Description
Warm, cozy, and packed with tender apples, this Southern Apple Cake brings old-fashioned bakery flavor straight to your kitchen with almost no fuss. A simple spiced batter bakes into a moist sheet cake studded with raisins and pecans, then gets a pretty dusting of powdered sugar instead of fussy frosting. It’s the perfect easy recipe when you want comforting dessert and quick breakfast ideas all in one pan—serve slices as a sweet snack, add ice cream for a relaxed dessert, or sneak a piece with coffee when you’re hunting for new food ideas and simple dinner ideas that end with something homemade and special.
Ingredients
2 cups peeled and finely chopped apples (about 2 medium)
1 cup granulated sugar
1 cup packed light brown sugar
1 cup vegetable oil
3 large eggs, room temperature
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon fine sea salt
3/4 cup raisins
3/4 cup chopped pecans
2–3 tablespoons powdered sugar, for dusting (after baking)
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray and, if desired, line the bottom with parchment paper.
2. Peel, core, and finely chop the apples. Set them aside while you mix the batter so they’re ready to fold in.
3. In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth and slightly thick.
4. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract until the mixture is fully combined.
5. In a separate medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until the dry ingredients are evenly blended.
6. Add the dry ingredients to the wet ingredients in two additions, stirring gently with a spatula just until no dry streaks of flour remain. Do not overmix.
7. Fold in the chopped apples, raisins, and chopped pecans, distributing them evenly throughout the batter. The batter will be thick.
8. Scrape the batter into the prepared pan and spread it into an even layer, smoothing the top with a spatula.
9. Bake for 35–40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs attached.
10. Place the pan on a wire rack and let the cake cool for at least 20–30 minutes.
11. Once the cake is just barely warm, sift powdered sugar over the top in a light, even layer.
12. Slice into 12 squares and serve warm, at room temperature, or slightly chilled. Store leftovers tightly covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Notes
For the best texture, avoid overmixing once you add the flour—stir just until everything is combined so the cake stays tender and not dense.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 40
- Sodium: 220
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 2
- Protein: 5
- Cholesterol: 55