Whoever said you can only make a simple apple cake was in the fall has never had this one! This tangible and quick cake is perfect for a summer snack or dessert.
I know fall and winter are far away, but there is no time like now then to perfect your recipes for Christmas and Thanksgiving time. This simple apple cake can be dressed up or left “naked”. I paired it with a Swiss buttercream I had in my freezer, and my Perfect Caramel Sauce.
What Ingredients & Equipment Do I Need For This Recipe?
- Unsalted Butter– If you don’t have unsalted butter, just use a pinch of salt for the recipe not the whole amount.
- Large Egg– I always use large eggs in my baking as it is more of a weight thing than a “oh I gotta have big eggs” thing. I suggest letting your eggs get to room temperature before using. This will help so much when it comes to adding to the other fat (butter).
- Granulated Sugar
- All-Purpose Flour– This can be substituted with your 1:1 gluten-free all purpose flour replacement of your choice.
- Kosher Salt
- Baking Soda
- Ground Cinnamon– If you’re not huge cinnamon fan, you can always swap out for another warming spice (ginger, nutmeg, ect.)
- Apples of Choice– For my recipe I used Granny Smith & Gala. Apples are almost always in season so depending on when this cake is made can depend on what kind of apples you will have available. You can use one type or two types, as long as you have 1 1/2-2 cups when they are diced. For me this was exactly two apples.
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using Metric
- Hand or Stand Mixer– You can use either for this recipe! If you are using a stand mixer you will not need the large bowl.
- 2 Mixing Bowls– One large for mixing the batter* and one small for the apples.
- Rubber Spatula
- Whisk– Best way to mix together the dry ingredients
- Cutting Board
- Sharp Knife– Cutting up those apples. I like to dice them pretty small but you can cut them to your personal preference.
- Two- 6″ Cake Pans OR One- 9″ Cake Pan
- Parchment Paper– Make a circle for the bottom of the cake pan and make sure to spray before and after placing in the parchment.
- Pan Spray– Don’t want the cakes to stick.
- Toothpick or Cake Tester– Just to make sure the cake is done.
My Kinda Professional Tips For Simple Apple Cake
- As with most recipes, I always suggest that you should have everything ready to go before you start the process. This will ensure that you don’t forget anything.
- This recipe is great because you can make either two- 6″ cakes or one 9″ cake depending on how thick you’d like your cake! For my recipe I used 2- 6″ cake molds.
- This cake looks pretty dark because of the cinnamon and may look over baked. If your oven is the right temperature the time should be just right!
- Letting your cake cool completely before you frost them. No one likes runny frosting!
- You can also serve this cake warm with ice cream. Trust me it’s delicious.
- This cake will keep in the fridge in a close-able container for up to 5 days and for up to one month in the freezer.
Simple Apple Cake
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using metric
- Stand or Hand Mixer
- 2 Mixing Bowls-One Medium & One Small
- Rubber Spatula
- Cutting Board
- Sharp Knife
- 2-6" Cake Pans OR 1-9" Cake Pan
- Parchment Paper
- Pan Spray
- Cake Tester or Toothpick
- 1/2 Cup Unsalted butter, melted (113g g)
- 1/2 Cup Granulated Sugar (100 g)
- 1 Cup All-Purpose Flour*or 1:1 GF Flour (125 g)
- 1/2 tsp Kosher Salt
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 2 Cups Apples, peeled & diced (about 2 apples)
- Pre-heat oven to 350° F (178° C) and prepare the cake pan with parchment and pan spray. Set aside
- Cream together the butter and the sugar for about 5 minutes. You want it to be light and fluffy. Add the egg and continue to mix on medium-high for another 5 minutes, making sure that the egg is fully incorporated.
- While the butter sugar and egg are mixing. Combine the dry ingredients together well with a whisk. Peel and dice the apples.
- Once the butter, sugar, and egg are completely mixed together, add in the dry ingredients. When they are almost mixed together add the apples and mix for another 20-30 seconds just making sure the apples are spread evenly. You may also use a rubber spatula to fold the apples in.
- Split the batter up between the two cake pans or place all in one (depending on what pan(s) you're using). Spread the batter evenly.
- Bake for 28-30 minutes. This cake is sort of dark so don't be alarmed if it looks burnt I swear it's not! Use a cake tester or toothpick to make sure the cake is completely done.
- Take from oven and let cool about 20 minutes before flipping onto a cooling rack to finish cooling. *Make sure that your cake has cooled completely before decorating with frosting.
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