Apple Cake

Apple cake is a quintessential comfort food that deserves a spot in every home baker’s rotation. It is a true staple because it relies on simple pantry items like flour, sugar, and eggs to create something special. This recipe produces a moist, dense cake packed with fresh fruit and a hint of warmth from the cinnamon. Because it uses basic ingredients, you can whip it up on a whim whenever you have a few spare apples in the fruit bowl.

I love this cake because it is incredibly versatile and reliable for any occasion. The natural tartness of the apples cuts through the sweetness of the batter perfectly, while the cinnamon adds a cozy aroma. If you do not have brown sugar on hand, you can simply use regular white granulated sugar. This simple swap ensures you can still enjoy a delicious homemade treat without needing a special trip to the store for fancy sweeteners.

Whether you serve it warm with a scoop of vanilla ice cream or cold with a cup of coffee, this apple cake never fails to satisfy. It is a sturdy cake that travels well, making it ideal for office potlucks or afternoon picnics. Furthermore, the flavor actually improves the next day as the moisture from the apples seeps into the crumb. This recipe is straightforward, honest, and consistently delicious, which is exactly what a staple kitchen recipe should be.

Apple Cake

A simple, moist apple cake featuring fresh apple chunks and cinammon. This easy-to-follow recipe is perfect for a cozy family treat or a quick weekend bake.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Dessert, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 large apples approx. 400g, peeled, cored, and diced
• 150 g all-purpose flour or a 1:1 gluten-free flour blend
• 125 g unsalted butter softened
• 100 g granulated white sugar or light brown sugar
• 2 large eggs
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 tsp vanilla extract

Method

 

1. Preheat your oven to 180°C and grease a 20cm round cake tin with a small amount of butter.
2. Peel and core 400g of apples, then dice them into small 1cm cubes.
   
3. Cream 125g of softened butter and 100g of sugar in a large bowl until the mixture is light and fluffy.
   
4. Beat 2 large eggs into the butter mixture one at a time, then stir in 1 tsp of vanilla extract.
   
5. Sift 150g of flour, 1 tsp of baking powder, 1 tsp of cinnamon, and ½ tsp of salt into the wet ingredients.
   
6. Fold the dry ingredients into the batter gently using a spatula until just combined.
7. Add the 400g of diced apples to the bowl and stir gently to distribute them.
8. Pour the batter into the prepared tin and smooth the top with the back of a spoon.
9. Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean.
10. Let the cake rest in the tin for 10 minutes before moving it to a wire rack to cool completely.
    

Notes

I find that using a mix of sweet and tart apples gives the best flavor profile for this specific bake. If you want a little extra texture, you can sprinkle a tablespoon of sugar over the top before putting it in the oven to create a light crust. This cake keeps very well in an airtight container for up to three days, though it rarely lasts that long in my house!

If the top starts to brown too quickly in your oven, simply cover it loosely with a piece of foil for the last 10 minutes of baking. You can also add 50g of raisins or chopped walnuts if you want to add a bit of variety to the texture.

Hope you enjoy it 🙂