Soft apple cake with orange juice and warming spices
A moist and fragrant apple cake made with fresh orange juice, cinnamon-spiced macerated apples and a light crumb — perfect for breakfast or an afternoon treat.
Looking for an apple cake that actually smells like something, the kind that fills the kitchen the moment the oven heats up?
Then this soft apple cake with orange juice is exactly what you need. I will take you through it step by step: a moist and fragrant bake with cinnamon-spiced macerated apples and a batter lifted by fresh orange juice and zest.
The key to this recipe is the macerating step: the apples rest with the spices and a little lemon juice before they go into the batter. It is a simple extra but a very effective one — it makes the apples more aromatic and helps their flavour weave through the whole cake rather than getting lost during baking.
Compared with a standard apple cake, this version has at least three things going for it: the aroma is deeper and more complex, the apples stay soft without collapsing, and the result is refined enough to serve as a proper dessert as well as a breakfast slice.
One small detail that makes a real difference: use an unwaxed orange and grate only the coloured part of the zest, avoiding the bitter white pith. Combined with the juice, this is what gives the batter its character without making it heavy.
The cake keeps well for two or three days and is often even better the next day, once the flavours have had time to settle.
Ready? Let us start on the recipe for the soft apple cake with orange juice.
To make this recipe
A small selection of handy tools to keep within reach. Some links may be affiliate links.
Digital kitchen scale
In leavened recipes and baked goods, it lets you accurately weigh flour, liquids, and yeast.
Fine citrus grater
Perfect for taking just the lemon zest and flavoring the dish without the bitter pith.
Pastry whisk
Useful for whipping egg whites to stiff peaks and for gently folding the mixture without deflating it.
Oven tray or baking dish
Perfect for baking meatballs and vegetables. Choose a non-stick tray for better results and easy cleaning.
Steps
- Peel the apples, slice two into thin wedges and dice the third.
- Put the diced and sliced apples in a bowl with the lemon juice, cinnamon, ginger and one tablespoon of sugar. Leave to macerate for at least 30 minutes: the longer they rest, the more aromatic the apples will become.
- Grate the orange zest and squeeze the juice; set both aside.
- In a large bowl, beat the eggs with the remaining sugar until pale and foamy.
- Add the sunflower oil and orange juice, stirring until well combined.
- Stir in the orange zest and vanilla extract.
- Sift the flour with the baking powder and fold it into the batter until smooth and lump-free.
- Drain the macerated apples and gently fold the diced pieces into the batter, taking care not to deflate it.
- Pour the batter into a tin lined with baking paper and arrange the apple wedges on top in a concentric pattern.
- Bake in a preheated oven at 170°C (325°F) for about 60 minutes. Check with a skewer inserted in the centre — it should come out clean. If the surface browns too quickly, cover loosely with foil for the last 10 minutes.
Helpful tips
Fuji apples hold their shape well during baking. Use Golden Delicious for a sweeter result or Granny Smith for a slightly sharper flavour.
The macerating time can range from 30 minutes to a full hour: if you have the time, a longer rest makes the apples even more aromatic.
The cake keeps well for 2–3 days at room temperature under a glass dome or in an airtight container — and is even better the next day.
If you want to skip the macerating step, add the apples straight to the batter: the cake will still be delicious, just a little less intensely spiced.
Average nutrition per serving
- Calories
- 380 kcal
- Carbohydrates
- 35.0 g
- Sugars
- 26.0 g
- Protein
- 4.0 g
- Fat
- 22.0 g
- Saturated fat
- 3.0 g
- Fiber
- 1.0 g
- Sodium
- 75 mg
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