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My Grandma's Fresh Apple Cake is the most delicious spiced cake loaded with grated apples and finished with a simple caramel sauce poured over the top. It's the fall dessert my family requests on repeat every single year.
Grandma's Special Apple Cake
This Apple Cake is one of my most treasured family recipes on this site. I love how food can link us with loved ones who have passed on.
You will love how easy this is to make–like no peeling the apples– just grate them skin-on, right into the batter. You can also use whatever apples are in your fridge, allowing you to make it practically anytime. Also, the caramel sauce is a non-negotiable! I can't wait for you to try this delicious apple cake recipe.
Take advantage of my recipes for apple season and try my Apple Crisp, Applesauce, Apple Pie, Baked Apples, Apple Crisp, Caramel Apples, and Apple Coffee Cake!
How to make Fresh Apple Cake:
Caramel Sauce (make ahead): You can use your favorite high quality store-bought sauce, but I recommend saving the money and making your own. It tastes better and is so easy and affordable. Just combine all caramel sauce ingredients in a glass bowl. Bring a couple inches of water to a boil in a small saucepan and place the glass bowl on top (or use a double broiler). Let the sauce simmer, stirring occasionally for one hour – that's it! Keeps in the refrigerator for up to 2 weeks.
Make Batter: Cream the butter and sugar, mix in the eggs, then stir in the grated apple. In a separate bowl, mix the dry ingredients, then fold into the wet ingredients until just combined.
Bake: Pour the batter into a greased 9×13 inch pan and bake at 350 degrees F for 45 to 60 minutes, until a toothpick inserted in the center comes out clean.
Serve: Let the cake cool for at least 10 minutes, then serve warm with the caramel sauce and whipped cream.
Apple Cake Recipe
Ingredients
- 2 cups granulated sugar
- 1 cup butter, , room temperature
- 2 large eggs
- 6 small/medium apples*, , grated with peel on (discard the core)
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 cup chopped walnuts, , optional
Caramel Sauce:
- 1 cup heavy whipping cream
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
Instructions
- Easy Caramel Sauce (can be made ahead): Place all caramel sauce ingredients in a large glass bowl and stir to combine. Fill a saucepan with about 2 inches of water and bring it to a boil. Turn it to a low simmer. Set glass bowl over the saucepan (or use a double boiler) and simmer the sauce, stirring occasionally, for 1 hour. Pour into a jar and refrigerate for up to 2 weeks.1 cup heavy whipping cream, ½ cup light brown sugar, ½ cup granulated sugar
- Preheat oven to 350 degrees F.
- Wet ingredients: In a large bowl, cream together the butter and sugar until well blended. Add the eggs and mix well. Stir in the big pile of freshly grated apple.2 cups granulated sugar, 1 cup butter, 2 large eggs, 6 small/medium apples*
- Dry ingredients: In a separate bowl, mix together the dry ingredients.2 teaspoons baking soda, 2 cups all-purpose flour, ½ teaspoon salt, 2 teaspoons ground cinnamon, 1 ½ teaspoons ground cloves
- Combine: Add dry ingredients to the wet ingredients and mix, just until incorporated. Stir in walnuts, if using.1 cup chopped walnuts
- Bake in a greased 9×13 inch pan for 45-60 min, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for at least 10 minutes before serving.
- Serve warm with caramel sauce and whipped cream or ice cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this recipe November 2014. Updated November 2020, October 2022, September 2024 and August 2026.
Awesome recipe. Easy to make, makes a big cake, and super delicious!
I made this cake a couple of days ago, and it is definitely worth a 5 Star rating. It is SO good! I’d bought some Ruby Frost apples at Fresh Market, which I didn’t care for raw, and decided to find a recipe to use them. SO glad I found this recipe! I’d never heard of grating apples. I used 5 medium apples. I did drain them (and drank the juice). This cake turned out very moist and delicious. I baked it in a glass 9×13 casserole dish for 40 minutes, and it was done. I used pecans instead of walnuts because I can’t find any walnuts around me that don’t taste half rancid. l also decreased the spices to please my husband’s palate. I added 1/2 c. golden raisins too. My changes would not have affected the outcome; this is a really good recipe. I have to admit, I did not make the caramel sauce, although I know it would be delish. Instead, I topped it with cream cheese frosting with pecans. I will definitely make this cake again.
I made this cake a couple of days ago, and it is definitely worth a 5 Star rating. It is SO good! I’d bought some Ruby Frost apples at Fresh Market, which I didn’t care for raw, and decided to find a recipe to use them. SO glad I found this recipe! I’d never heard of shredding apples. I used 5 medium apples. I did drain them (and drank the juice). This cake turned out very moist and delicious. I baked it in a glass 9×13 casserole dish for 40 minutes, and it was done. I used pecans instead of walnuts because I can’t find any walnuts around me that don’t taste half rancid. l also decreased the spices to please my husband’s palate. I added 1/2 c. golden raisins too. My changes would not have affected the outcome; this is a really good recipe. I have to admit, I did not make the caramel sauce, although I know it would be delish. Instead, I topped it with cream cheese frosting with pecans. I will definitely make this cake again.
I went to the apple orchard yesterday & I was anxious to try this recipe. Enjoyed the “grated” apples; the cake is DELICIOUS! I was anticipating sickening sweet & it is not. Sooo GOOD. THANKS
I just made this cake. I did not drain the juice from the apples before adding to batter and I added walnut extract instead of the nuts. I poured the caramel sauce on top of warm cake to soak through. It was very good. My son LOVED IT! I am definately making this again and again. Thank you.
I wonder if this could be made in a bundt pan. It would be beautiful! Pinned!!!! Definitely a must try
!
I made this case using all the juice with the shredded apples. It was delicious but I noticed the cake did nor rise much. I know that’s typical for some moist cakes, but I wondered if I should have drained the juice and maybe the cake would have raised a bit more or would it not be as moist? It’s a wonderful cake, just wondering which way it should be with the extra juice though.
Would you pour the caramel icing on the cake prior to freezing it? Or should it be added after thawing? Thanks.
I’d prefer it added right before serving.
Made this with only 1/4 C sugar, no caramel topping.
Turned out perfect! Yummo!
I made this and it is wonderful, I would suggest to add about a half teaspoon of salt, into the cake, it was lacking a bit, other than that, excellent!!