Moist Mom's Apple Cake (Print Version)

A tender, cinnamon-spiced cake studded with fresh apple chunks - a rustic fall favorite that improves with time.

# Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 3/4 cup granulated sugar
08 - 1/4 cup light brown sugar
09 - 2 large eggs, room temperature
10 - 1 teaspoon vanilla extract
11 - 1/2 cup sour cream or plain Greek yogurt

→ Fruits

12 - 3 medium apples, peeled and chopped (1 1/2 cups)
13 - 1 tablespoon lemon juice

→ Optional Add-ins

14 - 1/2 cup chopped walnuts or pecans
15 - 1/2 cup raisins or dried cranberries

→ Optional Topping

16 - 2 tablespoons granulated sugar mixed with 1/2 teaspoon cinnamon

# Steps to Follow:

01 - Peel, core, and chop 3 medium apples into 1/2-inch cubes. Toss with 1 tablespoon lemon juice and set aside.
02 - Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
04 - In another bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy (2-3 minutes).
05 - Beat in eggs one at a time, then stir in vanilla extract.
06 - Mix in sour cream or yogurt until incorporated.
07 - Gradually add dry ingredients to wet ingredients, mixing gently with a spatula until just combined.
08 - Fold in chopped apples and any optional nuts or raisins.
09 - Spoon batter into prepared pan and smooth the top. Sprinkle with cinnamon-sugar topping if desired.
10 - Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If using a loaf pan, add 5-10 minutes to bake time.
11 - Let cake cool in pan for 10 minutes, then run a knife around the edge and carefully lift out. Cool completely before slicing.

# Additional Notes:

01 - Use firm, tart apples like Granny Smith or Honeycrisp for best texture.
02 - Greek yogurt can replace sour cream.
03 - For gluten-free, use a cup-for-cup GF flour blend.
04 - Don’t overmix the batter.
05 - Cake is even better the next day as flavors deepen.
06 - Optional add-ins like nuts or raisins add texture.
07 - If the top browns too quickly, tent with foil halfway through baking.

Go Back