Before you start
This is a cosy, homey cake loaded with fresh apple and warm cinnamon. The fruit keeps it moist for days. Tossing the apple pieces in a little of the flour stops them sinking to the bottom.
Everything you need
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ cup (109 g) vegetable oil
- 2 cups (260 g) apples, peeled and diced
- 2 large eggs
- ¼ cup milk
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 175°C / 350°F and line a 23 cm square tin. Toss the diced apple with a spoonful of the flour.
For this step
- 2 cups (250 g) all-purpose flour
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Whisk the eggs, sugar, oil, milk and vanilla until combined.
For this step
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ¼ cup milk
- 1 tsp vanilla extract
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Add the remaining flour, cinnamon, baking powder and salt. Stir just until no dry flour remains.
For this step
- 2 cups (250 g) all-purpose flour
- 2 tsp ground cinnamon
- 2 tsp baking powder
- ½ tsp fine salt
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Fold in the floured apple pieces.
For this step
- 2 cups (250 g) all-purpose flour
-
Spread into the tin and level the top. If you like, sprinkle with 1 tbsp sugar mixed with ½ tsp cinnamon.
For this step
- 1 cup (200 g) granulated sugar
- 2 tsp ground cinnamon
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Bake for 42 to 50 minutes until golden and a skewer comes out clean. Cool in the tin.
Baker's tips
- Toss the apple in flour first so the pieces stay suspended instead of sinking.
- Use a firm, tart apple like Granny Smith or Braeburn so it holds its shape.
Make it your own
- Add ½ cup (60 g) chopped walnuts or pecans.
- Drizzle with a simple glaze of powdered sugar and milk once cool.
Storing & freezing
Airtight at room temperature for 3 days, or the fridge for 5. It freezes well.
Frequently asked
Which apples are best for baking?
Firm, slightly tart varieties like Granny Smith, Braeburn or Honeycrisp hold their shape and balance the sweetness of the cake.
Can I make it dairy-free?
Yes. It uses oil rather than butter, so just swap the milk for a plant milk and it stays moist.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.