This Apple Cake recipe is from a reader and is a gem of a find! The cake is really moist, perfectly spiced, and studded with tender pieces of fresh apple. The batter is incredibly fast to make with just a wooden spoon – no electric mixer required!
Dozer got in so much trouble over this Apple Cake.
This is how the usual routine goes down. He’s technically not allowed into the kitchen – albeit my house is open plan so strictly speaking, it’s hard to have a clear boundary that he needs to stay out of. But when I shoo him away, he is generally pretty good about taking himself off into the yard to chase rabbits, bark at birds or whatever other important contribution he’s making to make this world a better place.
But the minute whatever I’m making is ready and I take it to the area where I shoot my photos, he comes dashing inside.
“Dashing” is honestly the word. He doesn’t walk or lope. He dashes at a very fast paced trot, his heavy footed paws thudding through the house making the wooden floor shake (really, he does).
And that’s when he becomes a real nuisance. Because I’m concentrating on taking photos, I don’t always manage to catch him in the act of photo-bombing.
Case in point: Dozer photobombed EVERY SINGLE photo of this cake being dusted with icing sugar. ?
THAT CHEEKY BUGGER!!!
See look. Here he is AGAIN. And again. And again. GRRRRR!!!!!
So I apologise profusely to all those who find it a real turn off to see a DOG in food photos, but my bottom can’t afford for me to make this ridiculously delicious Apple Cake yet again just so I can get one single shot (I just wanted ONE!) of me dusting the Apple Cake without Dozer in the background.
OK, now I’m done stomping my foot over Dozer ruining my photos, a quick word on this Apple Cake recipe: It’s crazy easy and fast to make the batter, it’s made with FRESH apples (won’t work with canned, cake is not as moist), and it really is beautifully moist.
This easy Apple Cake recipe was given to me by the lovely Dorothy in Tennessee in the US. It was meant to be, because I had just shared an Apple Cake disaster on Instagram then a couple of days later, she shared this recipe with me (without having seen my epic failure!). I tried it once, twice, three times, then I decided I had to share it here because it is that good and that easy!
– Nagi x
PS Instagram now has LIVE Video Stories! So for a sneak peek into my real life, kitchen conquests and failures, and plenty of Dozer antics, follow me on Instagram! 🙂
PPS More Dorothy no-fail-crazy-delish recipes I’ve shared: Carrot Cake and 5 Ingredient NO BAKE Chocolate Peanut Butter Bars.
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Easiest Ever MOIST Apple Cake
Ingredients
- 2 cups / 300g plain white flour, sifted
- 3/4 tsp baking soda (bi-carb soda)
- 3/4 tsp EACH salt, cinnamon and ground cloves
- 1/4 fresh ground nutmeg or 1/2 tsp pre-ground nutmeg
- 1 1/4 cups / 275g white sugar (Note 1)
- 1 cup / 250ml vegetable oil
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 cups apple, peeled, cored and cut into 8mm/ 1/3" cubes (~2 large, 3 small) (Note 2)
Optional Extra
- 1/2 cup flaked raw almonds
- Icing sugar . confectioners sugar, for dusting
Instructions
- Preheat oven to 180C/350F (all oven types).
- Grease and line a 21 cm / 9" springform cake pan. (Note 3)
- Place flour, baking soda, salt and spices in a large bowl and whisk to combine.
- Whisk oil and sugar in a bowl, then whisk in eggs and vanilla.
- Pour the wet ingredients into the dry and mix with a wooden spoon until JUST combined. Stir through apple (optional: add 3/4 cup chopped walnuts or other nuts).
- Pour into cake pan. Sprinkle over almonds.
- Bake for 50 minutes - 1 hr. Check at 50 minutes - it is cooked when a skewer inserted into the centre comes out clean.
- Cool for 10 minutes before turning out onto a rack to cool. Dust with icing sugar if using, then serve. This cake doesn't need cream or ice cream because it is so moist, but I wouldn't turn it down!
Recipe Notes:
2 1/2 cups sugar (I reduced to 2 cups)
3 eggs, beaten
2 tsp vanilla
3 cups sifted flour
1 tsp EACH baking soda, salt, cinnamon, nutmeg and ground cloves
3 cups peeled and chopped fresh apples
1 cups chopped nuts (I use walnuts) 5. Cups and teaspoons are slightly different in size between some countries. For most recipes on RecipeTin Eats, the difference is not large enough to matter or is relative throughout the recipe. For recipes where the difference does matter, different measures are provided for different countries, like in this Soft Chewy Oatmeal Raisin Cookies. For this Apple Cake, the measures per the recipe can be used no matter which country you are in except Japan. If you are in Japan, please do not use cups, use the weight measures provided. OVENS: I have a fan forced / convection oven but have made this in a standard / conventional oven too. I found that this recipe works better using the same temperature no matter which oven type you have. The only difference is the cook time - fan forced is ready at 50 minutes, standard oven is ready at 60 minutes. But no matter which oven you have, check your cake at 50 minutes. If your oven is weak, it may take over 1 hour for the skewer to come out clean. 6. Nutrition per serving, assuming 12 servings.
Nutrition
LIFE OF DOZER
Well! After telling you how naughty he was while I photographed this Apple Cake, I’m not sure he deserves to be featured in his own section on this post…..
But who am I kidding. I can never stay mad at him.
Here he is “minding” the Apple Cake as it cooled. Just minding it. No cheeky thoughts running through that furry head, I’m sure….
I mixed in nectarines and apples that had lost their firmness a bit. Very easy and delicious! Rises nice and high.
Sounds delicious Louise, I’m so happy it worked!
…so Dozer was helping you with your photo taking,,,so cute and funny too !!!
On my way to the kitchen to make the cake for dinner dessert…I know it will be delicious. Thanks Nagi.
I hope you love it Gaia!
I made this cake and added the walnuts as you suggested and was asked if the person could have my recipe. I sent them your recipe. So thank you again.
Awesome!!
Ha ha! I love Dozer! 🙂 This cake looks delish too so I will definitely try it!
I hope you love it Nicola!
Loved this recipe! I made it into muffins by baking 32 mins and they were excellent. Thanks so much!
Oh great to know!! ☺️
You’re a dog person – that’s all that matters.
😂 I love this!
I don’t have a springform pan…can I use a bundt or a 8×8 pyrex? This sounds delicious!
Hi Kitty, I’d suggest an 8×8 pyrex, just make sure it’s lined and has little overhang to help lift it out once cooked. N x
Hello,
Is it possible to use less oil in this recipe? If so, what is the minimum amount of oil? Thanks very much!
I haven’t tried to be honest, I’ve found this to be the perfect amount to keep the cake moist – N x
Made this for Christmas and it was delicious! I used unrefined coconut oil and it turned out great, I baked it for 40 minutes and it was perfect and moist, great with vanilla whipped cream!
Hi Nagi…I baked your cake and it smelled delicious and tasted very sweet…used granny apples …I am an diabetic so I would use 1/2 cup sugar and grate the rind of a lemon…your other comments are very positive with delish tasty comments but I would modify the sweetness.
This is on my list as soon Drs appt are over. Love to see Dozer when you were icing the cake. And sooo beautiful the way he is guarding cake.
Thinking of you Vera! Hugs – N x
Hey i made this cake but it was only about half the height of yours, did everything exactly the same but not sure what happened. I did forget to sift the flour, do you think that was the issue ? I am from Canada so not sure if measurements are that different.
Very tasty cake made it for my daughter’s 4th birthday party we all loved it with a bit of non dairy ice cream ontop
Glad you enjoyed this Elisabeth!! Thanks for letting me know – N x
I have made this recipe twice now and I’ve done it to the T. The only difference is the first time I added almonds and the second time I omitted any nuts. Both times I’ve had to adjust the time of baking. It is a wonderful recipe and makes for a yummy and moist cake. Instead of the 50 minutes that you have on your recipe I’m having to bake it for more then 65 minutes. I understand it’s the calibration and how it’s different from oven to oven but just wanted to let people know. I don’t even open my oven to check on it until after 60 minutes. I’m wondering if I can adjust the sugar from 1 and a 1/4 cup to 1 Cup? I can forgo some of the sweetness if I needed to.
I notice there is no Baking Powder in the recipe, so does it rise much without using it ?
Not a comment – a query…….I have loads of apples to use and came across this recipe which looks easy (requirement in my case)! But how many apples? …I am in UK and no idea what a cup is. What apples……….small apples, cooking apples, eating apples? What sort of weight?
Your help would be much appreciated.
Many thanks
NB – Lovely dog!
Hi May! 2 large or 3 small apples 🙂 N x
Nagi, thank you so much for your thoughtful explanations in your recipes! It keeps me coming back to your site for easy, deliciously simple meals that my family and friends love! I’m so thankful to have found you, The apple cake is in the oven & we can’t wait to try it, we know it will be incredible! Grateful in Humboldt, California.
I made this yesterday – just realised I misread the recipe, but for us UK dwellers, do you bicarbonate of soda or baking powder? I thought ‘baking soda’ was baking powder but the recipe says bicarb?
Hi Milly! Bi-carb is baking soda. It is NOT baking powder! 🙂 Baking powder is a diluted version of bi-carb / baking soda 🙂 N x
Thank you so much for putting the weights alongside the cups in your recipe – in the UK, cups are very hard to come by which normally means I can’t make a lot of recipes from the internet. This cake was, according to my husband and his colleagues, the best ever! I’m adding blueberries to the next one… the amount of apples I have, the freezer will be full of different versions of this cake!
Buy a set of measuring cups on Amazon. THen you’ll be all set for these recipes. By the way, I was in the UK for the first time this summer and LOVED it!!