🍎 Soft Apple Cake
🍰 Ingredients:
Dry:
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2 cups all-purpose flour
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1½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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¼ tsp ground nutmeg (optional)
Wet:
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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¼ cup brown sugar, packed
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2 eggs
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1 tsp vanilla extract
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½ cup plain yogurt or sour cream
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2 cups peeled, chopped apples (firm varieties like Granny Smith, Honeycrisp, or Fuji)
Optional Toppings:
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2 tbsp brown sugar + ½ tsp cinnamon (for a light crumble topping)
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Powdered sugar (for dusting after baking)
👩🍳 Instructions:
1. Prep:
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Preheat oven to 350°F (175°C).
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Grease and flour an 8×8-inch square or round cake pan (or line with parchment).
2. Mix dry ingredients:
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Cream butter & sugars:
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In a large bowl, beat butter with both sugars until light and fluffy (about 2–3 minutes).
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Beat in eggs one at a time, then stir in vanilla.
4. Combine:
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Mix in yogurt (or sour cream).
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Gradually stir in the dry ingredients until just combined — don’t overmix.
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Fold in chopped apples.
5. Bake:
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Pour batter into prepared pan and smooth the top.
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If using, sprinkle cinnamon-sugar topping evenly over the batter.
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Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in pan 10–15 minutes before slicing or removing.
6. Serve:
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Serve warm, at room temp, or chilled.
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Optional: Dust with powdered sugar or serve with whipped cream or vanilla ice cream.
📝 Tips:
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Don’t overmix the batter — stir just until everything is combined to keep the cake soft and tender.
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Apples too juicy? Pat them dry with a paper towel after chopping.
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Add nuts (like chopped walnuts or pecans) for extra texture.
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Want to make it a loaf? Bake in a 9×5-inch loaf pan for ~55–65 minutes.
Let me know if you want a gluten-free, vegan, or sheet cake version!
