The Easy Apple Spoon Cake I Make Every Fall

When I was little, my mom would make a super simple apple cake for dessert on weekday evenings. It certainly wasn’t baked for its looks, and it was dished up in a bowl, but it was soft, with tender apples and the ideal balance of sugar and warm spices. That cake is what started my love for apple desserts.

This apple spoon cake reminds me of the cake my mom would divvy up into bowls after dinner, sometimes with scoops of vanilla ice cream. It’s a super soft, buttery cake with a little bit of a golden crust and a flavor that’s not too sweet or overly spiced. With a simple batter prepped in one bowl and diced apples tossed in cinnamon sugar on top, it couldn’t be easier to put together for any occasion, whether dessert or breakfast.

The Best Apples for Spoon Cake

The best apples for this cake are whichever ones you have on hand or that you love. You only need one! I love Cosmic Crisp, Honeycrisp, or SugarBee apples because of their juicy, sweet flavor. Pink Lady or Jazz would work nicely as well.

I stay away from Granny Smith here. Though it’s universally known as the ideal apple for baking pies, it’s a bit too tart for this cake. I like to keep the skin on, but you can certainly peel your apple before baking if preferred.

Apple Spoon Cake Variations

• Add more apples: This recipe calls for just one apple, but if you want more fruit, go for it. Include another diced apple in the mix for plenty of chunks of fruit on top. You could also add thinly sliced pears or dot the top with a few blackberries. 
• Spice it up: This spoon cake is lightly spiced with cinnamon, but you can amp up that flavor if preferred. Add more cinnamon or incorporate 1/2 teaspoon of nutmeg or allspice. You could also add chai spice.
• Make it salty: Salted caramel would pair beautifully with this cake. Use salted butter in the cake to set the stage, and drizzle the baked cake with homemade caramel sauce (or your favorite store-bought caramel) before serving.

How to Serve Apple Spoon Cake

Unlike a beautiful layer cake, we’re not aiming for perfect slices when serving this spoon cake. The goal is for it to be as simple as possible. Once the cake comes out of the oven, serve it warm. Scoop servings out of the pan with a spoon into bowls.

Top it with vanilla ice cream, or try another combo such as butter pecan or caramel swirl. Making it for breakfast or brunch? Skip the ice cream and pair it with a cup of coffee.