Spiced apple cake with no mixer means a whisk, a bowl, and a cake that tastes like you tried harder than you did. Grated or chopped apple keeps it moist for days.
Pantry-friendly here means swaps are welcome. Amounts are still listed so you can cook without guessing.
Yield: 8-10 slices · Time: 20 min · 40-45 min bake
Ingredients
Cake
- 2 cups flour
- 1 cup sugar
- 1½ tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp nutmeg
- 2 eggs
- ½ cup oil
- ¼ cup milk
- 1 tsp vanilla
- 2 cups grated apple (about 2 large), squeezed lightly
Steps
- Heat the oven to 350°F. Grease an 8×8 or 9-inch round pan.
- Whisk oil, sugar, eggs, and vanilla. Stir in flour, baking powder, spices, and salt. Fold in the apple.
- Spread in the pan. Sprinkle sugar and cinnamon on top if you like a crackly lid. Bake 35 to 45 minutes until a toothpick comes out clean. Cool before slicing.
Use-what-you-have swaps
- Powdered sugar dust on top
Serve / store
Wrap well. Stays moist 3 to 4 days at room temperature. Freezes in slices. If you are packing this for a party or school event, transport in a lidded container and add final toppings on site when you can. Note major allergens on a piece of tape on the lid when you are feeding a group.
Dust with powdered sugar right before serving if you want it to look like you planned dessert all along. Tip from our chaotic kitchen: read the ingredient list once before you start, preheat before you mix wet and dry, and set a timer even when you think you will remember. Taste as you go when the recipe allows it, and write a note on the recipe card if you changed a spice amount so next time is easier.
Photo/Image credit: Pexels via Pexels (Apple cake) (Pexels License (free to use))
