When it comes to baking, there are certain rules we need to abide to in order for the final product to turn out right. There are definitely times when I’ve encountered recipes that require tons of steps and techniques that beginner bakers might not be familiar with.
This Easy Moist Apple Cake is the complete opposite. Not only is it easy to put together, it is so forgiving that there is really little chance for failure. The end product is a wonderfully moist buttery cake with generous mouthful of chunky apples.
I used Royal Gala apples that had been sitting in my fridge for a while. Feel free to replace with other types of red or green apples i.e. Granny Smith, Pink Lady, etc.
Alcohol in the form of dark rum is called for in this adapted recipe from Dorie Greenspan. However, you could choose to omit alcohol and replace with milk if you want it alcohol-free. I would highly suggest not to reduce the amount of sugar, as the measurement below has been fine-tuned to suit even the health-conscious and older folks.
Check out the step-by-step guide video on how to make it!
2 large apples – peeled, cored and slice into 2-inch size
125g all-purpose flour
1 tsp baking powder
¼ tsp salt
113g unsalted butter – soften at room temperature
130g caster sugar
2 large eggs
2 tbsp milk
1 tsp vanilla extract
3 tbsp dark rum (omit if not available)
1 tbsp granulated sugar for sprinkling
Serves 6 to 8
Adapted from Dorie Greenspan
Preheat oven at 175°C.
Butter the base and sides of an 8-inch round or square pan generously and line the base with non-stick baking paper.
In a medium bowl, add flour, baking powder and salt together. Mix well with a whisk.
Cream butter and sugar with an electric whisk until pale and fluffy. It should come together in 2 mins.
Add in eggs, milk, vanilla extract, rum and mix until combined. If it looks grainy that’s okay.
Add in flour mixture and mix on low speed until flour just disappear. Do not over mix.
Fold in apples with a spatula.
Transfer batter into the baking pan and level the top with the spatula.
Sprinkle sugar over the top and bake for 35 to 40 mins, until golden brown.
Insert a bamboo skewer into the center of the cake to test. If it comes out clean, then it is ready.
Transfer onto a cooling rack and allow to cool for 5 mins before removing from the pan.
Cool the cake for another 30 mins before cutting into it.
Dust with generous amount of powdered sugar and serve.