Subscribe to get new recipes straight to your inbox!

    Easy Moist Apple Cake

    There is nothing as comforting as a home-baked apple cake. This easy, super moist apple cake recipe is packed with fresh apples, cosy spices and a crunchy crumble topping. It is irresistibly good!

    Apple Cake

     

    What You’ll Need to Make Apple Cake

    Type of Apples

    First, let’s talk about the star of the show – apples!

    Using the right type of apples, often referred to as “baking apples,” is important when baking apple cakes (or pies) because the type of apple can significantly affect the taste and texture of the final product. Baking apples are chosen for specific reasons:

    Texture/Structure: Baking apples are typically firmer and hold their shape better when baked. This ensures that the apple slices or chunks in your cake (or other desserts) maintain some texture and don’t turn into mush. Softer apples like Red Delicious or Golden Delicious can become too soft and watery when baked, and no one wants watery pie or cake!

    Flavour: Baking apples tend to have a more balanced flavor profile. They’re often a bit tart or tangy, which contrasts well with the sweetness of the sugar and other ingredients in the recipe.

    Popular baking apple’s include Honeycrisp apples, Granny Smith, Jonagold, Braeburn, and Royal Gala apples, among others.

    In this recipe, I’ll be using three Royal Gala apples (as that is what I had on hand), but any apple variety that isn’t too soft will work just fine 🙂

    Apple Cake

    So this apple cake has three elements to it.

    First is the soft spiced apple cake. This apple cake is inspired by my moist spice cake recipe, but with the addition of shredded apple.

    For the dry ingredients you’ll need plain all purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon powder, ginger powder, ground cloves and ground nutmeg. I really love the addition of spices to this apple cake – it really takes the cake to the next level! The cake has what I would consider a ‘medium’ spice level, so feel free to experiment with more or less based on your own preferences.

    For the wet ingredients, you’ll need soft brown sugar, eggs, vegetable oil, Greek yoghurt, vanilla essence/extract and shredded apple. The shredded apple adds a wonderful apple flavour to the spice cake, and ensures that you’re getting a little bit of apple in every element of this cake!

    The second element is sliced apples in a brown sugar/cinnamon coating. These sliced apples go on top of the cake layer, and really give the cake that ‘apple pie’ feeling! I love that you can taste the individual slices of the apples when layered this way (as opposed to chunks of apples folded in to the batter), as it really allows the apple to shine without getting lost in the cake batter.

    The last element is the crumble (streusel) topping. I love adding crumble to my cakes/cupcakes when I can (like my banana crumble muffins, blueberry muffins and strawberry cake) and I can’t think of anything more deserving of a crumble topping than an apple cake!

    It’s super easy to make too and requires soft brown sugar, white sugar, all purpose flour, salt, cinnamon powder and melted unsalted butter.

    How to Make Apple Cake

    Begin by Preheating oven to 160 °C (320°F) with the fan on and grease or line a 9 inch springform pan (I use my homemade cake release to grease my tin). If your oven doesn’t have a fan option, then you will need to increase the baking temperature to 175°C (350°F).

    Peel all the apples. Halve and remove the core of two of the apples and slice them in thin slices (about 2-3mm in thickness). With the remaining apple, grate it using the largest holes on your grater (see note 2), and set it aside to use in the cake batter later on in the recipe.

    Sliced Apple Topping

    In a bowl combine soft brown sugar and cinnamon. Mix well and then add in the sliced apples. Mix well so that all the apples are coated in the sugar/cinnamon mixture. Set aside for later.

    apple cake

    Crumble (Streusel Topping)

    In a bowl combine soft brown sugar, white granulated sugar, flour, salt and cinnamon. Mix until well combined.

    Next add in the melted butter and mix until well combined. I like to use my fingers towards the end to ensure everything is mixed well. The crumble should resemble thick/coarse crumbs (see note 3 if it doesn’t). Set aside for now.

    apple cake

    Cake Batter

    Sift together flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Whisk until well combined and set aside.

    In a large bowl combine soft brown sugar, eggs, vegetable oil, Greek yoghurt and vanilla. Whisk until smooth and no lumps remain.

    Apple cake

    Add the grated apple from earlier (along with any liquid that’s come out of the apple) and using a spatula, fold it into the wet mixture until well combined.

    Finish off by adding the presifted dry ingredients into the wet mixture, and fold until just combined. Do not overmix, so only fold until you can’t see any more streaks of flour running through the batter.

    apple cake

    Assembly

    Pour the cake batter into the springform cake tin. Evenly spread the batter out and drop the cake tin lightly on the counter once to remove any large air bubbles.

    On top of the cake batter, evenly spread out the sliced apples, discarding any liquid at the bottom of the bowl that has come out of the apples.

    apple cake

    Finish off by evenly spreading the crumble on top of the apples. It may seem like a lot of crumble, but be sure to use it all up!

    Bake for 45 minutes, or until a toothpick comes out clean. There should be no wet batter on the toothpick, but moisture/cinnamon from the apples is okay 🙂

    apple cake

    Let it cool in the cake tin for 10 minutes, before removing the sides of the springform cake tin. Let it cool for a further 20 minutes before transferring to a serving platter/cake stand. No need to let it completely cool, you can serve it warm (which is how I like mine!).

    apple cake

    Commonly asked questions

    Can I substitute Greek yoghurt with regular yoghurt?

    Yes, for this recipe regular yoghurt will work fine too. Just make sure it’s unsweetened and unflavoured, and you want to stick to full fat yoghurt.

    What goes well with apple cake?

    Many people pair apple cake with a scoop of vanilla ice cream, caramel sauce, whipped cream or even yoghurt!

    How do I store apple cake?

    To store the cake, place it in an airtight container at room temperature for a few days, after which it’s best to refrigerate. Cakes can dry out in the fridge though, so be sure to keep it stored in an airtight container when placing it in the refrigerator.

    What is the difference between apple crisp and apple crumble?

    ‘Crisp’ and ‘crumble’ refer to two different types of toppings that are traditionally used in apple pie. Apple crisp typically consists of a mixture of oats, flour, butter, and sugar. This creates a crumbly, crisp, and slightly crunchy texture when baked. The oats are a key ingredient, giving it a distinctive texture. The topping for apple crumble on the other hand is simpler and often includes flour, butter, and sugar, without the oats. It tends to have a more cookie-like or biscuit-like texture when baked. For this recipe, I have used a crumble topping.

    Apple Cake

    Easy Moist Apple Cake

    There is nothing as comforting as a home-baked apple cake. This easy, super moist recipe is packed with fresh apples, cosy spices and a crunchy crumble topping. It is irresistibly good!
    5 from 6 votes
    Print Pin Rate Watch Video
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 12 people

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    • 3 medium/large apples - any red baking apple (Royal Gala, Honey Crisp, etc.)

    For the Sliced Apple Topping

    • cup (66 g) soft brown sugar
    • ½ tbsp ground cinnamon

    For the Crumble (Streusel Topping)

    • ¼ cup (50 g) soft brown sugar
    • cup (66 g) white granulated sugar
    • cups (180 g) all purpose flour
    • ¼ tsp salt - omit if using salted butter
    • 1 tsp ground cinnamon
    • ½ cup (113 g) unsalted butter - melted

    For the Cake Batter

    • cups (150 g) all purpose flour
    • 2 tbsp (16 g) cornstarch - also known as cornflour in some countries
    • 1 tsp baking powder
    • ¼ tsp baking soda
    • ¼ tsp salt
    • 1 tsp ground cinnamon
    • 1 tsp powdered ginger
    • ¼ tsp ground cloves
    • ¼ tsp ground nutmeg
    • ¾ cup (150 g) soft brown sugar
    • 2 large eggs - room temperature
    • ½ cup (100 g) unflavoured vegetable oil - I use canola oil
    • ¼ cup (70 g) Greek yoghurt - room temperature
    • 1 tsp vanilla essence/extract

    Instructions

    • Preheat oven to 160 °C (320°F) with the fan on (see note 1 if you don't have a fan function) and grease or line a 9 inch springform cake tin (I use my homemade cake release to grease my tin).
    • Peel all the apples. Halve and remove the core of two of the apples and slice them in thin slices (about 2-3mm in thickness).
    • With the remaining apple, grate it using the largest holes on your grater (see note 2), and set it aside to use in the cake batter later on in the recipe. You should end up with 120g of the shredded apple, give or take a few grams.

    Sliced Apple Topping

    • In a bowl combine soft brown sugar and cinnamon. Mix well and then add in the sliced apples. Mix well so that all the apples are coated in the sugar/cinnamon mixture. Set aside for later.

    Crumble (Streusel Topping)

    • In a bowl combine soft brown sugar, white granulated sugar, flour, salt and cinnamon. Mix until well combined.
    • Next add in the melted butter and mix until well combined. I like to use my fingers towards the end to ensure everything is mixed well. The crumble should resemble thick/coarse crumbs (see note 3 if it doesn't). Set aside for now.

    Cake Batter

    • Sift together flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Whisk until well combined and set aside.
    • In a large bowl combine soft brown sugar, eggs, vegetable oil, Greek yoghurt and vanilla. Whisk until smooth and no lumps remain.
    • Add the grated apple from earlier (along with any liquid that's come out of the apple) and using a spatula, fold it into the wet mixture until well combined.
    • Finish off by adding the presifted dry ingredients into the wet mixture, and fold until just combined. Do not overmix, so only fold until you can't see any more streaks of flour running through the batter.

    Assembly

    • Pour the cake batter into the springform cake tin. Evenly spread the batter out and drop the cake tin lightly on the counter once to remove any large air bubbles.
    • On top of the cake batter, evenly spread out the sliced apples, discarding any liquid at the bottom of the bowl that has come out of the apples (see note 4).
    • Finish off by evenly spreading the crumble on top of the apples. It may seem like a lot of crumble, but be sure to use it all up!
    • Bake for 45 minutes, or until a toothpick comes out clean. There should be no wet batter on the toothpick, but moisture/cinnamon from the apples is okay 🙂
    • Let it cool in the cake tin for 10 minutes, before removing the sides of the springform cake tin. Let it cool for a further 20 minutes before transferring to a serving platter/cake stand. No need to let it completely cool, you can serve it warm (which is how I like mine!).

    Video

    YouTube video

    Notes

    Note 1. In this recipe I use an oven with the fan function turned on. The fan forced function cooks cakes faster, so if your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (350°F) so that the cake bakes at the same rate as mine 🙂
    Note 2. When grating the apple, you want to have individual strands of apple. If you use the smaller holes on your grater, then you will end up with mashed apple. Don't worry, if it ends up mushy you can still use it and the cake will still turn out fine 🙂
    Note 3. If your crumble is too wet, then add in a little more flour. If the crumble is too dry and it's not forming into little chunks, then add a little more melted butter. 
    Note 4. We don't want too much liquid with our sliced apples otherwise it takes too long for the cake to fully cook. Simply discard any liquid at the bottom of the bowl (or use it in a jam or filling).

    Nutrition

    Calories: 412kcal | Carbohydrates: 57g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 180mg | Potassium: 92mg | Fiber: 1g | Sugar: 32g | Vitamin A: 298IU | Vitamin C: 0.04mg | Calcium: 60mg | Iron: 2mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: apple cake, apple cinnamon cake, apple crumble cake, apple crunch cake, apple pie, apple pie cake, basic apple cake, easy apple cake, fresh apple cake, moist apple cake
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

    More Recipes

    18 Comments

    • Marie

      Hello 👋 there from The Netherlands,

      I have a question: How long should I bake the cake if I use a 7-inch springform cake tin? Also, I have an oven with a fan function.

      Last week, I made your fudge chocolate cake and frosted it with cherry buttercream. It was absolutely delicious! Thank you very much for sharing your knowledge. God bless you! 🙏 😊

      • Cakes by MK

        Hi Marie! If using a 7 inch pan then you will need to bake the cake for longer – the exact time I’m not too sure but I would check it about 10 minutes after the stated cooking time and go from there 🙂 my only worry is that it may take quite some time, so you run the risk of overbaking the edges of the cake. What you could do to combat this, is half the recipe and then you won’t have such a thick cake layer and it’ll bake at a time closer to the original recipe :). So happy you loved the chocolate fudge cake Marie 😀

    • Elizabeth

      Can I substitute whole milk yoghurt for the Greek yoghurt in the Easy Moist Apple Cake?

      • Cakes by MK

        Hi Elizabeth 🙂 that should be fine! Enjoy 🙂

    • Hayley

      Absolutely delicious recipe thank you. Used egg replacement and vegan butter and it worked really well..

      • Cakes by MK

        Awesome! So happy to hear you enjoyed the recipe Hayley 🙂

    • Farhana

      5 stars
      Masha’Allah such a lovely cake!! Made it yesterday.. perfect for the cold fall weather. Jazak’Allahu-khair for sharing. Never realized ginger and cloves add such a nice overall flavour.
      If it helps others, I used regular full fat yoghurt and a 10″ pan..both worked out nicely.

      • Cakes by MK

        You’re so welcome! So so happy to hear you enjoyed it Farhana 😀

    • Jannah

      5 stars
      Woww I just tried this apple crumble cake yesterday and I’m in love, the steps were easy to follow, it requires quite a bit of time to make, but so worth it, it really satisfies that apple pie/ crumble craving and such a nice dessert to have on those warm days, thanks so much MK for sharing such a fabulous recipe, I’m excited to try more of your recipes!!!

      • Cakes by MK

        Yay! So so happy to hear you enjoyed the recipe Jannah! 😀

    • @sohcrafty

      I tried this cake and it is delicious! The recipe was really easy to follow and ithe end result looks just like the photo. I will definitely be making this again. Thanks for sharing your recipe 😀

      • Cakes by MK

        Awesome! So so happy to hear you enjoyed the recipe 😀

    • Judith Rodenby

      Can I ask how 1 1/4 cups = 150g and 3/4 cup also = 150g ? I am confused.

      • Cakes by MK

        Hi Judith! Great question 🙂 so different ingredients have different weights, e.g. 1 cup of sugar is heavier than 1 cup of flour. Hope that helps 🙂

    • Vijipriya

      Hi,
      Your cakes are a stand out when it comes to parties. I have tried a few and they were all awesome.
      If I may ask, when are you planning to surprise us with healthy recipes like almond flour cakes?

      Thanks.

      • Cakes by MK

        Thank you so much Vijipriya! 🙂 I’ll keep some healthier cakes in mind for future recipes 🙂

    • Vani

      I tried the chocolate cake and the vanilla sponge cake. Both were really good.
      I also tried them I. The eggless version .

      Thank you

      • Cakes by MK

        Awesome! So happy to hear you’re enjoying the recipes Vani 😀

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

      Categories
      Tips & Tricks
      Single Layer Cakes
      Quick Desserts
      Muffins
      Loaf Cakes
      Frostings
      Welcome to Cakes by MK!

      Subscribe to get new recipes straight to your inbox.

      Thanks for subscribing!

      Oops something went wrong! Try again