Very Easy Apple Cake Recipe
Introduction
This Very Easy Apple Cake is a simple, comforting dessert perfect for showcasing tart Granny Smith apples. Light, fluffy, and subtly sweet, it comes together quickly and bakes into a tender, fruity treat that pairs beautifully with cream or yogurt.
Ingredients
- Butter (unsalted, at room temperature) or oil for greasing the pan
- 3 large eggs, at room temperature
- 1 cup (213 grams) light brown sugar
- 1/4 teaspoon kosher salt
- 3 Granny Smith apples (about 198 grams or 7 ounces each)
- 1 cup plus 2 tablespoons (134 grams) white whole-wheat flour
Instructions
- Step 1: Heat the oven to 350°F. Butter the bottom (but not the sides) of an 8-inch springform pan.
- Step 2: Combine the eggs, light brown sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed, then raise to medium-high and beat for about 8 minutes, until the mixture becomes pale tan and very fluffy.
- Step 3: Peel the apples, then cut into roughly ½-inch pieces. Aim for about 4 cups of apple pieces, making sure sizes are similar for even baking.
- Step 4: Remove the bowl from the mixer. Gently fold the flour into the egg mixture with a flexible spatula until nearly incorporated. Fold in the apple pieces as well. Scrape the batter into the prepared pan.
- Step 5: Bake for about 1 hour and 15 minutes, until the top is browned and a tester inserted comes out clean. Let the cake cool in the pan for 30 minutes, then loosen the edges with a knife and remove the springform ring.
- Step 6: Serve warm or at room temperature in large wedges. Dust with confectioners’ sugar and add a dollop of crème fraîche, whipped cream, or Greek yogurt on the side. Best enjoyed the day it’s made.
Tips & Variations
- For a moist crumb, make sure the eggs are at room temperature before beating.
- Try using a mix of apple varieties for a sweeter or more complex flavor.
- Swap whole-wheat flour for all-purpose flour if you prefer a lighter texture.
- Add 1 teaspoon cinnamon or a pinch of nutmeg to the batter for warm spice notes.
Storage
Store any leftover cake in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to 4 days, but bring to room temperature before serving. Reheat slices gently in the microwave or a warm oven if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of apple?
Yes, other apples like Honeycrisp or Fuji will work well, though they are sweeter and less tart than Granny Smiths. Adjust sugar slightly if using sweeter apples.
What can I use if I don’t have a stand mixer?
You can use a hand mixer or whisk the eggs and sugar vigorously by hand until fluffy, though it will take longer. The key is to incorporate enough air for a light texture.
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Very Easy Apple Cake Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Very Easy Apple Cake is a moist and fluffy dessert bursting with fresh Granny Smith apples and the rich flavor of light brown sugar. With simple ingredients and straightforward steps, it’s a perfect treat for any occasion, baked to golden perfection in a springform pan and best served with a dusting of confectioners’ sugar and a dollop of crème fraîche, whipped cream, or Greek yogurt.
Ingredients
Pan Preparation
- Unsalted butter, at room temperature, or oil for greasing the pan
Main Ingredients
- 3 large eggs, at room temperature
- 1 cup (213 grams) light brown sugar
- 1/4 teaspoon kosher salt
- 3 Granny Smith apples (about 198 grams or 7 ounces each)
- 1 cup plus 2 tablespoons (134 grams) white whole-wheat flour
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Butter the bottom (but not the sides) of an 8-inch springform pan to prevent sticking and ensure a clean release after baking.
- Mix Eggs and Sugar: In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, light brown sugar, and kosher salt. Start mixing at low speed to combine, then increase to medium-high speed and beat for about 8 minutes until the mixture turns pale tan and becomes super fluffy.
- Prepare the Apples: While the mixture is whipping, peel the Granny Smith apples and cut them into roughly ½-inch pieces. The pieces do not have to be perfect but should be uniform in size, yielding about 4 cups of chopped apples.
- Fold in Flour and Apples: Remove the bowl from the mixer and gently fold in the white whole-wheat flour using a flexible spatula until the flour is almost fully incorporated. Next, fold in the chopped apples evenly throughout the batter. Scrape the completed batter into the prepared springform pan.
- Bake the Cake: Place the pan in the preheated oven and bake for about 1 hour and 15 minutes. The cake is done when the top is nicely browned and a cake tester inserted into the center comes out completely clean.
- Cool and Serve: Allow the cake to cool in the pan for about 30 minutes. Then, carefully run a knife around the edge to loosen it and unhinge the springform pan sides. Serve the cake in large wedges, either warm or at room temperature, dusted with confectioners’ sugar and accompanied by crème fraîche, whipped cream, or Greek yogurt. For best taste, enjoy the cake on the day it’s made.
Notes
- Use Granny Smith apples for their tartness and firm texture, which hold up well during baking.
- Butter only the bottom of the springform pan to help the cake stick slightly to the sides, which makes for a taller cake.
- Beating the eggs and sugar thoroughly incorporates air, creating a fluffy texture without the need for additional leavening agents.
- Serve with crème fraîche, whipped cream, or Greek yogurt for a creamy contrast to the sweet and tart flavors.
- This cake is best enjoyed the day it’s made but can be stored in an airtight container at room temperature for up to two days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple cake, easy apple dessert, whole wheat apple cake, fall dessert, springform pan cake, homemade apple cake
