Introduction
There’s something magical about the aroma of apples and cinnamon wafting through your home. This Quick Apple Cake delivers all the comforts of homemade baking without the fuss! With its tender crumb, pockets of juicy apple, and warming spices, this cake strikes the perfect balance between rustic charm and elegant simplicity. Whether you’re hosting a dinner party, need a last-minute dessert, or simply craving something sweet with your afternoon tea, this foolproof recipe will become your go-to apple cake that impresses every time. The best part? It comes together in minutes with ingredients you likely already have in your pantry!
Ingredients
For the Cake:
- 2 medium apples (approximately 300g/10.5oz), peeled, cored and sliced
- 240g (1 cup) granulated sugar
- 115g (1/2 cup) unsalted butter, melted
- 2 large eggs, at room temperature
- 5ml (1 teaspoon) vanilla extract
- 125g (1 cup) all-purpose flour
- 5g (1 teaspoon) baking powder
- 2.5g (1/2 teaspoon) ground cinnamon
- 1.25g (1/4 teaspoon) salt
Optional Topping:
- 15g (2 tablespoons) powdered sugar for dusting
- 60ml (1/4 cup) caramel sauce for drizzling
Instructions
- Prepare your workspace: Preheat the oven to 175°C (350°F). Grease a 23cm (9-inch) round cake pan or line with parchment paper.
- Prepare the apples: Peel, core, and slice the apples into thin, even slices (about 0.5cm/1/4 inch thick). Set aside.
- Mix wet ingredients: In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined and slightly lighter in color, about 1-2 minutes.
- Add eggs and flavor: Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until fully incorporated. The mixture should be smooth and slightly thickened.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly distributed.
- Create the batter: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix; a few small lumps are fine.
- Incorporate apples: Gently fold the sliced apples into the batter, ensuring they’re evenly distributed throughout. The batter will be thick.
- Transfer to pan: Pour the batter into the prepared cake pan, spreading it evenly to the edges and smoothing the top with a spatula.
- Bake to perfection: Place in the preheated oven and bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Cool properly: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (or serve warm if preferred).
- Final touch: Just before serving, dust with powdered sugar if desired for an elegant presentation.
Nutritional Information and Timing
Prep Time: 15 minutes Cooking Time: 25-30 minutes Cooling Time: 20 minutes Total Time: 1 hour
Servings: 8 slices
Per Slice:
- Calories: 285
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Sugar: 30g
- Fiber: 1.5g
- Protein: 3g
- Sodium: 115mg
Cooking Tips and Tricks
- Apple selection matters: For the best texture and flavor balance, use a combination of sweet and tart apples. Honeycrisp, Granny Smith, Jonagold, or Braeburn work excellently.
- Room temperature ingredients: Allow eggs to reach room temperature before incorporating for a smoother batter and better rise.
- Don’t overmix: Gentle folding preserves air in the batter, resulting in a lighter, fluffier cake. Stop mixing as soon as the flour disappears.
- Consistent apple slices: Cut your apple slices to uniform thickness for even baking. Too thick, and they’ll remain crunchy; too thin, and they’ll disappear into the batter.
- Test for doneness carefully: Insert a toothpick into the center of the cake, not into an apple piece, for an accurate doneness test.
- Enhance the cinnamon: For deeper flavor, try adding a pinch of nutmeg or cardamom alongside the cinnamon.
- Butter temperature: Let melted butter cool slightly before mixing with sugar to prevent cooking the eggs when added.
- Pan preparation: For easy removal, consider using a springform pan or creating a parchment paper sling with overhanging edges.
Variations and Substitutions
- Fruit swaps: Substitute pears, peaches, or a mix of berries for the apples for a seasonal twist.
- Flour alternatives: Replace all-purpose flour with white whole wheat flour for added nutrition, or use a 1:1 gluten-free flour blend for a gluten-free version.
- Sugar options: Brown sugar can replace white sugar for a deeper, more caramel-like flavor. Reduce to 3/4 cup for a less sweet cake.
- Dairy-free adaptation: Use coconut oil or a plant-based butter alternative instead of butter.
- Spice it up: Add 1/4 teaspoon each of ground ginger, nutmeg, and allspice for a more complex flavor profile reminiscent of apple pie.
- Texture additions: Fold in 1/2 cup of chopped walnuts, pecans, or dried cranberries for added texture and flavor contrast.
- Topping variations: Before baking, sprinkle the top with a mixture of 2 tablespoons sugar and 1/2 teaspoon cinnamon for a crispy, sweet crust.
Common FAQs
Q: Can I make this cake the day before serving?
A: Absolutely! This cake actually develops more flavor overnight. Store it covered at room temperature, and if desired, warm individual slices briefly in the microwave before serving.
Q: My apples sank to the bottom of the cake. What went wrong?
A: Try tossing your apple slices in 1 tablespoon of flour before folding them into the batter. Also, make sure your batter isn’t too thin, and consider cutting the apples into smaller pieces.
Q: Can I freeze this apple cake?
A: Yes! This cake freezes beautifully. See the storage section below for detailed instructions.
Q: Is this cake suitable for breakfast?
A: While traditionally served as a dessert, this apple cake makes a delightful breakfast treat, especially when paired with Greek yogurt or a dollop of ricotta cheese.
Q: Can I double this recipe for a larger crowd?
A: Definitely! Double all ingredients and bake in a 9×13-inch pan, adding about 5-10 minutes to the baking time. Check for doneness with the toothpick test.
Storage and Make-Ahead Tips
Room Temperature Storage:
- Store the completely cooled cake in an airtight container at room temperature for up to 2 days.
- Place a piece of parchment paper between cake slices if stacking to prevent sticking.
Refrigerator Storage:
- For longer storage, refrigerate the cake in an airtight container for up to 5 days.
- Allow refrigerated cake to come to room temperature before serving, or warm individual slices for 15-20 seconds in the microwave.
Freezer Storage:
- Wrap individual slices or the entire cooled cake tightly in plastic wrap, then aluminum foil.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator or at room temperature for several hours before serving.
Make-Ahead Options:
- Prepare the cake batter up to the point of adding apples, then refrigerate for up to 24 hours.
- Bring the batter to room temperature, fold in freshly sliced apples, and bake as directed.
- Alternatively, bake the cake completely 1-2 days ahead and store as directed above.
Refreshing Day-Old Cake:
- To revive slightly stale cake, warm individual slices in the microwave for 10-15 seconds.
- For an extra treat, serve warm cake with a scoop of vanilla ice cream or a drizzle of caramel sauce.
This versatile apple cake is truly a recipe to treasure. Its simplicity belies its incredible flavor, and it’s sure to become a family favorite that you’ll return to season after season. Whether served warm from the oven or at room temperature the next day, each bite delivers the perfect balance of tender cake and juicy apples – comfort food at its finest!
