Classic Apple Cake (Moist & Easy)
Ingredients
Dry
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp nutmeg (optional)
Wet
2 large eggs
1 cup sugar (white, brown, or half & half)
½ cup vegetable oil or melted butter
1 tsp vanilla extract
Apples
2–3 medium apples, peeled and diced (Granny Smith or Honeycrisp work well)
Optional Add-ins
½ cup chopped walnuts or pecans
¼ cup raisins
2 tbsp milk (if batter feels too thick)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square pan.
Mix dry ingredients in a bowl: flour, baking soda, salt, cinnamon, nutmeg.
Whisk wet ingredients in another bowl: eggs, sugar, oil/butter, vanilla.
Combine dry ingredients into wet until just mixed.
Fold in apples (and nuts/raisins if using). Batter will be thick.
Pour into pan and smooth the top.
Bake 40–50 minutes, until a toothpick comes out clean.
Cool 10–15 minutes before slicing.
Serving Ideas
Dust with powdered sugar
Drizzle with caramel sauce
Serve warm with vanilla ice cream or whipped cream
Tips
For extra moisture: use ½ oil + ½ applesauce
For spice lovers: add a pinch of cloves or ginger
Keeps well 3 days at room temp, 1 week refrigerated
If you’d like, I can also share a no-egg version, apple upside-down cake, or a European-style apple cake 🍰
