Dorie Greenspan's Apple Cake
A moist and delicious apple cake with fresh apples, perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Fruit
- 3 medium apples peeled, cored, and chopped
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and set aside.
- Peel, core, and chop the apples into bite-sized pieces. Set them aside while you prepare the batter.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In another bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to prevent a tough cake.
- Gently fold the chopped apples into the batter until evenly distributed.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula and bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice the cake and serve. Optionally, dust with powdered sugar before serving.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Ingredient Substitutions: Use a gluten-free flour blend to make this cake gluten-free. How to Serve: Serve with a scoop of vanilla ice cream or a dollop of whipped cream. Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Make-Ahead Tips: You can prepare the batter a day ahead and refrigerate it until ready to bake.