What are the best apples to put in a cake?

For the best apple cake, I always recommend using a mix of tart and sweet, firm apples that will hold their shape when baked. My favorites are Granny Smith for that tangy pop, and Honeycrisp or Fuji for a sweet balance.

Should you peel apples for apple cake?

Yes, you should definitely peel the apples for this recipe. While leaving the skin on is fine for some bakes, peeling them for an apple cake gives you a perfectly tender, smooth texture without any chewy bits of peel.

What is the name of the French apple cake?

The name for a classic French apple cake is "gâteau invisible aux pommes," which translates to "invisible apple cake" because the apples are sliced so thin they seem to disappear into the batter.

What cakes can I make with apples?

Besides this classic apple cake, you can make so many delicious desserts with apples! Try a Jewish apple cake, an apple crumb cake, an upside-down apple cake, or even an apple cider donut cake.

How do you keep apples from sinking in a cake?

To prevent your apples from sinking, make sure they are coated well in a bit of flour before you fold them into the batter. This trick helps them stay suspended and evenly distributed throughout the cake as it bakes.

The Best Moist Cinnamon Apple Cake

Description

This one-bowl apple cake recipe is incredibly moist, packed with cinnamon-spiced apples, and guaranteed to become your new favorite dessert. It’s a true fall classic that’s easy to make with simple ingredients.

Ingredients

Scale

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup (1 stick) unsalted butter, at room temperature

⅔ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3 tablespoons dark rum (or milk, apple cider, or apple juice)

2 baking apples, peeled, cored and cut into ½-inch cubes

Confectioners’ sugar, for decorating

Instructions

Prep: Preheat your oven to 350°F and grease a 9-inch cake pan. If using a regular pan, line the bottom with parchment paper and grease it again.
Whisk: In a small bowl, whisk together the flour, baking powder, and salt. Set it aside.
Cream: In a large bowl, use your mixer to beat the room-temperature butter and sugar together until the mixture is light and fluffy (about 3 minutes).
Add: Beat in the eggs one at a time, making sure to scrape down the sides of the bowl. Mix in the vanilla and rum. The batter may look slightly grainy, but that’s okay.
Fold: Add the dry flour mixture to the wet mixture and mix on low speed until just combined. Use a spatula to gently fold in all of the chopped apples. Do not overmix.
Bake: Pour the batter into your prepared pan and smooth the top. Sprinkle it with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan on a wire rack. Once cool, run a knife around the edges and invert it onto a plate.

Notes

Expert Tips: Use firm apples like Granny Smith or Honeycrisp that hold their shape. Always use room-temperature butter and eggs for a better batter. Don’t overmix the batter once the flour is added.

Storing: Store the cake, tightly covered, at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 315
Sugar: 29 g
Sodium: 195 mg
Fat: 14 g
Saturated Fat: 8 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 68 mg

Keywords: apple cake, moist cake, cinnamon cake, easy cake, homemade, fall dessert