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….
Anyone with animals can not be anything but in love with your fur mate!! Can’t wait to try the cake and I know my fur babies will be underfoot as I prepare!
Awwww!!! Your house sounds like my kitchen!!!
I love Fresh Apple Cake. Now what I want Dorothy to give you is a good recipe for Tennessee Apple Stack Cake. When I lived in Tennessee I swooned when anyone made it.
I made your last recipe and now I think I have to make this one too. It’s gorgeous and I love the nuts on top.
Dozer is the star – don’t reshoot – it makes your photos real, just like you are.
xx
Hi Maureen! Apple stack cake made with sorghum? I can do! Glad you are back!!
Nagi, thank you so much for posting the nutritional information for your recipes. I truly appreciate and I’m sure others do to. I will be making this cake this weekend and I’ll let you know how it goes!
Thanks Dorothy for sharing your recipe with Nagi!
Oooh! Hope you tried it and LOVED IT Kelly! And I’m glad you find the nutritional information, but in all honesty, I do it for myself too as a way of tracking the nutrition of the meals I make! N x
Ah, Dozer looks awesome. As does the cake I might add!
So glad he didn’t put you off the cake!!! N x
I love the Dozer photos!! Talk about personality 🙂 And if someone is offended, they don’t have to eat the cake?! I’d readily take a piece and enjoy it. I might even sneak a small bite to him when you weren’t looking. Great recipe. Thank you and thank Dorothy for sharing.
You know full well I snuck him a little taste test…. hope you are having a great week Marisa! N x
I dont see anything wrong or distasteful about having your dog(Dozer) in your picture. It was sweet.
Thank you Joann!!! 🙂 It’s real life! N x
Id like to make this in my bundt pan – do the amounts change at all?
Hi Darrell! I’ll add the bundt pan quantities into the notes of the recipe 🙂 Need to scale up!
This looks absolutely lovely, so moist and delicious! And i just so happen to have a load of apples from the garden to use up…
It’s just MEANT TO BE Hannah!!! 😉
Thanks for sharing this recipe, it sounds delicious and I will be trying it very soon. For me it is important to use season produce and you couldn’t have timed it better as I am harvesting my own apples at the moment.
I will be using Reineta, a Spanish apple as it is nice and tart.
Thanks again for sharing.
Ooh, I’ve never heard of Reineta! I don’t think we can get that here in Australia 🙂 Is it firm like Granny Smiths?
I have never seen Reineta apples anywhere but here in Spain. The are relatively acidic and usually used for baking. Reineta apples quickly lose their structure so are ideal for making apple sauces etc. They would be no good in a Tarte Tatin for for example where you want to see the apple slices. They are perfect for an apple crumble though!
Ah. I missed the part about you living in Spain! I had a trip planned a few years ago but I had an accident and couldn’t go. My family went though and came back RAVING. I am seething with jealousy at the memory of missing out!!!
It won’t let me reply to your last post….. perhaps we have had too many exchanges.
That is what my friends from Granada say. The mountains are high, 3,478 metres (11,411 ft). There is snow up there most of the year. Granada is in one of the southernmost regions so the water is probably warm enough to swim in most of the year.
Well if you ever find the time to come back over here let me know, I can give you some pointers! Spain is very varied with something for everyone. Historic building, mountain villages, the green of Galicia to the deserts of Murcia. You can ski in the morning in the Sierra Nevada then spend the afternoon in the beautiful city of Granada or even pop down to the beach for a swim…… and the food is to die for……
It’s really warm enough to swim at the beach when it’s snowing in the mountains???? I always JOKE about doing that in Australia, but actually it is way too cold to swim when there’s snow in the ski fields!!!
Dozer gets my vote of approval ?? and I’m seriously thinking of jumping up and baking this now!!
I hope you DID!!!! It is so insanely good, I think I made this about 5 times in a fortnight!!
Love the photos with Dozer “innocently” peeking at the cake!
Perfect timing with this recipe. I have some Granny Smiths to use up and haven’t been able to decide on a recipe. Decision made! I’ll be making this over the weekend. Can’t wait!
Not so “innocently”….. he he he!!!
I’m making Dorothy’s Carrot Cake today! Love it!!
It’s the BEST, isn’t it?? She rocks 🙂 Dorothy is such an awesome cook! N x
Oh, Nagi! This is probably my favorite post because I loooove apple cake and I’m dairy free – I can actually make this, woohoo! AND I can’t get enough of Dozer’s photobombing…sooooo adorable. Did he get a tiny piece? 🙂
You know full well I couldn’t resist those sparkling hopeful eyes….. he he he! N x
Ha! Go Dozer! Dorothy just sent me a cookie recipe that’s a diabetic friendly one for Dave. Testing this weekend. Isn’t she great? It was Dave’s birthday 2 days ago and I made him a apple pie, his fav. This apple cake though would be another he’d love. Looks super moist, too. 🙂
Say HAPPY BIRTHDAY to Dave for me please!!! And a big hug too! Hope you spoiled him rotten!
Hi Nagi! Once again you do me great honor by posting my recipe! Thank you my kind friend! I love the final result of your cake, next time I make it I’m going to use my springform pan!
Dorothy, thank you again! You are a treasure trove of new recipes that are replacing my old “go-tos”! I made this again yesterday for friends. And I gave another friend this cake on Thursday and she said it was still really moist and tasted just as fresh today (it’s Saturday!). AND I’ve been asked for a reader about the bundt cake version so I’m going to update the recipe with the full original recipe! N x