Easy Apple Cake

3–4 medium apples (about 3 cups), peeled and chopped (Granny Smith, Honeycrisp, or Fuji recommended)
1 cup granulated sugar
1 cup all-purpose flour
½ cup unsalted butter, melted and cooled slightly
2 large eggs
1 tsp baking powder
1 tsp ground cinnamon
Pinch of salt
Optional: ½ tsp vanilla extract or 1 tbsp lemon juice (for brightness)
Optional garnish: powdered sugar, for dusting

Prep oven and pan:
Preheat oven to 350°F (175°C). Grease an 8-inch square or 9-inch round pan, then lightly flour it—or line with parchment paper for easy removal.
Prepare the apples:
Peel, core, and chop apples into small, even pieces (¼–½ inch). Set aside. (Tip: Toss them with lemon juice if prepping ahead to prevent browning.)
Mix wet ingredients:
In a large bowl, whisk melted butter, sugar, and eggs until smooth and creamy (~1 minute). Stir in vanilla or lemon juice if using.
Add dry ingredients:
Sprinkle flour, baking powder, cinnamon, and salt over the wet mix. Gently fold with a spatula just until no flour streaks remain. Do not overmix—lumps are fine.
Fold in apples:
Add chopped apples and stir gently until evenly distributed. The batter will be thick—that’s perfect.
Transfer to pan:
Pour batter into prepared pan. Use the spatula to spread evenly. Tap the pan once on the counter to release air bubbles.
Bake:
Bake 35–40 minutes, until golden on top and a toothpick inserted in the center comes out clean (a few moist crumbs are okay; wet batter is not).
Cool and serve:
Let cool in the pan 15–20 minutes before slicing. Dust with powdered sugar right before serving. Serve warm or at room temperature.

Don’t overmix after adding flour — this can make the cake tough. Stir until just combined.
Use firm apples — avoid Red Delicious; they turn mushy when baked.
Melted butter should be warm, not hot — so it doesn’t cook the eggs.
Cool slightly before cutting — it firms as it cools and slices cleaner.

Store covered at room temperature for up to 2 days.
Refrigerate for up to 5 days — reheat briefly in microwave for best texture.
Freeze whole or sliced (wrapped tightly) for up to 3 months. Thaw at room temperature.


All-purpose flour	Whole wheat flour (up to 50%)	Heartier texture, nuttier flavor
Granulated sugar	Coconut sugar or light brown sugar	Adds depth; brown sugar increases moisture
Butter	Coconut oil or vegetable oil	Use same amount; oil yields softer crumb
Eggs	2 flax eggs (2 tbsp ground flax + 5 tbsp water)	Mix and let sit 5 mins before using
Cinnamon	Pumpkin pie spice	Warm, complex alternative
Apples	Pears	Similar texture and sweetness