The air fryer apple cake with butter is one of those desserts that never goes out of style: soft, fragrant, and with that homely taste that reminds you of grandma’s snacks. In this version, made with butter and cooked in an air fryer, we combine tradition with the more practical side of modern cooking. The butter, the protagonist of the batter, gives a soft and velvety texture, while the air fryer cooking allows for a golden and crispy result in less time than a traditional oven and with lower energy consumption.
Perfect for breakfast, a snack, or as a dessert at the end of a meal, this apple cake is also a great idea when you’re short on time but want to bring a homemade dessert to the table that will win everyone over. Its enveloping aroma will fill the kitchen within minutes of cooking, enticing anyone to slice off a piece.
One of the great advantages of the air fryer is its versatility: you can bake desserts, bread, pizza, and even meat or fish, with reduced times and excellent results. In this recipe, we’ll use an 8-inch pan to perfectly fit the batter to the basket’s capacity, ensuring even cooking and a tall, fluffy cake.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4/6 people
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter
Ingredients for Air Fryer Apple Cake with Butter:
- 2 medium apples
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 medium eggs (at room temperature)
- 5 tbsp melted butter
- 1/3 cup milk (at room temperature)
- 2 tsp baking powder
- 1 pinch fine salt
- 1 lemon (zest and juice)
- to taste ground cinnamon (optional)
- to taste granulated sugar (for the apples)
- to taste granulated sugar
Tools for Air Fryer Apple Cake with Butter:
- 1 Bowl glass
- 1 Hand Whisk
- 1 Air Fryer cecotec
- 2 Bowls
- 1 Knife
- 1 Pan springform diameter 8
Steps for Preparing and Cooking the Air Fryer Apple Cake with Butter:
Cut one apple in half, remove the core, peel it, then slice it thinly and place it in a bowl, add half of the lemon juice, a tablespoon of granulated sugar, mix well, and let it rest while you prepare the cake.
Take the other apple, cut it into 4 pieces, remove the core and peel, then cut into small pieces, put it in a bowl and add the remaining lemon juice, granulated sugar (about 1 tablespoon) and mix well.
In a large bowl, put the eggs with the granulated sugar and whisk well; you can use an electric whisk to speed up the process. Then add the milk (dairy or plant-based), melted butter and mix well, also add half of the grated lemon zest and cinnamon if desired, mix the ingredients well and finally add the flour with the sifted baking powder.
Mix the ingredients well until you get a smooth and homogeneous batter, then add the chopped apple pieces (do not add the liquid that has formed) and mix well.
Place a parchment paper round at the base of an 8-inch springform pan, then butter and flour the sides, pour the batter, level it well, and add the apple slices prepared earlier, arranging them in a circle.
Sprinkle generously with granulated sugar.
Preheat the air fryer to 320°F for 3 minutes, then bake the cake at 320°F for about 30 minutes; we used a double resistance fryer and 30 minutes were enough. If you are using one with a single resistance, increase the cooking time by about 5 minutes or until golden and the skewer test comes out clean. If it tends to darken too quickly, cover well with a sheet of aluminum foil.
Let the cake cool slightly before removing it from the pan.
Cooking in a conventional oven:
Static oven: 350°F for about 45/50 minutes
Fan oven: 330°F for about 40/45 minutes.
FAQ (Questions and Answers)
Which apples are best for this recipe?
Golden, Fuji, or Renette apples are perfect: they retain sweetness and texture during cooking.
Do you need to preheat the air fryer or oven?
Yes, in both cases: preheating to 320°F for the air fryer and to the indicated temperature for the oven ensures even cooking.
How to prevent the cake surface from darkening too much?
If you notice it coloring quickly, cover the pan with a sheet of aluminum foil halfway through cooking and continue until the indicated time.
Can I substitute butter with oil?
Yes, you can replace 5 tablespoons of butter with about 1/4 cup of vegetable oil, but the flavor will be slightly different and less rich.
How long does the apple cake with butter last?
It stays soft for 2-3 days under a cake dome at room temperature, or in the refrigerator if it’s very hot.
