I made a one-bowl apple cake that turned out impossibly moist with pockets of cinnamon-spiced apple and a golden top that had guests sneaking slices before it cooled.

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I am obsessed with this Effortless One Bowl Apple Cake because it tastes like apple slices folded into a tender crumb that means business. I love the snap of ground cinnamon hitting the buttered crust and the way the interior stays moist without fuss.

But what really gets me is the honest, slightly rustic texture from all purpose flour that holds apple chunks without collapsing. I want cake that feels real, not sugary air.

And every time I pull a slice, I get that sticky top and little bits of fruit that make me want another. No apologies.

Right now.

Ingredients

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All purpose flour: basic structure, gives cake its tender crumb, nothing fancy.
Granulated sugar: sweetens and helps browning, makes it feel like dessert.
Baking powder: lifts the cake so it’s soft and fluffy.
Baking soda: helps rise and browning when acids are present.
Fine salt: balances sweetness, makes flavors pop without being salty.
Ground cinnamon: warm spice, cozy apple vibes in every bite.
Ground nutmeg: subtle warmth, optional but I like the hint.
Large eggs: bind everything together and add a little richness.
Neutral oil: keeps cake moist and tender, no weird flavors.
Milk or yogurt: adds moisture and a touch of tanginess.
Vanilla extract: rounds flavors, makes it taste homemade and comforting.
Apples: juicy texture and natural sweetness, peel or not, your call.
Lemon juice: stops browning and brightens the apple flavor.
Chopped walnuts or pecans: crunchy contrast, optional nutty punch.
Brown sugar topping: caramelized crunch on top, totally worth it.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 1/4 cups (250 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg (optional, but i like it)

2 large eggs, room temp

1/2 cup (120 ml) neutral oil like vegetable or canola

1/2 cup (120 ml) milk or plain yogurt

1 teaspoon vanilla extract

3 medium apples (about 2 cups chopped) peeled or unpeeled as you prefer

1 tablespoon lemon juice (to keep apples from browning)

1/2 cup chopped walnuts or pecans (optional)

1/4 cup packed brown sugar for sprinkling on top (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour a 9 inch round pan or line a 9×9 inch square pan with parchment, set aside.

2. Peel, core and chop the apples into about 1/2 inch pieces, toss with the 1 tablespoon lemon juice and set aside so they dont brown.

3. In a large bowl whisk together 2 cups flour, 1 1/4 cups sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon and the 1/4 teaspoon nutmeg if using.

4. Make a well in the center and add 2 room temp eggs, 1/2 cup oil, 1/2 cup milk or plain yogurt and 1 teaspoon vanilla. Stir with a spatula until just combined; a few lumps are fine. Dont overmix or the cake gets dense.

5. Fold the chopped apples and 1/2 cup chopped nuts if using into the batter until evenly distributed.

6. Spoon batter into the prepared pan and smooth the top. If you like a crunchy top sprinkle the 1/4 cup packed brown sugar evenly over the batter and press lightly.

7. Bake in the center of the oven about 40 to 50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. If the top browns too fast tent loosely with foil after 30 minutes.

8. Let the cake cool in the pan on a rack for 15 minutes, then run a knife around the edges and invert onto the rack to cool more. Cooling in the pan keeps it moister, but cooling on a rack avoids a soggy bottom.

9. Serve warm or at room temp. It pairs great with a scoop of vanilla ice cream or a drizzle of cream. Leftovers keep covered at room temp for 2 days or in the fridge up to 5 days.

10. Quick tips: use tart apples for more tang, grate one apple into the batter for extra moisture, dont skip the lemon on the apples, and if your apples are very juicy add a tiny extra tablespoon of flour to the batter so it isnt too wet.

Equipment Needed

1. 9 inch round cake pan or 9×9 inch square pan (parchment lined or greased and floured)
2. Large mixing bowl
3. Whisk and rubber spatula (for mixing and folding)
4. Measuring cups and spoons
5. Chef knife and cutting board (for peeling, coring and chopping apples)
6. Citrus juicer or small bowl and fork (for the lemon juice)
7. Baking rack or cooling rack
8. Toothpick or cake tester (for checking doneness)
9. Optional: 1 cup liquid measuring cup and a small bowl for nuts/brown sugar topping

FAQ

Q: Can I use different apples, and does it matter which kind?

A: Yes, you can use any apples. Tart ones like Granny Smith hold their shape and add nice tang, while sweeter ones like Fuji or Gala make the cake sweeter and softer. A mix is great too.

Q: Do I have to peel the apples?

A: No, you don't have to. Leaving the skins on saves time and adds texture and color. If you want a smoother crumb, peel them. Either way works fine.

Q: Can I swap oil for butter or use a different milk?

A: You can use melted butter instead of oil for a richer flavor, but keep the same amount. Any milk works, and plain yogurt makes the cake extra moist; if you use yogurt thin with a little milk so batter isn't too thick.

Q: How do I stop the apples from sinking to the bottom?

A: Toss chopped apples in a tablespoon of flour or the lemon juice, then fold gently into the batter. Also don't overmix the batter and spread it evenly in the pan.

Q: How long should I bake it and how do I know it's done?

A: Bake at 350 F (175 C) for about 40 to 50 minutes in a 9 inch pan, but check at 35 minutes. It's done when a toothpick inserted in the center comes out clean or with a few moist crumbs, not raw batter.

Q: Can I make this ahead or freeze it?

A: Yes. You can bake a day ahead and store wrapped at room temp for 2 days or in the fridge for up to 4 days. To freeze, wrap tightly and freeze up to 3 months. Thaw at room temp, and if you want, warm slices in the oven or microwave before serving.

Effortless One Bowl Apple Cake Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour for a nuttier, slightly denser cake. Use a 1 to 1 ratio but expect a darker crumb and a bit more chew. If you need gluten free, use a 1 to 1 gluten free baking blend made for cakes.
Granulated sugar: you can use 3/4 cup honey or maple syrup instead, but cut the milk by about 2 tablespoons and reduce oven temp by 15°F because liquid sweeteners brown faster. Or use coconut sugar 1 to 1 for a more caramel note.
Neutral oil: melted unsalted butter works great for richer flavor, use the same amount. For a lighter, lower-fat option use 1/2 cup unsweetened applesauce, but the cake will be moister and less tender.
Milk or plain yogurt: swap with any unsweetened plant milk (soy, oat, almond) 1 to 1. If you want extra tang and lift, use buttermilk 1 to 1 instead of regular milk or yogurt.

Pro Tips

1. Toss the chopped apples with the lemon right before folding them in, not way earlier, or they’ll weep and make the batter too soggy. If they’re super juicy pat them lightly with a paper towel first.

2. Warm the milk and oil a bit so they’re close to room temp before mixing with the eggs. Cold ingredients can make the batter seize and the cake texture end up uneven.

3. Don’t overmix once you add the wet stuff. Stir until just combined, a few lumps are fine. Overworking it gives a tough, dense cake.

4. If the top browns too fast, loosely tent foil after about 30 minutes and keep baking until a toothpick comes out with a few moist crumbs. Also, sprinkling the brown sugar on top gives a nice crunchy crust, but press it gently so it doesn’t sink.

Effortless One Bowl Apple Cake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made a one-bowl apple cake that turned out impossibly moist with pockets of cinnamon-spiced apple and a golden top that had guests sneaking slices before it cooled.

Servings

servings

Calories

325

kcal

Equipment: 1. 9 inch round cake pan or 9×9 inch square pan (parchment lined or greased and floured)
2. Large mixing bowl
3. Whisk and rubber spatula (for mixing and folding)
4. Measuring cups and spoons
5. Chef knife and cutting board (for peeling, coring and chopping apples)
6. Citrus juicer or small bowl and fork (for the lemon juice)
7. Baking rack or cooling rack
8. Toothpick or cake tester (for checking doneness)
9. Optional: 1 cup liquid measuring cup and a small bowl for nuts/brown sugar topping

Ingredients

2 cups (250 g) all purpose flour
1 1/4 cups (250 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional, but i like it)
2 large eggs, room temp
1/2 cup (120 ml) neutral oil like vegetable or canola
1/2 cup (120 ml) milk or plain yogurt
1 teaspoon vanilla extract
3 medium apples (about 2 cups chopped) peeled or unpeeled as you prefer
1 tablespoon lemon juice (to keep apples from browning)
1/2 cup chopped walnuts or pecans (optional)
1/4 cup packed brown sugar for sprinkling on top (optional)

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9 inch round pan or line a 9×9 inch square pan with parchment, set aside.
Peel, core and chop the apples into about 1/2 inch pieces, toss with the 1 tablespoon lemon juice and set aside so they dont brown.
In a large bowl whisk together 2 cups flour, 1 1/4 cups sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon and the 1/4 teaspoon nutmeg if using.
Make a well in the center and add 2 room temp eggs, 1/2 cup oil, 1/2 cup milk or plain yogurt and 1 teaspoon vanilla. Stir with a spatula until just combined; a few lumps are fine. Dont overmix or the cake gets dense.
Fold the chopped apples and 1/2 cup chopped nuts if using into the batter until evenly distributed.
Spoon batter into the prepared pan and smooth the top. If you like a crunchy top sprinkle the 1/4 cup packed brown sugar evenly over the batter and press lightly.
Bake in the center of the oven about 40 to 50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. If the top browns too fast tent loosely with foil after 30 minutes.
Let the cake cool in the pan on a rack for 15 minutes, then run a knife around the edges and invert onto the rack to cool more. Cooling in the pan keeps it moister, but cooling on a rack avoids a soggy bottom.
Serve warm or at room temp. It pairs great with a scoop of vanilla ice cream or a drizzle of cream. Leftovers keep covered at room temp for 2 days or in the fridge up to 5 days.
Quick tips: use tart apples for more tang, grate one apple into the batter for extra moisture, dont skip the lemon on the apples, and if your apples are very juicy add a tiny extra tablespoon of flour to the batter so it isnt too wet.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.