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Virginia’s Fresh Apple Cake

Virginia’s Fresh Apple Cake
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A cozy, old-fashioned cake packed with fresh apples, warm spices, and a tender, super-moist crumb. This Virginia classic is simple to make with pantry staples, perfect for using up apples, and delicious served warm or at room temp—with or without frosting.

Ingredients

Dry Ingredients

  • 2 ¼ cups (280 g) all-purpose flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp fine salt

  • 1 tsp ground cinnamon (add ¼ tsp nutmeg if desired)

Wet & Mix-Ins

  • 1 cup (225 g) unsalted butter, softened

  • ¾ cup (150 g) granulated sugar

  • 2 large eggs, room temperature

  • 2 tsp vanilla extract

  • 2 cups peeled, cored, diced apples (Granny Smith, Gala, Fuji, or a mix)

  • ½ cup chopped walnuts or pecans (optional)

Optional Frostings

  • Cream Cheese Frosting: 8 oz cream cheese (soft), ½ cup unsalted butter (soft), 1 tsp vanilla, 2 cups powdered sugar

  • Caramel Glaze: 1 cup granulated sugar, ¼ cup unsalted butter, ½ cup heavy cream

Instructions

1) Prep
Heat oven to 350°F (175°C). Grease and flour a 9×13-inch pan (or a 12-cup bundt pan).

2) Whisk dry
In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.

3) Cream wet
In a large bowl, beat butter and sugar until light and fluffy (2–3 min). Beat in eggs one at a time, then vanilla.

4) Combine
Add dry ingredients to wet and mix just until combined (do not overmix). Fold in diced apples and nuts (if using).

5) Bake
Spread batter in pan. Bake until a toothpick comes out clean:

  • 9×13-in: 35–40 min

  • Bundt: 45–50 min

6) Cool & finish
Cool 10 min in pan, then turn out (or leave in the 9×13). Frost or glaze when just warm or fully cool.

Optional Frostings

  • Cream Cheese: Beat cream cheese + butter smooth; mix in vanilla; add powdered sugar to desired consistency.

  • Caramel Glaze: Melt sugar to amber, whisk in butter, then cream; simmer 1–2 min, cool slightly, pour over cake.

Notes

  • Apples: Use a mix of tart + sweet for depth; dice evenly for consistent texture.

  • Moisture tips: Don’t overmix; measure flour accurately; pull cake when a few moist crumbs remain on the tester.

  • Pan swap: 8×8: 25–30 min; cupcakes: 18–22 min.

  • Add-ins: Raisins/cranberries (½ cup), extra cinnamon, or ¼ tsp ginger.

  • Storage: Airtight at room temp up to 3 days; refrigerate 5 days; freeze (wrapped) up to 2 months. Bring to room temp before serving.

Find it online: https://bon-recipe.com/virginias-fresh-apple-cake/