Easy One Bowl Apple Cake
This Easy One Bowl Apple Cake is a quick, moist, and flavorful dessert. Perfect for any occasion with minimal cleanup required!
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 baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Fruit
- 2 cups peeled and chopped apples
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to prevent sticking.
Mixing the Batter
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add to the wet ingredients, alternating with the milk, until just combined.
- Gently fold in the chopped apples until evenly distributed throughout the batter.
Baking
- Pour the batter into the prepared cake pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
- Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
- Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients for better mixing. Avoid overmixing to keep the cake light. Allow the cake to cool completely before slicing.
Ingredient Substitutions: Use plant-based butter and flax eggs for a vegan version. Substitute all-purpose flour with a gluten-free blend if needed.
How to Serve: Pair with vanilla ice cream or whipped cream for a classic dessert.
Storage & Freshness: Store in an airtight container. Best consumed within 3 days.
Make-Ahead Tips: Prepare the batter, cover, and refrigerate overnight for baking the next day.
Ingredient Substitutions: Use plant-based butter and flax eggs for a vegan version. Substitute all-purpose flour with a gluten-free blend if needed.
How to Serve: Pair with vanilla ice cream or whipped cream for a classic dessert.
Storage & Freshness: Store in an airtight container. Best consumed within 3 days.
Make-Ahead Tips: Prepare the batter, cover, and refrigerate overnight for baking the next day.