Imagine a dessert so moist, so deliciously simple, that it requires zero icing and still manages to be the star of your dinner table. Our No Icing Apple Cake is that magical recipe that transforms ordinary ingredients into an extraordinary treat that will have everyone begging for seconds. With just a few simple steps, you'll create a rustic, homemade cake that captures the essence of comfort baking and the pure, natural sweetness of fresh apples.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups diced apples
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or square baking dish with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract and continue beating until the mixture is smooth and well combined.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently with a spatula. Mix until just combined, being careful not to overmix the batter.
- Gently fold in the diced apples, distributing them evenly throughout the batter. Use fresh, crisp apples like Granny Smith or Honeycrisp for the best flavor and texture.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Place the pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, slice the cake into 8 equal servings. The cake can be served at room temperature and enjoys best flavor when fresh.
Tips
- Choose the Right Apples: Select crisp, firm varieties like Granny Smith or Honeycrisp that hold their shape during baking and provide a perfect balance of tartness.
- Room Temperature Ingredients: Ensure butter, eggs, and other ingredients are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold ingredients together to keep the cake tender. Overmixing can lead to a tough, dense cake.
- Check for Doneness: The toothpick test is crucial. A few moist crumbs are okay, but the toothpick should not have wet batter.
- Cooling is Key: Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to prevent breaking.
- Storage Tip: Store the cake at room temperature, covered, for up to 3 days to maintain its moisture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
