

Sprinkle the top with coarse sugar, if desired.

Bake for 45–55 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.

Let the cake cool for at least 20–30 minutes before slicing.

Dust lightly with powdered sugar before serving, if desired.

Storage Tips:

Cover the cooled cake tightly and keep it at room temperature for up to 2 days.

For longer storage, refrigerate it for up to 5 days.

Let refrigerated slices come to room temperature before serving or warm them briefly in the microwave.

Make-Ahead Tips:

This is a wonderful make-ahead dessert because the flavor gets even better after the cake sits for several hours.

Bake it the day before you plan to serve it, allow it to cool completely, and cover tightly.

Wait until just before serving to add powdered sugar.

This cake is delicious all by itself, but you can make it extra delicious with:

• Vanilla ice cream
• Fresh whipped cream
• Warm caramel sauce
• Salted caramel sauce
• Powdered sugar
• Maple whipped cream
• Hot coffee
• Spiced tea
• Hot apple cider

Substitutions and Variations:

Apple Pecan Cake

Replace the walnuts with toasted pecans.

Apple Cranberry Cake

Fold in ½ cup dried cranberries for a tart little burst of flavor.

Caramel Apple Cake

Drizzle individual servings with warm caramel sauce.

Apple Spice Cake

Add ⅛ teaspoon ground cloves and ¼ teaspoon ground ginger.

Nut-Free Apple Cake

Simply leave out the walnuts.

Apple Raisin Cake

Add ½ cup golden raisins.

Cinnamon Sugar Top

Mix 1 tablespoon coarse sugar with ¼ teaspoon cinnamon and sprinkle over the batter before baking.

Vanilla Glaze

Drizzle the completely cooled cake with a simple glaze made from powdered sugar, milk, and vanilla

Frequently Asked Questions:

Do I need to peel the apples?

I prefer peeled apples for this recipe because they give the cake a softer texture, but leaving the peel on is perfectly fine if you like a little more texture.

Why use both baking soda and baking powder?

Using a smaller amount of each gives the cake good lift without leaving the stronger baking-soda flavor that can sometimes happen when too much soda is used.

Can I substitute Greek yogurt for sour cream?

Yes. Use plain full-fat Greek yogurt in the same amount.

Can I use salted butter?

Yes. If using salted butter, reduce the added salt slightly.

Why toss the apples with lemon juice?

The lemon keeps the apples from browning while you prepare the batter and adds a little acidity that brightens their flavor.

Can I use a Bundt pan?

A 9 x 13-inch pan is the easiest and most reliable choice because this cake contains so many apples. If using a Bundt pan, grease it extremely well and expect the baking time to differ.

Can I make cupcakes with the batter?

You can, although they will be more like apple snack cakes than traditional cupcakes. Fill muffin cups about two-thirds full and begin checking them around 20 minutes.

Recent Recipes: