The best and easy Moist apple cake recipe

This is the perfect recipe for a moist and flavorful apple cake.

Made with fresh apples, almond and a touch of almond extract, this easy-to-make cake is the ideal dessert or snack for any occasion. Ready in just under an hour!

Easy apple cake recipe

This version of moist apple cake takes the classic recipe to another level by adding almond powder and crème fraîche, creating a deliciously rich and tender cake, easy to make.

The almond powder gives the cake a subtle nuttiness, adding depth to the flavor and making it even more moist.

It pairs beautifully with the apples, which add a natural sweetness and keep the cake light.

The crème fraîche gives it a tangy richness that balances the sweetness perfectly and adds to the smooth, delicate crumb.

With just a few key ingredients like eggs, flour, and apples, this cake comes together in no time.

This recipe is not only easy to prepare, but also versatile enough to impress at any gathering.

All you need to do is mix the ingredients, pour them into a baking pan, and let the oven do the work.

The result is a golden, fragrant apple cake with a tender, melt-in-your-mouth texture that’s perfect for dessert or an afternoon treat with tea or coffee.

With minimal effort and maximum flavor, this moist apple cake is sure to become a favorite!

Ingredients we need fot this apple cake

• 200 ml of creme fraiche, or single cream
• 2 glasses of caster sugar (1 glass = 150 ml)
• 4 eggs
• 2 glasses of flour
• 1 sachet of baking powder
• 1 glass of ground almonds
• a few drops of bitter almond extract
• 1/2 glass of oil
• 3 large apples cut into small cubes.

For decorating the cake

• 1 small handful of flaked almonds
• A little apricot jam optional

How to make the best moist apple cake

Preheat the oven

• Set the oven to 180°C (350°F) to ensure even baking.
• Prepare the baking rack in the middle position for optimal heat distribution.

Prepare the wet ingredients

• In a food processor or large mixing bowl, combine crème fraîche, sugar, and eggs.
• Whisk thoroughly until the mixture is smooth, pale, and well combined (about 2 minutes).

Incorporate almond flavors

• Add almond powder (ground almonds) and a few drops of bitter almond extract.
• Whisk again until the mixture is fully incorporated, ensuring no lumps.

Mix the dry ingredients

• Gradually sift in the flour and baking powder to avoid clumps.
• Whisk continuously to achieve a light, airy batter.

Add the oil

• Slowly pour in the oil (vegetable or neutral oil) while stirring.
• Mix until the batter is smooth, glossy, and well-emulsified.

Fold in the apples

• Peel, core, and dice the apples into small cubes (around 1 cm pieces).
• Gently fold them into the batter using a spatula, making sure they are evenly distributed for a consistent texture.

Prepare the cake tin

• Butter and flour the cake tin (or line with parchment paper) to prevent sticking.
• Pour in the batter, smoothing the surface with a spatula for even baking.

Add a crunchy topping

• Sprinkle the top with flaked almonds for extra texture and a nutty finish.

Bake the cake

• Place in the preheated oven and bake for about 1 hour.
• Start checking for doneness at 50 minutes by inserting a toothpick into the center. If it comes out clean, the cake is ready.

Cool and glaze (optional)

• Let the cake cool in the tin for about 15 minutes before carefully unmolding.
• For a glossy finish, brush the top with warm apricot jam for a subtle shine and extra flavor.

Serve and enjoy

• Allow the cake to cool completely before slicing.
• Serve at room temperature or slightly warmed, optionally with a dusting of powdered sugar or a scoop of vanilla ice cream.

How to Store Moist Apple Cake

– Room Temperature:

• If you plan to eat the cake within 1–2 days, store it at room temperature in an airtight container or cover it tightly with plastic wrap.
• Keep it in a cool, dry place away from direct sunlight to prevent drying out.
• If your kitchen is warm or humid, refrigeration is recommended.

– Refrigeration (Up to 5 Days)

• Place the completely cooled cake in an airtight container or wrap it tightly in plastic wrap to prevent it from absorbing fridge odors.
• Store in the middle shelf of the refrigerator, where the temperature is most stable.
• Before serving, allow the cake to come to room temperature for about 20–30 minutes to regain its soft texture.

Freezing (Up to 3 Months)

– Whole Cake:

• Wrap the completely cooled cake tightly in two layers of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• Place it in a freezer-safe bag or airtight container.

– Sliced Portions:

• Cut the cake into individual slices.
• Wrap each slice in plastic wrap, then place them in a freezer-safe container or ziplock bag.
• This makes it easier to thaw and enjoy single portions.

– Thawing:

• Transfer the cake or slices to the refrigerator overnight for slow, even thawing.
• Alternatively, let it sit at room temperature for 1–2 hours before serving.
• For a slightly warm, freshly baked feel, reheat in the oven at 150°C (300°F) for 10 minutes or microwave for 20–30 seconds.

Extra Tips

• Avoid storing the cake in the fridge uncovered, as this will dry it out.
• If using apricot jam glaze, it helps seal in moisture and prolong freshness.
• For added freshness, place a piece of parchment paper between the cake and the storage container to absorb excess moisture.
• Serve with a drizzle of warm caramel sauce or a scoop of ice cream for a refreshed taste after storage.

Other desserts to try

• Strawberry Entremet recipe
• New york cheesecake recipe
• Basbousa recipe