Easy Apple Cake
on Jan 27, 2023, Updated Jan 16, 2024
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Trigger warning: the word “moist” will be used multiple times in this recipe because this Easy Apple Cake is just 👏 that 👏 moist 👏 ! If you have been looking for a simple, yet delicious Apple Cake 🍎 recipe, you’ve come to the right place. My mom’s Easy Apple Cake involves only a few basic ingredients that get mixed together, and even if the mixture is lumpy, it will still turn out perfectly! Whether you’re a seasoned baker or just a baking enthusiast, this recipe will have you in a chokehold.
Why You’ll Love Easy Apple Cake
Get ready to fall in love with this amazing Easy Apple Cake – it’s the perfect blend of moist and tender apples and a heavenly milk and 🧈 butter infusion. What makes it so special? Its simplicity and ease of preparation make this cake perfect for even the most novice baker. The real magic happens as the cake soaks up the warm butter and 🥛 milk, which creates a phenomenal custard-like texture. Whether you’re a baking fanatic or just craving a comforting treat, this apple cake is perfect for any occasion.
How to Prepare Easy Apple Cake
🔥 Preheat the oven to 375°F and prepare a 7-inch springform pan by spraying it with baking spray and lining it with parchment paper.
🥣 In a bowl, combine flour, sugar, and baking powder. Then add eggs and oil, and mix until smooth. Next, gently fold in the apples.
♨️ Pour the batter into the pan and bake for 35-40 minutes, or until a toothpick comes out clean.
🧈 In the last 5 minutes of baking the Easy Apple Cake, heat the milk, butter, and sugar in a pot.
🥛 After you remove the cake from the oven, use a skewer or chopstick to poke holes into the cake, and then pour the warm milk and butter mixture over it. Let the cake absorb the liquid.
🧊 Remove the springform and parchment paper, place the cake on a plate, and let it cool for 10-15 minutes.
❄️ If you’d like, you can dust the cooled cake with powdered sugar before enjoying it.
Nonna’s Tip 🍎
You can use a larger springform pan, but this will result in a shorter cake. Monitor closely during baking, as the time may vary.
Variations and Substitutions for Easy Apple Cake
- Instead of apples, try using other fruits like pears, 🍑 peaches, or berries for a different flavor.
- Feel free to add chopped nuts such as walnuts, pecans, or almonds to the batter before baking.
- Experiment with different spices 🔥 like cinnamon, nutmeg, or cardamom.
- Replace some or all of the oil with melted 🧈 butter for a richer-tasting cake.
- I have not tried making this cake gluten-free but you should be able to use a gluten-free 1-1 all-purpose baking flour instead of all-purpose flour.
- If you are 🥛 dairy-free, you can leave out the milk and butter topping.
- For dietary preferences (like keto, low-carb, etc.), you could experiment with 1-1 monk fruit sweetener and various sweetener alternatives.
- Spike the warm milk mixture with a splash of rum, brandy, or bourbon for an adult twist.
Other Dessert Recipes
Healthy Apple Muffins
35 mins
Baked Apples
50 mins
Orange Lemon Cake
35 mins
Whole Orange Blender Cake
55 mins
Best Served With
- Coffee ☕ or tea 🫖
- Other cakes (like my Whole Orange Blender Cake) or cookies for brunch or tea time
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This knife is my most used tool in the kitchen. The love I have for this knife is unmatched.
I use these bowls for everything in my kitchen. I use them to prep my ingredients, to mix batter or dough in them and so much more!
This is the parchment paper that I use for all my recipes!
This springform pan is my go-to for any round cakes or desserts!
These bamboo skewers are perfect for grilling, making kebabs or testing the doneness of baked goods.
This set includes 1-cup, 2-cup, and 4-cup Pyrex measuring cups that are perfect for baking, cooking, and melting ingredients. They're also dishwasher-safe for easy cleaning.
This is my favorite set. I have had mine for 10 years and need a new one. Highly recommend!
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Common Questions
I have not tried making this cake gluten-free but you should be able to use a gluten-free 1-1 all-purpose baking flour instead.
If you are dairy-free, you can absolutely leave out the milk/sugar/butter topping. This cake is delicious without the topping as well.
If you have any dietary preferences (like keto or low-carb), you will have to experiment with 1-1 monk fruit sweetener and various alternatives. Please let us know in the comments of this blog how you made this cake differently so others can learn as well.
You can always adjust the sugar in this recipe as it’s not overly sweet. The bake time will depend on the oven so please keep a good eye on it.
I use a 7-inch spring form pan for this cake. You can use a bigger springform pan as well but the cake won’t be as tall. Please keep a close eye on it as the baking time may reduce as well.
I like to spray and line the springform pan for easier cleanup but feel free to butter and flour it if you wish to do so as well.
I am not sure how long this cake lasts as my family devours it the SAME DAY lol. I would have to guess 2-3 days.
When using baking powder, always check the expiration date. Expired baking powder will not help your recipe rise in the oven, and you’ll have a sad, deflated cake. You can test if your baking powder has expired by adding ½ teaspoon baking powder to ¼ cup hot water. If the water bubbles up, it’s not expired; if it does not bubble, it’s expired and should be tossed.
While 1 cup of flour weighs 130g in my kitchen, it might weigh anywhere from 120 to 145g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure.
Easy Apple Cake
Equipment
Ingredients
- 1 cup sifted all-purpose flour
- ½ cup sugar
- ¾ tablespoon baking powder (make sure it's not expired)
- 3 large eggs, at room temperature
- ½ cup avocado oil or any neutral cooking oil
- 3 medium-sized apples, peeled and diced small, I used honey crisp
- powdered sugar, for dusting
Liquid Topping
- ½ cup milk
- 2 tablespoons butter
- 2 tablespoons sugar
Instructions
- Preheat the oven to 375 F. Spray a 7-inch springform pan with baking spray and line with parchment paper. You can use a larger springform pan, but this will result in a thinner cake. Monitor closely during baking, as the time may vary.
- In a bowl, add the flour, sugar, and baking powder, and stir to combine. Add the eggs and oil, and stir until fully combined. You should have a smooth but thick batter. Gently fold the apples into the batter until they are fully coated.
- Pour the batter into the lined pan, and bake for 35 to 40 minutes or until a toothpick comes out clean.
- About 5 minutes before the cake is done, warm the milk, butter, and sugar in a small pot over medium heat. Whisk until the mixture heats up and the butter and sugar fully dissolve. Remove from the heat.
- Remove the cake from the oven, and using a long skewer or chopstick, gently poke holes into the top of the cake, making sure to insert the skewer from the top to the bottom. I poke about 25 to 30 holes, making sure they are evenly spaced apart.
- Take the warm milk mixture and gently pour it over the top of the cake. The cake will absorb this delicious mixture as it cools, so trust the process.
- Once the cake absorbs the liquid, remove the springform and parchment paper around the cake. Place the cake onto a plate and let cool for 10 to 15 minutes before you dig in! Make sure the cake has absorbed the topping as the interior will have a custard-like texture.
- Optionally, dust the cake with powdered sugar once it has cooled and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this twice recently. Very tasty and moist and so easy to make. Thanks
Thank you Anne! So glad you like it 💕
Can I use cooking apples for the easy apple cake ?
Hi Pamela, my favorite apples to use here are honey crisp. Most apple varieties should work. Also, instead of apples, try using other fruits like pears, peaches, or berries.
Does this cake need to be refrigerated.
I find it very difficult to find the list of ingredients for this recipe
Hi NA, just scroll down to the recipe card.
Hi
Beautiful easy apple cake but one question ( for x2) ingredients
1half tablespoons of baking powder? Just seems like alot
Not 1half teaspoons?
Thank you
Hi Razz, that’s right: if you double the recipe, use 1.5 tablespoons baking soda (16 grams).
Can you freeze this please ?
Hi Di, I have not tried freezing this. If you do freeze it, I would wrap the slices in parchment paper, then plastic wrap, and then store in an airtight container for up to 2 months.
I have only got a silicone baking tin can I use that or does it have to be springform?
Hi Esther, I have never tried baking this cake in a silicone tin. It should work, since silicone is non-stick and easy to unmold desserts from, but it may change the amount of time needed to bake. Start checking for doneness about halfway through and every 5 to 10 minutes after to ensure it does not overbake.
I’ve only got a 9 inch springform tin, the cake generally comes up to about an inch, but it’s a wide boi so I don’t mind. I’ll say for those who are also using a 9 inch tin, your cooking time is 20-25 mins at 375.
Thank you for this helpful info Regan!
I have made this twice. The first time it was wonderful!! I think I misread the recipe and added 3/4 teaspoon of baking soda (rather than 3/4 Tablespoon of baking soda). The next time I noticed it was 3/4 Tablespoon, so even though I wasn’t sure, I did add that amount. It tasted horrible because of the extra baking soda, I think. Could you please confirm that amount?
I was also confused about the texture it should be before removing it from the oven. The recipe mentions cooking until a toothpick comes out clean…which I did the first time, and it took an extra 10+ minutes to bake. But later in the recipe a custard like texture is mentioned…so I didn’t know how a toothpick could come out clean before removing it from the oven. Could you please comment?
Hi PJ! Thanks for trying the recipe. The custard-like texture happens after the milk mixture has been poured onto the fully baked cake. When the cake comes out of the oven, it will not be custardy, and a toothpick inserted in the center should come out clean.
The baking soda quantity is correct, but it’s possible it tasted bad because your baking soda is expired. If the first time was wonderful, stick to that quantity of baking soda since it sounds like it worked for you!
I don’t see BAKING SODA only BAKING POWDER ???
Am I missing something ???
Nope, this just uses baking powder
I added Madagascar vanilla bean extract and Ceylon cinnamon and coconut sugar and I used heavy whipping cream for milk and coconut sugar again wth alittle salt
Sounds divine, Erica!
best apple cake i have made. moist and delicious
Thank you Florence 🥹