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Recipes

Easy 2-Apple Cake (Just 80 g Flour, Really Juicy)

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"easy apple cake with thin apple slices", "slice of juicy apple cake showing apple layers", "thinly sliced apples folded into cake batter"
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Instructions

  1. Prepare the oven and pan. Preheat the oven to 180°C (350°F / 160°C fan). Grease a 7–8-inch (18–20 cm) round cake pan and line the base with baking paper.
  2. Slice the apples. Peel and core the apples, then cut them into thin slices, about 2–3 mm (⅛ inch) thick. A sharp knife or a mandoline works best. Sprinkle with a little lemon juice if you like, to keep them from browning.
  3. Whisk the eggs and sugar. In a large bowl, whisk the eggs, sugar and vanilla sugar for 1–2 minutes, until slightly pale and foamy.
  4. Add the milk and butter. Whisk in the milk and the melted butter.
  5. Add the dry ingredients. Add the flour, baking powder and salt, and whisk just until smooth. The batter will be quite thin — that’s correct.
  6. Fold in the apples. Add the apple slices and gently fold them in with a spatula until every slice is coated in batter.
  7. Fill the pan. Pour everything into the pan and spread the apples evenly, pressing them down lightly so they lie flat. Sprinkle the top with sugar, if using — it gives a lightly crisp, golden top.
  8. Bake. Bake for 35–40 minutes, until the top is golden and a knife inserted in the centre comes out without raw, liquid batter (a little moisture from the apples is fine).
  9. Cool and slice. Let the cake cool in the pan for at least 20 minutes so it sets, then run a knife around the edge, remove it and cut into slices.

Tips for the Juiciest Apple Cake

  • Slice the apples thin. Thin slices bake soft and melt into the batter; thick chunks stay firm and release more water.
  • Pick the right apples. Firm, slightly tart apples like Granny Smith, Braeburn, Pink Lady, Jonagold or Gala hold their shape and give the best flavour.
  • Don’t overmix. Whisk the flour in just until smooth so the cake stays tender.
  • Use a small pan. This is a small cake. In a bigger pan it will be thin and bake faster — start checking at 25 minutes.
  • Let it cool before cutting. Warm from the oven, the inside is very soft. After 20–30 minutes it slices cleanly.

Variations

  • Cinnamon apple cake: add ½–1 tsp ground cinnamon to the batter or mix it with the sugar on top.
  • Lemon: add the zest of half a lemon to the eggs and sugar.
  • Nutty top: scatter 2 tbsp flaked almonds over the top before baking.
  • Pear version: swap one or both apples for firm pears.
  • Bigger cake: double everything and bake in a 9 x 13-inch (23 x 33 cm) pan or a 10-inch (26 cm) round pan for 40–45 minutes.
  • Dairy-free: use plant milk and a dairy-free butter alternative or 2 tbsp neutral oil.

How to Store

  • Room temperature: covered, for 1 day.
  • Fridge: in an airtight container for up to 3–4 days. Because the cake is so moist, the fridge is the best place after the first day.
  • Freezer: wrap slices individually and freeze for up to 2 months. Thaw at room temperature.
  • Serving: delicious warm or cold. Try it with a dusting of powdered sugar, a scoop of vanilla ice cream, whipped cream or a spoonful of yogurt.

Frequently Asked Questions

Can I make this apple cake without a mixer?

Yes. A simple whisk is all you need — the batter is thin and comes together in a couple of minutes.

Why is my apple cake wet in the middle?

It may need a few more minutes in the oven, the apple slices were too thick, or the pan was smaller than 18 cm. Bake until there’s no liquid batter left in the centre and let it cool before cutting.

Which apples are best for apple cake?

Firm, slightly tart apples such as Granny Smith, Braeburn, Pink Lady, Jonagold or Gala. Very soft apples can turn mushy.

Do I have to peel the apples?

No, but peeled apples give a softer, more custardy texture. If you leave the peel on, slice them extra thin.

Can I use oil instead of butter?

Yes. Use the same amount (2 tablespoons) of a neutral oil like sunflower oil.

Can I make it with less sugar?

Yes. You can reduce the sugar to 60 g. The cake will be a little less golden and slightly less tender.

What size pan should I use?

A 7–8-inch (18–20 cm) round pan. A small square pan around 7 x 7 inches (18 x 18 cm) also works.

Final Thoughts

This easy apple cake proves you don’t need a long list of ingredients to bake something wonderful. Two apples and 80 grams of flour turn into a soft, juicy favourite that’s ready in under an hour.

Next time you see a couple of apples in the fruit bowl, you know exactly what to do with them.

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Easy 2-Apple Cake (Just 80 g Flour, Really Juicy)

Recipe

Easy 2-Apple Cake (Just 80 g Flour, Really Juicy)

Be the first to rate this recipe!
Prep15 mins
Cook40 mins
Total55 mins
Servings8
Calories160 kcal

Ingredients

Instructions

  1. Prepare the oven and pan. Preheat the oven to 180°C (350°F / 160°C fan). Grease a 7–8-inch (18–20 cm) round cake pan and line the base with baking paper.
  2. Slice the apples. Peel and core the apples, then cut them into thin slices, about 2–3 mm (⅛ inch) thick. A sharp knife or a mandoline works best. Sprinkle with a little lemon juice if you like, to keep them from browning.
  3. Whisk the eggs and sugar. In a large bowl, whisk the eggs, sugar and vanilla sugar for 1–2 minutes, until slightly pale and foamy.
  4. Add the milk and butter. Whisk in the milk and the melted butter.
  5. Add the dry ingredients. Add the flour, baking powder and salt, and whisk just until smooth. The batter will be quite thin — that's correct.
  6. Fold in the apples. Add the apple slices and gently fold them in with a spatula until every slice is coated in batter.
  7. Fill the pan. Pour everything into the pan and spread the apples evenly, pressing them down lightly so they lie flat. Sprinkle the top with sugar, if using — it gives a lightly crisp, golden top.
  8. Bake. Bake for 35–40 minutes, until the top is golden and a knife inserted in the centre comes out without raw, liquid batter (a little moisture from the apples is fine).
  9. Cool and slice. Let the cake cool in the pan for at least 20 minutes so it sets, then run a knife around the edge, remove it and cut into slices.

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