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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
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
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.
    Peeling red apples indoors Many apples being prepared
  3. Cream 125g of softened butter and 100g of sugar in a large bowl until the mixture is light and fluffy.
    Step by step preparation of apple cake, step 2 - mixing butter and sugar, top view, horizontal
  4. Beat 2 large eggs into the butter mixture one at a time, then stir in 1 tsp of vanilla extract.
    Electric mixer with dough with two eggs in background.
  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.
    A whole homemade apple pie on a plate

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 :)