Why This Apple Cake Is Special
This cake is:
- Rustic (uneven top, visible apple chunks)
- Very moist (thanks to apples + oil/butter)
- Not overly sweet
- Perfect for beginners
- Better the next day
It’s closer to a home-style apple bread + cake hybrid, not a fluffy sponge and not a dense tart.
Ingredients (8–10 servings)
Apples
- 4–5 medium apples
(Golden, Granny Smith, or any firm apple) - 1 tbsp lemon juice
Cake Batter
- 3 large eggs (room temperature)
- 180 g sugar (¾ cup)
- 120 ml vegetable oil (½ cup)
(or 100 g melted butter) - 200 ml milk or yogurt (¾ cup)
- 300 g all-purpose flour (2½ cups)
- 1 packet baking powder (10–12 g)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Pinch of salt
Topping
- 2 tbsp sugar (for sprinkling)
- ½ tsp cinnamon
- Powdered sugar (after baking)
Step 1: Prepare the Apples (Key to Moistness)
- Peel the apples.
- Cut them into medium chunks or thin slices.
- Sprinkle with lemon juice.
- Optional: toss with 1 tbsp sugar + pinch of cinnamon.
Why this matters:
- Apples release juice while baking → moist cake
- Lemon keeps them from browning
- Chunk size controls texture (big = rustic, small = soft)
Step 2: Prepare the Pan
- Use a round cake pan or springform pan.
- Grease generously with butter or oil.
- Lightly flour the pan or line with parchment.
Rustic cakes stick easily—don’t skip this.
Step 3: Eggs + Sugar = Structure
- In a large bowl, add eggs and sugar.
- Whisk for 2–3 minutes until pale and slightly thick.
You are not whipping air like sponge cake—just dissolving sugar and building structure.
Step 4: Add Oil (or Butter)
- Slowly add oil while whisking.
- The mixture should look glossy and smooth.
Why oil works better here:
Oil keeps the cake moist even after days in the fridge.
Step 5: Add Milk / Yogurt
Pour in milk or yogurt and mix gently.
- Milk → lighter crumb
- Yogurt → richer, slightly tangy cake
Both work perfectly.
Step 6: Dry Ingredients (Do Not Overmix)
In a separate bowl:
- Flour
- Baking powder
- Cinnamon
- Salt
Mix once, then:
- Add to wet ingredients in 2 batches.
- Fold gently with spatula or whisk.
- Stop as soon as flour disappears.
Overmixing = tough cake
Step 7: Fold in the Apples
- Add ¾ of the apples into the batter.
- Fold gently so apples are evenly distributed.
- Pour batter into prepared pan.
- Arrange remaining apples on top.
This gives the cake that beautiful rustic surface you see in the image.
Step 8: Sugar & Cinnamon Crust
Mix:
- 2 tbsp sugar
- ½ tsp cinnamon
Sprinkle generously over the top.
This creates:
- Slight crust
- Caramelized apple edges
- That traditional homemade look
Step 9: Bake Low & Slow
- Preheat oven to 170–180°C (340–355°F).
- Bake for 45–60 minutes.
How to know it’s done:
- Toothpick comes out mostly clean
- Center is set, not wet
- Top is golden brown
If top browns too fast → cover loosely with foil.
Step 10: Cool & Finish
- Let cake cool in pan for 15 minutes.
- Remove gently.
- Once fully cool, dust with powdered sugar.
Now it looks exactly like your photo.
Texture & Flavor Breakdown
- Top: lightly crisp, sugary
- Inside: soft, moist, apple-rich
- Apples: tender, slightly jammy
- Sweetness: balanced, not heavy
This cake is meant to feel comforting, not fancy.
Delicious Variations
🍎 Apple & Walnut Cake
Add:
- ½ cup chopped walnuts
🍏 Apple & Raisin Cake
Add:
- ⅓ cup soaked raisins
🍰 Apple Yogurt Cake
Replace milk with yogurt → extra moist
🍯 Apple Honey Cake
Replace ¼ sugar with honey
How to Store
- Room temp: 1 day (covered)
- Fridge: up to 4 days
- Freezer: up to 2 months (wrap well)
This cake tastes better the next day.
How to Serve
- With tea or coffee ☕
- With vanilla yogurt
- With whipped cream
- Warm with ice cream 🍨
Final Thoughts
This old-fashioned apple cake is exactly the kind of recipe that gets passed down, written on paper, and baked again and again. No decoration needed. No fancy tools. Just:
- Apples
- Simple batter
- Time
- Love