This one pan apple cake recipe is a cake of many names. It has variously been referred to as an Apple Dapple Cake, Jewish Apple Cake, a One Bowl Apple Cake. Most famously, a version appeared in the New York Times in 1973 as an unidentified “Teddie’s” apple cake.
A Short History of Apple Cake
Perhaps because apples have been cultivated for many millennia, apple cakes are among the most oldest and most common desserts. Each country has their own version. Polish apple cake, for example, features chunks of sweet apples sandwiched between a crunchy shortbread-like crust. French apple cake features apple slices in a rich, buttery cake batter.
This one pan apple cake is especially easy to make and tender because it uses oil, rather than butter. This easy apple cake recipe likely emerged in the 1970s. At this time, vegetable oil was trumpeted as a healthier alternative to butter because of its lack of saturated fat. With oil as its base, this cake is also dairy free. Because of this, it is also a viable desert option for a kosher meal. It is probably for this reason that it is sometimes known as “Jewish Apple Cake.”
What are the Best Apples to Use in This One Pan Apple Cake?
Most recipes will suggest that you use tart apples for baking. However, we have found this fresh apple cake recipe to be incredibly forgiving. Pretty much any apple, be it granny smith apples, gala, fuji, pink lady, or honeycrisp apples, will taste amazing in this simple apple cake. We have even made it with red delicious apples – which we hate to eat, but which this cake magically turned into something delicious! So, should you have returned from the apple orchard with an unknown assortment of apples, fear not, and bake on! This perfect autumn treat is also a great option to use up any extra apples rolling around the back of your refrigerator.
Apples for the Win!
Fresh apples are one of our favorite baking ingredients. Here are a few other of our favorite apple desserts:
Useful Tools for Making this Apple Cake
One Pan Apple Cake Recipe
- 9 x 13 inch pan
- 2 9-inch round pan
- parchment paper
- 2 eggs at room temperature
- 1 3/4 cups white sugar
- 2 tsp cinnamon
- 1/2 cup oil
- 6 medium tart apples
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 350 F and grease and line a 9 x 13 inch pan or two 9-inch round cake pans, with parchment paper.
- In a large bowl, whisk together the eggs, sugar, cinnamon and oil.
- Peel and dice the apples, then add the chopped apples to the wet ingredients.
- Sift the remaining dry ingredients (baking soda, salt, and flour) into apple mixture. Mix well until the flour mixture is fully combined into the
- Pour mixture into the prepared pan.
- Bake approximately 55 minutes or until the top of the cake is golden brown and a cake tester inserted into the center comes out clean.
- Remove cake from oven to a wire rack to cool. Then remove cake from pan.
- Sprinkle with powdered sugar, or serve this moist cake with a side of whipped cream or a scoop of vanilla ice cream and/or a drizzle of caramel sauce.
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