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Easy Fresh Apple Cake Recipe

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4 from 8 reviews

This Easy Fresh Apple Cake is a moist and flavorful loaf packed with fresh grated apples and warm spices like cinnamon and ginger. It features a tender crumb thanks to the combination of butter and apple cider, with a lightly sweetened cinnamon glaze drizzled on top for an irresistible finish. Perfect for breakfast, dessert, or an afternoon treat, this cake is simple to prepare and bakes in under an hour.

Ingredients

Cake Ingredients

  • 1 cup (226 g) unsalted butter, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla bean paste
  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/3 cup apple cider (not apple juice)
  • 1/3 cup fresh apple, peeled and grated (excess moisture removed with paper towels)

Cinnamon Glaze

  • 1 cup (120 g) powdered sugar, sifted
  • 4 to 5 tablespoons heavy cream or whole milk
  • 1/8 teaspoon ground cinnamon (adjust to taste)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9 x 5 inch loaf pan with parchment paper, allowing the paper to hang over the edges for easy removal later.
  2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter with the granulated and light brown sugars until light and fluffy, about 3 minutes. Scrape down the bowl sides as needed.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time until fully incorporated, scraping down sides between additions. Mix in the vanilla bean paste until well combined.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground ginger.
  5. Mix Dry and Wet Ingredients: Add the dry ingredients to the butter mixture alternately with the apple cider, beginning and ending with the dry ingredients. Mix until just combined.
  6. Fold in Grated Apple: Using a large spatula, gently fold in the grated apple, being careful not to overmix to maintain the cake’s tender texture.
  7. Transfer and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake on the center rack of the oven for 55–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the cake browns too quickly, tent with foil near the end of baking.
  8. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Use the parchment paper overhang to lift the cake out onto a wire rack and cool completely.
  9. Prepare Cinnamon Glaze: In a medium bowl, sift the powdered sugar. Whisk in the heavy cream or milk and ground cinnamon until smooth and lump-free. Adjust the consistency by adding more powdered sugar (to thicken) or more cream/milk (to thin).
  10. Glaze the Cake: Drizzle the cinnamon glaze evenly over the cooled cake and allow it to set before slicing and serving.

Notes

  • Use fresh apples peeled and grated with excess moisture removed to avoid a soggy cake.
  • Apple cider adds moisture and a subtle tang; do not substitute with apple juice.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting.
  • If the cake surface browns too fast during baking, tent loosely with aluminum foil to protect it.
  • The glaze consistency can be adjusted based on preference; thicker glaze will hold shape better.
  • Room temperature ingredients ensure better emulsification and cake texture.

Find it online: https://yumntasty.com/easy-fresh-apple-cake-recipe/