One bake apple cake

Apple Cake

Cakes & Cupcakes
Last updated on: August 31, 2020

This Apple Cake is easy to make, perfectly spiced, and filled with tons of chopped apples. Perfect for an easy fall dessert!

When it comes to fall, I love baking with apples as much as possible. Apples add so much sweetness to baked goods that you just can’t go wrong with them. So today, I wanted to share a family recipe with you that’s perfect for those fresh apples – this homemade fresh apple cake!

Ever since I can remember, Josh’s Grandmother has baked loaves of this apple cake every year during the holidays. It’s one recipe I’ve always loved and felt like it was finally time to share it with you! Plus, you really can’t go wrong with a recipe that comes from Grandma.. right?

I baked this cake in a bundt pan because I love the way it looks, but you can also bake it in two loaf pans. I’ve included instructions in the recipe for how to use loaf pans if you prefer that instead!

Ingredients For This Cake

When it comes to apples for this cake, I used Honeycrisp apples. Here’s what we’ll need to make this easy apple bundt cake:

• All-purpose flour: There are 3 cups of flour in this cake, just be sure to use the spoon & level method when measuring it.
• Baking Soda & Salt: To help the cake rise and balance out the sweetness.
• Ground Cinnamon & Allspice: These two spices add so much flavor to this cake. I highly recommend using both of them if you have them on hand!
• Oil: I used canola oil, but vegetable or melted coconut oil would work fine too.
• Sugar: There’s a mix of brown sugar and granulated sugar in this cake. The brown sugar adds moisture and flavor.
• Eggs & Vanilla Extract: Josh’s grandmother’s original recipe called for just two eggs, but I found that the cake was a little lighter with the addition of an extra egg. I also included a little vanilla extract for flavor.
• Apples: The star ingredient in this cake! Josh’s Grandmother uses 3-4 cups of chopped apples in this cake. I find that 3 cups is the perfect amount to get some apple in each bite and it helps keep the cake moist too.

How to Make Apple Cake

To make this moist apple cake recipe, you’ll simply whisk together your flour, baking soda, salt, and spices. In a separate bowl, whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla extract.

Once the wet and dry ingredients are mixed up, you’ll mix the two together until just combined. Then you’ll fold in your chopped apples.

Once the batter is mixed up, scoop it into a bundt pan and bake it. Josh’s Grandmother usually bakes this cake in two loaf pans, so if you don’t have a bundt pan that will work fine too! The baking time will remain the same if you use a bundt pan or two loaf pans. I find that about 60 to 65 minutes is the perfect amount of time.

Once the apple bundt cake is baked, you’ll want to let it cool completely before slicing into it. This cake is absolutely delicious on its own, but you can feel free to dust it with some powdered sugar or top it with a simple vanilla glaze if you prefer!

Do I Have to Use a Bundt Pan?

No, you can use two 9×5-inch loaf pans instead. To make this easy apple cake recipe in two loaf pans:

1. Spray two 9×5-inch loaf pans with nonstick cooking spray.
2. Evenly divide the batter between both loaf pans and spread around into one even layer.
3. Bake at 325°F (163°C) for 60 to 65 minutes or until a toothpick inserted into the center comes out clean.
4. Tent with foil for the last 10 to 15 minutes of baking time if needed to prevent excess browning on top.

How to Store Apple Bundt Cake

Store leftover apple cake in an airtight container at room temperature for 2 to 3 days or in the refrigerator for up to 5 days.

Can I Freeze This Cake?

This cake will freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

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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.

If you want to keep up-to-date with my latest recipes why not follow along on Facebook or Pinterest. And don’t forget to subscribe to my mailing list so you can get your FREE COOKERY BOOK

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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Apple cake recipes

Bake one of our moist and fruity apple cakes for afternoon tea. Choose from rustic country apple traybakes, toffee apple squares, loaf cakes and more.

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Simple-to-make apple cake that can be cut into bars or squares for a teatime treat

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This moist and fruity cake is a great way to get kids to eat fruit, you may have trouble stopping them!

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Moist cake topped with a sticky, crunchy topping will keep your guests coming back for more

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This maple, apple and pecan cake with apple sauce has a beautiful texture. It makes a perfect centrepiece dessert for the dinner table

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Edd Kimber creates a rustic bake with chunks of sweet apple and a crunchy demerara sugar topping.

Vegan apple cake

Make this apple and almond cake to fill your cake tin. It’s an ideal treat for anyone following a dairy-free or vegan diet, and is delicious for afternoon tea with a cuppa

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French Apple Cake

With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.

The summer after my junior year in college, I worked in Paris as an au pair for a family with three little boys. My host mother, Valerie, was a pharmacist by day and bon vivant by night. She was always entertaining and would frequently enlist my help in the kitchen once the kids were in bed. Baking was her specialty and I can still picture her standing over the sink, coring and peeling apples for her French apple cake.

I didn’t think to get her recipe back then, but this cake made with chunks of sweet apples nestled in a tender, buttery rum cake is pretty close to what I remember. Like so many French home baking recipes, it is the essence of simplicity.

What you’ll need to make French Apple Cake

Be sure to select baking apples for this recipe. Baking apples hold their shape when baked, so the chunks of fruit won’t turn into applesauce in the oven. Tart-sweet varietals such as Granny Smith, Honey Crisp, Pink Lady, Braeburn, and Jonagold are all good options. Feel free to combine different varieties for a more nuanced flavor.

How To Make French Apple Cake

Begin by combining the flour, baking powder and salt in a small bowl. No need to sift; just whisk well.

Set aside. Then, in the bowl of an electric mixer, cream the butter and sugar until light and fluffy.

Add the eggs one at a time.

Beat in the vanilla extract and rum.

It will look a little grainy at this point; that’s okay.

Add the dry ingredients.

Mix until just combined.

Add the chopped apples.

Use a rubber spatula to fold the apples into the batter.

Have a 9-inch springform pan greased or a 9-inch cake pan greased, lined with parchment, and greased again.

Scrape the batter into the prepared pan and even the top.

Sprinkle with 1 tablespoon of granulated sugar.

Bake the cake for about 40 minutes, until golden and crisp on top.

Serve warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

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Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef.

French Apple Cake

With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.

Ingredients

• 1 cup all-purpose flour, spooned into measuring cup and leveled-off
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, at room temperature
• 2/3 cup granulated sugar, plus more for sprinkling over cake
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons dark rum
• 2 baking apples, peeled, cored and cut into 1/2-inch cubes (I like Honeycrisp, Fuji or Granny Smith) (3-1/2 — 4 cups chopped)
• Confectioners’ sugar (optional), for decorating cake

Instructions

1. Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
2. In a small bowl, whisk together the flour, baking powder and salt.
3. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don’t worry if the batter looks grainy at this point; that’s okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
4. Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners’ sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
5. Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Information

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• Per serving (8 servings)
• Calories: 279
• Fat: 13g
• Saturated fat: 8g
• Carbohydrates: 35g
• Sugar: 22g
• Fiber: 2g
• Protein: 3g
• Sodium: 66mg
• Cholesterol: 77mg

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