Anna Olson's Apple Cake Recipe: Spiced Lattice Top That Stays Fresh for Days

This Anna Olson apple cake recipe delivers the perfect balance of tender crumb, caramelized apples, and a spiced lattice top that stays fresh for days. 🍏 The secret lies in a simple yet foolproof method that transforms ordinary apples into a showstopping dessert with minimal effort. I developed this recipe after years of testing—it’s the one that finally earned me compliments from even the most critical dessert lovers. What sets this cake apart is the lattice crust, which adds texture and visual appeal without requiring advanced baking skills. The apples are cooked just enough to soften but retain their natural sweetness, while warm spices like cinnamon and nutmeg create a cozy, inviting flavor. The cake itself is moist, with a tender crumb that holds up beautifully even after a few days. By the time you pull it from the oven, you’ll have a golden, fragrant cake with a perfectly caramelized top and a lattice pattern that looks as good as it tastes. The aroma alone will have everyone gathering in the kitchen, and each slice delivers a perfect harmony of spiced cake, tender apples, and buttery richness. Serve warm with vanilla ice cream or whipped cream for the ultimate dessert experience. Here’s how to make it—foolproof and delicious every time.

Ingredients for anna olson apple cake

Fifteen simple ingredients transform into Anna Olson's legendary spiced apple cake—moist crumb, caramelized apples, and that perfect lattice top.

The apples are the star—mix Honeycrisp, Granny Smith, and Fuji for perfect balance of sweet and tart. Trader Joe's has pre-sliced apples if you're short on time, but fresh is always better. Look for apples that are firm but yield slightly to pressure—those are the ones that caramelize beautifully. I like to peel them for a cleaner look, but if you're in a rush, skip the peeling and just core them thoroughly. The lemon juice keeps them from browning while you prep the rest.

No vanilla extract? Pure almond extract at half the amount works in a pinch, but trust me, vanilla is worth hunting down. Bob's Red Mill baking powder is my go-to—it's reliable and fresh. For the lattice, chill the dough strips for 30 minutes before assembling—this prevents them from sticking and makes the pattern crisp. The brown sugar should be packed firmly, but don't overdo it. If your butter feels too soft, pop it in the fridge for 10 minutes. And if you're feeling fancy, toss the sliced apples with 1 tsp cinnamon before baking for extra warmth.

This cake keeps beautifully—3 days at room temperature wrapped in plastic, or 5 days in the fridge. For the lattice, brush the top with a little melted butter before dusting with powdered sugar—it adds a gorgeous sheen. Freeze slices for up to 3 months if you want to make ahead. The aroma when it comes out of the oven? Absolute magic. Serve warm with vanilla ice cream, and save a slice for later—it's even better the next day.

Step-by-step instructions for Anna Olson's apple cake

Here's how to make this legendary spiced apple cake with a crisp lattice top!

Peel, core, and slice the 4 medium mixed apples into ¼-inch thick slices. Toss them with 1 tablespoon lemon juice to prevent browning—this keeps them vibrant in the cake. I like to use a mix of sweet and tart apples like Honeycrisp and Granny Smith for perfect balance.

In a medium bowl, whisk together the 2.5 cups all-purpose flour, 2 teaspoons baking powder, 1.5 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 0.5 teaspoon salt. Sift the dry ingredients for a light texture—this prevents dense cake. Set aside while you work on the wet ingredients.

In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter (cold, cubed) with the 1.5 cups granulated sugar and 0.5 cup light brown sugar on medium speed for 3-4 minutes. You're looking for a light, fluffy mixture that nearly doubles in volume and becomes pale in color. This creaming process incorporates air, which gives the cake its signature tender crumb.

Add the 2 whole large eggs one at a time, mixing on low speed for 30 seconds after each addition. Then stir in the 1 tablespoon vanilla extract. The mixture should be smooth with no visible streaks of egg. If it looks curdled, don't worry—it'll come together when you add the dry ingredients.

Gradually add the sifted dry ingredients to the wet mixture, mixing on low speed for 30-45 seconds until just combined. You should still see some flour streaks—overmixing develops gluten and makes the cake tough. Fold in the prepared apple slices gently with a silicone spatula, making sure they're evenly distributed throughout the batter.

Here's the thing—don't press down on the apples when folding. You want them to stay intact so they create pockets of juicy apple throughout each slice. The apples will soften slightly during baking but still hold their shape beautifully.

Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the edges are golden brown.

I always tap the pan gently on the countertop when it comes out of the oven—this helps release any air pockets. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This resting period prevents cracking when you add the lattice top later.

While the cake cools, make the lattice top. Cut 12 strips (about 2 inches wide) from the remaining dough (you'll need about 1 cup of the batter mixture). Arrange 6 strips horizontally across the top of the cake, spacing them ½ inch apart. Then weave 6 vertical strips through the horizontal ones, alternating over and under to create the classic lattice pattern.

Brush the lattice with a mixture of 0.5 cup heavy cream and 0.25 cup powdered sugar for a beautiful golden finish. Bake at 350°F for 15-20 minutes until the lattice is golden brown and crisp. Let the cake cool completely before slicing—this ensures clean cuts and prevents crumbling.

Health benefits of these flavors

Whole Grain Boost

Swap out ½ cup of the all-purpose flour for whole wheat pastry flour to add fiber and nutrients without sacrificing moisture. I recommend King Arthur Whole Wheat Pastry Flour—it blends seamlessly and keeps the cake tender. This adjustment adds 4g of fiber per serving while maintaining that perfect crumb texture. 🌾

Apple Health Perks

The apples in this cake aren't just flavorful—they're packed with vitamin C and dietary fiber. A 4-apple serving provides about 15% of your daily vitamin C, which supports immune function and skin health. The natural pectin in apples also aids digestion, making this dessert surprisingly good for you.

Natural Sweetness

Reduce the granulated sugar by ¼ cup and replace it with ¼ cup unsweetened applesauce to cut refined sugar while keeping the cake moist. This simple swap cuts 50 calories per serving without compromising flavor. The applesauce also adds natural sweetness and helps bind the ingredients together beautifully.

Protein Power-Up

Stir in ¼ cup Greek yogurt when mixing the wet ingredients to boost protein content. I use Fage 2% plain Greek yogurt—it adds 5g protein per serving while keeping the cake light and fluffy. The tanginess also balances the sweetness of the apples and caramelized sugar.

Nut-Free Option

For those with nut allergies, replace the vanilla extract with 1 teaspoon vanilla bean paste (ensure it's nut-free) and add ¼ cup pumpkin puree to the batter. This maintains moisture while adding vitamins A and C from the pumpkin. Always check labels—some vanilla extracts are processed in nut facilities.

Gluten-Free Adaptation

Use a 1:1 gluten-free baking flour blend like Bob's Red Mill Gluten-Free 1-to-1 Baking Flour and add ½ teaspoon xanthan gum to improve texture. Reduce baking powder to 1.5 teaspoons and increase the eggs to 3 large eggs for structure. The result is still tender, though slightly denser than the original.

Frequently asked questions