Nigella Moist Apple Cake

This delicious Nigella Lawson Moist Apple Cake is a quick and easy dessert that’s perfect for any occasion. Made with simple ingredients like apples, cinnamon, and nutmeg, it’s wonderfully moist and bursting with flavor. You can easily customize it with your favorite nuts for an extra touch of crunch.

Ingredients Needed

• 2 cups (250g) plain/all-purpose flour
• 3/4 tsp baking soda (bi-carb soda)
• 3/4 tsp salt
• 3/4 tsp ground cinnamon
• 3/4 tsp ground cloves
• 1/2 tsp ground nutmeg (or 1/4 tsp freshly ground)
• 1 1/4 cups (250g) white sugar
• 1 cup (240ml) vegetable oil
• 2 large eggs, at room temperature (55-60g/2oz each)
• 1 1/2 tsp vanilla extract
• 2 cups (300g) apples, peeled, cored and cut into 8mm/1/3″ cubes (~2 large or 3 small apples)

Optional Extra:

• 1/2 cup (50g) flaked raw almonds
• Icing sugar (confectioners’ sugar), for dusting

How To Make Moist Apple Cake

1. Preheat the oven: Heat to 180°C/350°F. Grease and line a 21cm/9-inch springform cake pan.
2. Prepare the dry ingredients: In a large bowl, whisk flour, baking soda, salt, cinnamon, cloves, and nutmeg until combined.
3. Mix wet ingredients: In a separate bowl, whisk together oil and sugar. Add eggs and vanilla, whisking until smooth.
4. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Mix gently with a wooden spoon until just combined. Stir in the apple cubes. (Optional: Add 3/4 cup chopped walnuts or other nuts).
5. Assemble and bake: Pour the batter into the prepared cake pan. Sprinkle almonds over the top if using. Bake for 50 minutes to 1 hour, checking at 50 minutes. The cake is ready when a skewer inserted into the center comes out clean.
6. Cool and serve: Let the cake cool in the pan for 10 minutes, then turn it out onto a rack to cool completely. Dust with icing sugar before serving if desired.

Recipe Tips

• Use room temperature eggs and oil: This helps the batter mix more evenly, resulting in a smoother texture and better rise.
• Don’t overmix the batter: Stir the ingredients only until combined to keep the cake light and tender. Overmixing can make it dense.
• Cut apples into even cubes: Make sure the apple pieces are all the same size for even cooking and distribution in the cake.
• Check the cake with a skewer: At 50 minutes, insert a skewer into the center; it should come out clean. If not, bake for another 10 minutes.
• Let the cake cool before serving: Allow the cake to cool on a rack for at least 10 minutes before removing from the pan. This helps it set and avoid breaking.

How To Store Leftovers?

• Refrigerate: Let the leftover cake cool to room temperature, then store it in an airtight container in the fridge. It will stay fresh for up to 4-5 days.
• Freeze: Once cooled, wrap the cake tightly in plastic wrap or aluminum foil and place it in a freezer-safe container or bag. It can be frozen for up to 3 months. To serve, thaw it at room temperature for a few hours before enjoying it.

Nutrition Facts

Serving Size: 1 slice (approximately 92g)

• Calories: 272
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 72mg
• Sodium: 106mg
• Total Carbohydrate: 40g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 4g

Try More Nigella Recipes:

• Nigella Breakfast Trifle
• Nigella Peanut Butter Pasta
• Nigella Aubergine Parmigiana
• Nigella Vegan Chocolate Cake