This simple apple cake recipe is a great way to highlight fresh apples. This cake is delicious plain, topped with buttery brown sugar glaze, or even just a light dusting of confectioners’ sugar. It is soft and tender, with a stick-to-your-fork moist crumb and juicy apples in every bite.
When you want a quick recipe for a delicious dessert that will be ready to eat in the next couple of hours and you have some freshly picked apples from the orchard (or the grocery store), make this apple cake. And will be just as tasty served tomorrow!.
The predominant flavor is that of apple, which is complemented by the background flavors of warm spices and bright orange juice. This is what a gorgeous fall day would taste like if it were a cake.
Here is 1 recipe(s):
Fresh Apple Cake
This simple sheet cake recipe for tender and moist fresh apple cake will win your heart. Some of the photos of the cake in the aforementioned gallery show it dusted with 2 Tablespoons (15g) of confectioners’ sugar, while others show it with a buttery brown sugar glaze. The glaze recipe is included below.
- 2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon EACH ground ginger & allspice
- 1 cup (240ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 cup (180g) unsweetened applesauce
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) orange juice
- 3 cups (360 g) of peeled and chopped apples (about 2-3 large apples, 1/2-inch chunks)
- 1/4 cup (1/2 stick or 57g) unsalted butter
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (120ml) heavy cream
- small pinch of salt
- 1/2 cup (60g) confectioner’s sugar, sifted
- Grease a 9-by-13-inch baking pan and preheat the oven to 350°F (177°C).
- In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and allspice. Set aside.
- In a medium bowl, combine the oil, granulated sugar, brown sugar, applesauce, eggs, vanilla extract, and orange juice. Mix the dry ingredients with the wet ingredients after adding them. Fold in the chopped apples until combined. There may seem to be a lot of apples, but that’s okay!
- Pour and spread batter evenly into the prepared pan. Bake for 45–50 minutes. Baking times vary, so keep an eye on it. To avoid over-browning, loosely tent with aluminum foil at the 30-minute mark. An inserted toothpick should come out clean when the cake is finished baking.
- After taking the cake out of the oven, place the pan on a wire rack. Before topping or serving, let the dish cool for at least 30 minutes.
- The cake can be dusted with 2 Tablespoons (15g) of confectioners’ sugar just before serving, or the brown sugar glaze can be prepared in the following step.
- As the cake cools, prepare the brown sugar glaze. Over medium heat, combine the butter, brown sugar, heavy cream, and a dash of salt. Stir continuously until the butter has melted, then stop stirring and allow the mixture to quickly boil without further stirring. Boil for 1 minute. Reduce the heat to low, stir it briefly, and let it simmer for one minute. Remove from heat and whisk in the sifted confectioners’ sugar. Give the glaze at least 20 minutes to cool and become slightly thicker. Spoon glaze over the cake right before serving. (Cake can still be warm when glazing. If your glaze became too thick as it cooled, you can reheat it in the microwave for 15 seconds while stirring it until it is smooth.
- The cake can be served warm or at room temperature and can be decorated, dusted, or left plain. Leftovers should be covered and kept for up to two days at room temperature or five days in the refrigerator. If you sprinkled confectioners’ sugar on top, take note that after a few hours the sugar will melt and disappear into the cake.
The easiest apple cake recipe soft and delicious cake in 10 minutes!
Which ingredient makes cake soft and fluffy?
Most cakes begin with creaming butter and sugar together. Butter has the capacity to hold air, and the creaming process is when it does so. That trapped air expands during baking to create a fluffy cake. No properly creamed butter = no air = no fluffiness.
What is the secret to super moist cake?
- Use cake flour. Making a moist cake starts with the cake mix.
- Avoid overmixing. …
- Maintain the right baking temperature. …
- Avoid overbaking the cake. …
- Soak the cake. …
- Add moisture between the cake layers. …
- Frost the cake right away. …
- Store the cake properly.
Which apples are best for apple cake?
Use a variety of apples for a mix of tastes and textures in your apple cake, including sweet, tart, crisp, and soft. If you want a more tart apple cake, try combining Honeycrisp and Granny Smith apples; if you prefer your cake to be sweeter, choose Gala or Fuji.
How do you make a Mary Berry apple cake?
- 225g self-raising flour.
- 1 level tsp baking powder.
- 225g caster sugar.
- 2 large eggs.
- ½ tsp almond extract.
- 150g butter, melted.
- 250g cooking apples, peeled and cored.
- 25g flaked almonds.