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Easiest Ever Moist Apple Cake Recipe

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4.1 from 5 reviews

This Easiest Ever MOIST Apple Cake is a tender and flavorful dessert made with simple ingredients including fresh apples, warm spices, and a moist oil-based batter. Perfect for any occasion, it’s easy to prepare and delivers a deliciously soft texture without needing any frosting.

Ingredients

Dry Ingredients

  • 2 cups plain/all-purpose flour
  • 3/4 tsp baking soda (bi-carb soda)
  • 3/4 tsp salt
  • 3/4 tsp cinnamon
  • 3/4 tsp ground cloves
  • 1/2 tsp ground nutmeg (or 1/4 tsp freshly ground)

Wet Ingredients

  • 1 1/4 cups white sugar
  • 1 cup vegetable oil
  • 2 large eggs, at room temperature (55-60g/2oz each)
  • 1 1/2 tsp vanilla extract

Other Ingredients

  • 2 cups apple, peeled, cored, and cut into 8mm (1/3″) cubes (~2 large, 3 small apples)
  • Optional: 1/2 cup flaked raw almonds
  • Optional: Icing sugar (confectioners sugar) for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 180°C/350°F (works for all oven types). Grease and line a 21 cm / 9″ springform cake pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ground cloves, and nutmeg until evenly combined to distribute the spices and raising agents.
  3. Combine Wet Ingredients: In a separate bowl, whisk the sugar and vegetable oil until smooth. Then add the eggs and vanilla extract, whisking well to incorporate everything together.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon, mix gently and only until just combined to avoid overworking the batter, which keeps the cake moist and tender.
  5. Add Apples and Optional Nuts: Fold in the apple cubes carefully to distribute evenly through the batter. Optionally, add 3/4 cup chopped walnuts or other nuts if desired.
  6. Pour Batter and Add Topping: Transfer the batter into the prepared cake pan, smoothing the top. Sprinkle the optional flaked raw almonds evenly over the surface for added texture and a lovely nutty finish.
  7. Bake the Cake: Bake the cake for 50 minutes to 1 hour. Start checking at 50 minutes by inserting a skewer into the center—when it comes out clean, the cake is done. Oven times may vary depending on your oven type, so adjust accordingly.
  8. Cool and Serve: Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely. Dust with icing sugar if desired before serving. This cake is moist enough to enjoy without cream or ice cream, though they can be added if you prefer.

Notes

  • Flour: You can substitute wholemeal/wholewheat flour by reducing the amount by 2 tablespoons. If using self-raising flour, omit baking soda. When substituting baking powder for baking soda, use 4 tsp but avoid combining with self-raising flour.
  • Sugar: Use white sugar or loosely packed light brown sugar. Avoid dark brown or raw sugar for best texture and sweetness.
  • Apples: Use tart apples like Granny Smith or tart red apples for balance. Avoid extremely sweet or canned apples as they affect moisture and texture. Chopping apples into cubes retains moisture better than grating.
  • Lining Cake Pans: For easy lining, you can follow methods demonstrated in popular cake videos, such as the Easy Chocolate Fudge Cake video referenced by the original chef.
  • Oven Types: Works well in both convection (fan forced) and conventional ovens. Convection ovens may require slightly less baking time (around 50 minutes) compared to conventional ovens (up to 60 minutes). Always test doneness with a skewer.
  • Recipe Origin: This recipe was adapted from a reader submission originally made for a bundt pan with slightly different ingredient quantities.

Find it online: https://marthatasty.com/easiest-ever-moist-apple-cake-recipe/