Easy Apple Cake
Ingredients
- 2 medium apples, peeled, cored, and diced (about 2 cups)
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 ml) milk
Optional topping:
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Grease an 8×8-inch (20×20 cm) baking dish.
- In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, beat the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Add the dry ingredients alternately with the milk, mixing just until combined.
- Fold in the diced apples.
- Spread the batter evenly into the prepared baking dish.
- Sprinkle the cinnamon-sugar topping over the batter, if using.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for about 15 minutes before slicing.
Serving Ideas
- Serve warm with vanilla ice cream.
- Dust with powdered sugar.
- Drizzle with caramel sauce.
- Enjoy with whipped cream or a cup of coffee.
Tip: Tart apples like Granny Smith add a nice contrast, while Honeycrisp, Fuji, or Gala make the cake sweeter and extra juicy.
Nutrition (Approximate, per serving)
Recipe makes 9 servings.
- Calories: 260
- Carbohydrates: 38 g
- Protein: 4 g
- Fat: 10 g
- Saturated Fat: 6 g
- Fiber: 2 g
- Sugar: 21 g
- Sodium: 180 mg
Values are estimates and will vary based on the ingredients used.
Q&A
Q: Which apples work best?
A: Granny Smith, Honeycrisp, Fuji, Gala, or Pink Lady all work well.
Q: Can I add nuts?
A: Yes. Fold in ½–1 cup of chopped walnuts or pecans before baking.
Q: Can I make it ahead of time?
A: Yes. It stays fresh for 2–3 days at room temperature in an airtight container or up to 5 days in the refrigerator.
Q: Can I freeze it?
A: Yes. Wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Q: How do I know it’s done?
A: Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
Q: Can I reduce the sugar?
A: Yes. You can reduce the sugar to ¾ cup without significantly affecting the texture.
Q: Can I make it dairy-free?
A: Yes. Substitute the butter with a plant-based butter and use a dairy-free milk such as almond or oat milk.
