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Fresh Apple Cake with Brown Sugar Frosting

Packed with tender apples and toasted pecans, this Fresh Apple Cake is moist, flavorful, and topped with a warm brown sugar frosting that melts right into every bite. It’s the perfect fall dessert—but delicious any time of year.

Fresh Apple Cake with Brown Sugar Frosting

Rated 5.0 stars by 1 users

Category

Dessert

Author:

Jessica Cain Montano

Servings

12

Prep Time

25 minutes

Cook Time

1 hour

This Fresh Apple Cake is full of cozy flavor and irresistible texture. With over four cups of chopped apples and a generous helping of pecans, every slice is moist, spiced, and naturally sweet. The simple batter comes together quickly and bakes into a rich, golden cake. It's finished with a warm brown sugar frosting that’s poured over the cake while still hot, creating a gooey, caramel-like topping that seeps into every corner. Whether served warm or chilled, this cake is pure comfort and perfect for potlucks, holidays, or family gatherings.

Ingredients

4 ½ cups peeled, chopped apples
2 large eggs
2 ½ cups all-purpose flour
1 tsp baking soda
2 tsp vanilla
2 cups sugar
1 cup oil
1 tsp salt
2 tsp baking powder
1 ½ cup chopped pecans

For the frosting:

1 stick butter
1 tsp salt
2 Tbsp milk
1 cup brown sugar
Powdered sugar

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Directions

Make the Cake

Preheat oven to 350°F. Grease and flour a 13x9-inch baking pan.
Peel and chop apples (about 4 ½ cups total). Toss with a bit of lemon juice and set aside.
In a large bowl, mix sugar, eggs, and oil until creamy and well combined.
In a separate bowl, sift together the flour, salt, baking soda, and baking powder.
Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.
Stir in vanilla.
Gently fold in the chopped apples and pecans by hand until evenly distributed.
Pour batter into prepared pan and spread evenly.
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

Make the Frosting

In a small saucepan, combine butter, salt, milk, and brown sugar. Heat gently until the mixture is melted and well combined, but do not let it boil.
Remove from heat and stir in about ½ box (roughly 2 cups) of powdered sugar, or until smooth and spreadable.
While the cake is still warm, pour the frosting over the top and spread evenly. Let it cool before slicing.

Recipe Note

This cake is even better the next day after the flavors settle.
Try using a mix of apple varieties for added depth—Granny Smith and Honeycrisp work especially well.
Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
For a thinner glaze-style frosting, reduce the powdered sugar slightly.