Here’s a classic Apple Cake—moist, warmly spiced, and full of tender apple pieces. 🍎🍰
This makes one 9-inch round cake or an 8×8-inch square pan.
Classic Apple Cake
Ingredients
Cake:
- 2 cups (250 g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) milk
- 2–3 medium apples, peeled, cored, and chopped (about 2 cups)
Optional Topping:
- 2 tbsp sugar mixed with ½ tsp cinnamon
- Chopped nuts (walnuts or pecans)
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round or 8×8-inch pan.
2. Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Cream Butter & Sugar
- Beat butter and sugar until light and fluffy (3–4 min).
- Add eggs one at a time, beating after each.
- Stir in vanilla.
4. Combine Wet & Dry
- Add dry ingredients alternately with milk, mixing gently.
- Fold in chopped apples.
5. Bake
- Pour batter into prepared pan.
- Sprinkle optional cinnamon-sugar and nuts on top.
- Bake 40–50 minutes (check with toothpick—it should come out clean).
6. Cool & Serve
- Cool in pan 10 minutes, then transfer to wire rack.
- Serve warm or at room temperature.
- Optional: dust with powdered sugar or drizzle with caramel sauce.
Tips
- Apple variety: Use firm apples like Granny Smith, Honeycrisp, or Fuji.
- Moist cake: Don’t overmix batter and use slightly undercooked apples for juiciness.
- Spices: Add a pinch of cloves or ginger for extra warmth.
- Make-ahead: Keeps well at room temperature for 2–3 days, longer in the fridge.
If you want, I can give a luxury version with caramelized apples on top and a cinnamon streusel layer, perfect for a show-stopping dessert.
Do you want me to do that?
