4.8 from 54 votes
Easy Apple Cake
A delicious and easy Apple Cake with chunks of sweet apples perfect for your Fall baking. Using only a few basic pantry staples, this cake is incredibly easy to make. Serve this with a cup of tea or coffee anytime of the day.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8
Calories: 272 kcal
Course:
Dessert , Cake
Cuisine:
American
Ingredients
- 6 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoons baking powder
- 1 teaspoon apple pie spice
- 3 large apples like Fuji, Honeycrisp, Gala, peeled and cut into cubes
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then spray generously with cooking spray. Set aside.
- Mix eggs and sugar: In a large bowl add the eggs, sugar, and mix until light and fluffy, should take about 8 to 10 minutes. Remove the mixing bowl from the mixer and gently fold in the vanilla extract.
- Combine dry ingredients: In a medium bowl combine the flour, salt, baking powder, apple pie spice and sift.
- Finish Cake Batter: Add the flour mixture to the mixer bowl, a third at a time, and gently fold it into the egg mixture. Repeat with remaining flour mixture. When folding in the flour make sure to scrape the bottom of the bowl to properly mix everything.
- Fold in apples: Gently fold in about ⅔ of the chopped apples into the cake batter.
- Pour into pan and bake: Pour the cake batter into the pan. Top the batter with remaining apples. Transfer the pan to the oven and bake for about an hour or until golden brown.
- Finish and serve: Sprinkle with powdered sugar, cut into slices and serve.
Cup of Yum
Notes
- Lining the pan with parchment paper really helps the cake to be cleanly removed, with no sticking or mess.
- Sifting the dry ingredients incorporates some air and can make the final product lighter in texture.
- Make sure to beat the eggs with the sugar for 8 to 10 minutes, this is what's going to make the cake light and airy.
- Store leftover cake in a covered container such as a cake tray with a dome cover lid at room temperature for up to 5 days.
- Cool cake completely and wrap in a couple layers of plastic wrap, then a layer of foil, or place in a freezer bag. Freeze for 3-4 months.
Nutrition Information
Serving
1serving
Calories
272kcal
(14%)
Carbohydrates
53g
(18%)
Protein
7g
(14%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
140mg
(47%)
Sodium
128mg
(5%)
Potassium
217mg
(6%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
248IU
(5%)
Vitamin C
4mg
(4%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 272
% Daily Value*
| Serving | 1serving | |
| Calories | 272kcal | 14% |
| Carbohydrates | 53g | 18% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 140mg | 47% |
| Sodium | 128mg | 5% |
| Potassium | 217mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 248IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.