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 sheet’s 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/ ¾ cup
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves optional
Batter:
- 4 eggs large, room temperature
- 200 g granulated sugar 7 oz/ 1 cup
- 175 ml vegetable oil 6 oz/ ¾ cup, room temperature
- 250 g all-purpose flour 9 oz/ 2 cups + 1 tablespoon
- 2 tablespoons baking powder
- 175 ml milk 6 oz/ ¾ 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/ ¾ cup + 2 teaspoons ground cinnamon + ¼ teaspoon ground cloves
- Preheat the oven to 350°F/ 180°C. 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/ ¾ 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/ ¾ 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 sheet’s rim is only about 0.5 inch/ 1 cm tall, so I need a frame to prevent the batter from running off the tray.
Adina says
Hi Anna,
My baking tray is 40x20x2cm/ about 16x12x0.2 inches, pretty large but very shallow. The one with the rim seems deep enough, I don't think you will need an extra frame. I hope you will like the cake, it is a very typical Romanian recipe. Have fun with baking! 🙂
Anna says
Thank you for the size of the pan, Adina! I look forward to making the cake soon.
Anna says
Adina, could you please give the dimensions for your baking tray? I don't think American kitchens have a specific measurement for that. We have baking sheets with rims, but even then, those come in a variety of sizes. This is what I'm talking about, but I'm not sure if it's what you mean. https://cdnimg.webstaurantstore.com/images/products/large/45632/668601.jpg
Thank you. I really want to make this cake but want to use the correct size pan.
Carrie says
I just made this, and it is delicious! I used a glass 9x13 pan and it worked perfectly, except having to cut short the second baking time a bit. Definitely a keeper of a recipe 🙂 not overly sweet and perfect paired with tea or coffee on a chilly day. My kids love it.
Adina says
Thank you for the feedback, Carrie. I am so glad you all liked the cake. My kids love it too, especially my son.?
Kim | Low Carb Maven says
Oh, mama! This looks so amazing. My children would refuse chocolate cake over this, too. Children just love apples and this cake looks so tender and moist. I loved the recipe. Thank you.
DAFFYCO says
Il a l'air vraiment délicieux ! Bravo.
Adina says
Merci. 🙂
Evi @ greenevi says
These look incredible! And just like the ones my mom used to make when I was small 🙂
Monica says
So interesting because I've never made or had an apple cake. Looks lovely, so soft and moist.
Happy New Year - hope it's starting off nicely!
Adina says
Happy New Year, Monica. I cannot believe you have never had any apple cake, you definitely have to try some, they are really good. Maybe you try one of mine, they are definitely enough on the blog.
grace says
this cake looks scrumptious, adina! i love those beautiful, distinct layers!
Adina says
Thank you, Grace. 🙂
Cheyanne @ No Spoon Necessary says
Keep the apple cakes coming, girlfriend, because they all look delicious!! I am drooling over this one! Seriously, I could eat a few slices of this for breakfast right now! Cheers!
Adina says
I managed to have some for breakfast as well... 🙂
Valentina | The Baking Fairy says
This cake looks amazing! My family loves apple cake too, so I will have to give this version a try! 🙂
Adina says
Thank you, Valentina, I hope you give it a try.
Brie says
This cake looks like heaven, especially the little apple chunks I can just imagine their warm apple pie-like flavor! I agree with your son, 4 squares seems like an appropriate serving size 🙂
Adina says
Thank you, Brie.
Rachel @Simple Seasonal says
I can't believe your son doesn't like chocolate cake! Kids are so goofy. My five-year-old doesn't like mac 'n cheese... Kids are so funny! I can see why this apple cake is such a hit in your home. I want to run to my kitchen and bake it right now. Where I sit it's a cold, snowy day and this cake would be so delightful with a cup of hot tea or coffee.
Adina says
Perfect for a cold day, this is not exactly the kind of cake I crave in summer. 🙂
Agness Walewinder says
I personally like soft cakes a lot. I don't know why but I never enjoy eating hard or crusty cakes. Apple cakes and apple donuts are one of my favourite! Lovin' this recipe already. Do you recommend having a cup of coffee or tea with it :)?
Adina says
I think both coffee or tea are ok. And maybe a cup of milk if children are present, my kids like the combination. 🙂
Angie@Angie's Recipes says
Is it okay to prepare the apple filling the day before? Is the final texture more or less like apple compote?
Adina says
I am not sure about making the filling the day before, I've always made it just before as it goes pretty quick. The texture is like a coarse apple sauce, pretty dry at the end of the cooking time.
Angie@Angie's Recipes says
They look so tender and delicious. I am saving this for next family gathering. Thanks for sharing, Adina.