Easiest Ever MOIST Apple Cake
This is incredibly easy to make - no mixer required.
- 2 cups flour (, plain / all purpose (Note 1))
- 3/4 tsp baking soda ((bi-carb soda) (Note 1))
- 3/4 tsp EACH salt, cinnamon and ground cloves
- 1/2 tsp ground nutmeg ((or 1/4 tsp freshly ground))
- 1 1/4 cups white sugar ((Note 2))
- 1 cup vegetable oil (or other plain flavoured oil like canola)
- 2 large eggs (, at room temperature (~50-55g/2oz each in shell))
- 1 1/2 tsp vanilla extract
- 2 cups apple
- 1/2 cup flaked raw almonds
- Icing sugar . confectioners sugar, for dusting
- Preheat oven to 180°C/350°F (all oven types).
- Grease and line a 21 cm / 9" springform cake pan. (Note 4)
- Place flour, baking soda, salt and spices in a large bowl and whisk to combine.
- Whisk oil and sugar in a bowl, then whisk in eggs and vanilla.
- Pour the wet ingredients into the dry and mix with a wooden spoon until JUST combined. Stir through apple (optional: add 3/4 cup chopped walnuts or other nuts).
- Pour into cake pan. Sprinkle over almonds.
- Bake for 50 minutes - 1 hr. Check at 50 minutes - it is cooked when a skewer inserted into the centre comes out clean.
- Cool for 10 minutes before turning out onto a rack to cool. Dust with icing sugar if using, then serve. This cake doesn't need cream or ice cream because it is so moist, but I wouldn't turn it down!
This must be made with fresh apples, not canned. See note 5 for information about different measures in different countries & different oven types.
Also, I do not recommend substituting butter for all or part of the oil - it does not come out as moist and you can't taste buttery savour anyway because of the spice flavourings! Grease and line a 21 cm / 9" springform cake pan. (Note 4) Place flour, baking soda, salt and spices in a large bowl and whisk to combine. Whisk oil and sugar in a bowl, then whisk in eggs and vanilla.
Pour the wet components into the dry and mix with a wooden spoon until JUST combined. Stir through apple (optional: add 3/4 cup chopped walnuts or other nuts).
Check at 50 minutes - it is cooked when a skewer inserted into the centre comes out clean. Cool for 10 minutes before turning out onto a rack to cool.
This cake doesn't need cream or ice cream since it is so moist, but I wouldn't turn it down!
