This moist and delicious stewed apple cake with cinnamon will probably become your new favorite easy apple traybake recipe.
This stewed apple cake, also known as prajitura cu mere, is a deliciously tender European apple cake that's easy to make and loved by everyone.
When it comes to apple cakes, Where Is My Spoon offers plenty of choices. You can find several Romanian apple cakes, a few German ones, some quick and easy options, muffins, desserts, and more.
Check out Apple Caramel Cake with Whole Apples, German Apple Crumble Cake, or Apple Cinnamon Muffins with Oil.
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European Apple Cake
We love all of these apple cakes! I bake so many because my kids adore them in any form and are always happy when I'm baking with apples. My son might refuse the best chocolate cake, but he never says no to a piece of apple traybake.
Though all are packed with apples, each one is unique. No two cakes I make taste the same; each has its own flavor and texture that sets it apart.
What makes this moist apple and cinnamon cake stand out? Its tenderness. It's incredibly soft, sweet, full of stewed apples, and simply comforting.
What is the best apple for apple cake?
I used winter apples for this apple traybake, the kind stored in the cellar for a while before being ready to cook or bake. They're perfect for this recipe since they're not too juicy.
These cellar or winter apples, also called cooking apples, are mostly used for baking and are not great for eating raw. They often come from someone's garden, where an apple tree was planted without knowing the variety. The result? Apples that no one wants to eat fresh but which are ideal for compote, cakes, or desserts.
These apples are slightly floury and sour, releasing little liquid when stewed. If using fresher, juicier apples, simply extend the stewing time to let more of the liquid evaporate.
Recipe ingredients
Apples: Preferably cooking, lightly mealy ones. However, fresh apples are fine; just increase the stewing time accordingly; the liquid released by the fruit should be almost completely evaporated (See images).
Wet ingredients: Large eggs, milk, and neutral-tasting oil like canola (at room temperature).
Dry ingredients: All-purpose flour, baking powder, cinnamon, granulated sugar, and icing sugar (confectioners/ powdered sugar) for sprinkling over the dessert before serving.
See the recipe card for full information on ingredients and quantities.
How to make stewed apple cake?
The recipe makes a large baking tray, but it is easily halved.
Prepare the apples
- Peel, core them, and process them coarsely, in batches, in the food processor. You could grate them coarsely, but it takes much longer.
- Stew apples: Place them in a wide pan, and add the granulated sugar (1). Stew the apples gently until they are soft and almost all the released liquid is evaporated (2).
- It took me about 15 minutes, but you might need a bit longer if your apples are juicier. Add the cinnamon and the cloves (if you like cloves) and stir well. Leave to cool while you prepare the rest.
Batter
- Beat eggs and sugar until pale and frothy. Add the oil and incorporate it (3).
- In another bowl, mix flour and baking powder.
- Add the flour mixture and the milk to the egg mixture; alternating, start with the flour and finish with the milk. The batter will be pretty runny, so don't worry about it (4).
- Pour half the mixture onto the prepared baking tray (5) and bake for 10 minutes or until lightly golden (6).
- Remove from the oven.
- At this point, I prefer using a baking frame because my baking tray is very shallow. If your baking tray is a bit deeper, you will not need the frame; otherwise, I recommend using it to ensure your batter will not end up all over the place.
- Spread the stew onto the cake (7), even them nicely, and pour the remaining batter on top (8). Even it very lightly and continue baking the cake at the same temperature for about 40 minutes or until nicely browned.
- Leave to cool completely, then slice and dust with icing sugar before serving.
Good to know!
Always use a digital kitchen scale in baking; it guarantees for the best results (the Amazon affiliate link opens in a new tab).
Baking powder: Some people have wondered if the required 2 tablespoons are right. Yes, the recipe is correct; that's exactly how much you need.
Stewed apples cooking time: Older, mealy cooking apples will not release much juice, so they will need to be stewed for about 15 minutes. Fresher, juicier apples are juicy; increase the stewing time until most of the released cooking liquid has evaporated.
Baking frame (the Amazon affiliate link opens in a new tab): You will need one if the rim of your baking sheet is very low, less than 2 inches/ 5 cm. My baking sheetโs rim is only about 0.5/ 1 cm tall, so I need a frame to prevent the batter from running off the tray.
What can you do with old cooking apples?
Apple sauce or apple butter: Homemade is always best because you control the amount of sugar. I make large batches every autumn.
Baked apples: Fill them with nuts and spices or bake them plain, then top with sugar, honey, whipped cream, vanilla ice cream, or sauce for a real treat.
Savory dishes: Try this Vegan Apple Curry (with Chickpeas) served over rice or this amazing Roast Chicken with Apples; they are recipes I make at least 2 or 3 times every autumn and winter using those cooking apples.
Desserts: Make an apple crumble; it is probably the best apple dessert ever! Here is a variation: a Rhubarb Apple Crumble, but you can leave out the rhubarb and only use apples. You can also make pancakes, compote, crisp, and so on. Or try our fantastic Stewed Rhubarb and Apples.
Apple cakes: There must be a gazillion apple cake recipes worldwide. My favorites are the German Almond Apple Cake, the Spicy Toffee Apple Cake, or Cinnamon Donut Muffins (with Apples).
Recipe FAQs
If you have a glut of apples, make a larger batch of stewed apples. The leftovers can be refrigerated in an airtight container or a jar for 2-3 days, or you can freeze them in airtight containers or freezer bags for up to 3 months.
Serve them with oatmeal, porridge, over pancakes, rice pudding, or with serve them hot with vanilla ice cream. Use them to make other apple cakes or muffins.
Refrigerate the stewed apple cake in an airtight container for about 3 days.
Freeze for up to 2 months and defrost in the fridge.
Stewed Apple Cake (Tray Bake)
Equipment
- Rectangular baking tray
- Baking frame
Ingredients
Stewed apples:
- 2 kg apples 4.5 lbs, Note 2
- 150 g granulated sugar 5.5 oz/ ยพ cup
- 2 teaspoons ground cinnamon
- ยผ teaspoon ground cloves optional
Batter:
- 4 eggs large, room temperature
- 200 g granulated sugar 7 oz/ 1 cup
- 175 ml vegetable oil 6 oz/ ยพ cup, room temperature
- 250 g all-purpose flour 9 oz/ 2 cups + 1 tablespoon
- 2 tablespoons baking powder
- 175 ml milk 6 oz/ ยพ cups, room temperature
- icing sugar for dusting
Instructions
Stewed apples:
- Peel and core the apples and process them coarsely, in batches, in the food processor. You could grate them coarsely, but it takes longer. 2 kg apples/ 4.5 lbs
- Cook apples: Place them into a wide pan, add sugar, and cook gently until the apples are soft and almost all the released liquid has evaporated.It took me about 15 minutes, but you might need a bit longer if your apples are juicier. Add cinnamon and the cloves and stir well. Leave to cool until you prepare the rest.150 g granulated sugar/ ยพ cup + 2 teaspoons ground cinnamon + ยผ teaspoon ground cloves
- Preheat the oven to 350ยฐF/ 180ยฐC. Line the baking tray with parchment paper.
Batter:
- Beat the eggs and sugar until pale and frothy. Add oil and incorporate it.4 eggs + 200 g granulated sugar/ 1 cup + 175 ml vegetable oil/ ยพ cup
- Mix flour and baking powder in another bowl. Add the flour mixture and the milk to the egg mixture, alternating. Start with the flour and finish with milk. The batter will be pretty runny.250 g all-purpose flour/ 2 cups + 1 tablespoon + 2 tablespoons baking powder + 175 ml milk/ ยพ cup
- Bake: Pour half the mixture into the prepared baking tray and bake for 10 minutes or until lightly golden. Take the tray out of the oven. At this point, I prefer using a baking frame because my baking tray is very shallow. If your baking tray is deeper, you will not need the frame; otherwise, I recommend using it just to make sure your batter will not end up all over the place (Note 3).
- Top and bake: Spread the apples on the cake, level nicely and pour the remaining batter on top. Level very lightly and continue baking the cake at the same temperature for about 40 minutes or until nicely browned.
- Leave to cool completely, then slice and dust with icing sugar just before serving.
Notes
- Measurements: Always use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
- Apples: I used winter apples stored in the cellar for a while before being ready for eating and baking. They are a bit floury and sour and don't release a lot of liquid when stewed. Using fresher, juicier apples increases the stewing time until most of the released cooking liquid has evaporated.
- Baking frame(the Amazon affiliate link opens in a new tab): You will need one if the rim of your baking sheet is very low, less than 2 inches/ 5 cm. My baking sheetโs rim is only about 0.5 inch/ 1 cm tall, so I need a frame to prevent the batter from running off the tray.
Inge Kohl says
Hi Adina,
I made this cake a couple of days ago. Since there are only two of us, I really didn't need a big cake. I halved the recipe and used a 9"x9" American cake pan. It's high enough and worked out perfectly.
Margie says
I would so like to make this recipe, but need an American pan size. What is a baking tray and what is a baking frame? What American size pan should I use and what should the depth be? Thank you.
Adina says
Hi Margie. My baking tray/ sheet is 12x16 inches; use something similar in size. A baking frame is like the ring of a springform but of rectangular shape and adjustable, you can make it smaller or larger as needed. If you don't have one, it's better to use a baking sheet that's a bit deeper, about 2-3 inches.
Katie Brown says
Eggs - I only had 3 medium-large eggs, I beat them really well and the recipe worked very well.
Adina says
Glad to hear it, Katie.
Patricia Davis says
Do you really mean 2 tablespoons od baking powder...ir should it be teaspoons?
Adina says
Hi Patricia. Tablespoons. However, I must say I don't use the regular American measuring tablespoon when baking this cake; I use a regular soup tablespoon.
Mlan says
@Adina,
Well, now I'm REALLY confused! So what's the correct measurement for the baking powder?? It sure would help if all dry ingredients weights were also given in grams or something which can be measured universally. If I had not read all the comments I would never have guessed that you used "soup spoons" to measure the powder. I, along with most people, have no idea what your "soup spoon" holds as there are many "soup spoons" out there varying in sizes, lol... It's just as frustrating as those old recipes from my mom which say "se adaugฤ fฤinฤ cรฎt cuprinde", which means what exactly? Or "un pahar de apฤ" umm.. what size is the phar exactly??? I believe you know what I mean since you mentioned having that same frustration with old recipes passed down from parents and grandparents. So back to this wonderful recipe of yours, how much baking powder exactly is needed? Thank you!
Adina says
Hi. Sorry for the confusion; use the measuring spoons if you have any. Most of the time, I work with grams, but I measure baking powder or salt, or other small amounts with spoons or teaspoons. Otherwise, 30 g of baking powder (2 small packets from Dr. Oetker or similar if you live in Europe).
Olivia says
This cake was easily the best I have made! I've made it three times and each time was perfect! A little longer in the oven to get the perfect consistency. I also used sliced eating apple on the top of the cake (and bottom!) which turned out lovely - just reduced the sugar a little in the main recipe. I thought it was really easy to follow and a lovely dessert for autumn/winter ๐
Adina says
Thank you very much for the great feedback, Olivia. I love to hear it when people like my recipes.
Penny says
YUMMY!!! This is sooooo good!! I used apples from my Aunt's tree..granny smith...and DELICIOUS!! I love that it isnt a heavy or rich cake! I didnt quite know how to measure 4lbs of apples but I clearly only made half of what your recipe said..will definately make again with double the stewed apples! I am trying the mock puff pastry and apples recipe Friday. I am also i spired to try the stewed apples for other tasty treats as well. I have a new staple..stewed apples.... which shall be incorporated into many other recipes! THANK YOU!
Adina says
Oh Penny, reading this makes me really happy! So glad you liked it!
Sarah says
Hi Adina,
The cake looks great, I'd like to try making it for my boyfriend who is Romanian ๐ does it matter if the milk is full fat and if the sugar is caster rather than granulated?
Many thanks!
Adina says
Not at all, Sarah. Happy baking!
Anca Tinica says
Am facut reteta asta de o gramada de ori si toti o iubesc! Cred ca e prajitura mea preferata! Multumesc, Adina!
Adina says
Ce ma bucur sa aud, Anca. ๐ Mersi mult!