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A close-up of a slice of apple cake on a plate, with the rest of the cake on a stand in the background. The cake appears moist and dense, with visible apple pieces. White tiled wall in the background.
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4.60 from 399 votes

Easy Apple Cake

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!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: apple cake, apple dessert, coffee cake, easy cake recipe
Servings: 12 pieces
Author: The Modern Nonna

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 any neutral cooking oil
  • 3 medium apples (peeled and diced small) I used honey crisp (2 to 2 1/2 cups of diced apple total)
  • powdered sugar for dusting

Liquid Topping

  • ½ cup milk
  • 2 tablespoons butter
  • 2 tablespoons sugar
US Customary - Metric

Instructions

  • Preheat the oven to 375F. 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.
    Top-down view of baking ingredients on a white surface: three red apples, three eggs, a bowl of flour, a bowl of sugar, a bowl of milk, butter, oil, powdered sugar, and a small bowl of baking powder.
  • 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.
    A metal bowl with pale yellow cake batter being mixed by a metal whisk, set on a light marble countertop.
  • Pour the batter into the lined pan, and bake for 35 to 40 minutes or until a toothpick comes out clean.
    A round cake pan filled with an uncooked, creamy yellow batter containing visible chunks of fruit, likely apples, sits on a light-colored marble surface.
  • 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.
    A freshly baked round cake in a springform pan sits on a wooden cutting board with a handle, placed on a light marble surface. The cake has a golden-brown, slightly uneven top.
  • 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.
    A close-up of a sliced apple cake on a white plate, showing a soft, moist interior with visible apple chunks and a light dusting of powdered sugar on top.
  • Optionally, dust the cake with powdered sugar once it has cooled and enjoy!
    A round, golden-brown cake dusted with powdered sugar sits on a beige plate against a light, marble-like background.

Video

Notes

  • Fruit alternatives: Instead of apples, try using other fruits like pears, peaches, or berries for a different flavor. You'll need 2 to 2 1/2 cups of fruit total.
  • Add-ins: Feel free to add chopped nuts such as walnuts, pecans, or almonds to the batter before baking.
  • Spices: Experiment with different spices like cinnamon, nutmeg, or cardamom. 
  • Oil substitution: Replace some or all of the oil with melted butter for a richer-tasting cake.
  • Gluten-free: 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.
  • Dairy-free: If you are dairy-free, you can leave out the milk and butter topping.
  • Sweeteners: For dietary preferences (like keto, low-carb, etc.), you could experiment with 1-1 monk fruit sweetener and various sweetener alternatives.
  • Liquor add-ins: Spike the warm milk mixture with a splash of rum, brandy, or bourbon for an adult twist.

Nutrition

Serving: 1 slice | Calories: 221kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 115mg | Potassium: 91mg | Fiber: 1g | Sugar: 16g | Vitamin A: 159IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg
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