Apple cake is a classic dessert that’s perfect for any occasion. It’s a moist and delicious cake that’s packed with fresh apples and warm spices. There are many different ways to make apple cake, but this recipe is simple and easy to follow.
INGREDIENTS
- ½ cup Unsalted Butter (110 grams)
- ½ cup Sugar (100 grams)
- 2 tsp Vanilla Extract
- 2 large Eggs
- 2 tbsp Rum (optional)
- 1 cup All-Purpose Flour (120 grams)
- 1 tsp Baking Powder
- ⅛ tsp Salt
- 2 Apples (peeled and chopped; I used Gala variety)
- 1½ tbsp Sugar (for sprinkling over the cake)
Note: 1 cup = 240 ml.
INSTRUCTIONS
- Preheat your oven to 180°C (356°F). Prepare an 18 cm cake pan by greasing it with oil or melted butter and dusting it with flour, or you can line it with parchment paper. Tap out any excess flour.
- Peel and chop the apples into small pieces, removing the seeds, and set them aside.
- In a mixing bowl, combine the flour, baking powder, and salt. Stir with a spatula or whisk to combine. Set aside.
- In a large mixing bowl, beat room-temperature butter with sugar and vanilla extract until light and fluffy. Using an electric mixer, cream for at least 3 minutes, scraping the bowl occasionally.
- Add the eggs, one at a time, mixing well after each addition. If you’re using rum, add it now, although it’s optional.
- Slowly incorporate the dry ingredients into the butter mixture using the mixer on low speed. Be careful not to overmix.
- Gently fold in the chopped apples with a spatula. Avoid over-mixing the batter to keep it light and airy.
- Transfer the batter to the prepared cake pan and spread it evenly with an offset spatula.
- Sprinkle the top with 1½ tbsp of sugar to create a lovely crust.
- Bake for 35 to 40 minutes. To check for doneness, insert a toothpick in the center of the cake. If it comes out clean, the cake is done. If not, continue baking for an additional 5 minutes.
- Allow the cake to cool in the pan for 10 minutes. Run a butter knife around the edges to loosen the cake, then carefully remove it from the pan. Place it on a serving platter.
- Slice and enjoy the cake warm with a cup of tea or coffee.
NOTES
- Cream the butter and sugar until fluffy for a light and airy cake.
- Avoid overmixing the batter, as it can make the cake dense.
- Choose baking apples that hold their shape well when baked, such as Granny Smith, Honeycrisp, Pink Lady, Braeburn, or Jonagold. You can also use pears instead of apples.
Nutrition (per serving):
- Calories: 215 kcal
- Carbohydrates: 27g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 6g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: 0.4g
- Cholesterol: 62mg
- Sodium: 88mg
- Potassium: 70mg
- Fiber: 1g
- Sugar: 16g
- Vitamin A: 357 IU
- Vitamin C: 2mg
- Calcium: 36mg
- Iron: 1mg
