Apple Cake Recipe with More Apples Than Dough

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!

💗 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.

♻️ 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 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. 

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

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📖 Recipe

The Best Apple Cake Recipe with More Apples Than Dough

Claudia Ciorteanu

Try this Apple Cake with more apples than dough! Filled with fresh apples, cinnamon, and pistachios, it's an easy and delicious recipe, perfect for autumn. You have to try this!

5 from 22 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine European

Servings 6

Calories 285 kcal

Video

Equipment

• ▢
  hand mixer or Whisk
• ▢
  9.5-inch Round Baking Tin (24 cm)
• ▢
  parchment paper

Ingredients

  

1x2x3x

• ▢ 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.

Nutrition

Calories: 285kcalCarbohydrates: 40gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 73mgSodium: 148mgPotassium: 287mgFiber: 5gSugar: 23gVitamin A: 399IUVitamin C: 6mgCalcium: 105mgIron: 2mg

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