This apple cake is soft, moist, and filled with juicy apple pieces that melt right into the batter. Every bite has that perfect mix of sweetness and spice, with a cozy cinnamon aroma that fills the house while it bakes. The top forms a delicate, slightly crisp sugar crust — simple, rustic, and absolutely irresistible.
Ingredient Overview
This cake is made with simple pantry staples — just flour, sugar, oil, eggs, and fresh apples. The oil keeps it incredibly moist for days, while the baking soda (not baking powder) gives it the perfect lift. Cinnamon makes the flavor shine, and chopped walnuts or pecans add crunch if you like a little texture. Granny Smith apples are classic, but Gala or Fuji also work beautifully.
Directions Overview
- Mix dry and wet ingredients separately.
- Combine just until smooth.
- Fold in apples and nuts
- Bake for about 1 hour, until golden and your kitchen smells amazing.
How to Store
Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well — wrap slices individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight at room temperature. Just make sure that the cake has Cooled completely first. Any residual heat traps moisture and will make the cake soggy.
How to Serve
Serve it as-is with a dusting of powdered sugar, or warm it slightly and add a scoop of vanilla ice cream or a drizzle of caramel sauce. It’s also perfect with coffee or tea in the afternoon.
Moist Cinnamon Apple Cake
Equipment
- Bundt pan (preferred, greased and floured) or 10-inch round pan
- electric mixer
Ingredients
- 1 ⅓ cups vegetable oil canola preferred
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 3 large eggs
- 3 to 4 apples Granny Smith, Gala, or Fuji, peeled, cored, and diced
- 1 cup chopped walnuts or pecans optional
- 1 teaspoon vanilla extract optional
- Flour and Butter to grease and dust the pan
Instructions
- Preheat oven to 350°F (180°C). Grease and flour a bundt pan or 9-inch round cake pan.Flour and Butter
- Combine the dry ingredients in a large bowl. Whisk together flour, cinnamon, baking soda, and salt. Set aside.3 cups all-purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon salt
- In the bowl of a stand mixer, beat the oil, eggs, and sugar on high speed until light and pale yellow.1 ⅓ cups vegetable oil, 2 cups granulated sugar, 3 large eggs
- Reduce to medium speed and gradually add the dry ingredients, mixing only until incorporated.
- Fold in the diced apples and nuts (if using) with a spatula. Stir in vanilla if desired.3 to 4 apples, 1 cup chopped walnuts or pecans, 1 teaspoon vanilla extract
- Pour the thick batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake rest for 10 minutes, then carefully invert onto a rack. Flip upright and cool completely before serving.
Notes
Nutrition
Recipe Credit:
Originally from [TheCookieShop] (Portuguese). Minor adjustments made for clarity and ease.
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