May 29, 2013

Easy Apple Cake

An easy apple cake that has a moist texture, with a soft tender apple filling that is not too sweet, but just the right amount of sweetness is the perfect way to end the holiday with.

For Memorial Day we wanted the all American traditional foods at our barbecue, hot dogs, hamburgers, along with steaks and all the cold salads as sides.  And of course, an apple pie as the final treat for our dessert.  But instead of making an apple pie,  I decided to make an apple cake that is light, moist and not overly sweet. 
I wanted an apple cake that had similar ingredients as an apple pie.  I decided to reduce the sugar and butter.  I also added sour cream and the half-and-half to make it moist and which gave it a pudding-like texture to it.  I also prefer to use Fuji apples because they are very soft apples and they helped give this cake its softer filling texture.  You can bake this apple cake using your favorite apples, but keep in mind, it might change the texture a little.

Serve at room temperature.  Oh, and no need to use a fork with this apple cake either, just a napkin will do!

I have to tell you, this apple cake turned out better than I had imagined, everyone raved about it!   It was a delicious way to end a perfect Memorial day!  I think you will enjoy this one.

Easy Apple Cake
  • 3 Tbsp. graham cracker crumbs
  • 1 Tbsp. butter
  • 1/2 cup white sugar, plus 2 Tbsp. more
  • 1/2 cup packed light brown sugar
  • 2 large size Fuji apples
  • 1 tsp. ground cinnamon
  • 4 Tbsp. unsalted butter, at room temperature
  • 1 egg
  • 4 ounces sour cream
  • 1+ 1/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 2/3 cup Half-and-Half
  • powdered sugar for garnishing

Preheat oven to 350 degrees.
Use 1 tablespoon of butter to butter a 10-inch spring form pan. 
Dust with graham cracker crumbs.

Peel and core 1 apple. Slice into thin wedges place into a small bowl.
Combine the cinnamon with a 2 tablespoons of white sugar and toss to coat the apples.
Set aside.

In a large bowl and using an electric hand mixer, beat 1/2 stick of butter with remaining sugar and brown sugar.  Add the egg and sour cream and blend until creamy. Beat in slowly the flour and baking powder.  Reduce the speed, and add the half-and-half.  Blend until smooth.

Peel and core the second apple and dice into small pieces.
Fold in diced apples into the batter.
Pour the batter into the prepared pan and spread evenly.
Arrange the apple wedges along the outer edge of the pan and arrange a few slices in the center.

Bake for 50 minutes. Center should be golden brown. 
Remove from oven and allow to cool completely.  
Sprinkle generously on top with powdered sugar.

Yields: 13 servings

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  1. I would have enjoyed this if I had been invited and you had saved me a piece! I am printing this one out - and will save for a special occasion in early fall. Thanks for this beautiful cake! Have a great week.

  2. Oh Tricia I would be happy to make this again, and send you over the entire cake!

  3. I do adore a good apple cake and yours looks fabulous - beautifully full of apple! YUM :)
    Mary x

  4. Oh this looks really delicious! We like apples cooked almost any way and this looks like a real keeper of a recipe!


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