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
-
Cinnamon Swirl Bread – easy, no yeast!
-
Cheese, Herb and Garlic Loaf or Zucchini Cheese Loaf– quick bread, no yeast
-
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.
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….
Make this many times, today used pears, even more yummy. Wonderful recipe, so many good ones.😘
Can’t wait to make this! Could I bake it and freeze whole??
Yes you can Nicola! N x
Perfect apple cake!!! Moist inside, perfect outside and perfect mix of spices and apples. Topped with icing sugar and served with pouring custard. So good!!! This one goes in the standard rotation. Thanks for sharing it Nagi!
I love Dozer! He is doing such a great job! I know he is a great helper.
The apple cake was great too!
He’s a great helper at cleaning up dropped food!!! I’m glad you liked it! N x
I can’t wait to make this. I don’t own a spring form pan. Can I bake it in a sort of deep glass 9/9 pan? My youngest Grand girl gave me this very pretty dish I enjoy using. Thanks
Hi Sandy – I do not think it will work in a glass pan – sorry! N x
After many cake disasters with an oven that won’t cooperate, I stumbled on your recipe and I have a winner at last. Thank you very much. We can’t forget the Ice Cream though.
Hi Nagi! Do you think it’ll work if i substitute flax eggs for regular eggs in this recipe? My son is intolerant to egg and I would love for him to try some!
About to try this recipe. Because of the dog. Love dogs and people hanging together in the kitchen. Who needs a Roomba?
I need a roomba!! He sheds EVERYWHERE!!! N x
Delish! Made the bundt pan version using 1 cup each of white and light brown sugar, 2 large Granny Smiths, and a full cup of pecans. Batter was much too thick to pour but the cake turned out perfectly after 55 min. (As I’ve come to rely!)
Wonderful recipe, just right amount of spices. I did make a few modifications. In the US, I use King Arthur flour which is 120 g per cup so used that weight for the 2 cup amount. I used sweeter apples like Gala & Honeycrisp, so dropped the amount of sugar – 140 g light brown, 48 g of white. I used 3 mediumish apples, wasn’t sure what 2 lg/3 sm would actually be and it worked out great. You get the impression that there isn’t enough batter but I’ve baked cakes like this before. Added 2/3 cup of toasted pecans. Baked in 9″ springform at 350F for 55 mins in gas oven. Moistness was perfect.
The dozer photos and story had me giggling out loud!
And the cake….absolutely delish!
Had some apples in my Harris Farm Markets box and this was a perfect use for the apples!
I have made this cake several times now and it never fails. I love your brilliant recipes.
A couple of questions:
1. My cake came out oily and as the days went on it became more and more oily as if it was releasing it. Does anyone know why?
2. The recipe says “pour” cake batter into cake tin but my cake batter was very thick so I had to spoon it. Is there something wrong with my batter? Perhaps this is why is seeps oil??
3. I used sunflower oil because that’s what I had. Could this be the issue?
The taste of this cake is lovely though. I did add extra cinnamon because we love it.
Brilliant recipe. By mistake I added the sugar to the flour. Didn’t compromise the cake, it was delicious.
I am going to make this cake today. I love the pics with Dozer in the background. Very cheeky, very cute.
I hope you enjoy it…he IS a cutie! N x
I want to make this! Can I use pumpkin pie spice to replace the individual spices? It so how much should I add?
Yes you can Lauren…I would try 2.5 tsp and see how the batter tastes. You can add more if you like. Thanks! N x
Hi I’m planning on baking this cake, can I use frozen apples? Anybody tried please?
What are the cake tin measurements to make this?
Also, how many grams approx are 2 cups of apples?
I had too many apples so I made this cake and boy is it good. I added chopped almonds instead of walnuts and it turned out great. The spice combined with the apples makes it feel like I’m back in Amsterdam eating apple cake at the markets. Yum yum!
OMG I’m not really a fan of cakes but this is amazing THIS WILL BE MY GO TO
I enjoyed mine warm out of the oven with icecream YUMMY 🤤