Classic Moist and Soft Apple Cake

Here’s a classic recipe for a Moist and Soft Apple Cake—fragrant with cinnamon, filled with juicy apple chunks, and perfect for any time of year.

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🍎 Classic Moist and Soft Apple Cake

Ingredients:

Dry Ingredients:

• 2 cups (250g) all-purpose flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg (optional)

Wet Ingredients:

• ½ cup (120ml) vegetable oil or melted butter

• ¾ cup (150g) granulated sugar

• ¼ cup (50g) brown sugar

• 2 large eggs

• ½ cup (120ml) plain yogurt or sour cream

• 1 tsp vanilla extract

Fruit:

• 2 cups (about 2 medium) peeled and chopped apples (e.g., Honeycrisp, Fuji, or Granny Smith)

• Optional: ½ cup chopped walnuts or pecans

• Optional: ¼ cup raisins or golden raisins

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Instructions:

1. Preheat Oven:

   • Preheat to 350°F (175°C). Grease and flour an 8-inch or 9-inch round or square cake pan.

2. Mix Dry Ingredients:

   • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. Mix Wet Ingredients:

   • In a large bowl, beat together oil (or butter), granulated sugar, and brown sugar until combined.

   • Add eggs one at a time, beating well after each.

   • Stir in yogurt (or sour cream) and vanilla extract.

4. Combine:

   • Gradually add the dry ingredients to the wet, stirring until just combined.

   • Fold in chopped apples (and nuts or raisins, if using).

5. Bake:

   • Pour batter into prepared pan and smooth the top.

   • Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.

   • Cool in the pan for 10–15 minutes, then transfer to a wire rack.

6. Optional Finishes:

   • Dust with powdered sugar

   • Drizzle with vanilla glaze or cream cheese frosting

   • Serve warm with vanilla ice cream or whipped cream

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🍏 Tips:

• Don’t overmix the batter—just enough to combine.

• The yogurt/sour cream keeps the cake incredibly moist.

• Store leftovers at room temperature for 2 days or refrigerate for up to 5 days.

Would you like this in a loaf cake version, muffin form, or made gluten-free?