This super moist and yummy Apple cake is very easy to make and so delicious. It’s packed with fresh apples and a touch of caramel, light, and perfectly sweet. This recipe has become a staple in our home. It goes so well with yogurt or a cup of tea, or coffee. If you like an Apple cake, this is the recipe to try, it’s simply the BEST!
This cake is simply addictive. Once you make it, it’s hard not to make it again and again. And why not? It hits all the checkmarks for the perfect Apple cake,easy and quick to make, perfect texture and flavor, and everyone loves it. What else can you ask for?
When I want a cake, but I want it fast and easy, I always go for this recipe. It’s no-fuss, perfect every time cake that I love. Apples are available pretty much all year round, so this is a plus, but it is also great with pears if you want to try that too. The caramel sauce I add on top is optional, but if you have it give it a try, after all… it’s caramel we are talking about, can’t go wrong with that.
How to make this Apple cake?
Note: For exact measurements and directions see the recipe card below!
Making the batter is pretty easy. No special tools, just a couple of bowls, a whisk, and a baking dish. First, I chop the apples. I take the skin off, but if you prefer you can leave it on (some types of apples have thicker skin than others).
For the batter, I combine the flour with the spices. In a separate bowl, I whisk the yogurt, oil, sugars, eggs, and vanilla. Then to the wet mixture, I add the flour with the spices and gently mix. Before the flour has been fully incorporated I add the chopped apples and finish mixing.
I line a springform with parchment paper and transfer the batter to the dish spreading evenly. If I’m using caramel I add a few dollops of it on top of the batter, with a toothpick I make swirls around the top. I bake it on the middle rack at 350F(180C) for about 35 minutes, or till a toothpick comes out clean. Let it sit a bit before removing the springform and transferring it to a cooling rack.
If you have any leftover, you can store it covered at room temperature for up to 3 days. I haven’t tried freezing it, I assume it will be fine, but when I try I will confirm. I really hope you’ll give this recipe a try. It’s a truly delicious easy Apple cake, that you can make again and again.
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THE BEST FALL PUMPKIN CREAM CHEESE BREAD RECIPE – Moist, soft, and packed with flavors that will warm up your heart. It’s an easy make and doesn’t require any special skills. The cream cheese filling adds an extra flavor and creamy texture. You can use fresh pumpkin or pumpkin puree, the choice is yours, and it tastes delicious either way.
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Easy and moist Apple cake
- 300 g Apples, chopped 2½ cups
- 260 g AP Flour 2 cups
- 1/4 t Salt
- 1 t Baking Powder
- 1/2 t Baking Soda
- 1 t Cinnamon
- 200 g Raw cane sugar or granulated sugar 1 cup
- 120 g Yogurt 1/2 cup
- 100 ml Oil (unflavored) 1/2 cup
- 2 Eggs
- 1 t Vanilla extract
- 2-3 tbsp Caramel optional
- Chope the apples. I take the skin off, but if you prefer you can leave it on.
- Preheat the oven to 350F(180C).
- In a bowl combine flour, salt, baking powder, baking soda, and cinnamon. Mix.
- In another bowl combine the sugar, yogurt, oil, eggs, and vanilla. Whisk till homogenous.
- To the wet ingredients add the flour mixture. Gently mix and half away through fold-in the chopped apples. Stop mixing as soon as all the flour has been incorporated.
- Line a springform with parchment paper and grease the bottom and sides with butter or oil.
- Transfer the batter to the springform, spread evenly. (Optional) Add a few dollops of the caramel on top. Using a toothpick make swirls to distribute the caramel over the surface (see photos).
- Bake in the middle of the oven for 30-35 minutes, or till a toothpick comes out clean.
- Take out of the oven and let it cool for a few minutes before removing the springform. Then transfer to a cooling rack. When completely cooled transfer to a plate, slice, and enjoy. You can drizzle more caramel on top if you'd like.