Easy Italian Apple Cake Recipe
This apple cake is super simple to make and has that cozy vibe you want when the weather’s turning cooler. It’s got a nice balance of sweet and tart apples and a little hint of cinnamon that just feels right for fall. Also, it’s not one of those fussy cakes that need a million steps or weird ingredients.
Equipment
- Mixing bowl
- Whisk
- 9-inch Round Cake Pan
- Measuring cups
- Measuring spoons
- Spatula
Ingredients
- 3 medium apples peeled, cored, and sliced thin
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3 large eggs room temperature
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- powdered sugar for dusting optional
Instructions
- Preheat the oven to 350°F. Grease the cake pan with some butter or oil, whatever’s handy. I usually just rub a little with a paper towel.
- In a mixing bowl, whisk together flour, sugar, baking powder, cinnamon, and salt. It’s kind of a dry mix but gets better soon.
- In another bowl, beat the eggs with the oil and vanilla. This part always feels a little messy but it works out fine.
- Pour the wet stuff into the dry ingredients and stir just until combined. Lumps are okay here, don’t overdo it.
- Fold in the sliced apples gently so they’re spread out but not smashed. The apples give the cake some texture and moisture, which is nice.
- Pour the batter into the pan and spread it out evenly. Bake for about 45 minutes or until a toothpick poked in the center comes out clean-ish. Oven times vary, so keep an eye on it after 40 minutes.
- Let the cake cool in the pan for a bit before turning it out onto a wire rack. Dust with powdered sugar if you’re feeling fancy or just want a little extra sweetness.
Notes
This cake is really perfect for fall afternoons with a cup of something warm. It keeps okay for a couple days but best eaten fresh. Leftovers can be warmed up slightly and still taste good.