A very moist, perfectly spiced Apple Cake! This is incredibly easy to make - no mixer required. This must be made with fresh apples, not canned. See note 5 for information about different measures in different countries & different oven types. Also, I do not recommend substituting butter for all or part of the oil - it does not come out as moist and you can't taste buttery flavour anyway because of the spice flavourings! FREEZES great!
Keyword: apple cake
Author: Nagi | RecipeTin Eats
2cupsflour, plain / all purpose (Note 1)
3/4tspbaking soda(bi-carb soda) (Note 1)
3/4tspEACH salt, cinnamon and ground cloves
1/2tspground nutmeg(or 1/4 tsp freshly ground)
1 1/4cupswhite sugar(Note 2)
2eggs, large, at room temperature (55-60g/2oz each)
1 1/2tspvanilla extract
2cupsapple , peeled, cored and cut into 8mm/ 1/3" cubes (~2 large, 3 small) (Note 3)
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!
1. Flour - can use wholemeal/wholewheat but reduce by 2 tablespoons.Self raising flour - can sub flour with self raising flour, but skip baking soda.Baking powder - can sub bi carb with baking powder, use 4 tsp. If you do this, do NOT use self raising flour in place of flour (because self raising flour already has baking powder in it!)2. Sugar - Use white or loosely packed brown or light brown sugar. Not dark brown sugar and not raw sugar.3. Apples - Use Granny Smith or tart red apples, but not extremely sweet apples. Also, do not use canned apples for this because the juice in the can makes this cake less moist. Also do not be tempted to grate the apple instead of chopping it - I tried that and again, that too made the cake less moist.4. My easy way of lining cake pans - see beginning of the Easy Chocolate Fudge Cake video.5. Recipe source - This is a reader recipe, from the lovely Dorothy in Tennessee, US. By popular demand, here is the original recipe! It is made for a bundt pan. Follow the directions of the recipe but use these quantities and make it in a bundt pan.1 1/2 cups. vegetable oil 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.