Description
This Best Apple Cake recipe is a moist and flavorful dessert, perfect for showcasing fresh apples baked with warm spices like cinnamon and nutmeg. The combination of brown and granulated sugars, along with yogurt or sour cream, ensures a tender crumb with a deliciously sweet and tangy note. Optionally, chopped walnuts or pecans add a delightful crunch to this autumn-inspired cake. Easy to prepare and wonderfully aromatic, it makes an excellent treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
Wet Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
Main Ingredient
- 3 cups peeled and chopped apples (mix of tart and sweet)
Optional Ingredients
- ½ cup chopped walnuts or pecans
Instructions
- Prepare the Apples: Peel, core, and slice or dice the apples. Toss them with cinnamon and sugar if desired to enhance the flavor, then set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well combined. Then, stir in the yogurt or sour cream thoroughly.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg to ensure even distribution of the leavening agents and spices.
- Mix Batter: Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overdeveloping the gluten, which could make the cake tough.
- Add Apples and Nuts: Fold in the prepared apples and, if using, the chopped walnuts or pecans. Be careful not to overmix to keep the cake tender.
- Prepare for Baking: Pour the batter into a greased 9-inch round cake pan or bundt pan. Tap the pan gently on the counter to release any trapped air bubbles for an even bake.
- Bake the Cake: Place the pan in a preheated oven at 350°F (175°C) and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes to set, then transfer it to a wire rack to cool completely, preventing sogginess.
- Serve: Before serving, optionally drizzle the cake with caramel sauce or dust it with powdered sugar for a special touch and enhanced sweetness.
Notes
- Use a mix of tart and sweet apples for balanced flavor and texture.
- Ensure not to overmix the batter to keep the cake light and tender.
- Substitute yogurt with sour cream for a slightly richer taste.
- Walnuts and pecans are optional but add a great crunch.
- Check the cake starting at 50 minutes to avoid overbaking.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- The cake can also be frozen for up to 3 months wrapped tightly in plastic wrap and foil.
