All in one apple cake recipe

Easiest Ever MOIST Apple Cake

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!

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Apple Cake

This easy apple cake recipe is the perfect autumn treat! Moist, tender, and deliciously spiced, it’s a wonderful dessert, breakfast, or afternoon snack.

I first tried this apple cake recipe on a gray, rainy Monday. I had a mountain of work to plow through, but I managed to carve out enough time to chop the apples, whisk together the batter, and pop the cake in the oven. Like magic, it transformed my day! There’s something about a really simple, really good baking recipe that can brighten my mood in an instant, and this apple cake recipe did just that. It’s a breeze to make, and it yields a moist, tender cake that’s perfect for dessert, breakfast, or an afternoon treat. It’s jam-packed with apples, and brown sugar and cinnamon fill it with rich, spiced flavor. If you ever need a way to lift your spirits on a fall day, make this apple cake.

The recipe comes from Yossy Arefi’s new book Snacking Cakes: Simple Treats for Anytime Cravings, which comes out on Tuesday, but you can pre-order it now! It’s a gorgeous collection of 50 snacking cake recipes that are easy to make and acceptable to eat at any time of day. When you get your hands on it, you won’t be able to choose what to make first. Each of Yossy’s cakes looks more fun and delicious than the next. In addition to this apple cake recipe, I have my eye on her Almond Butter Banana Cake, Citrusy Almond Cornmeal Cake, Simple Sesame Cake…I could list the whole book! More than anything, this book will make you want to bake.

In the introduction, Yossy writes, “It’s a simple luxury to bake a snacking cake for yourself or your friends and family. I hope this book inspires you to do it often, and with abandon.” Let’s make apple cake!

Apple Cake Recipe Ingredients

According to Yossy, a snacking cake should be “low stress,” and it shouldn’t “require much besides a reasonably stocked pantry, a bowl, and a whisk.” Living up to the snacking cake standard, this easy apple cake recipe calls for basic pantry ingredients:

• Apples, of course! They fill this cake with autumn flavor, and they make it nice and moist.
• Dark brown sugar – I’m usually not particular about using light or dark brown sugar in baking recipes, but I highly recommend using dark brown sugar here. It gives the cake an extra-rich, molasses-y flavor.
• Eggs – They make the apple cake wonderfully light and puffy.
• Oil – For moisture and richness. I used olive oil here, and it worked perfectly, but a neutral-flavored oil like avocado, canola, sunflower, or grapeseed oil would be great too.
• Vanilla, cinnamon, and nutmeg – They add warm, spiced flavor to this fresh apple cake.
• Salt – Don’t skip it! It really makes the sweet, spiced flavors pop.
• All-purpose flour – This cake is all about the apples, so you don’t need much flour – just 1 cup.
• Baking powder and baking soda – For lift.
• Walnuts – For crunch! You’ll stir some into the cake batter and sprinkle more on top.

Find the complete recipe with measurements below.

How to Make Apple Cake

Because Yossy’s cakes are intended to be simple, everyday treats, almost all of them are made in a single bowl. That includes this easy apple cake recipe! Here’s how it goes:

First, peel and dice the apples. The pieces can vary in size a little based on the natural shape of the apples; aim for 1/4- to 1/2-inch chunks.

Second, whisk the brown sugar with the eggs until they’re pale and foamy, about 1 minute. Then, whisk in the oil, spices, vanilla, and salt.

Next, add the flour, baking powder, and baking soda, and whisk until well-combined and smooth.

Use the edge of the whisk to scrape the bottom and sides of the bowl to make sure your batter is evenly mixed.

Then, add the apples and HALF the walnuts. (I accidentally dumped them all in at first – oops!) Use a rubber spatula to fold them into the batter.

Pour the batter into a prepared baking pan, and use an offset spatula to gently smooth the top. Finally, sprinkle the remaining walnuts over the cake, and bake!

Find the complete recipe with measurements below.

Apple Cake Recipe Tips

• Use good baking apples. You want tart, firm baking apples that will hold their shape in this cake. I used Gala apples, and they were excellent here. Pink Ladies, Mutsu, Jonathan, McIntosh, or Granny Smith apples would be good choices too.
• Spread the apples evenly in the pan. To make sure that you get plenty of apples in every slice of this cake, use a spatula to evenly spread the apples in the pan after you pour in the batter. Yossy writes that they should be “well dispersed and go all the way to the edges of the pan.”
• Tap the pan on the counter before you put it in the oven. This will help the apples settle in the pan, releasing any air bubbles that are trapped in the batter.
• Let the cake cool before slicing and serving. As with all baking recipes, it’s tempting to devour this delicious cake as soon as it comes out of the oven. However, if you allow it to cool, it’ll have a moister, more cohesive texture and stronger spiced apple flavor. Let it cool in the pan for 15 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely.

Serving Suggestions

I’m always happy eating a slice of this cinnamon apple cake plain, with or without a cup of coffee or tea to go with it. However, if you’re craving something a little more decadent, don’t hesitate to dress it up! Yossy recommends serving it with the Crème Fraîche Whip on page 180 or the Maple Coffee Glaze on page 91 of her book. It’d also be fantastic with a dollop of coconut whipped cream or traditional whipped cream, a scoop of vanilla ice cream, or a dusting of confectioner’s sugar.

Apple Cake Recipe Variations

Trust me, you’re going to love this fresh apple cake recipe as written, but if you don’t have the right size pan, or if you’re craving another fruit, don’t worry! Here are a few ways you can change it up:

• Give it a flavor boost. In this apple cake recipe, Yossy lists two ingredients as optional: whiskey and instant espresso powder. I omitted both, and the cake came out great, but if you want to intensify the flavor of this cake, go ahead and add them in. You’ll find Yossy’s recommended measurements in the recipe below.
• Use pears. Another great fall treat! Replace the apples with chopped peeled pears, and use hazelnuts or pecans instead of walnuts.
• Use peaches. This variation is at the top of my list to try next summer! Swap the apples for chopped peeled peaches or nectarines, and make sure to skip the espresso powder. This cake softens quickly, so eat it within a day.
• Make a square cake. Yossy offers instructions for baking every cake in the book in different pans! How handy is that? The original recipe calls for an 8-inch square pan, but as you can see, I used a 9-inch round pan instead. The baking time is the same for both pan shapes – 30-40 minutes.
• Make a loaf cake. Another pan option for ya! If you choose to make a loaf cake, the baking time will be longer, 45 to 55 minutes.

Let me know what variations you try!

More Favorite Fall Treats

If you love this cinnamon apple cake recipe, check out Snacking Cakes: Simple Treats for Anytime Cravings! I’m obsessed with this book, and I think you will be too. 🙂 In the meantime, enjoy one of these cozy fall treats next:

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Easy all in one apple cake tray bake – made with oil

This all-in-one apple cake tray bake is the best apple cake recipe I have ever tried. As it bakes, the juice from the apples combines with the cake batter to form a delicious custardy inside. Combine this with cinnamon and plump juicy sultanas and you have the best apple cake ever!

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Easy apple cake tray bake

What can I say about this easy apple cake tray bake? I could tell you that it is deliciously moist apple cake, with a creamy custardy filling, packed with apples, cinnamon and sultanas. Or I could tell you that it is such an easy to make apple cake that even a child could bake it. I could even tell you that it does double-duty, and you could serve it either as a cake or as a dessert.

But I’m not going to tell you any of those things. What I am going to tell you is that I have been making this easy apple cake tray bake for years, and I can safely say it has never failed once. I call it my one cup apple cake because you basically just need one cup of everything. It’s moist, it’s custardy and best of all it’s delicious.

It’s one of those recipes that everyone should have up their sleeve for when they need a quick cake in a hurry. Like for those times when hubby says ‘Did I tell you my mother is coming round or tea this afternoon?’ or when child number 2 says just before bedtime ‘But Mummy, I told you last week I needed a cake for school tomorrow‘. If you add this easy apple cake recipe to your repetoire you’ll never need to panic again.

The magic ingredient is a can of sliced apples. As long as you remember to keep this on your regular grocery list, you will be able to whip up this easy apple cake in 5 minutes and then relax while it bakes.

What you need to make an all in one apple cake

You can get the complete set of instructions and ingredients to make this apple cake from the printable recipe card at the bottom of this post.

You need 6 main ingredients. And they are so easy to remember. With the exception of the oil, you need one measure of each ingredient.

• Sliced apples – 1 x 385g can. Don’t buy apple puree – that won’t work at all. You need nice firm apple slices.
• Self-raising flour – 1 cup. Using self-raising flour means you don’t have to use baking powder. Of course, if you don’t have self-raising flour you just add 1 teaspoon baking powder for each cup of plain flour.
• Sugar– 1 cup. You can use either granulated or caster sugar.
• 1 large egg
• Milk – 1 cup. Either full-fat or semi-skimmed is fine.
• Oil – this apple cake is made with oil rather than butter, and this is the only exception to the 1 cup rule. You will need 25ml of sunflower oil. I have a Jaegermeister shot glass which is marked off at 25ml so I just use one of those 🙂
• Cinnamon sugar -1 tablespoon. You could cheat and add a little more if you prefer a sweeter cake. You can make your own cinnamon sugar by mixing 1 cup of white sugar with 1 tablespoon ground cinnamon spice. Store it indefinitely in a screw-top jar in your cupboard. Cinnamon sugar is great for sprinkling on crepes or pancakes too.
• Sultanas – 1 handful. You just need enough to sprinkle over the apples. If you don’t like sultanas you can leave them out.

How to make an all in one apple cake

Note – The batter for this cake is quite thin – much thinner than a normal cake mixture. Don’t worry if it seems too thin. As it sets around the apples it forms a custard-like filling which is moist and creamy – not a dry cake crumb in sight!

• Preheat the oven to 190C / 375F
• Grease an 8 x 8 inch baking dish with a little butter. I sometimes forget this step and my cake has never stuck. To be honest I think the oil in the batter prevents the cake from sticking to the dish, but better safe than sorry!
• The dish should be deep enough to hold both the apples and the batter.

• Open the tin of apples and arrange them in a layer on the bottom of the baking dish. You will find the apples float up during baking and distribute themselves throughout the cake.
• Sprinkle the apples with a small handful of sultanas and then sprinkle with a tablespoon of cinnamon sugar

Mix the batter

What do I serve with apple cake

This apple cake is so moist and tasty that it doesn’t really need anything with it. A single slice of this is perfect served as a tasty tea-time snack. The taste and texture remind me of a creamy Danish pastry.

If you want to make a dessert out of it, you could serve it with a scoop of vanilla ice-cream, or drizzle it with custard.

Can I freeze apple cake?

To be honest, I have never tried to freeze it. However, I have frozen cooked apples successfully before, so I don’t think there will be a problem.

If you want to freeze it, let it cool completely then remove it from the baking dish by sliding a knife around the edges to loosen the cake. Place a large plate over the dish and invert it. The cake should drop down onto the plate.

Wrap the cake a layer of tin-foil and then wrap in cling-film and place in the freezer. It should keep for up to six months.

When you are ready to use it, remove the packaging and pop it back into the baking dish to defrost. Once defrosted you can either eat it cold (maybe served with a dollop of ice cream), or pop it into a hot oven for a few minutes to warm it. You can also warm it in the microwave.

You may also like these other easy home bakes….

• Black Forest Trifle – a delicious chocolate dessert with black cherries and flavoured with cherry brandy
• Citrus cheesecake with Greek Yoghurt – another quick and easy creamy dessert flavoured with oranges, lemons and limes.
• Easy coconut pie – mixed in one dish, but separates into three distinct layers as it bakes.
• Chelsea buns (or cinnamon rolls)

Or if these don’t appeal, why not browse all my dessert recipes or take a look this post for my 9 favourite dessert recipes.

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Additional resources

Don’t forget to check out my handy Cookery Conversion Calculator if you want to convert any of your recipe measurements from grams to cups, ounces, tablespoons or millilitres and vice versa. You can also use the calculator for converting oven temperatures between Fahrenheit, Celsius, and Gas marks.

If you live at a high altitude you may find you need to adjust your baking recipes to compensate for this. You can read all about it in this post on baking at high altitudes.

Pin for later

Why not pin this recipe for apple cake to your pinterest board so you can make it later. Just click the image below.

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