Apple and orange cake soft, tender and delicious. Apple cakes are always the desserts that bring back sweet memories of the simple, wholesome snacks grandma used to prepare. Today I wanted to add the juice and zest of an orange to my apple cake for an exceptional result. A soft, very moist and fragrant cake that filled my whole house with its irresistible scent. The apple and orange cake is one of those simple, genuine desserts that tell the beauty of things made slowly, with real ingredients and with the desire to share something good.
While it bakes in the oven, the scent of the apples mingles with the fresh and delicate aroma of the oranges, filling the kitchen with a warm, embracing fragrance. It’s the same smell as cakes made in old-fashioned kitchens, when one bowl, a few seasonal fruits and a bit of patience were enough to create a dessert able to make the whole family smile. The apples make the batter soft and naturally sweet, while the orange gives a fragrant note and a lovely orange color that makes each slice even better. The result is a soft, delicate and romantic cake, perfect for breakfast, for an afternoon snack or to accompany a quiet moment with a cup of tea. The apple and orange cake is one of those desserts that don’t need a special occasion to be made. Just a calm morning, the scent of citrus and a few fresh apples to turn the kitchen into a little corner of happiness. When you cut it, still slightly warm, and see its soft, fragrant texture, you’ll understand why the simplest recipes are often the best. They are the ones that stay in the heart, the ones you make over and over that become part of the nicest routines. Because homemade desserts are not just recipes: they are shared moments, memories and small acts of love!
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: For an 8-inch (20 cm) pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 149.54 (Kcal)
- Carbohydrates 25.01 (g) of which sugars 12.91 (g)
- Proteins 2.66 (g)
- Fat 5.02 (g) of which saturated 0.93 (g)of which unsaturated 3.94 (g)
- Fibers 2.94 (g)
- Sodium 12.03 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Apple and Orange Cake
- 2 eggs
- 1/2 cup + 1 tbsp granulated sugar
- 1 orange (unwaxed)
- apples
- 1 1/2 cups all-purpose flour
- 3 tbsp + 1 tsp neutral-flavored oil (seed oil)
- 1/2 packet baking powder (about 8 g (about 2 tsp))
- as needed powdered sugar (for decorating)
What you need
- Hand mixer
- Cake pan
How to prepare the Apple and Orange Cake
These quantities are for an 8-inch (20 cm) pan, but below in the recipe you will also find the quantities for a 9½–10-inch (24–26 cm) pan
Wash the orange. Grate the zest and set it aside. Then squeeze the orange to obtain the juice. For this cake you need about 1/2 cup (110–120 ml) of orange juice; if necessary add another half orange. Peel the apples, clean them and cut them into cubes.
Beat the whole eggs with the sugar using an electric mixer for 5–6 minutes until you obtain a pale, frothy mixture. Add the orange juice, the orange zest and the seed oil. Mix.
Add the sifted flour and the baking powder. Mix. Finally add the diced apples and gently fold them into the batter with a spatula. Pour the batter into an oiled 8-inch pan or lined with parchment paper, level the surface with a spatula.
Bake the apple and orange cake in a preheated conventional oven at 356°F for 35–40 minutes. Always perform the toothpick test to check the internal doneness of the cake. Let the orange cake cool before unmolding onto a serving plate and decorate as you like with powdered sugar.
See you tomorrow with a new recipe, hugs, LoredanaFor a 9½–10-inch (24–26 cm) pan: 3 eggs, about 3/4 cup + 2 tsp sugar (about 160 g), 2 oranges, 5 tbsp + 1 tsp seed oil (about 80 ml), about 2 1/4 cups flour (about 270 g), about 4 1/2 cups apples (about 21 oz / 600 g), 1 packet of baking powder
Loredana’s Tips
The cake stays soft and tender in a container or under a cake dome for 2–3 days.
Don’t miss the Soft orange bundt cake recipe.
Your questions
Which apples should I use for this cake?
Golden or Renette apples are ideal because they stay soft when baked and have a sweet flavor that pairs perfectly with orange.
Can I replace the oil with butter?
Yes, you can replace the oil with 50 g of melted butter (about 3 1/2 tbsp or roughly 1/4 cup). The cake will have a richer, more intense flavor.
