Most apple cakes hide chunks of raw apple in the batter, and you end up with wet pockets in a dry crumb. This one does the opposite: the apples are roasted first in the air fryer, then blended into a thick puree that becomes the batter’s moisture. Every bite tastes of apple, the crumb stays tender for days, and a glazed spiral of thin apple slices turns a simple cake into something that looks like it came from a pastry shop.
No oven. No mixer required. One batter, three short air fryer cycles. If you like this one, the apple crumb cake takes the opposite approach, with a buttery streusel instead of a glazed top.
Prep: 20 minutes · Cook: 58–65 minutes · Total: 1 hour 38 minutes, including 20 minutes cooling · Serves: 8
Equipment: air fryer, 7-inch (18 cm) round cake pan, parchment paper, blender
Why This Method Works
Roasting concentrates the apples. Raw apples release water into the batter as it bakes. Roasted apples have already given up that water, and what’s left is sweeter and deeper in flavor.
The puree replaces the butter. There is no butter or oil in this batter — the blended apple and a splash of cream do that work, which is why the cake stays moist on day three without being heavy.
Nothing is wasted. The parchment catches every drop of juice from the roasting apples, and all of it goes into the blender.
The spiral is finished separately. Raw slices laid on unbaked batter sink. Adding them to the baked cake for a final 8 minutes keeps the pattern sharp and the slices just tender.
Ingredients
For the roasted apples
- 2 medium apples, peeled, cored and halved — halves roast evenly and blend smoothly
- 2 tablespoons butter — melts into the centers and enriches the puree
- 2 tablespoons brown sugar — caramelizes the cut surface
- ½ teaspoon cinnamon — warms the apple before it ever meets the batter
For the batter
- 1¾ cups (220 g) all-purpose flour, sifted — sifting keeps the batter lump-free
- 2 teaspoons baking powder — the lift; there is no other leavening
- 1 teaspoon cinnamon — goes into the flour so it disperses evenly
- ¼ teaspoon salt — brings out the sweetness
- 3 large eggs — structure and lightness
- ¾ cup (150 g) sugar — the roasted apples already bring sweetness
- ¼ cup (60 ml) heavy cream — makes the puree silky instead of grainy
- Zest of 1 lemon — lifts the apple and cinnamon
- A few drops of olive oil — keeps the parchment from sticking
For the topping
- 1 medium apple, peel on, sliced about 2 mm thick — the red edge is what makes the spiral
- 3 tablespoons plum or apricot jam, warmed with 1 teaspoon water — the shine, brushed on rather than spread
Choosing your apples: firm varieties such as Granny Smith, Honeycrisp, Fuji or Pink Lady hold their shape during roasting and slice cleanly for the spiral. Softer apples collapse. If you use a very sweet variety, cut the batter sugar to ⅔ cup. The same firm varieties hold up in apple pie egg rolls.
Which Apples to Use
This cake asks two different things of its apples. The roasted halves get blended, so they only need flavor. The topping slices have to hold a spiral through 8 minutes of heat, so they need structure.
| Variety | Holds its shape | Use it for |
|---|---|---|
| Granny Smith | Yes, softens but keeps structure | Both — clearly tart, the safest all-round choice |
| Honeycrisp | Yes, but releases more liquid | Both — sweet-tart, cut the batter sugar slightly |
| Pink Lady | Yes, firm variety | Both — sweet-tart, especially good for the spiral |
| Braeburn | Yes, crisp variety | Both — sweet |
| Fuji | Partly, goes soft on a long bake | The roasted puree — very sweet, low acidity |
| Golden Delicious | Partly, tender but intact | The roasted puree — mild and honeyed |
| Gala | No, turns soft and grainy | The roasted puree — gently sweet |
| McIntosh | No, collapses | Neither — keep it for applesauce |
| Red Delicious | No, loses structure fast | Neither — a snacking apple, muted once baked |
If you only buy one bag, make it Granny Smith: tart enough to balance the sugar, firm enough for the spiral. Local varieties differ by region, and the University of Maryland Extension keeps a reference guide to apple cultivars that records which ones hold up to cooking and baking.
How to Make It
1. Roast the apples — 350°F (175°C), 15 minutes
Peel and core the apples and cut each in half. Line the air fryer basket with parchment — not optional, it’s how you keep the juice. Set the halves cut side up, put a little butter in each hollow, sprinkle with brown sugar and cinnamon. Start checking at 12 minutes: they’re done when a knife slides in with no resistance and the edges are golden.
2. Mix the dry ingredients
Sift the flour into a bowl, then whisk in the baking powder, cinnamon and salt until evenly combined.
3. Beat the eggs and sugar
In a second bowl, beat the eggs with the sugar. Stop when the mixture is pale, slightly foamy and falls off the whisk in a ribbon.
4. Blend the puree
Scrape the roasted apples into a blender along with every drop of juice on the parchment. Add the heavy cream and blend. You want a thick, glossy puree that holds its shape on a spoon — about 1 cup.
5. Combine
Add the lemon zest, fold the puree into the beaten eggs, then pour the mixture into the flour. Fold gently just until no dry streaks remain. Overmixing is the easiest way to get a tough cake — stop as soon as it’s smooth. The batter should be thick, not pourable.
6. Bake — 320°F (160°C), 35–40 minutes
Line the cake pan with parchment, brush with a few drops of olive oil and pour in the batter; it should come no more than two-thirds up the sides. Test at 35 minutes: a skewer in the center should come out clean and the top should spring back. If it’s still wet, give it 5-minute increments, covering the top loosely with foil if it browns too fast.
7. Lay the spiral
Core the remaining apple and slice it about 2 mm thick, peel on. Starting at the outside edge, lay the slices on the baked cake one at a time, each overlapping the last, working inward.
8. Glaze and finish — 350°F (175°C), 8 minutes
Warm the jam with a teaspoon of water and brush it lightly over the slices. Return the cake to the air fryer until the edges are golden and the whole top gleams. Let it cool at least 20 minutes before slicing — the crumb is delicate while hot and firms up as it rests.
Mistakes to Avoid
- Skipping the parchment under the apples. The juice drains through the basket and the puree loses most of its flavor.
- Slicing the topping too thick. Anything over about 2 mm stays raw in 8 minutes and won’t bend into a spiral.
- Overmixing the batter. Fold, don’t beat, once the flour is in.
- Filling the pan too high. Two-thirds maximum, or the center won’t cook through.
- Trusting the timer over the skewer. Air fryer models vary more than ovens; check doneness, not the clock.
- Cutting the cake hot. Give it 20 minutes and the slices hold together far better.
Variations
- Nutty crumb: scatter chopped walnuts or pecans over the batter before baking.
- Spiced version: add a pinch of nutmeg and ground ginger to the flour alongside the cinnamon.
- Caramel finish: swap the jam glaze for a thin drizzle of caramel brushed on after the final 8 minutes.
- More apple desserts: see apple cider donut muffins and apple pie cheesecake cookies.
- Pear instead: firm pears roast and puree the same way, with a milder, more floral result.
Storing and Reheating
Covered at room temperature, the cake keeps for 2 days; refrigerated in an airtight container, up to 5. The apple puree is what keeps it from drying out, and the flavor actually deepens overnight. To freeze, cool completely, wrap slices individually in plastic and then foil, and freeze up to 3 months. Thaw overnight in the fridge, then bring to room temperature, or warm a slice in the air fryer at 320°F (160°C) for 2–3 minutes.
Frequently Asked Questions
Can I make this in a regular oven?
Yes. Bake at 350°F (175°C) for 40–45 minutes in the same 7-inch pan, then add the apple spiral and return it for about 10 minutes to set the glaze.
Do I need to preheat the air fryer?
Yes, 2–3 minutes. A cold start gives an uneven rise on a cake this wet.
Do I have to peel the apples?
Peel the two that get roasted and blended, or the puree will be stringy. Leave the peel on the topping apple — that red edge is the whole point.
Why did my topping slices stay raw?
They were cut too thick. Aim for slices thin enough to bend without snapping, about 2 mm.
Can I make it ahead?
Yes, and it’s arguably better the next day. Brush on a little more warmed jam before serving if the shine has dulled.
What can I use instead of jam?
Honey thinned with a few drops of hot water gives a similar shine, slightly less sweet.
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Air Fryer Apple Cake
Ingredients
Method
- Line the air fryer basket with parchment. Set the apple halves cut side up, put a little butter in each hollow and sprinkle with brown sugar and cinnamon. Roast at 350F (175C) for 15 minutes, until a knife slides in with no resistance.
- Sift the flour into a bowl and whisk in the baking powder, cinnamon and salt.
- In a second bowl, beat the eggs with the sugar until pale and falling off the whisk in a ribbon.
- Scrape the roasted apples into a blender with every drop of juice from the parchment. Add the cream and blend to a thick, glossy puree.
- Add the lemon zest, fold the puree into the beaten eggs, then pour into the flour. Fold gently just until no dry streaks remain.
- Line the cake pan with parchment, brush with olive oil and pour in the batter, no more than two thirds up the sides. Bake at 320F (160C) for 35 to 40 minutes, until a skewer comes out clean.
- Slice the remaining apple 2 mm thick, peel on, and lay the slices over the baked cake in an overlapping spiral.
- Warm the jam with a teaspoon of water, brush it over the slices and return the cake to the air fryer at 350F (175C) for 8 minutes. Cool at least 20 minutes before slicing.