This Apple Snack Cake is an old-fashioned cake that goes back many years.  Also known as Johnny Appleseed Cake, this cake is moist, warmly spiced, and delicious, and it’s the easiest cake you’ll ever make.  It’s a perfect cake for a small gathering and it will disappear within minutes!

Some people reserve apple desserts for Fall.  Not me!!  I love apple desserts and I can eat them any time of year, especially when they’re warm with a huge scoop of vanilla ice cream and some caramel sauce dripping down the sides.  Oh yes!

The GREAT things about this cake…

  • Super quick and easy to make
  • Super moist
  • Warmly spiced
  • Packed full of tender apple chunks and pecans
  • Delicious served warm with ice cream and caramel topping or by itself for breakfast
  • Freezes beautifully…thaw and serve when you have unexpected company

Do i have to use homemade caramel topping?

No.  I didn’t make an easy cake just to spend time cooking caramel over the stove.  That’s why I didn’t bother making homemade caramel topping for this recipe.  I wanted this to be a simple recipe!  Any store-bought caramel topping will work here.  Use your favorite.  I used Smucker’s.

In fact, this cake is SO easy to make, there’s no need for any special tips here.  It’s that easy!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 sticks unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup granny smith apples, peeled and chopped, (or any baking apple such as Honeycrisp or Jonagold)
  • 1/2 cup coarsely chopped pecans
  • Caramel topping such as Smuckers, optional

Instructions

  1. Preheat oven to 350 degrees.  Lightly spray a 9 x 9-inch baking pan. Don’t use an 8 x 8-inch pan. It’s too small and the cake will take longer to bake and sink in the center.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.  Set aside.
  3. Add the butter and sugar to a mixing bowl and mix with a hand mixer for about 2 minutes until the mixture is smooth and creamy.  Add the eggs and vanilla and mix to combine.  Add the dry ingredients and mix for a few seconds until the flour is incorporated.  Fold in the apples and pecans.
  4. Spread the batter evenly in the prepared cake pan.  Bake for approximately 40 minutes or until a toothpick inserted in the center comes out clean.  The top should be golden brown.  Don’t over bake.
  5. Allow the cake to slightly cool and serve warm with a scoop of vanilla ice cream and caramel topping if desired.

What kind of apples can i use in this cake?

I always use my favorite Granny Smith apples in my apple desserts, but you can use any baking apple, such as Honeycrisp, Jonagold, Pink Lady, and Braeburn.

do i have to use pecans in this recipe?

No.  You can use walnuts or totally omit the nuts.  The cake will still be delicious!

Can I make this cake ahead of time and freeze it?

Yes.  Wrap the cake securely with 2 to 3 layers of plastic wrap, then wrap it in heavy foil.  To thaw, place it in the fridge overnight or just leave it on a counter for a couple of hours.  To re-warm, cover with foil and heat in a 325-degree oven, just long enough to warm it.  Alternately, wrap each piece and microwave for a few seconds.  If you don’t wrap cake and bread before microwaving, they can become tough and chewy.

Check out these other great apple desserts…

Country Apple Pie

Apple Cinnamon Bread

Slow Cooker Apple Pudding Cake

Rustic Apple Galette

Apple Crumb Muffins with Vanilla Glaze

Homemade Apple Dumplings

Easy Apple Crisp

Country Fried Apples

If you make this recipe please rate it, and leave a comment below on how you liked it. I love getting your feedback! 🙂

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Apple Snack Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Cindy Gibbs
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 9 servings 1x
  • Category: cake
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This Apple Snack Cake is an old-fashioned cake that goes back many years.  Also known as Johnny Appleseed Cake, this cake is moist, warmly spiced, and delicious and it’s the easiest cake you’ll ever make.  It’s a perfect cake for a small gathering and it will disappear within minutes!

Ingredients

Units Scale

CAKE

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup granny smith apples, peeled and chopped, (or any baking apple such as Honeycrisp or Jonagold)
  • 1/2 cup coarsely chopped pecans
  • Caramel topping such as Smuckers, optional

Instructions

CAKE

  1. Preheat oven to 350 degrees.  Lightly spray a 9 x 9-inch baking pan. Do not use an 8 x8-inch baking pan. The cake will take longer to bake and it will sink in the center.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.  Set aside.
  3. Add the butter and sugar to a mixing bowl and mix with a hand mixer for about 2 minutes until the mixture is smooth and creamy.  Add the eggs and vanilla and mix to combine.  Add the dry ingredients and mix for a few seconds until the flour is incorporated.  Fold in the apples and pecans.
  4. Spread the batter evenly in the prepared cake pan.  Bake for approximately 40 minutes or until a toothpick inserted in the center comes out clean.  The top should be golden brown.  Don’t overbake.
  5. Allow the cake to slightly cool and serve warm with a scoop of vanilla ice cream and caramel topping if desired.
  6. Store cake covered for up to 3 days.

Notes

  • This Apple Snack Cake freezes beautifully.  Wrap tightly with 2 to 3 layers of plastic wrap, then a heavy layer of foil.  Freeze for up to 3 months.  Thaw on a counter or overnight in the refrigerator.  Wrap pieces of cake and microwave for a few seconds to warm.