This Apple Cake recipe is from a reader and is a gem of a find! The cake is really moist, perfectly spiced, and studded with tender pieces of fresh apple. The batter is incredibly fast to make with just a wooden spoon – no electric mixer required!
Dozer got in so much trouble over this Apple Cake.
This is how the usual routine goes down: He’s technically not allowed into the kitchen – albeit my house is open plan so strictly speaking, it’s hard to have a clear boundary that he needs to stay out of. But when I shoo him away, he is generally pretty good about taking himself off into the yard to chase rabbits, bark at birds or whatever other important contribution he’s making to make this world a better place.
But the minute whatever I’m making is ready and I take it to the area where I shoot my photos, he comes dashing inside.
“Dashing” is honestly the word. He doesn’t walk or lope. He dashes at a very fast paced trot, his heavy footed paws thudding through the house making the wooden floor shake (really, he does).
And that’s when he becomes a real nuisance. Because I’m concentrating on taking photos, I don’t always manage to catch him in the act of photo-bombing.
Case in point: Dozer photobombed EVERY SINGLE photo of this cake being dusted with icing sugar. 🙄
THAT CHEEKY BUGGER!!!
See look. Here he is AGAIN. And again. And again. GRRRRR!!!!!
So I apologise profusely to all those who find it a real turn off to see a DOG in food photos, but my bottom can’t afford for me to make this ridiculously delicious Apple Cake yet again just so I can get one single shot (I just wanted ONE!) of me dusting the Apple Cake without Dozer in the background.
OK, now I’m done stomping my foot over Dozer ruining my photos, a quick word on this Apple Cake recipe: It’s crazy easy and fast to make the batter, it’s made with FRESH apples (won’t work with canned, cake is not as moist), and it really is beautifully moist.
This easy Apple Cake recipe was given to me by the lovely Dorothy in Tennessee in the US. It was meant to be, because I had just shared an Apple Cake disaster on Instagram then a couple of days later, she shared this recipe with me (without having seen my epic failure!). I tried it once, twice, three times, then I decided I had to share it here because it is that good and that easy!
– Nagi x
More afternoon tea favourites
Cinnamon Swirl Bread – easy, no yeast!
Cheese, Herb and Garlic Loaf or Zucchini Cheese Loaf– quick bread, no yeast
Blueberry Lemon Loaf with Lemon Glaze or Blueberry Lemon Yoghurt Cake
Savoury Cheese Muffins or Cornbread Muffins (personal fave😇)
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Easiest Ever MOIST Apple Cake
Ingredients
- 2 cups flour , plain / all purpose (Note 1)
- 3/4 tsp baking soda (bi-carb soda) (Note 1)
- 3/4 tsp EACH salt, cinnamon and ground cloves
- 1/2 tsp ground nutmeg (or 1/4 tsp freshly ground)
- 1 1/4 cups white sugar (Note 2)
- 1 cup vegetable oil
- 2 eggs , large, at room temperature (55-60g/2oz each)
- 1 1/2 tsp vanilla extract
- 2 cups apple , peeled, cored and cut into 8mm/ 1/3" cubes (~2 large, 3 small) (Note 3)
Optional Extra
- 1/2 cup flaked raw almonds
- Icing sugar . confectioners sugar, for dusting
Instructions
- Preheat oven to 180°C/350°F (all oven types).
- Grease and line a 21 cm / 9" springform cake pan. (Note 4)
- Place flour, baking soda, salt and spices in a large bowl and whisk to combine.
- Whisk oil and sugar in a bowl, then whisk in eggs and vanilla.
- Pour the wet ingredients into the dry and mix with a wooden spoon until JUST combined. Stir through apple (optional: add 3/4 cup chopped walnuts or other nuts).
- Pour into cake pan. Sprinkle over almonds.
- Bake for 50 minutes – 1 hr. Check at 50 minutes – it is cooked when a skewer inserted into the centre comes out clean.
- Cool for 10 minutes before turning out onto a rack to cool. Dust with icing sugar if using, then serve. This cake doesn’t need cream or ice cream because it is so moist, but I wouldn’t turn it down!
Recipe Notes:
2 1/2 cups sugar (I reduced to 2 cups)
3 eggs, beaten
2 tsp vanilla
3 cups sifted flour
1 tsp EACH baking soda, salt, cinnamon, nutmeg and ground cloves
3 cups peeled and chopped fresh apples
1 cups chopped nuts (I use walnuts) 5. Measures – Cups and teaspoons are slightly different in size between some countries. For most recipes on RecipeTin Eats, the difference is not large enough to matter or is relative throughout the recipe. For recipes where the difference does matter, different measures are provided for different countries, like in this Soft Chewy Oatmeal Raisin Cookies. For this Apple Cake, the measures per the recipe can be used no matter which country you are in except Japan. If you are in Japan, please do not use cups, use the weight measures provided. OVENS: I have a fan forced / convection oven but have made this in a standard / conventional oven too. I found that this recipe works better using the same temperature no matter which oven type you have. The only difference is the cook time – fan forced is ready at 50 minutes, standard oven is ready at 60 minutes. But no matter which oven you have, check your cake at 50 minutes. If your oven is weak, it may take over 1 hour for the skewer to come out clean. 6. Nutrition per serving, assuming 12 servings.
Nutrition Information:
LIFE OF DOZER
Well! After telling you how naughty he was while I photographed this Apple Cake, I’m not sure he deserves to be featured in his own section on this post…..
But who am I kidding. I can never stay mad at him.
Here he is “minding” the Apple Cake as it cooled. Just minding it. No cheeky thoughts running through that furry head, I’m sure….
Absolutely beautifully moist and yummy!! Thank you, Nagi.
You’re so welcome Di! N x
Was hoping to use up apple and rhubarb i have at home, would this recipe work if i added rhubarb to it or substituted some of the apple for rhubarb?
Yes definitely Candice!! N x
Hi Nagi
Another winner even better with a dash of Dozer!!
What type of Vegetable Oil do you recommend with these sweet cake recipes?
I just used Ricebran
Hi Dee – any oil will do really, vegetable or canola oil! N x
Thanks for this yummy recipe. The spices taste amazing! In my oven it cooked really fast on the outside but wasn’t done in the middle until the full cooking time finished. It was a bit crispy on the outside but I served it the following day and all the apple had softened the crust beautifully overnight so it’s now really soft and yummy. Thanks!
Hi Nagi
With this cake is the batter more like a cookie batter?
Mine is not runny.
Love your recipes
Hi Gina, it shouldn’t be dough like, but it is a thick batter – how did it turn out?? N x
Yummerssssss! Made it for my family as a treat what with the lockdown here in Bombay, India! It’s a HIT! Again, thanks Nagi!
I made this on Saturday and it’s nearly gone – my husband isn’t a huge cake fan but he does love spice cake and this recipe is a winner !
Wahoo, that’s awesome Angie!! N x
The cake turned it great! As moist and flavourful as promised. Half gone within two days between two people. Thanks for this lovely recipe, Nagi!
It never lasts long around here either Caroline
The cake turned out great! As moist and flavourful as promised! Half gone between two people within two days! Thanks for a lovely recipe, Nagi!
Delicious and moist. I added walnuts which gave it added texture. Thanks for another great recipe Nagi.
YUM! N x
Hi Nagi! I can’t find the cloves at the moment. Would it be OK if I left it out or would it make a very noticeable difference? Or any possible substitutes you can recommend? Thanks!
Hi Caroline, it will be completely fine to leave it out! N x
Thanks for the very quick response, Nagi! The cake is now in the oven and I just realised I’ll only be serving it tomorrow. I live in humid Thailand, so would that mean I’ll have to refrigerate it til tomorrow or would one night out on the counter be OK?
Yummerssssss! Made it for my family as a treat what with the lockdown here in Bombay, India! It’s a HIT! Again, thanks Nagi!
Please help me to understand. 1 cup=250ml
but recipe above refers to 2 cups= 300g
as far as i remember 1ml=1g
Am i misunderstanding? am so keen to try so many of these recipes…
Hi Faye, that’s because flour is lighter than water and only weighs 150g per cup. If it were water though, 250ml would equal 250g. N x
Instead of a fruit cake I plan to make this apple cake for Christmas. Can I decorate the top with cream,cherries and kiwi fruit (even if it’s an applecake)
Hi Mei, you could use anything you wanted! There’s so many possibilities!
Hello, I tried many of your recipes (and LOVED them all!) but this is about to be the first dessert I try. I haven’t done your deserts yet because of my daughter’s severe allergy to dairy and eggs which brings me to my question: Do you think this recipe would work if I substitute eggs with flax eggs? Or do you maybe have a different suggestion to make this egg free.
Thanks!!
Hi Irena, I haven’t tried with flax eggs but I imagine it should work fine!
Happy to report that flax eggs worked perfectly!!
The cake is delicious, I’m making it again for Christmas.
Thanks, Nagi, for all you do!
Wahoo!!!! That’s awesome Irena!
Hi Nagi..
I tried it last night. But as I don’t have oven, so I used rice cooker instead. I push cook button several time until it done. The cake was overbaked a bit at the bottom, I also reduce the spices a bit… in general the recipe is very very simple and good… The cake is yummy and moist… Thanks a lot for the share…
Can I substitute 1/2 splenda 1/2 brown sugar blend for the sugar.
Hi Jan, I haven’t tried sorry but would love to know if it works! – N x
I’m super disappointed, I followed the recipe to the letter for the bundt tin version. 50 minutes at 180’C in our fan forced oven. Did the skewer test and it came out clean. I took it out and turned it over onto a cooling screen and it slowly but surely oozed down through the wire. I used granny smith apples and chopped walnuts. About half way through I actually wicked off what I assume was oil that had started to pool on the top at one side and did this again 5 minutes later. Sure seems like far too much moisture but I’m no chef. I can’t understand it given other people’s successes. Any feedback would be great please.
Hi Rob, sorry you had issues here – sounds like it separated which isn’t right at all! I’m not sure where you’ve gone wrong here – N x
I have no idea, I did follow the recipe to the letter. I’m thinking if I do it again I will drop temp. to 160″C and cook for a longer period of time as externally it’s crusty but internally it’s over moist. It’s good with thickened cream poured over it and a spoon though!
Hi Nagi, can you replace the vegetable oil with something else my husband doesn’t like oil in cakes. Many thanks Sue
Sue, I always use 1/2 the oil called for in ANY recipe by using half unsweetened applesauce and half coconut oil (refined if you don’t want coconut flavor, and unrefined if you don’t mind a little coconut flavor). Always comes out fine.
Hi Sue, you need the oil in this recipe it’s what keeps this cake super moist!
I changed a few things because I lacked some of the ingredients lol I used apple pie spice instead of cloves and nutmeg. Also I used cake batter extract instead of vanilla. And with my reading skills being not so great I DID NOT mix the sugar with oil first. So let’s see how this cake turns out. Should be done in the next half hour lol
I hope it turns out for you Erica – love to know how you go ❤️
I made this for my dad tonight. It turned out great and he loved it. Thank you for sharing
I’m so glad it was a hit! – N x