Apple Cake in a 9x13 Pan

Apple cake in a 9×13 pan takes 3 cups of flour, 2 cups of sugar, 1 1/4 cups of vegetable oil, 3 eggs and about 4 cups of chopped apples (4 medium apples), baked at 350°F for 45 to 55 minutes. The batter is thick and the apples do most of the work, so the cake comes out moist, dense and full of fruit in every square.

This is the old-fashioned “fresh apple cake” that turns up at church suppers and fall bake sales. It needs no mixer, keeps for days and serves 15 to 20 people straight from the pan.

Why This Recipe Fits a 9×13 Pan

A 9×13 pan holds about 14 to 15 cups to the brim, and this batter fills it a little under halfway before baking. That depth lets the center bake through before the edges dry out. The same amount of batter in a tube or Bundt pan needs 60 to 70 minutes; spread across a 9×13 it is done 15 to 20 minutes sooner and gives you even, flat squares you can frost or dust with powdered sugar.

Ingredients for a 9×13 Apple Cake

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups vegetable or canola oil
3 large eggs
2 teaspoons vanilla extract
4 cups peeled, chopped apples (about 4 medium; Granny Smith, Honeycrisp or a mix)
1 cup chopped walnuts or pecans (optional)

How to Make Apple Cake in a 9×13 Pan

Heat the oven to 350°F. Grease a 9×13 metal or glass pan and dust it with flour.
Whisk the dry ingredients. In a large bowl combine the flour, baking soda, salt, cinnamon and nutmeg.

Mix the wet ingredients. In a second bowl whisk the sugar, oil, eggs and vanilla until smooth and slightly thick, about 1 minute.
Combine. Stir the wet mixture into the dry until no streaks of flour remain. The batter will be very stiff; that is normal.
Fold in the apples and nuts. The juice from the apples loosens the batter as you stir.

Spread and bake. Spread the batter evenly into the corners and bake 45 to 55 minutes, until the top is deep golden and a toothpick in the center comes out with moist crumbs but no wet batter.
Cool in the pan on a rack for at least 30 minutes before cutting.

Cook and Prep Times

Prep: 20 minutes (most of it peeling and chopping)
Bake: 45 to 55 minutes at 350°F (start checking at 40 minutes in a glass pan)

Cool: 30 minutes
Serves: 15 to 20 squares

Toppings That Work on a Sheet of Apple Cake

The cake is sweet enough to serve plain or with a dusting of powdered sugar. For something richer, pour a warm caramel glaze over it while it is still warm: simmer 1/2 cup butter, 1 cup brown sugar and 1/4 cup milk for 2 minutes, then pour. Cream cheese frosting also works once the cake is completely cool.

Changing the Pan Size

8×8 or 9×9 pan: halve every ingredient (use 2 eggs) and bake 35 to 45 minutes.
Bundt or 10-inch tube pan: use the full recipe and bake 60 to 70 minutes.

Glass pan: glass holds heat longer, so the edges brown faster. Check 5 to 10 minutes early.

Storage

Cover the pan tightly and keep the plain cake at room temperature for up to 3 days; it gets moister on day two. If it has cream cheese frosting, refrigerate it. Squares freeze well for up to 3 months, wrapped individually.

Frequently Asked Questions

Which apples are best for apple cake?

Firm, tart-sweet apples hold their shape: Granny Smith, Honeycrisp, Braeburn or Jonagold. Softer apples such as McIntosh melt into the crumb, which some people prefer.

Can I use butter instead of oil?

You can use melted butter, but oil keeps this cake moist for longer. Butter gives more flavor and a slightly firmer crumb after a day.

Why is my apple cake gummy in the middle?

It was pulled too early or the apples were cut very large. Bake until the toothpick test passes in the very center and cut the apples into pieces no bigger than 1/2 inch.

For more bakes sized for the same pan, see our pumpkin pie bars in a 9×13 pan and cherry cobbler in a 9×13 pan.

Apple Cake in a 9×13 Pan