Apple Cake

"This recipe is adapted from one I found in my grandmother’s archives, and is a wonderful way to use apples during their prime season. Using oil instead of butter makes the cake super moist and tender. Add a tablespoon of fresh minced ginger if you like for added spice and flavor!"
-- @marenkiersti
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  • Recipe Card
Prep time 15mins
Cook time 1hr
Serves or Makes: 8

Recipe Card


  • 1 1/4 cups vegetable oil
  • 1 tablespoons vanilla
  • 2 eggs
  • 1 1/2 cups sugar
  • 2 1/2 cups flour
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 4 medium apples, peeled & cored
  • Powdered sugar, for serving


  • Step 1

    Preheat oven to 350°. Lightly grease a 9-inch springform pan.

  • Step 2

    Add oil, vanilla and eggs to a large bowl. Whisk until blended. Add sugar and whisk well.

  • Step 3

    Mix flour, cinnamon, salt, baking powder and baking soda in a medium bowl. Slowly add dry ingredients to oil mixture, whisking until mostly mixed.

  • Step 4

    Cut 2 of the apples into ½-inch pieces and stir into cake batter. Cut the remaining 2 apples in half. Cut each half into thin wedges, keeping the wedges together.

  • Step 5

    Spread the batter in prepared pan (it will be thick.) Arrange the wedges on top of the batter.

  • Step 6

    Bake until a tester inserted in the center comes out clean, 60 to 70 minutes.

  • Step 7

    Let cake cool on a rack for 15 minutes. Run a knife around the edge, then remove springform edge. Transfer cake to a serving platter and cool completely.

  • Step 8

    Sprinkle with powdered sugar and serve.

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