Apple Cake

Introduction

This straightforward apple cake takes 45 minutes in the oven and serves 6–7 with minimal fuss. The apples soften into the batter while cinnamon and nutmeg keep the crumb tender and warm, and a dollop of whipped cream on a warm slice is all you need to finish it.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Servings: 6–7

Ingredients

• ½ cup (118 ml / 108 g) butter
• 1 cup (237 ml / 225 g) white granulated sugar
• 2 eggs
• 1 cup (110 g) white all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Add 2 cups (½ lb / 227 g) chopped apples
• Whipped cream

Instructions

1. Cream together butter and sugar until fluffy.
2. Beat in the eggs.
3. Sift together the flour, baking soda, cinnamon, nutmeg. Mix into the batter until just incorporated
4. Fold in the apples.
5. Transfer the batter to a greased and lined cake pan.
6. Bake at 350 °F (177 °C, gas mark 4) for 45 minutes.
7. Serve warm with whipped cream.

Variations

• Swap the apples: Use pears or a mix of apples and pears for a softer, slightly sweeter crumb.
• Add warmth: Increase the cinnamon to 1½ teaspoons and add a pinch of ground cloves for deeper spice.
• Brown butter: Cook the butter until it turns golden and smells nutty before creaming it with the sugar for a richer flavor.
• Texture shift: Roughly chop the apples instead of fine-chopping them to leave distinct soft pieces throughout the cake.
• Skip the whipped cream: Dust the warm cake with cinnamon sugar or serve it plain; the apples provide enough moisture on their own.

Tips for Success

• Chop the apples into ½-inch pieces so they soften evenly and distribute throughout the batter without breaking down to mush.
• Cream the butter and sugar for a full 2–3 minutes until the mixture lightens in color and texture; this traps air and keeps the cake tender.
• Fold the apples gently in a few motions to avoid overmixing the batter, which toughens the crumb.
• Test doneness at 40 minutes with a toothpick inserted into the cake (not into an apple piece); it should come out clean or with just a few moist crumbs.
• Let the cake cool in the pan for 10 minutes before turning it out; this prevents it from breaking apart while still warm.

Storage and Reheating

Store the cooled cake covered in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. The cake does not freeze well; the texture becomes dense and the apples turn mushy.

Reheat a slice in the microwave for 15–20 seconds until warm, or in a 300 °F (149 °C) oven for 5 minutes covered with foil. Serve with whipped cream if desired.

FAQ

Can I bake this ahead of time?

Yes. Bake the cake the morning of serving and store it covered at room temperature; it actually tastes better the next day as the flavors meld and the crumb sets.

What type of apples work best?

Use a mix of tart (Granny Smith, Honeycrisp) and sweet (Gala, Fuji) apples; the tart ones balance the sugar and keep the cake from being cloying.

The cake sank in the middle—what happened?

The oven temperature may have been too low, or the batter was overmixed. Check your oven with a thermometer next time, and mix only until the dry ingredients are just combined.

Can I add nuts to this recipe?

Yes. Fold in ½ cup of chopped walnuts or pecans after the apples, or sprinkle them on top of the batter before baking for a crunchier texture.