This apple cake recipe is engineered for reliability. It uses a simple oil-based batter that stays moist for days, and the apples are mixed right in—no layering, no fuss. The result is a dense, tender crumb with pockets of soft, sweet fruit.
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I developed this recipe after testing over a dozen variations. The key is using a combination of all-purpose flour and cornstarch for tenderness, and browning the butter to add a nutty depth. The cake bakes at 350°F (175°C) for 45 minutes, and you'll know it's done when a toothpick inserted in the center comes out with just a few moist crumbs.
This is a one-bowl, no-mixer recipe. You'll need a whisk, a spatula, and a 9-inch springform pan. Total time is about 1 hour, including 15 minutes of prep. It serves 6 generously, or 8 if you're cutting smaller slices.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (190g) all-purpose flour
Use unbleached all-purpose for best structure. You can substitute 1 cup all-purpose + 1/2 cup whole wheat, but the texture will be denser.
1/2 cup (60g) cornstarch
Cornstarch lightens the crumb. If you don't have it, replace with an equal amount of flour, but expect a slightly heavier cake.
1 teaspoon baking powder
Make sure it's fresh for proper rise. If you're unsure, test by adding a teaspoon to hot water—it should bubble vigorously.
1/2 teaspoon baking soda
Balances the acidity from the buttermilk. No buttermilk? Use 1/2 cup milk + 1 teaspoon lemon juice, let sit 5 minutes.
1 teaspoon ground cinnamon
Use Ceylon cinnamon for a milder, sweeter flavor. Regular cassia works fine too.
1/4 teaspoon ground nutmeg
Freshly grated nutmeg is more aromatic. You can omit if you don't have it.
1/2 teaspoon salt
Fine sea salt or table salt. It balances sweetness.
2 large eggs, at room temperature
Room-temperature eggs emulsify better. If cold, place in warm water for 5 minutes.
1 cup (200g) granulated sugar
Regular white sugar. You can use coconut sugar but the cake will be darker and slightly less sweet.
1/2 cup (120ml) vegetable oil
Neutral oil like canola or sunflower. Olive oil will add a fruity flavor—use a light one if you prefer.
1/2 cup (120ml) buttermilk
Adds tang and tenderness. Substitute with 1/2 cup milk + 1 teaspoon lemon juice, let sit 5 minutes.
1 teaspoon vanilla extract
Pure vanilla extract gives the best flavor. Imitation works but is less nuanced.
2 cups (about 2 large) peeled, cored, and diced apples (such as Granny Smith or Honeycrisp)
Firm, tart apples hold their shape. You can use sweet apples like Fuji, but reduce sugar to 3/4 cup.
Tips & Tricks
- Use a springform pan to easily remove the cake without breaking it. Grease the bottom and sides well, and line the bottom with parchment paper for extra insurance.
- Do not overmix the batter. Once the flour is added, mix just until no streaks remain. Overmixing develops gluten and makes the cake tough.
- If your apples are very juicy, pat them dry with a paper towel after dicing. Too much moisture can make the cake soggy in the center.
Pro Tips
Step-by-Step Instructions
1. Preheat Oven and Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or nonstick spray and line the bottom with parchment paper.
2. Whisk Dry Ingredients
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This ensures even distribution of leaveners and spices.
3. Mix Wet Ingredients
In a separate bowl, whisk the eggs and sugar until thick and pale, about 2 minutes. Add the oil, buttermilk, and vanilla, and whisk until smooth.
4. Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Use a spatula to fold gently until just combined—no flour streaks should remain. Do not overmix.
5. Fold in Apples
Gently fold the diced apples into the batter until evenly distributed. The batter will be thick.
6. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden brown. The internal temperature should read 200°F (93°C) when done.
7. Cool and Serve
Let the cake cool in the pan on a wire rack for 10 minutes, then release the springform and cool completely. Serve warm or at room temperature.
Delicious Variations
Top with a simple glaze
mix 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla.
- Add 1/2 cup chopped walnuts or pecans for crunch.
- Swap the apples for pears and add 1/4 teaspoon ginger for a spiced pear cake.
How to Store Apple Cake Recipe Easy
Refrigerator
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Freezer
Wrap the cooled cake tightly in plastic wrap and foil. Freeze for up to 3 months.
Reheating
Reheat individual slices in the microwave for 15-20 seconds, or in a 300°F (150°C) oven for 5-10 minutes.
Frequently Asked Questions
Q: Can I use whole wheat flour instead of all-purpose?
Yes, but the cake will be denser and heartier. Use 1 1/2 cups whole wheat pastry flour for a lighter result, and expect a slightly nutty flavor.
Q: Do I need to peel the apples?
No, you can leave the peel on for added texture and fiber, but the cake will have a more rustic appearance. If you prefer a smooth crumb, peel them.
Q: Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The cornstarch already helps with tenderness, so the texture should be similar.
Q: How do I know when the cake is done?
Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter. The top should be golden brown, and the internal temperature should be 200°F (93°C).
Q: Can I reduce the sugar?
You can reduce it to 3/4 cup if your apples are very sweet, but the cake may be less tender and slightly less moist. For best results, stick to the recipe.
If you tried this easy apple cake, I'd love to hear how it turned out. Leave a comment below or tag me on social media. Don't forget to pin this recipe for later!
Apple Cake Recipe Easy
This easy apple cake is a moist, cinnamon-spiced dessert that comes together in one bowl and bakes in under an hour.
🧂 Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (60g) cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (120ml) buttermilk
- 1 teaspoon vanilla extract
- 2 cups (about 2 large) peeled, cored, and diced apples (such as Granny Smith or Honeycrisp)
📋 Instructions
- 1Preheat Oven and Prep Pan — Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or nonstick spray and line the bottom with parchment paper.
- 2Whisk Dry Ingredients — In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This ensures even distribution of leaveners and spices.
- 3Mix Wet Ingredients — In a separate bowl, whisk the eggs and sugar until thick and pale, about 2 minutes. Add the oil, buttermilk, and vanilla, and whisk until smooth.
- 4Combine Wet and Dry — Pour the wet mixture into the dry ingredients. Use a spatula to fold gently until just combined—no flour streaks should remain. Do not overmix.
- 5Fold in Apples — Gently fold the diced apples into the batter until evenly distributed. The batter will be thick.
- 6Bake the Cake — Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden brown. The internal temperature should read 200°F (93°C) when done.
- 7Cool and Serve — Let the cake cool in the pan on a wire rack for 10 minutes, then release the springform and cool completely. Serve warm or at room temperature.
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