Apple Cake

As a woman who doesn’t really like cooked fruit, my experience with fruit-based cakes is fairly limited. I see them all the time on the Great British Baking Show; impressive concoctions involving currants, cherries, and a range of other dried or fresh fruits mixed into spiced batter. Some people have theories about coating fruit in flour before mixing it in; others, like me, just toss it and hope for the best.

This cake is a gift for my friend Arvind and his wife, who just had identical twin girls (and they are beyond adorable). Because no one in my life can mark any major event without some type of baked good, I’ll be dropping this off at their house tomorrow, along with good wishes for the little ones. I hope it’s delicious; the original recipe came from Recipe Tin Eats, and was incredibly easy to make. I can see serving it with caramel sauce or perhaps some vanilla ice cream.


  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 1/4 cups sugar
  • 1 cup vegetable oil
  • 2 eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 cups chopped Granny Smith apples (about 2 large apples)
  • 1/2 cup flaked almonds


Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper on the bottom and sides.

In a large bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and nutmeg. In a separate bowl, stir together sugar and vegetable oil, then stir in eggs and vanilla extract. Pour into flour mixture and stir until just combined; be careful not to overmix. Stir in apples and pour batter into prepared pan; it will be very thick. Smooth the top and sprinkle on flaked almonds.

Bake for 40-50 minutes, or until a cake tester inserted in the center comes out clean (mine baked for 42 minutes, but the original recipe states that depending on your oven, it can take more than an hour). Remove from oven and place on a wire rack; let cool 10 minutes, then remove outer ring from the pan and allow to cool completely.

Store in an airtight container at room temperature for 2-3 days. Makes about 12 servings.


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