This apple cake with lots of apples is the perfect, simple treat for autumn! I think you will find it truly delivers more apples than dough, making it the best apple cake recipe for fruit lovers. This easy dessert is ready in just 1 hour and uses seasonal ingredients to create a wonderfully moist texture that I know you will appreciate. Just like my no-crust pumpkin cheesecake.
⏱ 1-Hour Bake | 🍏 Cozy Homemade Dessert | 🥄 Serves 6
I know that you are going to love how the apples almost melt into the dough, giving you a burst of fruit in every piece! This mostly apples apple cake is truly satisfying without being heavy, which makes it perfect as a quick dessert after dinner or even as a simple breakfast treat with a cup of coffee. I promise you, once you try this technique of using more apples than dough, you won't go back to those dry, crumbly recipes!
Jump to:
- 💗 Why This Recipe Works
- 🥧 Ingredients
- 💡 Have a specific food allergy?
- ♻️ Substitutions
- 👩🍳 How To Make Apple Cake Recipe with More Apples Than Dough
- 🍏 Pro Tip: Stop Apple Cake from Getting Wet
- What Kind of Apples Are Best for Baking?
- Storage
- ❓Apple Cake With Lots Of Apples FAQs
- More Apple Cake Recipes
- 📖 Recipe
- 💬 Comments
For your next treat, try these soft and easy apple doughnuts, a classic Romanian treat. This style of baking, similar to a simple Romanian apple cake recipe, inspires my fruit-forward desserts like this one, or my easy, moist apple cake recipe from scratch, or an apple cake with whipped Nutella, perfect for autumn baking and celebrating the fall season.
You will find that this cake is truly satisfying without being heavy, which makes it perfect as a quick dessert after dinner or even as a simple breakfast treat with a cup of coffee. I love creating delicious, autumn-inspired treats like this, mostly apple cake for my family, using simple, seasonal ingredients. Sharing these homemade bakes, like the ones with apples, pumpkins, and pears, makes for special memories that last.
💗 Why This Recipe Works
- So Much Fruit: This truly is a mostly apples apple cake! You get more tasty fruit and less heavy cake batter than you find in many other recipes.
- Always Moist: Having so many fresh apples means the cake is always moist (not dry or crumbly).
- Mix It Up: You only need simple ingredients you already have. For a fun variation with extra fruit, try my sweet raisin and apple cake.
- Quick to Make: The steps are simple, and cleanup is fast. This means you can eat your cosy treat sooner!
🥧 Ingredients
*See the recipe card for full information on ingredients and quantities.
💡 Have a specific food allergy?
Click the buttons below to ask AI how to alter it for your diet!
♻️ Substitutions
This cake already leans heavily on fruit, but if you are specifically looking for healthy apple cake recipes with fresh apples, you can easily adjust the following ingredients:
- Apples: You can use other tart apples, such as Braeburn, Jonagold, or Fuji, for a similar effect. For a sweeter option, try Gala or Golden Delicious apples.
- Eggs: For a vegan alternative, use ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).
- Sugar: Substitute with honey or maple syrup (adjust the liquid in the recipe), or use a sugar substitute like stevia or coconut sugar.
- Baking Powder: Use baking soda (¼ teaspoon) combined with ½ teaspoon of lemon juice or vinegar if you don't have baking powder.
- Milk: Almond milk, soy milk, or oat milk can replace regular milk. For a richer flavor, use half-and-half or heavy cream.
- All-Purpose Flour: Substitute with whole wheat flour, almond flour, or a gluten-free flour blend.
- Melted Butter: You can use coconut oil, vegetable oil, or applesauce for a dairy-free option.
- Vanilla Extract: Vanilla bean paste or almond extract can be used instead.
- Cinnamon: Try using nutmeg, allspice, or pumpkin pie spice.
- Ground Pistachio or Walnuts: Swap with other nuts like almonds or cashews, or use seeds like sunflower or pumpkin seeds for a nut-free option. If you like pistachio, check out my babka buns with chocolate.
👩🍳 How To Make Apple Cake Recipe with More Apples Than Dough
Since you're here for apple recipes, I think you'll really enjoy my moist apple cake with yogurt cream cheese frosting-it's one of my favorites! You can also take a look at my easy dessert recipes and find some new treats to try.
Step 1: Prep the apples by peeling, coring, and slicing them. Toss with cinnamon and set aside.
Step 2: Make the batter by whisking the wet ingredients, then gently mixing in the dry ingredients.
Step 3: Add the cinnamon-coated apples to the batter.
Step 4: Gently fold the apples until they're fully coated.
Step 5: Line and grease your baking pan, and pour in the batter. Top with ground nuts if you like.
Step 6: Bake until set, let it cool, then finish with a light dusting of powdered sugar.
*See the recipe card for detailed instructions.
🍏 Pro Tip: Stop Apple Cake from Getting Wet
To guarantee a perfectly moist cake without sogginess-especially when using this many apples-try this simple trick:
After slicing your apples, toss them with just one tablespoon of flour (or cornstarch) before folding them into the batter. This helps the flour absorb extra liquid the apples release while baking, ensuring a clean, fluffy crumb instead of a dense or wet cake bottom.
What Kind of Apples Are Best for Baking?
For the best apple cake, choose apples that stay firm and add a nice balance of sweetness and tartness. Here are some great options:
- Granny Smith: Tart and firm, these apples add a nice tangy bite.
- Honeycrisp: Sweet and crisp, they give a pleasant crunch.
- Pink Lady: Sweet-tart, crisp, very firm, holds shape beautifully.
- Braeburn: A balanced mix of sweet and tart, they hold their shape well.
- Jonagold: Sweet-tart balance, softens but holds shape.
Avoid apples that get mushy when cooked, like Red Delicious, Gala, and McIntosh. Choosing the right apple ensures your cake has the best taste and structure.
Storage
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
❓Apple Cake With Lots Of Apples FAQs
The best apples for apple cake are firm, tart varieties that hold their shape during baking, such as Granny Smith, Honeycrisp, or Braeburn. Using these types of apples ensures your cake has the perfect texture and a balanced, not-too-sweet flavour.
For the best texture, I recommend you avoid soft, mealy apples like Red Delicious, Gala, and McIntosh. You'll find that these varieties break down too quickly in the oven, and you won't get those lovely, distinct pieces of apple in your finished cake.
Yes, it's generally recommended to peel the apples. This ensures the cake has a uniform texture and that the apple pieces soften evenly without any tough skin.
The high moisture content from the apples themselves is key! For extra assurance, many recipes include ingredients like sour cream, yoghurt, oil, or applesauce, which are all proven to create a wonderfully moist and tender crumb.
This is a common issue. If the top of your cake is browning too fast, loosely tent it with aluminium foil partway through the baking time. This will shield it from direct heat and allow the centre to finish cooking without the top burning.
More Apple Cake Recipes
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📖 Recipe
The Best Apple Cake Recipe with More Apples Than Dough
Video
Equipment
- hand mixer or Whisk
- 9.5-inch Round Baking Tin (24 cm)
Ingredients
- 4-5 apples Granny Smith or Honeycrisp
- 2 eggs
- 50 g sugar 3 tbsp
- A pinch of salt
- 1 teaspoon baking powder
- 100 ml milk ½ cup
- 80 g all-purpose flour ⅓ cup
- 25 g melted butter 2 tbsp
- Lemon and orange peel optional
- 10 g vanilla extract 1 tbsp
- 10 g cinnamon 1 tbsp
- 50 g ground pistachio or walnuts ¼ cup
- 20 g melted butter 2 tbsp
Instructions
- Prepare the Apples: Peel and core the apples, then slice them thinly. Place them in a bowl, sprinkle with cinnamon, and mix well. Set aside.4-5 apples, 10 g cinnamon
- Mix Wet Ingredients: In a large bowl, beat the eggs with sugar, a pinch of salt, and vanilla extract until pale and fluffy. Add the milk and optional lemon or orange peel, mixing until well combined.2 eggs, 50 g sugar, A pinch of salt, 100 ml milk, 10 g vanilla extract, Lemon and orange peel
- Combine Dry Ingredients: In a separate bowl, whisk together the wheat flour and baking powder.80 g all-purpose flour, 1 teaspoon baking powder
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the melted butter.25 g melted butter
- Add Apples: Gently fold the sliced apples into the batter.
- Prepare the Pan: Line the base of a 24 cm (9.5 inch) round baking pan with parchment paper and grease the sides with melted butter. Pour in the batter and spread it evenly. Sprinkle the ground pistachio or walnuts on top.50 g ground pistachio or walnuts, 20 g melted butter
- Bake: Bake in a preheated oven at 180°C (350°F) for about 45-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a plate to cool completely.
Notes
- Use firm apples like Granny Smith or Honeycrisp, which hold their shape well during baking.
- Slice apples thinly to ensure even cooking and better integration into the batter.
- Measure ingredients accurately, especially flour and sugar, using a kitchen scale for precision.
- Ensure eggs, milk, and melted butter are at room temperature for a smooth batter.
- Mix gently until just combined to avoid a dense cake.
- Preheat the oven to 180°C (350°F) before baking to ensure even cooking.
- Start checking for doneness at 45 minutes. Insert a toothpick into the center; it should come out clean when done.
- Let the cake cool in the pan for 10 minutes before transferring to a plate to cool completely for easier slicing.
- Add lemon zest or orange peel to the batter for extra flavor, if desired.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Claudia-Cristina Ciorteanu says
My family loved this!
Claudia Ciorteanu says
My family loved this!
iiana says
Hi! I have always loved apple cakes but I seem unable to make them! Mine always come out super wet. I don’t know what I am doing wrong. I tried to make an apple cake 3 times this weekend and they all came out wet like I had soaked bread slices in water. Can you tell me any tricks to help me get past this? I really want to succeed! I know it’s not your recipe. Clearly. It’s just me and anything apple!
Claudia Ciorteanu says
Hi! I completely understand your frustration—three apple cakes in one weekend is serious dedication! Please don’t blame yourself. Apple cakes can be tricky because apples hold so much water, but there are several tricks to help you get it right.
Manage the Moisture: Apples are about 85% water, and that’s usually why cakes come out wet. You want to either remove some of that water beforehand or adjust your method so the cake can handle it.
Tips to Fix Wet Apple Cakes:
Choose the Right Apple: Firm, tart baking apples like Granny Smith, Honeycrisp, Braeburn, or Jonagold are best. Avoid very soft or watery varieties like Red Delicious.
Dice, Don’t Grate (Usually): Grating apples releases a ton of juice, which can make the cake soggy. Dice apples into small, uniform cubes for most recipes.
Optional Grated Method with Extra Steps: If you do want to grate apples for texture, sprinkle them with sugar, let them sit, then squeeze out all the excess liquid before folding them into the batter.
Precook the Apples in Some Recipes: Sometimes I lightly sauté or cook the apples with sugar and a bit of butter before adding them. This releases extra moisture ahead of time and ensures the apples are fully soft in the cake. Then drain any remaining liquid. This is especially helpful in cakes with more apples than batter.
Drain and Pat Dry: After tossing diced or precooked apples with sugar, let them sit 20–30 minutes to draw out juice, then drain completely and pat dry. This prevents the “soaked bread” texture.
Check the Batter Balance: Make sure your batter has enough flour or structure to support the apples. Some bakers add a spoonful of ground almonds or fine breadcrumbs to soak up any remaining moisture.
Baking Tips:
Preheat your oven fully.
Bake a bit longer than standard cakes; check with a toothpick in the cake, not an apple chunk. It should come out clean.
You can start at a slightly higher temperature (e.g., 190–195°C / 375°F) for 10–15 minutes, then reduce to the recipe temperature. This helps the cake set before the apples release too much juice.
Avoid Extra Liquid in the Batter: If your recipe has milk, yogurt, or oil in addition to a lot of apples, it may need to be adjusted.
With these tips—choosing the right apples, draining or precooking, and making sure your batter can handle them—you’ll get a moist, perfectly textured apple cake every time. You’re not failing at apple cakes—you’ve just been fighting moisture battles without the right tools.
You can do this! Your next apple cake will be soft, flavorful, and absolutely delicious.
Genevieve says
You can never go wrong with an apple cake recipe and this one looks delicious!
Tisha says
This was delicious the recipe was simple to follow and my family loved it!
swathi says
This apple cake is delicious I enjoyed making them as it has tons of apples than dough. Perfect cake for this season.
Lauren says
What a delight! Everyone loved this recipe.. especially my husband! I will definitely be making this again!
Leslie says
This was absolute perfection. I thought this recipe was easy to put together and so worth it! The cake was just perfect!
Nisha says
This apple cake was just perfect for us as we love fruit-filled desserts and this tasted so delicious!