Air Fryer Apple Cake

Equipment

• Air Fryer: 4-quart or larger basket-style or oven-style unit.
• 7-Inch (18 cm) Round Cake Pan or Springform Tin: Ensure it fits comfortably inside your air fryer basket with at least 1/2-inch clearance on all sides for air circulation.
• Parchment Paper: Cut to fit the base of the pan.
• Aluminum Foil: For the protective heat shield.
• Wooden Skewer or Cake Tester: To check for doneness.
• Mixing Bowls & Whisk: Medium and large.

Ingredients

Cinnamon-Spiced Cake Batter

• 250 g (approx. 2 cups) Granny Smith or Honeycrisp apples: Peeled, cored, and cut into small 1/3-inch (8 mm) uniform dice (about 2 medium apples).
• 180 g (approx. 1 1/2 cups) All-purpose flour: Divided (reserve 1 tablespoon for tossing with the apples).
• 5 g (1 tsp) Baking powder: Gives structural lift.
• 2 g (1/2 tsp) Baking soda: Enhances browning and provides a light crumb.
• 5 g (1 1/2 tsp) Ground Ceylon cinnamon: Rich warming spice.
• 1 g (1/4 tsp) Ground nutmeg: Freshly grated adds depth.
• 2 g (1/2 tsp) Fine sea salt: Balances sweetness.
• 100 g (approx. 1/2 cup) Granulated white sugar
• 65 g (approx. 1/3 cup, packed) Light brown sugar
• 2 large eggs: Brought to room temperature.
• 80 ml (approx. 1/3 cup) Neutral cooking oil: Avocado oil, vegetable oil, or light olive oil.
• 60 g (approx. 1/4 cup) Sour cream or plain Greek yogurt: Adds richness and tenderizing lactic acid.
• 5 ml (1 tsp) Pure vanilla extract

Crunchy Brown Sugar Streusel Topping

• 40 g (approx. 3 tbsp) All-purpose flour
• 35 g (approx. 3 tbsp, packed) Light or dark brown sugar
• 2 g (1/2 tsp) Ground cinnamon
• 30 g (2 tbsp) Unsalted butter: Cold and cut into small cubes.
• A tiny pinch of flaky sea salt

Instructions

1. Pan Preparation and Slicing

1. Lightly grease the bottom and sides of a 7-inch round cake pan with cooking spray or butter. Line the base with a round parchment paper disc. Peel, core, and cut the apples into small 1/3-inch cubes. Place the diced apples in a small bowl, dust with 1 tablespoon of the measured flour , and toss gently to coat each piece thoroughly; set aside.

2. Prepare the Streusel Topping

1. In a small bowl, combine 40 g flour , 35 g brown sugar , 1/2 tsp cinnamon , and a pinch of salt. Add the 30 g cold cubed butter . Using a fork or your fingertips, rub the cold butter into the dry mixture until it forms crumbly, pea-sized clusters. Place the streusel in the refrigerator while you mix the batter so the butter remains chilled.

3. Mix the Dry Ingredients

1. In a medium bowl, whisk together the remaining 170 g all-purpose flour , 1 tsp baking powder , 1/2 tsp baking soda , 1 1/2 tsp ground cinnamon , 1/4 tsp ground nutmeg , and 1/2 tsp salt until uniformly aerated and clump-free.

4. Beat the Wet Ingredients

1. In a separate large bowl, whisk together the 2 room-temperature eggs , 100 g white sugar , and 65 g light brown sugar vigorously for about 90 seconds until the mixture turns pale, frothy, and slightly thickened. Whisk in the 80 ml oil , 60 g sour cream (or Greek yogurt) , and 1 tsp vanilla extract until fully emulsified.

5. Combine and Fold

1. Pour the dry flour mixture into the wet bowl. Using a silicone spatula, gently fold the batter just until the dry pockets disappear. Do not overmix; overworking activates gluten and produces a tough crumb. Gently fold in the flour-dusted diced apples until evenly distributed throughout the thick batter.

6. Assemble the Cake

1. Scrape the batter into the prepared 7-inch cake pan and smooth the top evenly with your spatula. Retrieve the chilled streusel topping from the refrigerator and scatter it evenly across the entire surface of the batter.

7. The Two-Stage Air Fryer Baking Process

1. Preheat your air fryer to 160°C (320°F) for 3 minutes.
2. Stage 1 — Shielded Core Bake (Gentle Intensity): Take a sheet of aluminum foil and loosely tent it over the top of the cake pan, crimping the foil slightly around the rim so the circulating air cannot blow it away, while leaving plenty of room above the cake for it to rise without sticking. Carefully lower the pan into the air fryer basket. Bake at 160°C (320°F) for 22 minutes .
3. Stage 2 — Uncovered Browning & Crisping (Direct Convection): Carefully pull out the air fryer basket. Using oven mitts or tongs, gently remove and discard the foil tent. Return the uncovered pan to the air fryer and continue baking at 160°C (320°F) for an additional 10 to 14 minutes .
4. Checking for Doneness: Insert a thin wooden skewer into the center of the cake. It should emerge clean or with a few moist crumbs clinging to it (no wet raw batter). The streusel should be deep amber and fragrant. If needed, bake for an extra 2 to 3 minutes.

8. Cooling and Slicing

1. Carefully remove the hot cake pan from the air fryer basket using heat-resistant silicone grips or a foil sling. Set the pan on a wire cooling rack and allow the cake to cool inside the pan for 20 minutes . Run a thin offset spatula around the edges, gently invert the cake, remove the parchment disc, and flip it right-side up onto a serving platter. Slice and serve warm or at room temperature.

Nutrition

Calories: 295 kcal — · Protein: 3.8 g 8% · Fat: 13.5 g 17% · Carbohydrates: 40.5 g 15% Dietary · Saturated Fat: 3.8 g 19% · Fiber: 1.8 g 6% · Sugar: 24.2 g — · Sodium: 210 mg 9%