Eating well apple cake

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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Apple Coffee Cake

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Apples lend their sweet-tart flavor to this warm and comforting apple coffee cake. The nutty oat and pecan filling in the middle of the cake also acts as a crispy topping that’s drizzled with a sweet vanilla glaze.

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Ingredients

Preheat oven to 350 degrees F. Coat a 9-inch-square baking dish (at least 2 1/4 inches deep) with baking spray.

Combine 3/4 cup brown sugar, 1/2 cup butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating on low speed just until blended after each addition. Add 2 teaspoons vanilla; beat on low until blended.

Whisk 1 3/4 cups flour and 2 teaspoons cinnamon in a medium bowl. Add baking soda, baking powder and salt; whisk to combine. Add the flour mixture to the butter mixture alternately with yogurt, beginning and ending with the flour mixture and beating on low speed just until blended after each addition. Fold in apples.

Combine oats, pecans and the remaining 1/2 cup flour, 1/2 cup brown sugar and 1 teaspoon cinnamon in a medium bowl. Add the remaining 1/4 cup butter and use your fingers to work it into the mixture until blended and crumbly.

Spread half the batter in an even layer in the prepared baking dish. Sprinkle evenly with half the oat-pecan mixture. Spoon the remaining batter on top and spread it to the edges of the pan. Top with the remaining oat-pecan mixture.

Bake until a wooden pick inserted in the center of the cake comes out clean, 45 to 55 minutes. If necessary, loosely cover with foil after about 30 minutes to prevent excessive browning. Let cool in the pan on a wire rack for 15 minutes.

Whisk confectioners’ sugar, milk and the remaining 1 teaspoon vanilla in a small bowl until smooth. Drizzle over the warm cake. Serve warm, or cool completely, about 45 minutes. Cut into 16 squares.

To make ahead: Cover and store at room temperature for up to 1 day.

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Apple Custard Cake

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To give this apple custard cake a nutrition boost, we use whole-wheat pastry flour in place of all-purpose, adding an extra gram of fiber per serving. A little of the batter gets mixed with an extra egg and spread on the cake before it’s baked, yielding an ultra-creamy and custardy top. For the cleanest slices, use a serrated knife to cut the cake.

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Ingredients

Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.

Toss apples, raisins (or currants), lemon juice, cinnamon and nutmeg in a large bowl. Combine milk and oil in a small bowl or glass measuring cup. Whisk 1 cup flour, baking powder and salt in a medium bowl.

Combine 2 eggs and 2/3 cup sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat until thickened and pale, 3 to 5 minutes. Add bourbon (or whiskey or Calvados) and mix for 15 seconds. Using a flexible spatula, fold in the flour mixture in 3 additions, alternating with 2 additions of the milk mixture.

Lightly beat the remaining egg in a small bowl. Stir in 1 cup of the batter and the remaining 2 tablespoons flour. Set aside for topping.

Add the apple mixture to the remaining batter in the mixing bowl and mix well to combine. Scrape into the prepared pan. Spread the reserved topping evenly over the top. Sprinkle the remaining 1/3 cup sugar over the cake.

Place the pan on a rimmed baking sheet. Bake until the top is golden brown and the edges pull away from the sides, about 1 hour. Transfer to a wire rack to cool for 30 minutes. Run a thin knife around the edge and release the cake from the pan.

To make ahead

Store airtight at room temperature for up to 1 day.

Equipment

9-inch springform pan

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I just spent $7.00 on 3 Granny Smith apples, bought whole wheat pastry flour whole milk and followed the directions exactly only to make a very greasy cake which, after my husband tasted..threw away. Others have commented-the oil needs to be greatly reduced!

The flavor was good but it was way, way too oily. Looking at recipes for other oil cakes, looks like the oil should be about 1/2 the amount of the flour. Next time I’ll try with only 1/2 cup oil.

The cake is labor intensive only because of the peeling and slicing of the apples. I love the cake but mine was too oily because of the canola. I would like to know how much butter would have been used instead of the oil. Yes, you do need to add at least one more Tablespoon of whiskey. I used 1 tablespoon of calvados per the recipe. I will use more the next time I make this cake. I did add a half cup of chopped walnuts and pecans. My husband loved the cake without the additional calvados.

It’s a wonderful Fall recipe with fresh firm apples in abundance. I did not have the whole wheat pastry flour so used all purpose King Arthur flour. The cake was wonderful even though I am a somewhat novice baker. I can’t wait to try it with the whole wheat flour! It’s just delicious. Add extra bourbon if you want to be able to taste it. Yum!

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