Easy Apple Cake

This easy apple cake is a simple, comforting dessert that comes together in minutes and fills the kitchen with warm cinnamon aroma. Made with fresh apples and everyday pantry ingredients, it’s soft, moist, and perfect for any occasion—from weekend baking to holiday gatherings. Even beginner bakers will love how fast and foolproof this recipe is.

Why You’ll Love This Recipe

  • Requires only basic ingredients you likely already have
  • Quick 10-minute prep and perfect for last-minute baking
  • Soft, moist texture with tender apple pieces in every bite
  • Naturally flavored with cinnamon and real apples
  • Great for breakfast, snacks, or dessert
  • Versatile—serve plain, dusted with powdered sugar, or topped with ice cream
  • No mixer required; everything comes together by hand

Ingredients

For the Apple Cake

  • 3–4 apples, peeled and chopped
  • 1 cup sugar
  • 1 cup flour
  • 1/2 cup melted butter
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • Pinch of salt
  • Powdered sugar, for topping (optional)

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a baking pan to prevent sticking.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the sugar, melted butter, and eggs until smooth and well combined.

Step 3: Combine Dry Ingredients

In a separate bowl, mix the flour, baking powder, cinnamon, and salt.

Step 4: Form the Batter

Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms.

Step 5: Add the Apples

Fold the chopped apples into the batter, ensuring the fruit is evenly distributed.

Step 6: Bake

Pour the batter into the greased baking pan. Bake for 40–45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Allow the cake to cool completely. Dust with powdered sugar if desired before serving.

Tips for Best Results

  • Use a mix of sweet and tart apples for deeper flavor.
  • Chop apples into small, even pieces for uniform baking.
  • Don’t overmix the batter; mix just until combined.
  • Line the pan with parchment for easier removal.
  • Add a pinch of nutmeg for a warm spice boost.
  • For extra moisture, add 1–2 tablespoons of milk if the batter feels thick.

Variations & Substitutions

  • Gluten-free: Use a 1:1 gluten-free baking flour blend.
  • Dairy-free: Replace butter with coconut oil or dairy-free butter.
  • Lower sugar: Reduce sugar to 3/4 cup without affecting texture.
  • Add-ins: Mix in nuts, raisins, or chocolate chips.
  • Spiced version: Increase cinnamon or add cloves, nutmeg, or allspice.

Serving Suggestions

  • Serve warm with vanilla ice cream or whipped cream.
  • Pair with hot tea, coffee, or apple cider.
  • Slice into squares for lunchbox snacks.
  • Top with caramel drizzle for a richer dessert.

Storage & Reheating

  • Refrigerator: Store in an airtight container for 4–5 days.
  • Room temperature: Keeps well for 2–3 days covered tightly.
  • Freezer: Freeze slices for up to 2 months. Thaw at room temperature.
  • Reheating: Warm slices in the microwave for 10–15 seconds for a fresh-baked feel.

Nutrition Information

Per Serving (based on 8 servings):

  • Calories: 260 kcal
  • Carbohydrates: 38g
  • Protein: 3g
  • Total Fat: 11g
    • Saturated Fat: 7g
    • Polyunsaturated Fat: 0.5g
    • Monounsaturated Fat: 3g
    • Trans Fat: 0g
  • Cholesterol: 55mg
  • Sodium: 110mg
  • Potassium: 85mg
  • Fiber: 2g
  • Sugar: 25g
  • Vitamin A: 330 IU
  • Vitamin C: 3mg
  • Calcium: 35mg
  • Iron: 1mg

Nutritional values are approximate and may vary based on ingredients used.

FAQ

What apples work best for this cake?

A mix of firm apples like Granny Smith and sweeter varieties like Gala or Honeycrisp creates the best flavor and texture.

Can I make this recipe without eggs?

Yes. Substitute each egg with 1/4 cup applesauce or yogurt for a softer, denser cake.

Can I double the recipe?

Absolutely. Use a larger pan and add 5–10 minutes of extra baking time as needed.

How do I know the cake is done?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is ready.

Can I use brown sugar instead of white sugar?

Yes, but the cake will be slightly denser and have a deeper caramel flavor.

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