🍎 Classic Moist and Soft Apple Cake
Ingredients:
Dry Ingredients:
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2 cups (250g) all-purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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¼ tsp ground nutmeg (optional)
Wet Ingredients:
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½ cup (120ml) vegetable oil or melted butter
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¾ cup (150g) granulated sugar
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¼ cup (50g) brown sugar
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2 large eggs
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½ cup (120ml) plain yogurt or sour cream
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1 tsp vanilla extract
Fruit:
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2 cups (about 2 medium) peeled and chopped apples (e.g., Honeycrisp, Fuji, or Granny Smith)
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Optional: ½ cup chopped walnuts or pecans
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Optional: ¼ cup raisins or golden raisins
Instructions:
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Preheat Oven:
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Preheat to 350°F (175°C). Grease and flour an 8-inch or 9-inch round or square cake pan.
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Mix Dry Ingredients:
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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Mix Wet Ingredients:
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In a large bowl, beat together oil (or butter), granulated sugar, and brown sugar until combined.
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Add eggs one at a time, beating well after each.
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Stir in yogurt (or sour cream) and vanilla extract.
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Combine:
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Gradually add the dry ingredients to the wet, stirring until just combined.
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Fold in chopped apples (and nuts or raisins, if using).
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Bake:
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Pour batter into prepared pan and smooth the top.
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Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in the pan for 10–15 minutes, then transfer to a wire rack.
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Optional Finishes:
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Dust with powdered sugar
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Drizzle with vanilla glaze or cream cheese frosting
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Serve warm with vanilla ice cream or whipped cream
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🍏 Tips:
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Don’t overmix the batter—just enough to combine.
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The yogurt/sour cream keeps the cake incredibly moist.
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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?