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–+ servings
a slice cut out of apple cake on a platter.
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4.84 from 18 votes

Easy Apple Cake

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.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: apple cake, apple cake recipe
Servings: 8
Calories: 272kcal

Equipment

Ingredients

  • 6 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1⅓ 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
US Customary - Metric

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 ⅔ 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

Notes

  1. Lining the pan with parchment paper really helps the cake to be cleanly removed, with no sticking or mess.
  2. Sifting the dry ingredients incorporates some air and can make the final product lighter in texture.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 53g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 128mg | Potassium: 217mg | Fiber: 3g | Sugar: 34g | Vitamin A: 248IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg