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a square photo of a fresh apple cake recipe.
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5 from 7 votes

Old Fashioned Fresh Apple Cake Recipe

This Fresh Apple Cake Recipe is moist and delicious and uses fresh apples for a delicious, homemade flavor
Prep Time20 mins
Cook Time35 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 456kcal
Author: Paige


  • 2 pounds Granny Smith apples, peeled and cored
  • 4 tablespoons butter, unsalted
  • 2/3 cup brown sugar, light
  • 2 teaspoons lemon juice, freshly squeezed
  • 1 cup flour, all purpose
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup brown sugar, light
  • 2 eggs, large
  • 6 tablespoons butter, unsalted, and melted and cooled
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract


    Using a 9" non-stick cake pan that's at least 2" tall on sides, grease and line the pan with a parchment paper round on the bottom, then grease it again on top of the parchment paper with more butter and a light sprinkling of flour. Tap any excess flour out of the pan.
  • Heat oven to 350 degrees and adjust rack to lowest position.
  • Slice the peeled apples in half from the stem to the bottom,
    Cut two of the apples into 1/4" thick pieces, set these aside in a medium-sized bowl.
    Cut the remaining apples in 1/2" thick slices as evenly as possible.
  • Melt the 4 tablespoons of butter in a medium non-stick skillet on medium-high heat.
    Add the 1/2" thick slices first into the pan with melted butter, and stir a couple of times to coat. Let these heat for about 5 minutes until they begin to caramelize, carefully stirring a couple of times, making sure they don't fully cook.
  • Add the rest of the apples to the skillet and combine, cooking for another minute.
  • Place the cooked apples in the bottom of the prepared cake pan, and use the back of a spatula to evenly press them down into one layer.
  • Whisk the flour, baking powder, and salt together in a medium bowl
  • In another large bowl, whisk the sugar, brown sugar and eggs together until thick and combined.
  • Slowly whisk in the cooled melted butter and then add the sour cream and vanilla and continue to mix just until combined.
  • Add the flour mixture, mixing just until combined and then pour it over the apples in the cake pan.
  • Bake until golden brown, about 35-40 minutes, until a toothpick will come out clean when poked and removed from the middle of the cake
  • Remove cake from the oven and place on a wire rack for 20 minutes, then use a sharp knife to go around the edges to loosen the cake from the pan
  • Using a cake plate or platter, invert the cake and pan together, lifting the cake pan off the right-side up platter to catch any drips
  • If any of the apple pieces stay stuck in the pan or fall off, just position them on top of the cake with a fork (or your fingers:))
  • Cool another 20 minutes and serve with whipped cream if you like.


  • Tip:  Whenever the recipe calls for sugar in a baking recipe, I use Bakers Sugar which you can find in well-stocked grocery stores.
  • Pull the eggs and sour cream out of the refrigerator 30 minutes prior to using to bring them to room temperature


Calories: 456kcal | Carbohydrates: 72g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 307mg | Potassium: 258mg | Fiber: 3g | Sugar: 56g | Vitamin A: 648IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 1mg