moist apple cake recipe

Written ByJenny Smyth Posted on
moist apple cake recipe
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The Best moist apple cake recipe

I’ve been making this moist apple cake recipe for years, and it’s always a crowd-pleaser. The combination of tender apples, crunchy walnuts, and sweet cinnamon is a match made in heaven.

My kids love helping me mix the batter, and they’re always excited to be the first ones to taste the finished product. The best part?

This cake is incredibly easy to make, even for a beginner. The key is to use a mix of all-purpose and oat flour, which gives the cake a lovely texture that’s both tender and crumbly.

I also like to add in some chopped fresh ginger for an extra boost of flavor. When I serve this cake at family gatherings or potlucks, it’s always the first one to disappear.

And let’s be real – who doesn’t love a good excuse to break out the mixing bowls and get baking?

Moist Apple Cake

Moist Apple Cake

4.8 from 701 votes

This moist apple cake is a delightful treat with a tender crumb and a burst of apple flavor. Perfect for an afternoon snack or a light dessert.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 270 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 medium apples, peeled and grated

For the Topping

1/2 cup brown sugar
1/2 tsp ground cinnamon
2 tbsp all-purpose flour
2 tbsp cold unsalted butter, cubed

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour an 8-inch round baking pan.
3In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Set aside.
4In a large bowl, cream together butter and granulated sugar until light and fluffy.
5Beat in eggs, one at a time, until well combined.
6Stir in vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Fold in the grated apples.
9Pour the batter into the prepared baking pan and smooth the top with a spatula.
10In a small bowl, mix together brown sugar, cinnamon, and flour for the topping.
11Cut in the cold butter until the mixture resembles coarse crumbs.
12Sprinkle the topping evenly over the cake batter.
13Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
14The cake should be golden brown and the topping should be crisp and lightly browned.
15Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

🔧Equipment

Mixing bowl
Electric mixer
Baking pan
Oven
Grater

📊Nutrition Facts (per serving)

🔥Calories: 270 kcal🧈Total Fat: 11g💛Saturated Fat: 7g❤️Cholesterol: 60mg🧂Sodium: 250mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 3g

📝Notes

Tips: Use a combination of apples such as Granny Smith and Honeycrisp for a balance of tart and sweet flavors. The cake can be stored at room temperature for up to 3 days or refrigerated for up to 1 week.

Watch Video Of How Moist Apple Cake Works

This moist apple cake recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick dessert solution for your family.

And don’t worry if you’re short on time – this recipe can be ready in under an hour!

Simply store any leftover cake in an airtight container at room temperature for up to 3 days, or wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 5 days.

❓ Frequently Asked Questions About Moist Apple Cake

Q: What type of flour is best for this recipe?

A: I like to use a combination of all-purpose and oat flour for this recipe. The oat flour adds a lovely texture that’s both tender and crumbly, while the all-purpose flour provides structure and helps the cake hold its shape. If you don’t have oat flour on hand, you can substitute in some whole wheat flour instead.

Q: Can I use different types of apples for this recipe?

A: Yes, you can definitely experiment with different types of apples in this recipe! Granny Smith apples will give you a tangy flavor, while Honeycrisp apples will provide a sweet and crunchy texture. Feel free to mix and match different varieties to find your favorite combination.

Q: How do I store leftover cake?

A: Leftover cake is best stored in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, simply wrap it tightly in plastic wrap or aluminum foil and store it in the fridge for up to 5 days.

Q: Can I make this recipe gluten-free?

A: Yes, you can easily make this recipe gluten-free by substituting in some gluten-free flours like almond flour or coconut flour. Just be sure to adjust the liquid content accordingly, as gluten-free flours can be more absorbent than traditional flours.

Q: How do I prevent the cake from becoming too dry?

A: To prevent the cake from becoming too dry, be sure to not overmix the batter – stop mixing as soon as the ingredients are just combined. You can also try adding in an extra tablespoon or two of milk or buttermilk to help keep the cake moist.

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