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
Scale
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
