I love making this One-Bowl Apple Cake for Rosh Hashanah and for breaking the Yom Kippur fast.
For my “The Complete Challah Guide” FREE Ebook, join my mailing list here.
Why You’ll Love This Recipe?
- Simple, convenient, and requires just one mixing bowl. This means less mess and cleanup.
- The grated apples add moisture to the cake, resulting in a soft and tender texture that melts in your mouth.
- Whether it’s breakfast, a snack, or dessert, this apple cake can be enjoyed at any time of the day.
Choose the right apples: Opt for firm and slightly tart apples such as Granny Smith, Honey Crisp, or Fuji. These varieties hold up well during baking and provide a balanced flavor.
Properly measure the ingredients: Accurate measurements are crucial for baking.
Do not over-mix the batter: Over-mixing can lead to a dense cake. Mix the batter until the ingredients are just combined.
Prepare the baking pan properly: Grease and flour the pan to prevent the cake from sticking.
Test for doneness: Insert a toothpick into the center of the cake. The cake is done if it comes out clean or with a few crumbs clinging to it. If there is wet batter on the toothpick, continue baking for a few more minutes.
Allow the cake to cool properly: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack. Allowing it to cool completely before slicing ensures it retains its shape and prevents it from crumbling.
Allow the cake to cool completely. Use plastic wrap or aluminum foil to wrap the cake tightly. Or, place it in an airtight container. Store in a cool, dry place for up to 5-6 days.
Freezing: Once wrapped, place the cake in a freezer-safe container or bag. The cake can be stored in the freezer for up to 2-3 months. Thawing and serving: When you’re ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator for several hours or overnight. Once thawed, you can bring it to room temperature before serving.
More Recipes You’ll Love
All opinions are always 100% honest and my own. Links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn’t cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!
One-Bowl Apple Cake
- 3 medium-sized apples (peeled or not-peeled, you choose:-)) Granny Smith, Honey Crisp, or Fuji
- 3 large eggs
- 1 and 1/2 cups (300g) granulated sugar
- 1 cup (240ml) canola oil
- 2 cups (280g) rising flour OR 2 cups of all-purpose flour mixed with two teaspoons of baking powder
- 1/4 Teaspoon baking soda
- 1 Teaspoon ground cinnamon
- oil for greasing the pans
- powdered sugar for garnish optional
- Preheat the oven to 350°F/180°C and grease the pans with oil.
- Using a box grater, select the larger holes and grate the apples. Place the grated apples in the bowl.
- Add eggs, sugar, and oil and whisk together.
- Add the rising flour, baking soda, and cinnamon and mix until combined.
- Pour the batter into the prepared pans.
- Bake in the preheated oven for about 40-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar (optional) and enjoy.