One Bowl Apple Cake
Fri, 17 October 2025
Ingredients
3 medium Granny Smith apples, grated skin-on (squeeze gently to remove excess juice if very wet)
2 large eggs
120ml light olive oil or neutral oil
120g soft light brown sugar, packed (or 100g if you prefer it less sweet)
1 tsp vanilla extract
150g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp nutmeg
Pinch of salt
2 tbsp flaked almonds
Optional: sprinkle of demerara sugar for crunch
Method
Preheat the oven to 180°C (160°C fan). Line and lightly oil a 20cm round or 8-inch square tin.
In a large mixing bowl, whisk together the eggs, oil, brown sugar and vanilla until smooth.
Add the flour, baking powder, bicarbonate of soda, spices and salt. Stir gently until just combined.
Fold in the grated apples. The batter will seem thick, but the apples release juice as they bake, keeping it moist.
Spoon into the prepared tin, scatter with flaked almonds and a little demerara sugar if you like a crisp top.
Bake for 40–45 minutes, until golden and a skewer inserted into the centre comes out clean.
Cool in the tin for 10 minutes, then lift out and cool completely.
Lovely just as it is, or with a spoon of Greek yogurt, crème fraîche, or a drizzle of cream.
