Description
Easy Apple Cake has a dense and moist crumb and is loaded with fresh apples, cinnamon sugar, and nuts. It’s quick, easy, and ready to eat in under an hour.
Ingredients
- 1 1/2 cups all-purpose flour (200 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup avocado oil or melted coconut oil (about 100 grams)
- 1/3 cup plain yogurt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 medium apples, peeled and shredded
- 1/4 cup chopped walnuts or pecans (optional)
For the topping:
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 F.
- Lightly grease a 9-inch round cake pan with some cooking oil.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, cinnamon, and salt until evenly combined.
- In a medium mixing bowl, combine oil, yogurt, vanilla extract, and eggs. Mix well until smooth.
- Pour the wet mixture into the dry mixture and use a spatula to mix together until just combined and no dry ingredients are visible.
- Fold in the shredded apples and walnuts until evenly combined.
- Pour the batter into the cake pan.
- In a small mixing bowl, combine sugar and cinnamon and mix evenly with a spoon. Sprinkle the cinnamon sugar on top of the batter.
- Bake the cake on the middle rack for 35-40 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean.
- Let it cool for 10-15 minutes in the pan, then invert to remove the cake and allow it to cool completely on a wire cooling rack.
- Slice and serve on it’s own or with a drizzle of cinnamon icing or Vanilla Ice Cream.
Notes
How to store: Wrap tightly in plastic cling wrap and leave at room temperature in a cool, dry place for up to three days. To extend it's life, wrap the apple cake tightly in aluminum foil or plastic cling wrap (or place in a large Ziploc bag if you’ve eaten enough of it) and store in the refrigerator for 7-10 days.
How to freeze: Wrap tightly in plastic cling wrap or place in a freezer bag and freeze for up to three months. You may want to slice the cake into individual servings and wrap them each individually prior to freezing if you don’t want to eat it all at once. To thaw, let it come up to room temperature on the counter for a few hours or overnight in the refrigerator before serving or attempting to reheat.
Do not overmix the batter. Stir the batter with a spatula until just combined and no dry ingredients are visible. Overmixing will make the bread denser and firmer.
Patience is key. It’s incredibly important that you let the cake cool long enough before you attempt to flip it. Premature flipping may result in your cake breaking in half, leaving you with half a cake on the platter with the remainder still wedged in the pan. It’s better to err on the side of caution here and wait longer than you think you should if you’re worried about breakage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Cake
- Method: Bake
- Cuisine: American