Watch a pile of apples transform into a creamy, custardy Easy Apple Cake. Serve with whipped cream, yogurt, or ice cream for extra yum.
This Apple Cake is mostly apples and just enough cake to hold it together, which makes it one of the most delicious apple recipes for kids we’ve ever tried.
This recipe is easy to make, requires no fancy cooking tools, and comes from the expert bakers at King Arthur Baking.
It’s from the brand new kids cookbook from King Arthur Baking. The New York Times bestselling cookbook is called Sweet and Salty: King Arthur Baking Company’s Cookbook for Young Bakers, and it’s such a great option for baking together with the kids.
Why This Recipe Works
With an easy method, basic ingredients, and a literal pile of apples, this is one Easy Apple Cake that is actually made from mostly apples. (And it’s easy enough for busy parents to make.)
It’s delicious on its own, but is even extra with a dollop of ice cream, plain yogurt, or whipped cream.
We love it as a Thanksgiving recipe for kids or just a dessert for everyday cravings. (You may also like the 3-Ingredient Biscuits from the same cookbook!)
Table of Contents
Ingredients You Need
Below is a look at the ingredients you need to make this Easy Apple Cake so you know what to have on hand and ready to go.
- All-purpose flour: Using King Arthur Baking all-purpose flour helps make a cake that is light and tender, so that is recommended here.
- Baking powder: A little fresh baking powder ensures the cake bakes through properly and rises nicely.
- Unsalted butter: I prefer to bake with unsalted butter so I can control the salt, so that is what is used here. You’ll want to melt the butter and let it cool just slightly before adding it to the batter.
- Large eggs: We use large eggs to help hold the cake batter together and create a custard-like texture. Be sure to use “large” eggs so the volume is correct.
- Light brown sugar: This adds sweetness and works with the apples to make a delicious cake.
- Vanilla extract: You can use pure or artificial vanilla extract in the cake batter to round out the flavors.
- Apples: You can use any variety of apple you prefer including Granny Smith, Cosmic Crisp or Honeycrisp. You an peel the apples or leave the peel on to make this slightly easier.
Step-by-Step Instructions
Here’s an overview of how to make this Easy Apple Cake recipe so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and timing.
Step 1. Stir the dry ingredients together in a medium bowl.
Step 2. Stir the wet ingredients together in a separate medium bowl.
Step 3. Combine the wet and the dry ingredients using a whisk or spatula.
Step 4. Slice the apples and discard the core. (You can peel the apples or leave the peel on.)
Step 5. Add the apples and stir gently with a spatula so there is some batter on each apple slice.
Step 6. Add batter to a baking pan lined with parchment paper. Even out the apple slices and bake.
Frequently Asked Questions
You can use either an 8- or 9-inch metal round baking pan for this recipe. (If you only have a square metal baking pan, that is fine too though.)
You can lower the sugar to ½ cup, though be sure to use apples that are very flavorful to ensure the cake is flavorful.
You can top this cake with my Cream Cheese Frosting or Yogurt Frosting if you’d like.
How to Store
This cake is best served the day it’s baked, but it can be stored, uncovered, at room temperature for up to 3 days.
(Press parchment paper or plastic wrap directly onto the cut surface, but don’t cover the whole cake as it will become damp.)
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Best Tips for Success
- Add a teaspoon of cinnamon to the cake batter for more flavor.
- Let cool fully and use a serrated knife for easier slicing.
- Use any variety of apple you prefer such as Cosmic Crisp, Granny Smith, or Honeycrisp.
Related Recipes
Desserts
Favorite Cranberry Apple Pie
Breakfast
Easy Baked Apple Donuts
Muffins
Favorite Applesauce Muffins
Recipe reprinted with permission from Simon and Schuster.
Easy Apple Cake
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter (melted and cooled slightly)
- 2 large eggs (at room temperature, if possible)
- ¾ cup light brown sugar (packed)
- ½ teaspoon vanilla extract
- 3 medium apples (peeled or unpeeled, cored, and sliced ¼-inch thick; about 4½ cups)
Instructions
- Preheat the oven to 350 degrees F. Lightly grease an 8- or 9-inch round pan with cooking spray or butter, then line the pan with a round of parchment paper cut to fit the inside of the pan. Grease the parchment paper with cooking spray or butter.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the butter, eggs, brown sugar, and vanilla until creamy, lighter in color, and slightly foamy, about 30 seconds to 1 minute.
- Whisk in the dry ingredients until just combined. Stir until there are no more streaks of flour.
- Bake until golden brown on top and a cake tester or toothpick inserted into the center comes out with just a few moist crumbs clinging to it, about 50-55 minutes.
- Remove from the oven and set on a wire rack to cool for 15 minutes. Carefully run a dull knife around the edge of the cake to free it from the pan, then turn the cake out of the pan onto the wire rack.
- Let cool for at least 15 minutes more. (For the neatest pieces, slice with a sharp serrated knife, which will help you saw through the apple peices, rather than crushing them.)
Equipment
Notes
- This cake is best served the day it’s baked, but it can be stored, uncovered, at room temperature for up to 3 days. (Press parchment paper or plastic wrap directly onto cut surface, but don’t cover the whole cake as it will become damp.)
- Use any variety of apple you like, such as Cosmic Crisp, Honeycrisp, or Granny Smith.
- Add 1 teaspoon cinnamon to the cake batter for more flavor.
- Serve plain or topped with whipped cream or vanilla ice cream. It’s also yummy with plain yogurt for breakfast.
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