One-Bowl Apple Cake
This one-bowl apple cake is soft, warmly spiced and packed with tender apple pieces, making it ideal for weekend baking or an easy pudding.
The method is straightforward and dependable, so you can serve it warm with custard or cool and slice for tea.
Ingredients
- 450 g Bramley Or Braeburn Apples peeled, cored and thinly sliced
- 2 tsp Baking powder
- 1 tsp Bicarbonate Of Soda
- 180 g Light brown sugar
- 2 tsp Ground Cinnamon
- 150 ml Sunflower Oil
- 1 tsp Vanilla extract
- 0.5 tsp Fine Sea Salt
- 280 g Plain Flour
- 2 Large Eggs room temperature
Method
20m55m1h 15m
- Heat the oven to 175°C (155°C fan) and grease and line a 23 cm x 33 cm baking tin with baking paper.
- In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, cinnamon and salt.
- Add the sugar and stir well so it is evenly distributed through the dry ingredients.
- In the same bowl, add the eggs, sunflower oil and vanilla extract, then mix until no dry streaks remain.
- Fold in the sliced apples thoroughly so every piece is coated and the batter is evenly combined.
- Spoon the mixture into the prepared tin and level the top with a spatula.
- Bake for 50-55 minutes, or until a skewer inserted into the centre comes out clean.
- Cool in the tin for 15 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Notes
Use a mix of sweet and tart apples for better flavour and texture.
Do not overmix once the wet ingredients are added, or the cake can turn dense.
Dust with icing sugar before serving, or add a spoon of crème fraîche for contrast.