There is something timeless and comforting about a simple apple cake, especially the kind that is loaded with chunks of fresh apples, lightly spiced, and baked until the edges turn golden brown while the inside stays unbelievably soft and tender. The cake in your picture captures exactly that: a humble batter generously folded with diced apples, poured into a rectangular baking pan, and baked into a rustic dessert dusted with powdered sugar. This recipe recreates that same cozy, home-style feel, bringing together a balanced flavor of sweetness, fruitiness, and delicate spices.
This apple cake is ideal for afternoons with family, small gatherings, or whenever you want something simple yet satisfying. It doesn’t require special baking skills or expensive ingredients, making it perfect even for beginners. What makes this cake special is how much fruit it contains; the apples represent a large part of the batter, creating a custard-like, almost pudding-like consistency when baked. The result is a moist slice that tastes like a combination of cake and fruit dessert. Below is a complete guide, from ingredients to mixing methods and baking notes, so your cake turns out perfect every single time.
Ingredients
For the cake batter:
3 large apples, diced (use red, sweet varieties like Gala, Fuji, or Honeycrisp)
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
½ cup vegetable oil or melted butter
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
Pinch of salt
For topping:
Powdered sugar for dusting
This ingredient list is intentionally simple because the flavor depends heavily on the apples. Sweet apples give a naturally rich taste, while slightly tart apples add brightness. A combination of both also works beautifully.
Preparing the Batter
Begin by preparing the apples first. Peel them if you prefer a smoother texture, but keeping the skin (as seen in your picture) adds color and flavor. Dice the apples into small cubes so they cook evenly inside the cake. Set them aside while you mix the batter.
In a mixing bowl, crack the eggs and whisk them with the sugar until the mixture becomes pale, airy, and fluffy. This step is important because incorporating air into the eggs helps the cake rise even though it’s dense with fruit. Add the vanilla and oil, then whisk again until smooth. If using melted butter instead of oil, make sure it has cooled slightly to avoid cooking the eggs.
Now sift the flour, baking powder, cinnamon, and a pinch of salt together. Sifting prevents lumps and ensures the baking powder disperses evenly. Add the dry ingredients gently into the wet mixture, stirring slowly with a spatula or wooden spoon. The batter should be thick but smooth.
When the batter is ready, add the diced apples. This is the moment where the cake begins to take its signature form. Because there are so many apple chunks, the batter will look almost overwhelmed with fruit. This is exactly what you want. Fold the apples in thoroughly so each bite of the cake contains plenty of fruit.
Pan Preparation and Pouring the Batter
Grease a rectangular or square baking pan, as shown in the photo. You can use a springform pan or a standard baking tray. Lightly coating it with butter or oil prevents the cake from sticking. You may also line the bottom with parchment paper for easier removal, though it’s optional.
Pour the thick apple-filled batter into the pan. Spread it evenly with a spatula, ensuring apples are distributed throughout. The batter will seem chunky, but that’s the charm of this cake. Once baked, those apple pieces soften, release juice, and leave pockets of moisture inside.
Baking the Cake
Preheat your oven to a moderate temperature. Bake the cake until the top becomes golden and firm. The edges will pull slightly away from the pan, and the center should spring back lightly when pressed. Because the cake contains a lot of fruit, baking times may vary slightly. If the top browns too quickly, you can cover it loosely with foil during the last part of baking.
Once fully baked, allow the cake to cool in the pan for several minutes. Removing it while too hot can cause it to break because the apples keep the interior soft. After cooling, transfer it to a serving plate.
Finishing Touch — Powdered Sugar
Dust the top with powdered sugar while the cake is still slightly warm. The sugar melts slightly at first, giving the cake a pretty, rustic look, exactly like in your image. Once cooled completely, the sugar forms a thin sweet layer that complements the apple flavor perfectly.
Texture and Flavor Notes
This apple cake has a unique texture. It’s not dry or crumbly like a typical sponge cake. Instead, it has a moist, pudding-like interior thanks to the apples. The cinnamon adds warm fragrance without overpowering the natural sweetness of the fruit. Every bite contains tender apple pieces that practically melt in your mouth.
It also keeps extremely well. Because of its moisture, the cake stays soft for days and can even taste better the next day as the flavors deepen. It is perfect for serving with tea, coffee, or milk.
Serving Suggestions
This cake is versatile. You can serve it warm with a scoop of vanilla ice cream for a dessert feeling. You can serve it cold for a firmer texture. You may drizzle caramel sauce over it for extra richness or eat it just as it is — simple, cozy, and delicious.
You can also cut it into squares like in the photo. This makes it great for parties or gatherings because it’s easy to serve and doesn’t crumble.
Variations
If you want to experiment, consider adding chopped walnuts, raisins, or a little nutmeg. You can also replace part of the flour with almond flour for a richer taste. Another variation is to use pears instead of apples.