A Quick Apple Cake Recipe is a must on my blog. First of all, I live in the Apple state and second, these are the type of cakes my mama used to make in my childhood. As I’ve previously mentioned, we lived on a small farm and she had five kids, there was no time for fancy cake baking. This is the type of treat we had as little kids.
Speaking of apples, we love apples in desserts and fresh. Usually, we go through 10lb of apples in a week, while they’re in season, meaning right now. I am grateful because they get you a ton of great nutrients.
This quick apple cake comes out moist and really light. We love it and I think you will too 😉
Other Apple Desserts
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Recipe
Ingredients
- 4 apples
- 4 Eggs
- 2 cup Sugar
- 1 cup Light Olive Oil (or coconut oil)
- 1 tsp Vanilla Extract
- 2 cup Flour
- 1 tbsp Baking Powder
- 1 pinch Salt
- Oil for baking pan
- Brown Sugar
Instructions
- Prepare ingredients for a Quick Apple Cake Recipe.
- Combine together eggs, sugar, oil, vanilla extract and salt. Using a mixer, beat until mixture is fluffy.
- In small parts, mix flour and baking powder into the egg mixture.
- Peel and grate apples on a large side of the grater. Mix apples into the cake batter. Stir to combine everything together.
- Spray baking dish with oil. Sprinkle a bit of brown sugar on the bottom of the pan.
- Pour cake batter into the pan. Bake at 325F for about 50 minutes or until the toothpick comes out clean.
- Remove the cake from the pan and let it cool to a room temperature. Enjoy!
Nutrition Facts
Quick Apple Cake Recipe
Amount Per Serving
Calories 413 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 82mg27%
Sodium 40mg2%
Potassium 313mg9%
Carbohydrates 87g29%
Fiber 3g12%
Sugar 60g67%
Protein 6g12%
Vitamin A 170IU3%
Vitamin C 4.2mg5%
Calcium 87mg9%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
What kind of apples are best for this cake?
Hey Lida, If you like it sweet, use Gala, Honeycrisp, Golden Delicious or Fuji apples. If you like it sour, use Granny Smith, Jonagold or Melrose apples.
Hi there made this cake today. But didn’t use a bundt pan as I don’t own one. It took nearly 2hrs to bake in a normal pan. Does that sound about right. ?
Hey Faez, it shouldn't take that long. As long as the toothpick comes out clean, it should be about the same time. Baking time would depend on the size of the pan.
This cake turned out amazing!! I used coconut oil and it came out from the oven smelling heavenly. The cake is moist and light, perfect amount of sweetness. I do not like dry bundt cakes so this one is perfect. Will be making again. Thank you for sharing your recipes!
Dina, I am so happy to hear that, thank you for taking the time to share your feedback!
Lots of juicy apples right now. Made 1/2 recipe and was lovely. Added cinnamon for spicy addition. Will definitely make again👍🏻
Ann, I'm so glad you enjoyed this apple cake, thank you for your feedback!
Yum! I made this with brown sugar and melted coconut oil today, and it turned out perfectly. I quartered the recipe and made six muffins, because it was just me, and it worked. I baked them for 30 minutes at 325 as you suggested, and they were perfect little apple cakes! It was so easy to quarter thanks to your perfect ratios. Thank you so much for sharing this recipe! I think it's perfect!
Oh, I love that idea, so cute! Thank you for sharing your twist on this apple cake! I'm so glad you enjoyed it 🙂
Does this cake go into a cold oven? No preheating?
Hey, Preheat the oven.
Great receipt, tasty and easy
Edith, thank you for sharing!
Hi Natalya, I followed the recipe exactly and it came out perfect! Not dense at all. Thanks for sharing!
Awesome, I am so happy the recipe turned out amazing. 🙂
Natalya, I made this cake today and it was delicious, thank you! I was looking for something else besides Sharlotka everyday 🙂 I am in Russia, so the only changes I needed to make was for vanilla = 1 packet of vanilla sugar, and for the oil I used sunflower oil (it is what I had in my pantry). Regardless, even with this type of oil, it was still wonderful 🙂
Lori, thank you for sharing your feedback. I am so happy it turned out amazing for you!
Can I use 2 apples and eggs instead of 4?
If you use less of apples and eggs, it would be important to cut the other ingredients.
Ok thanks!
Would I be able to make cupcakes/muffins with this recipe?
Yes, just adjust baking time.
Hi, Natalya! Just wanted to let you know that, although I decided to forego the muffin idea, I did add a few tablespoons of peach schnapps, and it was a big hit! A few people said it tasted like wafflea, somehow, and some who normally don't like cakes with fruit in them loved this one, so thank you for the recope! ?
Wow, I am so glad to hear. Thank you for sharing your feedback.
Would vegetable oil work for this recipe?
I haven't tried vegetable oil so I can't tell you 100% how it will turn out. Keep me posted when you try it.
I have made this cake twice the first time it was perfect! The second time I added more apples (they were just very large) and that made the cake very dense... That might be why for some the cake turns out too dense..
Thanks for your sharing your feedback. I will note the recipes. It should be right around 3-4 cups of grated apples.
I made this cake today. It came out very dense 🙁 I used coconut oil and the egg mixture would not become all light and fluffy. I mixed over 15min on high in an stand mixer. I did everything like was said in the recipe.. I did use home eggs tho not store eggs. Maybe that's why??? Do u know why?
I used the olive oil and mine was also dense. My egg mixture did not get very light even after many minutes of beating them.
I cant imagine what could go wrong. You can see my step by step photos. I wonder if its apples you used?
Maybe try adding coconut oil after beating eggs. It shouldn't play effect. Was oil liquidy?
It was the same texture as soften butter ... which oil did u use in the picture above? Ur cake looks perfect!!!
Liquid would work much better. I used light olive oil from costco.
what, 1 cup of olive oil ???
Yes, just make sure it's light non scented olive oil.
I grew up eating (and making) a variation of this cake, and have never put any oil into the sponge cake. It tastes light and great without it.
Just thought I'd share!
Did you use exact same recipe? I have tried a few different recipes, this one does require oil in it.
No, not exact, I think the recipe I used I just beat 7 eggs w/ 1.5 cup sugar, then when it's nice and fluffy (like after 7 mins or so) mix in vanilla, apples (3-4) and 1.5 cup flour in batches. And then sprinkle with powdered sugar on top when it's baked. Like I said a variation, but it always turns out great. I haven't made it in a while but your recipe brought forth memories 🙂
This recipe sounds similar to this one I have posted. http://momsdish.com/r388