Soft & Moist Apple Cake With 1 Apple and 1 Egg: 10-Minute Prep
Sometimes you want a homemade cake without a long ingredient list or a pile of dishes. This apple cake uses just one apple and one egg, which makes it perfect when you have a single apple left in the fruit bowl. It comes together in about 10 minutes, needs no mixer, and bakes into a soft, moist cake with a warm cinnamon aroma. It’s a great fit for an afternoon tea, a lunchbox treat, or a quick dessert.
Ingredients You’ll Need
Everything here is a basic pantry staple. This makes one small cake, enough for about 6 slices:
- 1 large apple (about 200 g), peeled and finely chopped
- 1 egg
- ½ cup (100 g) sugar
- ⅓ cup (80 ml) neutral oil, such as sunflower or vegetable
- ¼ cup (60 ml) milk
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- A pinch of salt
Step 1: Prepare the Pan and Apple
Preheat your oven to 170°C (340°F). Grease a small round pan (about 15 cm or 6 inches) or a small loaf pan and line the base with baking paper. Peel the apple, remove the core, and chop it into small pieces about the size of a pea. Smaller pieces spread evenly through the cake and bake through properly, so avoid big chunks.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk the egg and sugar together for about a minute until the mixture looks slightly pale. Add the oil, milk, and vanilla, and whisk until smooth and combined. This step gives the cake its soft, tender texture, so don’t skip the whisking.
Step 3: Fold in the Dry Ingredients and Apple
Sift the flour, baking powder, cinnamon, and salt directly over the wet mixture. Fold gently with a spatula until just combined, and stop as soon as you no longer see dry flour. Overmixing makes the cake dense. Then fold in the chopped apple. The batter will be thick, and that’s exactly right, because the apple releases moisture as it bakes.
Step 4: Bake Until Golden
Spoon the batter into the pan and smooth the top. For an optional bakery-style finish, sprinkle a little sugar and cinnamon over the top. Bake for 30 to 35 minutes, until the cake is golden brown and a toothpick inserted in the centre comes out clean or with a few moist crumbs. Let it cool in the pan for 10 minutes before turning it out.
Tips for the Softest, Moistest Cake
- Use a sweet-tart apple like Gala, Fuji, or Granny Smith for the best flavour.
- Chop the apple finely so every bite has fruit.
- Don’t overmix once the flour goes in.
- Let the cake cool slightly before slicing so it holds together.
- Serve warm with a dusting of powdered sugar, a spoonful of yogurt, or a scoop of vanilla ice cream.
Frequently Asked Questions
1. Can I make this apple cake without an egg?
You can try replacing the egg with ¼ cup of unsweetened applesauce or plain yogurt. The cake will be slightly denser but still moist.
2. Do I need to peel the apple?
It’s optional. Peeling gives a softer, more uniform texture, but leaving the skin on adds colour and fibre. Chop it very finely if you keep the skin.
3. How do I store leftover apple cake?
Keep it in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. You can also freeze slices for up to 2 months.
4. Can I use butter instead of oil?
Yes. Use ⅓ cup (75 g) of melted butter. The flavour will be richer, but oil usually keeps the cake softer for longer.
