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….
Ashlee says
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!).
Nagi says
Perfect Ashlee!! N x
Shikha Krishna says
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
Shannon says
I’d try equal ammounts of banana or ground flax seed mixed with water (1Tbsp ground flax to 3Tbsp water. Whisk together the amount you need and let sit for 3-5 min before use)
Shikha Krishna says
Thanks Shannon, I will try your suggestion 🙂
Nagi says
Hi Shikha, I haven’t tried with any egg substitutions sorry! N x
Jake says
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.
Nagi says
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
Jack Bain says
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
Alejandra says
I cooked this a few weeks ago and it was amaizing, I cooked it for second time and it totally went wrong 😭, the center collapsed I substituted vegetable oil with grape seed oil could that been the issue?
Nagi says
Hi Alejandra, that wouldn’t have been the problem – what type of oven are you using? N x
ShaunaS says
Wow This was delicious Nagi, it is definitely a keeper for me.
Kim says
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
sarah says
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!
Sandy says
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?
Cam says
Can I use pears instead of apples?
Beryl says
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
Rachel says
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.
julie says
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.
Nagi says
Nice Julie, so glad you enjoyed it! N x
Dawn Hamilton says
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.
Nagi says
Thanks so much Dawn! N x
Shamala Kumar says
Hi Nagi,
Why I cant seem to locate the video for this recipe?
Julie says
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?
Nagi says
Yep totally fine Julie! N x
Meilin says
Tried your moist apple cake during Lockdown in the UK . Response from family and amongst neighbours ( we share recipes ) was that the cake is amazing . And I absolutely agree. Best apple cake ever .
Small note: Only wonder if you could add metric measurements to your recipe .
Nagi says
Hi Meilin, I’m so glad it was a hit!! I’l update the recipe now – my new recipes have metric measurements 🙂 N x
Van says
Hi, i made this and it tastes great! How do i store it? I live in Singapore so its pretty humid. Is it ok to leave it outside or in the fridge?
Nagi says
Hi Van, I usually store mine out of the fridge in an airtight container! N x
Ais says
Hi Nagi! I only have a square brownie pan. Will this recipe fit? Or I need a bigger pan?
Nagi says
Hi Ais, how big is the pan? N x
Ais says
It’s a 20cm square pan. Btw, I made your beef enchiladas today! My man usually hates beans, but he loved it!
Ruby says
Hi Naji, I don’t have cloves. Can i replace it with something else,
Thanks
Nagi says
Hi Ruby, you can just leave it out – Nagi x
Diane says
What a yummy cake!! Served it warm out of the oven with some Greek Yogurt. YUMMY! Thank you, Nagi.
Nagi says
YUM! Love this Diane! N x