Two apples, 80 grams of flour and a few things you already have in the kitchen — that’s all it takes to make this easy apple cake. It’s the kind of recipe you’ll come back to again and again.
The secret is the balance: more apple than batter. Thin apple slices are folded into a light, vanilla-scented batter, so the cake bakes up soft, tender and really juicy, with apple in every bite. Some people call this style a “custardy” or French apple cake, because the inside is so moist it’s almost creamy.
It takes about 15 minutes to get it into the oven, uses one bowl, and is perfect for an afternoon coffee, a small family dessert, or when you have two lonely apples in the fruit bowl.
Recipe at a Glance
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Total time | 55 minutes |
| Serves | 8 slices |
| Calories | About 160 per slice |
| Pan | 7–8-inch (18–20 cm) round cake pan |
| Oven | 180°C / 350°F (160°C fan) |
Why You’ll Love This Apple Cake
- Just 2 apples and 80 g flour — simple pantry ingredients.
- More apple than cake, so it’s moist and juicy.
- One bowl, no mixer needed — a whisk is enough.
- Lighter than most cakes: only 30 g butter and about 160 calories a slice.
- Quick: 15 minutes of prep, then the oven does the work.
Ingredients
- 2 large apples (about 400 g), firm and slightly tart
- 2 large eggs
- 80 g (⅓ cup + 1 tbsp) granulated sugar
- 8 g (2 tsp) vanilla sugar, or 1 tsp alcohol-free vanilla flavouring
- 80 ml (⅓ cup) milk
- 30 g (2 tbsp) butter, melted and slightly cooled
- 80 g (⅔ cup) plain (all-purpose) flour
- 1 tsp baking powder
- 1 pinch salt
- 1 tbsp sugar, for sprinkling (optional)
- Butter and a little flour or baking paper, for the pan
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