Delicious Fresh Apple Cake Recipe
Tips for making a moist apple cake that isn’t soggy
Everyone wants a moist cake but no one wants a soggy cake. When you make this cake, the most important part is that you use the right apples. You need an apple that is good for baking. Other apples will make the cake soggy.
The other important part of adding moisture to this cake is the use of canned pumpkin puree. It blends beautifully into the batter and creates a richness that really brings out the fall flavors.
Another thing that can make the cake soggy is not measuring correctly. Unlike cooking, baking needs precise measurements.
What are the best apples for this cake?
When you are making this apple spice cake, you want to make sure that you are using baking apples. The best apples to use will depend on the taste you like. If you want a tarter apple the best apples to use are Honeycrisp and granny smith. If you want sweeter apples, it is best to use gala apples or fuji apples.
Ingredients
- apples
- sugar
- canned pumpkin puree
- butter
- pure vanilla extract
- Eggs
- Flour
- Baking Powder
- Salt
- ground cinnamon
- caramel sauce
How to make a fresh apple cake
For this cake, you will begin by making the cake batter. Start with your sugar and butter mixture as directed. You will combine all wet ingredients before you then add in sifted dry ingredients and mix or beat until just combined. I prefer sifting dry ingredients first so I have fewer lumps in my batter.
Next, you’ll add your fresh cut apples to the batter, as well as a layer on top of the batter once poured into your prepared pan.
Delicious Fresh Apple Cake Recipe
Ingredients
- 4 cups apples peeled and chopped into chunks
- 2 cups sugar divided
- 3/4 cup canned pumpkin puree
- 1/2 cup butter softened
- 2 ½ teaspoons vanilla extract
- 2 eggs
- 1 1/2 Cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 teaspoons cinnamon
- caramel sauce optional
Instructions
- Preheat oven to 350 degrees
- Beat together 1 3/4 cups sugar along with the butter and vanilla in a mixer at medium speed until well blended
- Add pumpkin puree and eggs one at a time and mix until blended.
- In small bowl, whisk together flour, baking powder and salt.
- Add flour mixture to sugar mixture and beat at low speed until well blended.
- Combine remaining 1/4 cup sugar and cinnamon in small bowl.
- Toss the chopped and peeled apples with 2 Tbsp of the cinnamon sugar.
- Fold 3 cups of the chopped apples into the cake mixture. Set aside the remaining cup.
- Pour batter into a well-greased 8 inch spring form pan.
- Add the remaining apples over the batter, evenly, and lightly sprinkle the rest of the cinnamon sugar on top of the batter.
- Bake at 350 degrees for 1 hour or until cake slightly browns on top.
- Cool on wire rack, then carefully remove spring form pan and serve.
- Drizzle with caramel sauce, if desired.
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