Apple (Snacking) Cake
from Yossy Arefi’s cookbook Snacking Cakes: Simple Treats for Anytime Cravings
This easy apple cake recipe is simple and delicious—the perfect treat for a crisp fall day. The batter comes together in one bowl, and it bakes up into a moist, tender cake that’s delicious for dessert, breakfast, or an afternoon snack. It’s packed with fresh apples, and brown sugar and cinnamon fill it with rich, spiced flavor. On a gray afternoon, nothing lifts my spirits like a slice of this apple cake.
Make sure to use good baking apples in this recipe. The best apples for baking are firm varieties that will hold their shape when they’re cooked. Favorites are Gala apples, Honeycrisp apples, and Granny Smith apples. Pink Lady and Jonathan apples are good choices too!
Variations
- Use pears. Another great fall treat! Replace the apples with chopped peeled pears, and use hazelnuts or pecans instead of walnuts.
- Use peaches. This variation is at the top of my list to try next summer! Swap the apples for chopped peeled peaches or nectarines, and make sure to skip the espresso powder. This cake softens quickly, so eat it within a day.
I’m always happy eating a slice of this cinnamon apple cake plain, with or without a cup of coffee or tea to go with it. However, if you’re craving something a little more decadent, don’t hesitate to dress it up. It’d also be fantastic with a dollop of coconut whipped cream or traditional whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar.
[Ozark Pudding looks very similar to this cake, although it uses about half the flour as the Apple (Snacking) Cake and has no oil or butter in the batter, just eggs, brown sugar, flour, baking powder, salt, and vanilla. And of course, apples and walnuts. and in a higher proportion. Although it is called pudding, it bakes up more like a cake. It is made in a pie plate.]
3/4 cup dark brown sugar
2 large eggs
1/3 cup neutral oil, like canola or grapeseed
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
1 tablespoon whiskey, optional
1/2 teaspoon instant espresso powder, optional
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 small apples, peeled, cored, and chopped into 1/4- to 1/2-inch pieces (about 2 cups)
1/2 cup toasted walnuts, chopped
Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat a 9-inch round baking pan with nonstick spray. Line the bottom of the pan with a round of parchment paper.
In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the oil, vanilla, cinnamon, nutmeg, salt, and whiskey and espresso powder, if using. Whisk until smooth and emulsified.
Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.
Use a rubber spatula to fold in the apples and 1/4 cup of the nuts.
Pour the batter into the prepared pan and use an offset spatula to gently smooth the top, making sure the apples are well dispersed and go all the way to the edges of the pan. Tap the pan gently on the counter to release any air bubbles. Sprinkle the remaining 1/4 cup nuts over the cake.
Bake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 40 minutes. There may be a bit of moisture on the tester from the apples. Set the pan on a rack to cool for about 15 minutes. Run a thin knife around the edge and carefully turn the cake out onto a cooling rack. Then invert it again so that it's puffy side up, if desired.
Store the cake, wrapped tightly or in an airtight container, at room temperature or in the refrigerator for up to two days.
Serves 8
