3-Ingredient Apple Cake

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Imagine biting into a soft, warm slice of cake that tastes like autumn in every mouthful. The sweetness of tender, caramelized apples seeps into a moist and fluffy base that practically melts in your mouth. This 3-Ingredient Apple Cake is the kind of dessert that feels nostalgic and comforting, yet it’s so simple to make it almost feels like magic.

Perfect for those days when you crave something sweet but don’t want to spend hours in the kitchen, this cake is a celebration of simplicity. Whether you’re in the mood for a cozy treat with tea, looking for quick breakfast ideas, or need an easy dessert for last-minute dinner guests, this cake checks every box—minimal ingredients, maximum flavor.

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Ingredients for this 3-Ingredient Apple Cake

• 4 large apples (firm and sweet, like Fuji or Honeycrisp), peeled and chopped
• 1 cup self-rising flour
• 1 can (14 oz) sweetened condensed milk

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Step 1: Prep the Apples

Start by peeling and chopping the apples into small chunks—think bite-sized but not too tiny. You want pieces that hold their shape and give a juicy texture in every bite. Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking dish or line it with parchment paper for easy removal.

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Step 2: Mix the Batter

In a large bowl, combine the chopped apples with the entire can of sweetened condensed milk. Stir gently until the apples are evenly coated. Gradually fold in the self-rising flour. Mix until everything is just combined—don’t overmix, or the cake might become dense.

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Step 3: Bake

Pour the mixture into the prepared baking dish and smooth the top. Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). Let it cool for at least 10 minutes before slicing.

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Step 4: Serve and Enjoy

Cut into squares and serve warm or at room temperature. It’s delicious on its own but pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce if you’re feeling fancy.

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Storage Instructions

To keep your 3-Ingredient Apple Cake fresh and moist:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps well for up to 5 days. Let it come to room temperature or warm slightly in the microwave before serving.
• Freezer: Wrap slices individually in plastic wrap and store in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge or warm directly in the oven at a low temp.

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Estimated Nutrition (Per serving, based on 9 servings)

• Calories: ~220
• Carbohydrates: 38g
• Sugars: 25g
• Protein: 4g
• Fat: 6g
• Fiber: 2g

Note: These values are estimates and may vary depending on the exact ingredients and size of portions.

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Frequently Asked Questions

What kind of apples work best for this cake?

Firm, sweet apples like Fuji, Honeycrisp, or Gala are ideal. They hold up during baking and provide a lovely natural sweetness.

Can I use all-purpose flour instead of self-rising?

Yes, just add 1½ teaspoons baking powder and ¼ teaspoon salt to 1 cup of all-purpose flour to make your own self-rising mix.

Is it possible to make this cake dairy-free?

Yes! Use dairy-free sweetened condensed milk, which is often made from coconut milk and works great in this recipe.

Can I add spices like cinnamon?

Absolutely. Adding ½ to 1 teaspoon of cinnamon or apple pie spice enhances the warm flavors.

Does this cake need frosting?

Not at all! The condensed milk and apples create a moist, flavorful cake, but a light dusting of powdered sugar or a scoop of vanilla ice cream is always welcome.

Can I double the recipe?

Yes, simply double all ingredients and bake in a 9×13 inch pan. Increase bake time by about 10–15 minutes, checking for doneness.

How do I know when the cake is done?

The top will be golden and a toothpick inserted in the center should come out mostly clean. Some moist crumbs are okay, but not raw batter.

Can I make this in a muffin tin?

Definitely! Spoon the batter into greased or lined muffin cups and bake at 350°F for about 20–25 minutes.

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