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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


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!


Units Scale


  • 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



  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.


  • 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.