Apple Cake – more apples than dough
This homemade Apple Cake is a delightful and simple treat, packed with fresh apples, cinnamon, and pistachios. More apples than dough, the best apple cake recipe with fresh apples. If you love a fruit-filled dessert, this one’s for you!
This apple cake is all about the apples—more apples than dough, making it perfect for apple lovers. With fresh apples, cinnamon, and pistachios, it’s an easy recipe you’ll enjoy. Try these apple doughnuts, a classic Romanian apple cake, or an apple cake with whipped Nutella, perfect for autumn baking and celebrating the fall season.
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I love baking quick, autumn-inspired treats that are easy to make and taste incredible. I can create delicious fall recipes for my family with simple, seasonal ingredients like apples, pumpkins, pears, and squash. Sharing these homemade autumn bakes makes for special memories that last.
Substitutions
- Apples (Granny Smith or Honeycrisp): You can use other tart apples like Braeburn, Jonagold, or Fuji for a similar effect. For a sweeter option, try Gala or Golden Delicious apples.
- Eggs: For a vegan alternative, use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).
- Sugar: Substitute with honey or maple syrup (adjust the liquid in the recipe), or use a sugar substitute like stevia or coconut sugar.
- Salt: Sea salt or kosher salt can be used in place of table salt.
- Baking Powder: Use baking soda (1/4 teaspoon) combined with 1/2 teaspoon of lemon juice or vinegar if you don’t have baking powder.
- Milk: Almond milk, soy milk, or oat milk can replace regular milk. For a richer flavor, use half-and-half or heavy cream.
- All-Purpose Flour: Substitute with whole wheat flour, almond flour, or a gluten-free flour blend.
- Melted Butter: You can use coconut oil, vegetable oil, or applesauce for a dairy-free option.
- Lemon and Orange Peel (optional): If you don’t have these, you can use a teaspoon of lemon or orange zest, or simply omit them.
- Vanilla Extract: Vanilla bean paste or almond extract can be used instead.
- Cinnamon: Try using nutmeg, allspice, or pumpkin pie spice for a different flavor profile.
- Ground Pistachio or Walnuts: Replace with other nuts like almonds or cashews, or use seeds like sunflower or pumpkin seeds for a nut-free option.
- Melted Butter: Use coconut oil or any neutral oil in its place.
What Kind of Apples Are Best for Baking?
For the best apple cake, choose apples that stay firm and add a nice balance of sweetness and tartness. Here are some great options:
- Granny Smith: Tart and firm, these apples add a nice tangy bite.
- Honeycrisp: Sweet and crisp, they give a pleasant crunch.
- Gala: Sweet and tender, they make the cake soft and tasty.
- Braeburn: A balanced mix of sweet and tart, they hold their shape well.
Avoid apples that get mushy when cooked, like Red Delicious. Choosing the right apple ensures your cake has the best taste and structure.
Storage
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
You might also like
- Nutella Whipped Cream Apple
- Easy Apple Doughnuts
- How To Make Delicious Apple Cake
- Biscoff Cinnamon Rolls
- Classic Italian Tiramisu Cake
- One egg lemon pound cake
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Apple Cake – more apples than dough
Equipment
- 2 Large Bowls: For mixing the wet and dry ingredients.
- Whisk or Hand Mixer: Beat the eggs and sugar until fluffy.
- Spoon or Spatula: For folding ingredients together.
- Peeler and Corer: To peel and core the apples.
- Knife: To slice the apples.
- 9.5-inch Round Baking Tin (24 cm): Greased and lined with parchment paper.
- Oven: Preheated to 180°C (350°F).
Ingredients
- 4-5 apples Granny Smith or Honeycrisp
- 2 eggs
- 50 g sugar 3 tbsp
- A pinch of salt
- 1 teaspoon baking powder
- 100 ml milk 1/2 cup
- 80 g all-purpose flour 1/3 cup
- 25 g melted butter 2 tbsp
- Lemon and orange peel optional
- 10 g vanilla extract 1 tbsp
- 10 g cinnamon 1 tbsp
- 50 g ground pistachio or walnuts 1/4 cup
- 20 g melted butter 2 tbsp
Instructions
- Prepare the Apples: Peel and core the apples, then slice them thinly. Place them in a bowl, sprinkle with cinnamon, and mix well. Set aside.
- Mix Wet Ingredients: In a large bowl, beat the eggs with sugar, a pinch of salt, and vanilla extract until pale and fluffy. Add the milk and optional lemon or orange peel, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the wheat flour and baking powder.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the melted butter.
- Add Apples: Gently fold the sliced apples into the batter.
- Prepare the Pan: Line the base of a 24 cm (9.5 inch) round baking pan with parchment paper and grease the sides with melted butter. Pour in the batter and spread it evenly. Sprinkle the ground pistachio or walnuts on top.
- Bake: Bake in a preheated oven at 180°C (350°F) for about 45-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a plate to cool completely.
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Notes
- Choose Fresh Apples: Use firm apples that hold their shape well during baking. Varieties like Granny Smith or Honeycrisp work great.
- Slice Apples Thinly: Thin apple slices ensure they cook evenly and integrate well into the batter.
- Measure Ingredients Accurately: For best results, use a kitchen scale for precise measurements, especially for flour and sugar.
- Room Temperature Ingredients: Make sure eggs, milk, and melted butter are at room temperature before mixing to ensure a smooth batter.
- Mix Gently: When combining dry and wet ingredients, mix until just combined to avoid a dense cake.
- Preheat Oven: Always preheat your oven to 180°C (350°F) before baking to ensure even cooking.
- Check Doneness: Baking times can vary, so start checking the cake at 45 minutes. Insert a toothpick into the center; if it comes out clean, the cake is done.
- Cool Before Serving: Let the cake cool in the pan for 10 minutes before transferring it to a plate to cool completely. This helps it set and makes it easier to slice.
- Optional Additions: For extra flavor, consider adding a bit of lemon zest or orange peel to the batter.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
