Light Autumn Apple Cake
Experience the cozy flavors of fall with this Light Autumn Apple Cake, a dessert that's as comforting as it is easy to make. Packed with tender chunks of fresh apples, a touch of warm cinnamon, and a hint of nutmeg, this fluffy yet moist cake captures the essence of autumn baking. The recipe uses simple pantry staples, comes together in just an hour, and offers a lighter texture perfect for serving as an afternoon treat or a delightful finish to any meal. Topped with a dusting of powdered sugar, this cake is the perfect balance of sweetness and spice. Whether you're entertaining guests or enjoying a quiet moment at home, this autumn-inspired apple cake is sure to become a seasonal favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground nutmeg
- 2 cups Apples (peeled, cored, and diced)
- 2 large Eggs
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, ground cinnamon, salt, and ground nutmeg. Set aside.
In a large bowl, use a whisk or an electric mixer to beat the eggs, granulated sugar, and brown sugar until well combined and slightly frothy.
Slowly add the oil and vanilla extract to the wet mixture, mixing until smooth.
Add the dry ingredients to the wet ingredients in two batches, alternating with the milk. Start and end with the dry ingredients, mixing just until no streaks remain.
Gently fold in the diced apples using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it into an even layer.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar, if desired, before slicing and serving.
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 418.1 g | 152% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 259.3 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 240 mg | 18% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 939 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
