In this recipe
- Why this recipe is great
- Step-by-Step Apple Cake Recipe with Fresh Apples
- Hacks for Apple Cake Recipe with Fresh Apples
- How to Choose the Best Apples?
- Easy and Moist
- More Easy Dessert Recipes
Estimated reading time: 5 minutes
Why this recipe is great
You need a lot of fresh apples and only a bit of batter for this apple cake recipe. Why? The layered apples release juice during baking, making the inside of the cake extra moist and soft, with a crunchy sugar crust on top.
Moist and juicy inside and sugary crust on top.
Step-by-Step Apple Cake Recipe with Fresh Apples
Ready for an apple cake recipe with fresh apples? Let’s start baking!
First, put the butter into the freezer. Why? Because we need it for the butter-sugar crust. The butter freezes while you prepare the batter. Then, you will easily cut or grate it over the cake. It’s impossible to cut or grate soft butter. In this recipe, we use 90g of butter: 50 g we melt and add to the batter, and 40 g we put in the freezer to use later for the crust.
Mix eggs, melted and cooled butter, sugar, vanilla, and oat milk. Mix with cinnamon and a pinch of salt.
Sift flour and baking powder. For this apple cake recipe with fresh apples, you need 110 g of flour: 90 g of all-purpose flour and 20 g of whole wheat flour. Add the bran to the sifted flour in the sieve.
Cut apples into 2-3 mm (about 1/8 to 1/4 inch) slices. Combine liquid and dry ingredients. Add sliced apples and thoroughly mix them through. We recommend using your hands to do it; you can wear gloves. Make sure the batter and apples combine properly.
Cover the baking form with parchment paper and grease it.
Now comes the magic moment with the crust. Believe us, this crust will make your cake so much better than 99% of other apple cakes! Take butter out of the freezer. Grate or finely chop it. Notice how easily you can cut the butter after freezing it? Sprinkle it on top of the cake and dust it with sugar.
Bake for 1 hour at the lower middle rack with heat from the top and bottom. Remove the cake from the oven and leave it in its baking form. The cake will be very soft after baking. Let it cool.
Hacks for Apple Cake Recipe with Fresh Apples
How can you make the best apple cake with fresh apples? Easy, keep these important hacks in mind:
- Use firm apples. Too soft apples meld with batter, and you won’t be able to taste the apple layers anymore. It tastes like cooked oatmeal. Believe us, we tested it! Go only for the firm apple variety. This way, the cake is extremely delicious.
- Cut the apples into thin slices, about 2-3 mm (about 1/8 to 1/4 inch). You can slice apples on mandoline, in a food processor, or by hand. Of course, a food processor is the quickest way, and by hand, it takes some time. But if you know the cake will taste delicious, why not take the time to slice everything by hand?
- Our baking form is 24 cm in diameter, which is approximately 9 inches. If your baking form is bigger or smaller, recalculate the recipe.
- We combine a bit of batter in this recipe with many apples. Follow the proportions specified in the recipe. Having so little batter and so many apples is not a mistake. We want a cake full of apples and a hint of batter—so juicy and moist!
- Don’t skip the sugar-butter crust. The inside of the cake is super moist, and the crispy top is just yummy.
- Use white sugar for the crust. It caramelizes with butter and gets firm. We tried it with coconut sugar. Unfortunately, the crust wasn’t as firm as white sugar.
- After baking, leave the cake in the baking form to cool down. Right after the oven, the cake is very soft and easily breaks.
Now you can start. Happy baking!
How to Choose the Best Apples?
Take firm, juicy apples for an apple cake recipe with fresh apples. Choose tart-sweet apples.
If you use soft apples, they’ll get too mushy when baking and won’t hold their shape. But firm apple slices keep their texture and taste great with just a little batter. The cake ends up looking all layered and delicious. Oh, and don’t forget to add that butter and sugar crust on top. It’s the icing on the cake.
Easy and Moist
The apple cake recipe with fresh apples is very easy. You can make it any time of the year. First, the main ingredient is fresh apples, which you can find year-round. Second, the ingredients are simple, and the prepping is straightforward. Easy and no hassle.
You need a lot of apples and a little bit of batter. Why? We use just enough batter to bind the thin apple slices together. Because we want the extra moist apple cake. That’s why you should follow the proportions specified in the recipe.
During baking, apples release their juice, which combines with the batter. The creamy batter bakes between layered apple slices. Because of this, the inside of the cake is so moist and so juicy! That’s why the sugary crust is a must. It’s crunchy and tastes so good with the moist cake.
More Easy Dessert Recipes
If you love desserts with fruits, try our healthy banana nut bread. It has no refined sugar, is full of sweet banana flavor, and crunchy nuts. You need easy and simple ingredients.
What about extra airy chocolate mousse? It’s dairy-free and egg-free. We made it with a secret ingredient that gives the mousse an intense chocolate flavor. Happy tasting!
Recommended Recipes
Apple Cake Recipe with Fresh Apples | Moist & Sugary Crust
Ingredients
- 1300 g peeled apples*
- 3 eggs
- 140 g oat milk
- 80 g sugar 40 g for the batter, 40 g to sprinkle on top*
- 90 g butter 50 g for the batter, 40 g to sprinkle on top
- 110 g flour 90 g of all-purpose flour and 20 g of whole wheat flour
- 8 g vanilla sugar
- 10 g baking powder
- 5 g cinnamon optional
- A pinch of salt
Instructions
- Put 40 g of butter in the freezer. You will need it later to grate over the cake.
- Whisk three eggs. Add 40 g of sugar, 8 g of vanilla sugar, 140 g of oat milk, and 50 g of cooled melted butter. Add a pinch of salt and 5 g cinnamon. Mix.
- Mix dry ingredients. Sift 110 g of flour: 90 g of all-purpose flour, 20 g of whole wheat flour, and 10 g of baking powder. Add the bran in the sieve to the mixture. Mix. Combine the dry and liquid ingredients. Stir with a whisk.
- Peel 1300 g of apples and cut into thin slices, about 2-3 mm (about 1/8 to 1/4 inch). You can do this by hand, on a mandoline, or with a food processor grater.
- Preheat the oven to 180 C / 355°F degrees. Cover the baking form with parchment. Grease the parchment with oil. Combine batter with sliced apples. Mix thoroughly. Preferably with your hands. You should distribute the batter evenly between the apple slices.
- Pour the batter into the baking form.
- Take the butter out of the freezer. Grate or finely chop it on top of the cake. If you grate the butter, a coarser grater works best. We put butter in the freezer because it’s easier to grate it.
- Sprinkle with the remaining sugar (40 g) over butter.
- Bake it on the lower middle rack with heat from the top and bottom. At 180 C / 355 F) for 1 hour
- Leave in the baking form until the apple cake cools down.
Video
Notes
*Use white sugar, especially for the crust. It works the best.
*Choose firm apples. Unfortunately, soft apples don’t work for this recipe – we tried them. They cook through very quickly and combine with batter, and you won’t notice the taste of apples in the cake.
Nutrition
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