Simple Apple Cake

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Of course! A Simple Apple Cake is the epitome of comfort food—easy to make, wonderfully moist, and filled with the warm, cozy flavors of cinnamon and apple. This recipe is incredibly forgiving and perfect for beginners.

Here is a classic, “dump-and-stir” style apple cake that comes together in one bowl.

Simple One-Bowl Apple Cake

This cake is moist, dense, and packed with apple flavor. The optional brown sugar topping adds a delightful crunch.

Ingredients

For the Cake:

· 2 large eggs
· 1 cup (200g) granulated sugar
· 1/4 cup (50g) light brown sugar, packed
· 1/2 cup (120ml) neutral oil (like vegetable, canola, or avocado)
· 1/4 cup (60ml) applesauce OR sour cream (makes it extra moist)
· 2 teaspoons vanilla extract
· 1 ½ cups (190g) all-purpose flour
· 1 ½ teaspoons baking powder
· 1/2 teaspoon baking soda
· 1 teaspoon ground cinnamon
· 1/4 teaspoon ground nutmeg (optional)
· 1/2 teaspoon salt
· 3 cups peeled, cored, and chopped apples (about 2-3 medium apples; Granny Smith, Honeycrisp, or Gala work well)

For the Optional Crunchy Topping:

· 2 tablespoons (25g) light brown sugar
· 1/2 teaspoon ground cinnamon

Instructions

Step 1: Prepare

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper.
  2. Peel, core, and chop the apples into ½-inch chunks.

Step 2: Make the Batter (One-Bowl Method!)

  1. In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and pale.
  2. Whisk in the oil, applesauce (or sour cream), and vanilla extract until well combined.
  3. Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and salt directly into the wet ingredients. (You can just whisk the dry ingredients together in a separate bowl first if you prefer). Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix; a few lumps are okay.
  4. Gently fold in the chopped apples until they are evenly distributed.

Step 3: Bake

  1. Pour the batter into your prepared pan and spread it evenly.
  2. For the topping (if using): Mix the 2 tablespoons of brown sugar with the ½ teaspoon of cinnamon. Sprinkle it evenly over the top of the batter.
  3. Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs (but no wet batter).
  4. The top will be a beautiful golden brown.

Step 4: Cool and Serve

  1. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing.
  2. Serve warm or at room temperature. It’s fantastic on its own, or with a dusting of powdered sugar or a scoop of vanilla ice cream.

Why This Recipe Works:

· Oil instead of Butter: Using oil keeps the cake incredibly moist for days.
· Applesauce/Sour Cream: Adds an extra layer of moisture and a slight tang that balances the sweetness.
· One-Bowl Simplicity: Minimal cleanup is a huge win!
· Forgiving Texture: This cake is meant to be dense and moist, so there’s no risk of overmixing making it tough.

Pro-Tips & Variations:

· Apple Choice: Using a mix of apples (e.g., one tart Granny Smith and one sweet Honeycrisp) gives the best, most complex flavor.
· Don’t Overmix: The #1 rule for a tender cake is to mix the batter only until the ingredients are combined.
· Add Nuts: Fold in ½ cup of chopped walnuts or pecans with the apples for a nice crunch.
· Caramel Drizzle: For a decadent treat, drizzle with warm caramel sauce before serving.
· Storage: Store covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Enjoy this simple, delicious taste of fall! It’s the perfect cake for a cozy afternoon.

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