Description
This Easy Apple Cake is a moist, tender dessert bursting with fresh apple flavor and warm apple pie spice. Made with simple ingredients and no complicated steps, this cake is perfect for a cozy afternoon treat or a festive fall dessert. The crumbly texture combined with sweet, juicy apple chunks makes each bite delightful and comforting.
Ingredients
Wet Ingredients
- 6 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1⅓ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon apple pie spice
Fruits
- 3 large apples (such as Fuji, Honeycrisp, or Gala, peeled and cut into cubes)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and generously spray with cooking spray to prevent sticking. Set aside.
- Mix eggs and sugar: In a large mixing bowl, beat the 6 large eggs and 1 cup sugar together until the mixture is light, fluffy, and pale in color. This process usually takes about 8 to 10 minutes with a mixer. Then gently fold in 1 teaspoon of vanilla extract by hand.
- Combine dry ingredients: In a separate medium bowl, sift together 1⅓ cups all-purpose flour, ¼ teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon apple pie spice until well blended.
- Finish cake batter: Gradually add the dry flour mixture to the egg mixture in thirds, gently folding it in each time. Be careful to scrape the bottom and sides of the bowl to incorporate everything evenly without deflating the eggs.
- Fold in apples: Gently fold about two-thirds of the peeled and cubed apples into the cake batter. This will distribute the apple chunks throughout the cake.
- Pour into pan and bake: Transfer the batter to the prepared springform pan, smoothing the top gently. Arrange the remaining apples over the top of the batter. Place the pan in the oven and bake for about 1 hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Finish and serve: Allow the cake to cool slightly before removing the springform pan. Optionally, sprinkle the cake with powdered sugar for a finishing touch. Cut into slices and serve warm or at room temperature.
Notes
- Use firm apples like Fuji, Honeycrisp, or Gala for best texture and sweetness.
- The folding technique is important to keep the batter airy and light.
- Make sure to preheat the oven fully before baking for even cooking.
- If you don’t have apple pie spice, use a blend of cinnamon, nutmeg, and allspice as a substitute.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
