Apple Cake
User Reviews
5
Apple Cake
Description
This Apple Cake features a batter combining all-purpose flour, granulated and brown sugars, baking powder, salt, cinnamon, oil, butter, eggs, buttermilk, and vanilla extract. Fresh diced Granny Smith apples are tossed with a cinnamon sugar mixture that serves both as an addition to the batter and as a topping. The batter is spread into a greased baking pan, topped with the remaining cinnamon sugar mixture, and baked until a toothpick inserted comes out clean. The cake develops a moist crumb balanced by the tartness from apples and subtle warmth from cinnamon.
The cake serves as a versatile dessert or breakfast treat. It can be served plain, dusted with powdered sugar, or accompanied by cream or ice cream if desired.
According to the notes, older family versions layered the batter and apple mixture and baked longer in a bundt pan. The cake stores well at room temperature in an airtight container for up to five days and freezes well for several months.
Ingredients
Topping
- ½ cup granulated sugar
- 1 Tablespoon ground cinnamon
- 3 cups apple peeled, cored, and diced. I use Granny Smith
Cake
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup light brown sugar firmly packed
- 1 Tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup avocado oil or vegetable oil, or vegetable oil or canola oil
- ½ cup butter melted, unsalted
- 4 large egg room temperature, lightly beaten
- ⅓ cup buttermilk or orange juice
- 2 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 350F (175C) and lightly grease the sides and bottom of a 9x13 baking pan.
- Prepare topping by whisking together ½ cup sugar and 1 tablespoon cinnamon. Measure out just 2 tablespoons of the mixture and pour over your apples. Toss until all apple pieces are coated and then set aside.
- In a separate large bowl, whisk together flour, sugars, baking powder, cinnamon, and salt until well-combined.
- Make a well in the center and add oil, butter, eggs, buttermilk, and vanilla extract. Stir the liquid ingredients together until combined and then carefully fold the dry and wet ingredients together until well-combined (but don’t over-mix).
- Add apples and stir until combined.
- Spread batter into prepared pan and sprinkle the top evenly with remaining topping mixture. Transfer to 350F (175C) oven and bake for 40-45 minutes if using a metal pan or 50-55 minutes if using a glass dish. Cake will be done when a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter!). Since it’s a somewhat dense cake, sometimes I like to use a knife to make a small cut in the center of the cake and make sure it’s baked through.
Notes
- The cinnamon sugar is mixed with apples before adding to the cake batter, enhancing flavor throughout.
- The original family recipe layered batter and apple topping in a bundt pan and baked for about 1½ hours.
- Store the cake at room temperature in an airtight container for up to five days.
- This cake freezes well and can be stored in the freezer for several months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 384kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 62mg | 21% |
| Sodium | 175mg | 7% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
