Moist Apple Cake with a buttery brown sugar glaze. Simple to put together and made with basic pantry ingredients.
We love simple cakes like this Almond Cardamom Cake, Eggless Sponge Cake, Chocolate Cake and Carrot Cake which can be enjoyed for celebration or as a snack. This Apple cake definitely falls in this category.
This Apple Cake
- is moist and tender
- lightly sweetened
- loaded with grated apple
- can be enjoyed with tea or coffee
How to make Moist Apple Cake
1- Sieve 2 cups All purpose flour, 3 teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon salt and 1 teaspoon cinnamon.
2- In a large bowl add 1 stick soft butter and 1 ⅓ cup light brown sugar. Using a hand held electric mixer whisk for 5 minutes till light and creamy.
3 – Add 3 medium eggs ( at room temperature) and 1 teaspoon vanilla extract and whisk for 30 seconds. Then add ½ cup apple juice and beat till well incorporated.
4- Add the flour mixture and gently fold in.
Add 2 cups of loosely packed grated apple ( I used Pink Lady) and gently fold till well incorporated.
Transfer the batter to a greased and parchment lined 9 inch spring form pan and bake the cake for 50-55 minutes or until the tooth pick inserted comes out clean. Cover the cake with foil for the last minutes to avoid over browning.
While the cake is resting make the brown sugar glaze. To a small pan add 2 tablespoons butter, ½ cup cream ( or half & half) and ½ cup light brown sugar. Heat until melted and then simmer stirring occasionally until it thickens.
Transfer the cake to a serving plate ( When I flipped the cake, I felt the bottom was nice and flat to pour the glaze so kept it that way)
Pour the glaze in a way that drizzles on the sides too. Slice and enjoy!
Expert Tips:
- To measure the flour in cups – fluff the flour and spoon the flour in to the measuring cup and level of the top with a butter knife.
- Butter, eggs, apple juice and apple need to be at room temperature before baking.
- Use 3 medium eggs not large.
- Beat the butter and brown sugar for 5 minutes till light and creamy.
- I used Pink lady Apple, you can use any apple which is not too sweet.
Moist Apple Cake
Ingredients
Apple Cake –
- 2 cups all purpose flour (spooned & leveled)
- 3 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon powder
- 1 stick butter (½ cup) at room temperature
- 1 ⅓ cup light brown sugar
- 3 medium eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ apple juice, at room temperature
- 2 cup grated apple with skin (lightly packed) ( I used pink lady)
Brown Sugar Glaze
- 2 tablespoons butter
- ½ cup light brown sugar
- ½ cup cream ( half & half will also work, just need to cook few extra minutes)
Instructions
- Sieve 2 cups All purpose flour, 3 teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon salt and 1 teaspoon cinnamon
- In a large bowl add 1 stick soft butter and 1 ⅓ cup light brown sugar. Using a hand held electric mixer whisk for 5 minutes till light and creamy.
- Add 3 medium eggs ( at room temperature) and 1 teaspoon vanilla extract and whisk for 30 seconds. Then add ½ cup apple juice and beat till well incorporated.
- Add the flour mixture and gently fold in.
- Add 2 cups of loosely packed grated apple and gently fold till well incorporated.
- Transfer the batter to a greased and parchment lined 9 inch spring form pan and bake the cake for 50-55 minutes or until the tooth pick inserted comes out clean. Cover the cake with foil for the last minutes to avoid over browning.
- Cool the cake atleast for an hour before adding the glaze.
Brown Sugar Glaze
- To a small pan add 2 tablespoons butter, ½ cup cream ( or half & half) and ½cup light brown sugar. Heat until melted and then simmer stirring occasionally until it thickens.
- Transfer the cake to a serving plate ( When I flipped the cake, I felt the bottom was nice and flat to pour the glaze so kept it that way)
- Pour the glaze in a way that drizzles on the sides too. Slice and enjoy!
Notes
- To measure the flour in cups – fluff the flour and spoon the flour in to the measuring cup and level of the top with a butter knife.
- Butter, eggs, apple juice and apple need to be at room temperature before baking.
- Use 3 medium eggs not large.
- Beat the butter and brown sugar for 5 minutes till light and creamy.
- I used Pink lady Apple, you can use any apple which is not too sweet.
- 8 inch pan will not work in this recipe, as the quantity of batter is more. Use 9 inch spring form pan.
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