Easy Apple Cake

A humble, home-style cake that lets sweet-tart apples shine through a tender crumb—simple enough for weeknights, special enough for Sunday dessert. No mixer needed, no frosting required. Just real flavor in a pan.

Why You’ll Love This Recipe

This cake doesn’t need to be fancy to feel like love. With pantry staples and fresh apples, it bakes up moist, warmly spiced, and deeply comforting. It comes together in one bowl, uses no mixer, and fills your kitchen with the scent of fall. Perfect with coffee, tea, or a scoop of vanilla ice cream—and even better the next day.

Ingredients

• 3–4 medium apples (about 3 cups), peeled and chopped (Granny Smith, Honeycrisp, or Fuji recommended)
• 1 cup granulated sugar
• 1 cup all-purpose flour
• ½ cup unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 tsp baking powder
• 1 tsp ground cinnamon
• Pinch of salt
• Optional: ½ tsp vanilla extract or 1 tbsp lemon juice (for brightness)
• Optional garnish: powdered sugar, for dusting

Step-by-Step Instructions

1. Prep oven and pan:
   Preheat oven to 350°F (175°C). Grease an 8-inch square or 9-inch round pan, then lightly flour it—or line with parchment paper for easy removal.
2. Prepare the apples:
   Peel, core, and chop apples into small, even pieces (¼–½ inch). Set aside. (Tip: Toss them with lemon juice if prepping ahead to prevent browning.)
3. Mix wet ingredients:
   In a large bowl, whisk melted butter, sugar, and eggs until smooth and creamy (~1 minute). Stir in vanilla or lemon juice if using.
4. Add dry ingredients:
   Sprinkle flour, baking powder, cinnamon, and salt over the wet mix. Gently fold with a spatula just until no flour streaks remain. Do not overmix—lumps are fine.
5. Fold in apples:
   Add chopped apples and stir gently until evenly distributed. The batter will be thick—that’s perfect.
6. Transfer to pan:
   Pour batter into prepared pan. Use the spatula to spread evenly. Tap the pan once on the counter to release air bubbles.
7. Bake:
   Bake 35–40 minutes, until golden on top and a toothpick inserted in the center comes out clean (a few moist crumbs are okay; wet batter is not).
8. Cool and serve:
   Let cool in the pan 15–20 minutes before slicing. Dust with powdered sugar right before serving. Serve warm or at room temperature.

You Must Know

• Don’t overmix after adding flour — this can make the cake tough. Stir until just combined.
• Use firm apples — avoid Red Delicious; they turn mushy when baked.
• Melted butter should be warm, not hot — so it doesn’t cook the eggs.
• Cool slightly before cutting — it firms as it cools and slices cleaner.

Storage Tips

• Store covered at room temperature for up to 2 days.
• Refrigerate for up to 5 days — reheat briefly in microwave for best texture.
• Freeze whole or sliced (wrapped tightly) for up to 3 months. Thaw at room temperature.

Ingredient Substitutions

Serving Suggestions

• Serve warm with a dollop of whipped cream or vanilla yogurt.
• Top with a scoop of cinnamon ice cream for à la mode magic.
• Enjoy with morning coffee or afternoon tea.
• Pair with sharp cheddar cheese for a classic New England combo.

Cultural Context

This cake traces back to Depression-era American kitchens, where apples were often the only fruit available year-round. Known by many names—“Poor Man’s Cake,” “Apple Stack Cake,” or simply “Appledumpling”—its purpose was always the same: use what you have, feed who you love. A staple in farmhouses across the Midwest and Northeast, it’s real food for real life.

Pro Tips

• Peel apples thinly — too thick, and they won’t soften properly.
• Toss apples in batter gently — rough mixing can break them down.
• Test early at 35 minutes — ovens vary; don’t overbake.
• Double the recipe for a 9×13 pan — bake 50–55 minutes.
• Add lemon zest (1 tsp) for brightness that cuts sweetness.

Frequently Asked Questions

Q: Can I make this without eggs?
A: Yes. Use flax eggs or applesauce (¼ cup per egg), though texture will be denser.

Q: Why is my cake soggy?
A: Likely due to watery apples or underbaking. Try patting apple pieces dry or extending bake time.

Q: Can I use self-rising flour?
A: Not recommended — it already contains leavening and salt, which will throw off balance.

Q: Can I add nuts or raisins?
A: Absolutely! Fold in ½ cup chopped walnuts, pecans, or raisins with the apples.

Q: Is this cake gluten-free?
A: Not by default. Use a 1:1 gluten-free flour blend and verify other ingredients are GF.

Allergy Information

Contains: dairy (butter), eggs, wheat (flour).
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free — just ensure toppings are safe.
Always check labels if serving those with allergies.

Nutrition Facts (Per Serving – Approximate)

Based on 9 servings

• Calories: 220
• Fat: 8g
• Saturated Fat: 4.5g
• Carbohydrates: 34g
• Sugar: 20g
• Protein: 3g
• Sodium: 120mg

Note: Nutrition values are estimates and may vary based on ingredients and portion size. Not intended as medical advice.

Final Thought: This cake doesn’t shout. It hums softly from the counter, warm and inviting, asking only to be shared. That’s how the best ones begin — simple, honest, and full of apples.