A delicious and easy Apple Cake with chunks of sweet apples perfect for your Fall baking. Using only a few basic pantry staples, this cake is incredibly easy to make. Serve this with a cup of tea or coffee anytime of the day.
Easy Apple Cake
Combining apples and apple pie spice are simply a match made in heaven. This apple cake is not only incredibly delicious, but also easy peasy.
With the arrival of Fall, a lot of people start looking for ways to use the abundance of fresh apples. There are so many ways to cook them up, and all so wonderful, like apple crumble, apple pie taquitos, or apple pie cake to name a few. Take your pick, but of course, anything that is really simple will definitely be on the top of my list.
What You’ll Need To Make This Apple Cake
- Eggs – White or brown eggs work. Lots of eggs will make this cake extra fluffy.
- Sugar – White granulated sugar is used to give the cake some sweetness.
- Vanilla – Without vanilla our cake might taste a little flat.
- Flour– White all-purpose flour is used. An essential ingredient in most cakes.
- Salt – A little salt to balance flavors.
- Baking powder – Baking powder is a leavening agent. This will increase the volume and lighten the texture of the cake.
- Apple pie spice – Additional spicy apple flavor will enhance any apple cake.
- Apples – Large apples, peeled, cored, and cubed. Fuji, honeycrisp, pink lady, or gala apples all work well.
How To Make This Apple Cake
- Preheat the oven: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then spray generously with cooking spray. Set aside.
- Mix eggs and sugar: In a large bowl add the eggs, sugar, and mix until light and fluffy, should take about 8 to 10 minutes. Remove the mixing bowl from the mixer and gently fold in the vanilla extract.
- Combine dry ingredients: In a medium bowl combine the flour, salt, baking powder, apple pie spice and sift.
- Finish Cake Batter: Add the flour mixture to the mixer bowl, a third at a time, and gently fold it into the egg mixture. Repeat with remaining flour mixture. When folding in the flour make sure to scrape the bottom of the bowl to properly mix everything.
- Fold in apples: Gently fold in about â…” of the chopped apples into the cake batter.
- Pour into pan and bake: Pour the cake batter into the pan. Top the batter with remaining apples. Transfer the pan to the oven and bake for about an hour or until golden brown.
- Finish and serve: Sprinkle with powdered sugar, cut into slices and serve.
FAQ’s
For a sweeter taste, Pink Lady, Gala or Fuji apples are great, or try a mix of Honeycrisp and Granny Smith’s for a more tart taste.
This cake can be served by itself, or with a scoop of French vanilla ice cream, or a dollop of whipped cream.
Tips
- Lining the pan with parchment paper really helps the cake to be cleanly removed, with no sticking or mess.
- Sifting the dry ingredients incorporates some air and can make the final product lighter in texture.
- Make sure to beat the eggs with the sugar for 8 to 10 minutes, this is what’s going to make the cake light and airy.
Leftovers
Store leftover cake in a covered container such as a cake tray with a dome cover lid at room temperature for up to 5 days.
Freezer
Cool cake completely and wrap in a couple layers of plastic wrap, then a layer of foil, or place in a freezer bag. Freeze for 3-4 months.
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Easy Apple Cake
Equipment
Ingredients
- 6 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1â…“ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoons baking powder
- 1 teaspoon apple pie spice
- 3 large apples like Fuji, Honeycrisp, Gala, peeled and cut into cubes
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then spray generously with cooking spray. Set aside.
- Mix eggs and sugar: In a large bowl add the eggs, sugar, and mix until light and fluffy, should take about 8 to 10 minutes. Remove the mixing bowl from the mixer and gently fold in the vanilla extract.
- Combine dry ingredients: In a medium bowl combine the flour, salt, baking powder, apple pie spice and sift.
- Finish Cake Batter: Add the flour mixture to the mixer bowl, a third at a time, and gently fold it into the egg mixture. Repeat with remaining flour mixture. When folding in the flour make sure to scrape the bottom of the bowl to properly mix everything.
- Fold in apples: Gently fold in about â…” of the chopped apples into the cake batter.
- Pour into pan and bake: Pour the cake batter into the pan. Top the batter with remaining apples. Transfer the pan to the oven and bake for about an hour or until golden brown.
- Finish and serve: Sprinkle with powdered sugar, cut into slices and serve.
Video
Recipe Notes
- Lining the pan with parchment paper really helps the cake to be cleanly removed, with no sticking or mess.
- Sifting the dry ingredients incorporates some air and can make the final product lighter in texture.
- Make sure to beat the eggs with the sugar for 8 to 10 minutes, this is what’s going to make the cake light and airy.
- Store leftover cake in a covered container such as a cake tray with a dome cover lid at room temperature for up to 5 days.
- Cool cake completely and wrap in a couple layers of plastic wrap, then a layer of foil, or place in a freezer bag. Freeze for 3-4 months.
Such a great dessert for Fall…. I tossed my apple chunks into lemon juice (to prevent browning) and then into 2 Tbsps of reserved flour before incorporating into 2/3 of the mixture into my cake batter, ensuring the apples suspend throughout the whole batter rather than falling into the bottom of the pan as the batter is so beautifully light. The lightly dusted cake (with powdered sugar) is wonderful by itself, but a scoop of vanilla ice cream (or vanilla greek yogurt) or crème fraîche (with 1/4 tsp cardamom) on the side – adds a little Je ne sais quoi!
Any thoughts on chopping the apples finer and baking in a loaf pan?
Yeah, sure you can do that, it might be too much for a loaf pan, but you can probably divide it in 2 smaller loafs. Also check the baking time, it may take a bit less.
Hi Jo! Love all your recipes! A quick question, how do I adjust the measurements for each ingredients if I only have 7-inch springform pan? Thanks!
Hi Iris! I would change the number of servings to 6, hover over the number of servings (8) and slide it down to 6, that should be enough to fill a 7-inch springform pan. The ingredient amounts will automatically change as you change the number of servings.
Hi Jo! Love your recipes. Quick question… Can this be made into a muffins instead of a cake? If so, same temp and time? Thanks!
Oh great question! Same temp, I’d probably say around 30 minutes, but use a toothpick to check for doneness.