There’s something hard to beat about a homemade apple cake fresh from the oven. This easy one-bowl version is packed with juicy apples and warming cinnamon, and it’s perfect for afternoon tea.

Some recipes never go out of fashion, especially the ones that fill the kitchen with the smell of baking and bring everyone wandering in to see what’s cooking.

This simple apple cake is one of those old-fashioned favourites. There’s no need for a mixer, fancy ingredients or complicated steps. Just one bowl, a few pantry staples and some fresh apples.

The result is a soft, moist cake with plenty of apple in every slice and just enough cinnamon to give it that familiar homemade flavour. It’s lovely served warm with a dollop of cream or a generous spoonful of custard. And if there’s any left over, it’s just as good with a cuppa the following day.

Easy one-bowl cinnamon apple cake

Preparation: 10 minutes
Cooking: 40–45 minutes
Serves: 8

Ingredients

• 3 medium apples, peeled and diced
• 2 eggs
• ¾ cup caster sugar
• ½ cup vegetable oil
• 1½ cups plain flour
• 1½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt

Method

1. Preheat your oven to 175°C (160°C fan-forced). Grease and line a 20cm round cake tin.
2. In a large mixing bowl, whisk together the eggs, sugar, vegetable oil and vanilla until well combined.
3. Add the flour, baking powder, cinnamon and salt. Stir gently until just combined, being careful not to overmix.
4. Fold through the diced apples, making sure they’re evenly distributed throughout the mixture.
5. Spoon the batter into the prepared cake tin and smooth the top.
6. Bake for 40–45 minutes, or until the cake is golden and a skewer inserted into the centre comes out clean.
7. Allow to cool in the tin for 10 minutes before transferring to a wire rack.

A little extra something

For a lovely crunchy topping, sprinkle a teaspoon of cinnamon mixed with a tablespoon of sugar over the batter before baking.

You can also swap one of the apples for a pear, or add a handful of chopped walnuts for a little extra texture.

Store the cooled cake in an airtight container in the fridge for up to three days. Bring a slice to room temperature or warm it gently before serving.

And don’t forget the custard. Some things are simply too good to change.