This super moist and delicious apple cake comes together quickly and easily. It’s packed with fresh apples and a touch of caramel; it’s light and perfectly sweet. This recipe has become a staple in our home. It goes so well with yogurt, a cup of tea, or coffee. If you like apple cake, try this recipe; it’s simply the best!
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This cake is simply addictive. Once you make it, it’s hard not to make it again and again. And why not? It checks all the boxes for the ideal apple cake: it’s simple and quick to make, has the perfect texture and flavor, and everyone loves it. What else can you ask for?
When I want a cake and I want it fast and easy, I always go for this recipe. It’s a simple recipe that works every time. 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; you 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).
Step 1: In a bowl, combine flour, salt, baking powder, baking soda, and cinnamon.
Step 2: In another bowl, combine the sugar, yogurt, oil, eggs, and vanilla.
Step 3: Whisk the wet ingredients until homogenous.
Step 4: To the wet mixture, add the flour with the spices and gently mix. Before the flour has been fully incorporated, add the chopped apples and finish mixing.
Step 5: Line a springform with parchment paper and transfer the batter to the dish, spreading it evenly.
If using caramel, add a few dollops on top of the batter. Using a toothpick, make swirls around the top.
Step 6: Bake on the middle rack at 350F (180C) for about 35 minutes, or until a toothpick comes out clean. Let it sit a bit before removing the springform and transferring it to a cooling rack.
Storage and reheating
If you have any leftovers, you can store them 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 and easy apple cake that you can make again and again.
More yummy recipes!
Carrot cake – This recipe is one of my favorites because it’s easy to make and has the perfect flavor and balance of carrots, spices, and frosting. It’s light, moist, and the cream cheese and mascarpone add a touch of a citrus note that balances with the rest of the ingredients.
Blueberry yogurt cake – Simple and so delicious, this blueberry yogurt cake is quick and easy to make. It’s soft and moist, with juicy blueberries in every bite and a touch of lemon zest. You’ll love this one, I promise!
Apple strudel with phyllo dough and golden raisins – Imagine thin layers of phyllo dough filled with sweet and tart apples, raisins, walnuts, and spices, baked until golden brown and flaky. Do I need to say more?!
Let’s connect!
I would love to connect with you! Let me know if you try this recipe, and please leave a star review ⭐️⭐️⭐️⭐️⭐️ for others to see. This helps people find the recipe.
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EASY AND MOIST APPLE CAKE RECIPE
Equipment
- Springform
Ingredients
- 300 grams apples, peeled, cored, and chopped, 2 ½ cups
- 260 grams all-purpose flour, 2 cups
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 200 grams raw cane sugar or granulated sugar, 1 cup
- 120 grams yogurt, 1/2 cup
- 100 ml vegetable oil (unflavored), 1/2 cup
- 2 eggs
- 1 teaspoon vanilla extract
- 2-3 tablespoons caramel, optional
Instructions
- Preheat the oven to 350F(180C).
- In a bowl, combine flour, salt, baking powder, baking soda, and cinnamon.
- In another bowl, combine the sugar, yogurt, oil, eggs, and vanilla. Whisk until homogenous.
- To the wet ingredients, add the flour mixture. Gently mix, and halfway through mixing, add 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 and 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 until a toothpick comes out clean.
- Take it 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.
