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
- Strawberry Cake – really easy cake recipe
- Cinnamon Swirl Bread – easy, no yeast!
- Cheese, Herb and Garlic Loaf or Zucchini Cheese Loaf– quick bread, no yeast
- Apple Muffins and Apple Teacake
- 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 flour , plain / all purpose (Note 1)
- 3/4 tsp baking soda (bi-carb soda) (Note 1)
- 3/4 tsp EACH salt, cinnamon and ground cloves
- 1/2 tsp ground nutmeg (or 1/4 tsp freshly ground)
- 1 1/4 cups white sugar (Note 2)
- 1 cup vegetable oil
- 2 eggs , large, at room temperature (55-60g/2oz each)
- 1 1/2 tsp vanilla extract
- 2 cups apple , peeled, cored and cut into 8mm/ 1/3" cubes (~2 large, 3 small) (Note 3)
Optional Extra
- 1/2 cup flaked raw almonds
- Icing sugar . confectioners sugar, for dusting
Instructions
- Preheat oven to 180°C/350°F (all oven types).
- Grease and line a 21 cm / 9" springform cake pan. (Note 4)
- 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. Measures - 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.Â
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….
I had already cooked some past it apples in the weekend and then started thinking about a spiced cake. I used your recipe and it was just scrumptious. I used pecans. I’ve never had a fail with your recipes!! Always easy to make and super tasty. Thanks
I’ve made this a few times, using up different types of apples, and it’s always so delicious and moist. I use avocado cooking oil, which is a bit expensive to use 1.5 cups of, so I’ve always used half butter, half oil. It’s perfectly moist and stays that way for days (if it doesn’t get eaten in the first day!).
Perfect Ashlee!! N x
Hi Nagi,
Thank you for this wonderful recipe. Love it totally. Can you tell me what can I use as a substitute for eggs here? Please suggest 2-3 options, so that if I don’t have access to one, another can work. Thanks a lot
Hi Shikha, I haven’t tried with any egg substitutions sorry! N x
I made this and it is the most delicious apple cake I have made to date. I did find the measurements a little confusing though. 3/4 tsp baking soda for example, in your notes you state if substituting baking powder you should use 4 tsps. Simple enough, but then the next line states 3/4 tsp EACH of the spices and salt which seems to suggest 3 to 4 tsp of each ingredient!! I took a chance that it was 1 of EACH and it worked out fine. A lovely recipe which I’ll use over and over I’m sure.
Hi Jake, sorry you found it confusing, baking powder isn’t as strong as baking soda – so if using powder you require 4 teaspoons rather then the three quarters of a teaspoon of baking soda. With the spices, you’re using three quarters of a teaspoon of each salt, cinnamon and ground cloves. It’s three quarters of a teaspoon, not “3 to 4 teaspoons”. I hope this clears it up for you. N x
Hi Nagi , yes that cleared it up for me. Luckily I’m used to using baking powder and used the 4 teaspoons. I realised though, that the cake didn’t rise as much as the one in your photos. But, as I said, the most delicious apple cake I have made to date! x
I cooked this a few weeks ago and it was amaizing, I cooked it for second time and it totally went wrong ðŸ˜, the center collapsed I substituted vegetable oil with grape seed oil could that been the issue?
Hi Alejandra, that wouldn’t have been the problem – what type of oven are you using? N x
Wow This was delicious Nagi, it is definitely a keeper for me.
Hi. Nagi, I a gluten free and I want to make this recipe so ican enjoy it too! Have you got some gluten free flour tips that keep the texture moist. Love your recipes!
Kim
Hello, I tried the orignal recipe of Dorothy in Tennessee, I’m french and we don’t use ground cloves in our cakes, I wanted a new experience as love spices. The result was not bad….1tsp of ground cloves give a strong flavor and change the balance of the taste (in my case). Next time i’ll try with only 1/4tsp of ground cloves but i’ll will repeat it!
Hi Nagi
I have recently discovered your blog and really enjoying some of your great tasting recipes. Thank you! With this recipe can I leave out the ground cloves or is there a substitute I can use?
Can I use pears instead of apples?
I have made this recipe several times and it is so easy and just never lasts very long.Nagi I have not had any recipes from you since the beginning of May hope you and Dozer are both safe and well
I landed on this page after searching for apple crumble and coming from your apple crumble page. This looks even easier, and since one of my kids has a thing against crumble I will give this a go. Thanks for your work, and Dozer is cute, icing or not.
Hi Nagi, I took your advice and used peanut oil. Turned out beautifully. I also added walnuts and that gave it a nice crunch. Definitely a keeper.
Nice Julie, so glad you enjoyed it! N x
Hi Nagi
Have cooked this cake twice now and shared with family and friends. Enjoyed by all and pointed them to your website for the recipe.
Thanks so much Dawn! N x
Hi Nagi,
Why I cant seem to locate the video for this recipe?
Hi Nagi, I usually use rice bran oil or olive oil instead of canola/vegetable oil for baking. I’ve run out of rice bran. Is peanut oil okay for baking this apple cake?
Yep totally fine Julie! N x