Baking this apple cake feels like a quiet rebellion against overly complicated desserts. I love how the aroma of cinnamon and baked apples fills the kitchen, making everyone linger a little longer. It’s not about perfection; it’s about that moment when everything just comes together—simple, warm, honest. Plus, it’s a way to use up those apples that might otherwise sit too long in the fruit bowl.
Why I Keep Coming Back to This Apple Cake
Because it demands no fuss but delivers deep comfort. The aroma, the moist crumb, the slightly tart apples—each bite is a little piece of home. It’s my go-to when I want something familiar yet unexpectedly satisfying, perfect for lazy afternoons or when I need a quiet moment. It feels like a small act of kindness, baked right into the crust.
Breaking Down the Ingredients
- Apples: Firm, tart apples like Granny Smith work best, but honeycrisp add a sweeter punch.
- Butter: Rich and creamy, it anchors the cake’s moist crumb, so don’t skimp.
- Sugar: White granulated for sweetness, but brown sugar adds a caramel note.
- Flour: All-purpose works fine; gluten helps keep the structure sturdy but tender.
- Cinnamon: A warm, spicy aroma that makes the whole house smell like comfort—use more if you love spice.
- Eggs: Bind everything together; fresh eggs lend richness and stability.
- Baking powder: Leavening that lifts the cake, giving it a light, airy texture.
Tools & Equipment You Need
- 9-inch round cake pan: To bake the cake evenly in a manageable size.
- Mixing bowls: For combining ingredients and apples.
- Whisk and spatula: To mix and fold ingredients smoothly.
- Parchment paper: To prevent sticking and make removal easier.
- Oven thermometer (optional): To ensure your oven temp is accurate.
How to Make That Perfect Apple Cake: A Step-by-Step Guide
Step 1: Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan, line with parchment.
Step 2: Peel, core, and chop 4 large apples into chunky bits. Mix with a teaspoon of cinnamon and a tablespoon of sugar.
Step 3: In a bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, and a pinch of salt.
Step 4: Cream 1/2 cup of butter with 1 cup of sugar until fluffy. Add 2 eggs one at a time, mix well.
Step 5: Fold in dry ingredients, then gently fold in the apples. Pour batter into the pan.
Step 6: Bake for 45-50 minutes. Check for golden edges and a toothpick comes out clean.
Step 7: Let cool for 15 minutes. Serve warm or at room temperature, maybe with a dollop of cream.
Cooking Checkpoints & Tips for Success
- Ensure apples are evenly distributed for balanced bites.
- Bake until the edges are golden and the cake tester comes out clean.
- Let the cake rest for at least 15 minutes before slicing for cleaner pieces.
Common Mistakes & How to Fix Them
- Batter is too liquid, causing a flat cake.? Add a pinch more flour if batter is too runny.
- Cake looks underdone but the toothpick comes out clean.? Bake a few minutes longer if the top isn’t golden.
- Edges turn dark before the middle is done.? Reduce oven temp slightly if edges burn too fast.
- Air bubbles in batter cause uneven texture.? Gently tap the pan before baking to settle batter.
Simple Baked Apple Cake
Equipment
- 9-inch round cake pan
- Spatula
- Oven thermometer (optional)
Ingredients
- 4 large apples firm, tart apples like Granny Smith
- 1 teaspoon cinnamon ground
- 1 tablespoon sugar granulated or brown depending on preference
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup butter unsalted, melted or softened
- 1 cup sugar white granulated
- 2 eggs fresh
Instructions
- Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line it with parchment paper for easy removal.
- Peel, core, and chop the apples into chunky pieces. Toss them with a teaspoon of cinnamon and a tablespoon of sugar to coat evenly.
- In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt if desired. Set aside.
- In another bowl, cream the butter and sugar together until the mixture becomes light and fluffy, with a faint sweet aroma.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The batter should become smooth and slightly thickened.
- Gently fold the dry ingredients into the wet mixture using a spatula, just until combined—be careful not to overmix.
- Fold in the prepared apples, distributing them evenly throughout the batter for consistent bites.
- Pour the batter into the prepared cake pan, smoothing the top with the spatula for an even surface.
- Bake in the preheated oven for about 45-50 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack or serve directly from the pan.
- Slice the cake and serve warm or at room temperature—perhaps with a dollop of cream or a dusting of powdered sugar for extra comfort.
