Apples are plentiful this time of year, and with so many varieties to choose from I often reach for Fuji, Ambrosia, and Gala. I recently bought a large bag of Gala apples at Costco and used a bunch of them in this apple cinnamon cake recipe I found online. I love this cake because it uses simple, everyday ingredients and has a straightforward method that yields a moist, fluffy result. I reduced the sugar slightly from the original 1 1/2 cups to 1 cup, and the cake was still pleasantly sweet—just the way our family prefers it. Slice a piece and enjoy it warm or at room temperature with a cup of tea or coffee.
Frequently Asked Questions
Can I use a different type of apple?
Absolutely. Gala and Fuji work beautifully because they stay relatively firm and add natural sweetness, but other varieties like Honeycrisp, Pink Lady, or Granny Smith can be used too. Choose sweeter apples for a milder tartness, or use a mix (for example, Fuji plus Granny Smith) if you want a balance of sweet and tart. Keep in mind that firmer apples hold their shape better during baking.
How should I store the leftover cake?
Store leftover cake in an airtight container at room temperature for two to three days. If you want to extend freshness, refrigerate the cake in an airtight container and it should keep well for up to a week. Bring slices back to room temperature or warm briefly in the oven or microwave before serving to restore softness.
Can I make this cake ahead of time?
Yes. Bake the cake a day ahead, allow it to cool completely, then wrap it tightly in plastic wrap or store in an airtight container. The flavors often meld and taste even better the next day. If you plan to serve it later the same day, cool completely and keep covered at room temperature.
What can I serve with the apple cake?
This cake is lovely on its own, but also pairs nicely with a scoop of vanilla ice cream, a spoonful of whipped cream, or a light drizzle of caramel sauce. A dusting of powdered sugar or a few toasted chopped nuts on top adds a nice finishing touch and a little contrast in texture.
What are some common mistakes to avoid?
Avoid overmixing the batter—stir until the dry ingredients are just incorporated to keep the cake light and tender. Measure flour by spooning it into the measuring cup and leveling it off; packing flour into the cup can make the cake dry. Also, cut the apples into even pieces so they bake uniformly and toss them with a little lemon juice to prevent browning while you prepare the rest of the batter.
Moist and Fluffy Apple Cake
Liza A
Ingredients
- 2 eggs
- 1 cup sugar
- 2 heaping teaspoons cinnamon
- 1/2 cup oil
- 6 medium Gala or Fuji apples
- 2 cups flour
- 2 teaspoons baking soda
Instructions
- Preheat the oven to 350° F (175° C). Grease two 9-inch round pans or line them with parchment paper.
- In a large bowl, whisk together the eggs, sugar, cinnamon, and oil until combined.
- Peel, core, and slice the apples. Add them to the egg mixture, stirring so the apple pieces are coated and are less likely to brown.
- In a separate bowl, combine the flour and baking soda. Add the dry ingredients to the wet mixture and stir gently (a fork works well) until the flour is absorbed and the batter is uniform. Do not overmix.
- Divide the batter between the prepared pans and smooth the tops. Bake for about 30 minutes—or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely on a wire rack before removing from the pans. Serve warm or at room temperature.
Notes
Nutrition
Tips for Perfectly Chopped Apples
How you prepare the apples matters. Peel the apples for a smoother, more uniform texture in the cake, then core and cut them into even cubes roughly 1/2 inch in size. This size lets the apples soften just enough during baking without becoming mushy. If you prefer larger chunks, increase the size slightly but expect them to retain more texture. Tossing the pieces in a tablespoon of lemon juice prevents browning and brightens the flavor. Pat the apple pieces lightly if they seem excessively juicy to avoid thinning the batter.
Variations to Try
This apple cake is versatile. For added texture and flavor, fold in 1/2 to 1 cup of chopped walnuts or pecans. For warm, autumnal notes, add a pinch of nutmeg or allspice in addition to the cinnamon. To introduce a chewy element, stir in 1/2 cup raisins or dried cranberries. A splash (1 teaspoon) of vanilla or almond extract in the batter gives an aromatic lift. For a slightly lighter version, replace half the oil with unsweetened applesauce. Feel free to experiment—this base adapts well to different tastes and seasonal ingredients.