Air fryer apple cake

Ingredients

• 480 g (before preparing)Golden apples
• 250 g00 flour
• 120 gcaster sugar
• 110 g (about 2 medium)eggs
• 100 gbutter
• 100 gwhole milk
• 16 gbaking powder
• 20 glemon juice
• 1lemon, zest
• to tastefine salt
• 20 gsugar
• 10 gicing sugar

Instructions

1. 1

   Prepare the apples

   Peel the apples. Cut half into 1.5 cm cubes and the other half into slices about 1 cm thick.

2. 2

   Mix the wet ingredients

   Put the cubes and slices in separate bowls, squeeze the lemon juice and set it aside. Melt the butter and leave it to cool slightly. In a large bowl, combine the eggs, 120 g sugar and lemon zest.

3. 3

   Add the flour

   Mix in the melted, slightly cooled butter, followed by the milk, whisking well after each addition. Sift in the flour.

4. 4

   Fold in apples

   Sift in the baking powder. Add the apple cubes and gently fold them through the mixture with a spatula.

5. 5

   Fill the tin

   Pour the batter into a greased 20 cm tin lined with baking paper and level the surface. Arrange the apple slices on top and sprinkle with 20 g sugar.

6. 6

   Bake in stages

   Place the tin in the air fryer basket; the original method uses a 6.5-litre air fryer. Cook at 155°C for 40 minutes, covering with a sheet of foil after the first 10 minutes. Reduce to 150°C and cook for 10 minutes, then reduce to 140°C for 20 minutes and finally to 135°C for 15 minutes. Test with a skewer to check that the cake is cooked. Leave it to cool in the air fryer before dusting with icing sugar.

What is air fryer apple cake?

It is a home-style apple cake adapted for an air fryer rather than a conventional oven. Apple cake is made in many European kitchens, and this version pairs fruit-studded batter with a layer of slices on top.

Two cuts of apple give it its character: cubes soften inside the cake, while the slices make a fruit-rich top. Lemon zest brings a bright aroma to the buttery, sweet crumb.

Nutrition and macros by portion

The nutrition label shows one serving as written: 443 calories, 7g protein, 67g carbs, 17g fat.

Most of the carbohydrates come from the flour, sugar and apples; butter supplies most of the fat, while eggs, milk and flour contribute protein. Pair a slice with plain yoghurt and fresh fruit for a more balanced plate.

Why use two apple cuts?

Apple cubes: folding them into the batter spreads the fruit through each slice. Keep them around 1.5 cm so they remain distinct as the cake bakes.

Apple slices: arranging these on top creates a visible, tender layer. Slices about 1 cm thick are substantial enough to hold their shape.

Build a smooth batter

Cool the melted butter until it is no longer hot before mixing it with the eggs. Add the milk after the butter and whisk until the wet ingredients are combined.

Sift the flour and baking powder to help distribute them evenly. Once the apples go in, fold gently rather than beating the mixture.

Manage the long bake

The recipe uses a gradual temperature reduction: 155°C, 150°C, 140°C and finally 135°C. Follow each stage and keep the tin centred in the air fryer basket.

Cover the cake with foil after the first 10 minutes at 155°C, as directed. Air fryer models vary, so begin checking with a skewer towards the end; it should come out without wet batter.

Choose the right tin

Tin size: use a 20 cm tin that fits comfortably inside your air fryer basket, with room for air to circulate around it. Grease it and line it with baking paper before adding the batter.

Capacity: the method was tested in a 6.5-litre air fryer. If your appliance is smaller, check that the tin fits without touching the sides or blocking the basket.

Serve and balance the plate

Let the cake cool in the air fryer before dusting it with icing sugar, so the topping does not immediately melt into the warm surface. Serve it on its own or alongside plain yoghurt for a less sweet contrast.

The cake also works as a simple afternoon snack with tea or coffee. Cut it once it has cooled enough to hold together cleanly.

Recipe notes & tips

• Use a tin that fits inside the air fryer while leaving space around its edges.
• Let the melted butter cool slightly before adding it to the eggs.
• Sift the flour and baking powder for an evenly mixed batter.
• Fold in the apple cubes gently to avoid overworking the batter.
• Cover the cake with foil after the first 10 minutes at 155°C.
• Check the centre with a skewer before taking the cake out.

Variations

• Add cinnamon: mix a little into the batter for a warm spice note.
• Use another apple: choose a firm eating apple if Golden apples are unavailable.
• Add chopped nuts: fold them in with the apple cubes for extra crunch.
• Serve with yoghurt: add a spoonful of plain yoghurt alongside each slice.
• Skip the icing sugar: leave off the final dusting for a less sweet finish.

Common mistakes to avoid

• Hot melted butter: let it cool slightly before mixing it with the eggs.
• Uneven apple pieces: cut the cubes and slices to the specified sizes for more even baking.
• Overmixed batter: fold the apples in gently to keep the mixture tender.
• Foil added too late: cover the cake after the first 10 minutes at 155°C.
• Skipping the skewer test: check the centre for wet batter before considering it done.
• Removing it while hot: allow the cake to cool in the air fryer before dusting with icing sugar.

How to store

Once completely cool, keep the cake covered in an airtight container in the fridge and eat within 3 days. Reheat individual slices briefly in the air fryer at a low temperature, or bring them to room temperature before serving.

Frequently asked questions