Here’s a moist and soft apple cake recipe that’s easy to make and melts in your mouth:
Ingredients:
- 2 cups (250 g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) milk
- 2 cups peeled and chopped apples (about 2 medium apples, any sweet variety)
- ½ cup chopped nuts (optional, e.g., walnuts or pecans)
- Powdered sugar for dusting (optional)
Instructions:
- Preheat oven:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round or square cake pan. - Mix dry ingredients:
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. - Cream butter and sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes). - Add eggs and vanilla:
Beat in the eggs one at a time, then add the vanilla extract. - Combine wet and dry ingredients:
Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined—do not overmix. - Fold in apples and nuts:
Gently fold in the chopped apples and nuts (if using). - Bake the cake:
Pour batter into the prepared pan. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. - Cool and serve:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired. Serve warm or at room temperature.
✅ Tips for an extra soft cake:
- Use tart apples like Granny Smith for a balance of sweetness.
- Don’t overmix the batter; it keeps the cake tender.
- You can add a splash of yogurt or sour cream (½ cup) to make it even more moist.
If you want, I can also give you a super quick version that’s extra soft and doesn’t even require chopping apples—perfect for when you’re craving cake ASAP. Do you want me to do that?
