Simple Apple Cake
This simple apple cake recipe is one of the easiest ways to turn fresh apples into something cozy and delicious. With three cups of diced apples folded into a quick, one-bowl cake batter, every bite is moist, tender, and full of cinnamon-spiced flavor. Thanks to the oil and generous helping of fruit, this cake keeps its soft texture for days. Bake it as a casual snacking cake to welcome fall, or serve it warm for a simple, comforting dessert.
Servings 9 slices (single layer 8 x 8 inch pan)
Equipment
- 8 x 8 inch (20 cm) baking pan (metal)
Ingredients
- 195 grams all purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons ground cinnamon
- 84 grams vegetable oil neutral flavor
- 300 grams granulated sugar
- 2 large eggs room temperature
- 7.5 mL vanilla extract
- 1 teaspoon kosher salt Diamond Crystal
- 450 grams apples ripe; weigh/measure after peeling and dicing * See recipe notes for more details
Instructions
Instructions
- Line an 8 x 8 inch (20 cm) metal baking pan with parchment paper extending over the sides to form a sling.
- Preheat the oven to 350°F (175°C, Gas mark 4) with a rack in the center position.
- In a medium bowl, whisk together the flour, baking powder, and cinnamon. Set aside.195 grams all purpose flour, 1½ teaspoons baking powder, 1½ teaspoons ground cinnamon
- In a large bowl, stir together the oil and granulated sugar until well combined.84 grams vegetable oil, 300 grams granulated sugar
- Add the eggs, vanilla and salt and stir until smooth.2 large eggs, 7.5 mL vanilla extract, 1 teaspoon kosher salt
- Peel and core the apples. Cut into small dice (¼ inch cubes) and place in a medium bowl.
- Add 1 heaping Tablespoon of the reserved dry ingredient mix to the diced apples, tossing well to coat.This step helps ensure the fruit doesn't sink to the bottom of the cake.450 grams apples
- Add the dry ingredients to the wet ingredients and fold gently until just combined.
- Fold in the diced apples until evenly distributed.
- Pour the batter into the prepared pan. Ensure the apples are evenly distributed and smooth the top. Rap the pan firmly on the counter a few times to remove any air bubbles from around the apples.
- Bake for 65-70 minutes, or until a tester inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool in the pan on a wire rack for 15 minutes, then use the parchment sling to lift the cake out onto a wire cooling rack to finish cooling.
- If desired, serve cake with a light dusting of powdered sugar, whipped cream or a scoop of ice cream.
Notes
Apples
- Plan to buy about 1⅓ pounds (600 grams) of apples so you’ll have enough after peeling and coring.
- For a round apple cake, use a 9 inch round pan (23 cm). Bake time remains the same.
- You can also bake this cake in a 9 x 9 inch square pan (23 x 23 cm). It will be a bit shorter and bake more quickly. Start checking the cake at 55-60 minutes.
- To double the recipe, use a 9 x 13 inch pan (23 x 33 cm). The cake will likely need a few additional minutes in the oven.
- Doneness check: Insert a knife or toothpick in the center; it should come out clean or with just a few moist crumbs attached.
- Store leftover cake in an airtight container at room temperature for up to 3 days. The crumb will become more moist as the apples release their juices.
- Freeze, well wrapped in an airtight container for up to 2 months. Defrost unwrapped at room temperature.