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
More afternoon tea favourites
- Classic Scones
- Cinnamon Swirl Bread – easy, no yeast!
- Cheese, Herb and Garlic Loaf or Zucchini Cheese Loaf– quick bread, no yeast
- Apple Muffins
- Raspberry Bars or Strawberry Bars
- Blueberry Lemon Loaf with Lemon Glaze or Blueberry Lemon Yoghurt Cake
- Savoury Cheese Muffins or Cornbread Muffins (personal fave😇)
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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 Information:
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….
Hi Nagi, can you replace the vegetable oil with something else my husband doesn’t like oil in cakes. Many thanks Sue
Hi Sue, you need the oil in this recipe it’s what keeps this cake super moist!
I changed a few things because I lacked some of the ingredients lol I used apple pie spice instead of cloves and nutmeg. Also I used cake batter extract instead of vanilla. And with my reading skills being not so great I DID NOT mix the sugar with oil first. So let’s see how this cake turns out. Should be done in the next half hour lol
I hope it turns out for you Erica – love to know how you go ❤️
I made this for my dad tonight. It turned out great and he loved it. Thank you for sharing
I’m so glad it was a hit! – N x
I used brown sugar and added ground ginger. A hit with the boys! Topped with cinnamon whipped cream. Thank you!
Sounds divine Erin!
Hi Nagi, I made this cake yesterday. I never put that much sugar in my cakes before and I was a bit scared.😱 But it was very yummy!
I want to use brown sugar next time instead of white sugar, would you put same amount of brown sugar??
I haven’t tried just yet with brown sugar – I imagine the same weight would be fine – N x
Hi, Nagi! I’m about to try this recipe and looking forward to it! Thought you should clarify whether it’s a 21cm or 9″ pan… because 9″ is actually 23cm 😉 xo
Hi Dors, you’re right, 9inch is 22.83cm – you could use an 8 or 9 inch pan for this – there’s no real difference – N x
I made this today and it was everything you promised, easy to make, wonderful fall flavors and so moist. I even made a mistake of individually putting the wet ingredients into the flour instead of mixing those first and it still is perfect! Can’t wait to try more of your recipes! Thank you!!
I’m so happy you loved it Kathy!
Hi Nahi, would this recipe work with rapeseed oil instead of vegetable oil? I’ve never baked with rapeseed oil before…
Thanks!
Sally
Sure would Sally!
Awesome! It’s become literally An every day staple in the house to have on hand. So yummy and easy to make! Thank you xo
Perfect Veronica!
Hi
I bake it yesterday. It’ far not so dark as yours. May be it is my fault. I made 1,5 portion (could not find smaller form). Then I add 0.5 tsp cardamom, because I love it, 1 banana, because it should be used, less sugar (I’m not so sweet) more apple, because I have too much and I used cocos oil. I do not know why it became so pale (may be it’s because of sugar?), but it is still delisios. Thank you and Dorothy.
Hi, sounds like you changed the recipe a fair bit – that’s caused it to be pale – N x
Love your recipes and want to try this one. A question please: would it work with self raising flour?
Question instead of a review. I do not have a springform pan (probably should get one, except for cramped storage space). Could this be made in a loaf pan. Actually I’m envisioning mini loaf pans as neighbor gifts instead of banana or pumpkin bread.
Sure could Nancy, great idea!
Hi. How many servings per moist apple cake are there? I see there are 403 calories per serving.
Hi Claudia, this is per serving and the cake makes 12 servings – N x
Made this today and it is wonderful. Easey peasey and delicious!! Beautiful thin crunch on outside. Tender
and moist inside. Has the most beautifully balanced spice flavor. Absolutely sweet enough without adding a sugar dusting. This will be a great new quick go to cake for any occasion. Was novel to bake this type of cake in a springform pan. Worked out great and was done in exactly 50 mins. Everyone loved it. Thank You!!! (My first recipe of yours….won’t be my last!!☺
I’m so glad you loved it Susan!
Hi Nagi, thanks for another beautiful recipe!! I thought I’d try the bundt tin…thinking that if it won’t come out, no probs…I’ll go in with a spoon and eat it all myself!! Anyway no such luck, I have to share, it came out of the tin beautifully!👏😪
Hi Nagi, I actually adore golden retrievers so I thought Dozer’s photobombs were really cute. However, if you want to remove him from the photos it’s easy to do with Photoshop. Your photos are beautiful BTW, as is Dozer!
Another amazing recipe from you Nagi. Super moist. Thank you 🙂
Great Mihi, I’m so happy you loved it!