Apple Cake
This cozy, spiced Apple Cake is soft, tender, and packed with sweet-tart apple chunks. Perfect for brunch, dessert, or a cozy afternoon treat with coffee or chai. Easy to make, halal-friendly, and full of fall vibes (or anytime you crave comfort).
Ingredients
Apple Cake Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup yogurt or sour cream
- 2 cups apples peeled and diced (I love Honeycrisp or Granny Smith)
Optional Decorations
- Powdered sugar for dusting
- Caramel drizzle halal-friendly, of course
- Chopped walnuts or pecans for crunch
- Whipped cream — because why not?
Instructions
Get Your Oven Ready
- Preheat to 350°F (175°C). Grease and flour a 9-inch round pan or line it with parchment. This is your stage for greatness.
Mix the Dry Squad
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Smells amazing already, right?
Whip the Butter & Sugar
- In a large bowl, beat butter and brown sugar until it’s light and fluffy. Add eggs one at a time, then stir in vanilla. At this point, I usually sneak a taste. Judge me if you must.
Bring It Together
- Alternate adding the dry mix with yogurt. Gently fold in the apple chunks — they’re the real star here. The batter will be thick and dreamy.
Bake the Cake
- Pour batter into the pan, smooth the top, and bake for 40–45 minutes. Toothpick test: if it comes out clean, you’re golden.
Cool & Serve
- Let it cool a bit (hardest part, honestly). Dust with powdered sugar or drizzle caramel if you’re feeling extra. Slice and serve. Try not to eat half the pan.
Notes
- Apple variety matters: Granny Smith for tartness, Honeycrisp or Fuji for sweetness.
- Add nuts or caramel: Optional for texture and extra flavor.
- Storage: Wrap tightly; keeps 2–3 days at room temperature or up to 5 days refrigerated.
- Make ahead: Batter can be prepped and stored in the fridge for a few hours before baking.
- Gluten-free swap: Use 1:1 gluten-free flour blend. Works beautifully.
- Serving tip: Best slightly warm, maybe with a scoop of vanilla ice cream or a drizzle of caramel.