No frosting is needed for this rustic cake that is studded with tender apples and comes together in a single bowl with pantry staples. Serve as is or with a scoop of ice cream and caramel sauce. (Or my favorite, salted caramel ice cream!)
My grandmother’s apple cake brings back so many memories. Economical and downright foolproof, she’d whip up her signature apple cake at a moment’s notice when our family got together for a last-minute dinner or when she wanted to surprise my sister, brother, and me with a special after-school snack.
The warm, spiced aroma wafting through the house as we walked through the door was the first giveaway. And while we loved her apple cake for its heavenly aroma and incredible flavor, as the cook, my grandmother undoubtedly appreciated the utter ease of it. The rustic cake mixes up in a single bowl and icing is not needed.
For all these reasons, apple cake was the first dessert I made as a newlywed. My dad was a major fan, so when he had to give up gluten, apple cake was the first recipe I wanted to adapt for him.
It took some experimenting, but the challenge led to the creation of this gluten-free flour blend, because at that time, decent gluten-free products, including cup-for-cup flour substitutes, were not mainstream.
Dad was overjoyed, and besides being his favorite dessert, apple cake suddenly became his favorite coffee cake on holiday mornings too.
As delectable as that apple cake tasted, over the years, readers began to ask for adaptations to make the dessert healthier. With this goal in mind, I experimented with how far I could reduce the sugar and oil before the texture changed.
I subbed applesauce for some of the oil, tested different ratios of whole wheat to all-purpose flour, and explained how to split an egg for those preferred to halve the yield of the cake, which generously filled a 9×13 baking pan.
Over time, I ended up with a recipe that was 100% inspired by my grandmother’s classic apple cake recipe, looked and tasted like that recipe, yet wasn’t that recipe! As such, the time seemed right to share this spinoff, which my family (and most importantly my mom) think would make my grandmother very happy.
My gluten-free game has improved over the years too. Knowing my dad’s affinity for apple cake, I whipped up the batter and popped it in the oven just before family arrived for dinner recently. (I had previously declared I wasn’t making dessert, but that’s how easy this is! )
None of the gluten-eating crowd realized they were eating a gluten-free cake. As importantly, those who hadn’t yet tried apple cake, version two, still felt like they were enjoying the same apple cake my grandmother lovingly shared with us for so many years.
What is the best size pan to use for this apple cake? You have options!
The cake batter will easily cover a 9×13 baking pan, but the layer will not be especially thick. This is perfect for those who’d like a shorter bake time and thinner cake. Alternatively, you could make a cake that’s twice as thick by using an 8-inch square pan and a longer cooking time. For what I consider the Goldilocks “just right” version, however, my preference is to use a 9×9, 8×10, or 7×11 pan. I’ve included baking times for all these options.
What is the best way to tell if a cake is done? The toothpick test is somewhat helpful, although sometimes you end up with a layer along the bottom that isn’t quite done (this is especially so with batters baked in a loaf pan), and it doesn’t tell you if your baked good is overcooked.
The surest method to determine when a cake (same for cupcakes and quick breads) is perfectly cooked is to use a quick-read thermometer. The one you use for checking doneness for meats is perfect. For batters with egg, the target range is between 200℉ and 205℉.
Should I peel the apples? You may if you prefer, but I never do. It’s a rustic cake that’s meant to be easy, and once cooked, the peel is difficult to detect.
Should I frost the apple cake? I don’t, but because this cake is not overly sweet, I sprinkle it lightly with coarse sugar (like demerara or turbinado) before baking. The crystals add a hint of crunch, extra sweetness on the tongue, and a touch of shimmer to the rustic cake. If you forget to sprinkle before baking, you can do it after.
No coarse sugar? You can use granulated sugar or even a dusting of powdered sugar for a snow-capped look.
Additionally, part of the appeal of my grandmother’s apple cake has always been its utter ease. The cake mixes up quickly in one bowl with ingredients you likely have on hand.
That said, if you would enjoy the look or flavor, of a frosted cake, my Caramel Frosting would complement nicely. A scoop of vanilla ice cream and/or a drizzle of 7-Minute Salted Caramel Sauce (or combine the two and go with salted caramel ice cream!) are worthy choices as well.
Can I make a spiced apple cake? Yes! Simply increase the cinnamon to 2 teaspoons and add additional warm spices like nutmeg, ginger, and allspice. I use ½ teaspoon freshly ground nutmeg, ¼ teaspoon each ground ginger and allspice, and a pinch (1/16 teaspoon) cloves for a cake that’s lightly spiced. You could also add a pinch of cardamom and finely ground black pepper. The optional tablespoon or two of rum or bourbon will enhance the flavor of the warm spices as well.
We’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.
Apple Cake
Ingredients
- 3 large eggs
- ½ cup (112ml) avocado oil or vegetable oil of choice or melted butter*
- ½ cup (112g) unsweetened applesauce**
- 2 cups all-purpose flour (see notes for best GF options)
- 1 packed cup (200g) brown sugar
- 1½ teaspoons ground cinnamon
- 1½ teaspoons (7ml) vanilla extract
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 3 cups diced apple (2-3 apples, no need to peel; I like a mix***)
- Optional extras: 1-2 tablespoons rum or bourbon; ½ cup chopped pecans and/or walnuts; 2-3 teaspoons coarse sugar (like demerara or turbinado)
- Optional for serving: vanilla ice cream and/or Salted Caramel Sauce (or combine the two and opt for salted caramel ice cream!)
Instructions
- Preheat the oven to 350℉ and lightly grease or spray a 9×9, 7×11, or 8×10-inch baking dish. (For a thinner cake, you may use a 9×13-inch baking pan. For a thicker cake, you may use an 8×8 pan. Note the different baking time specified below)
- In a large bowl, whisk the eggs (I use a dinner fork) and then add the oil or melted butter and applesauce, and whisk until well combined. Add the flour, brown sugar, cinnamon, vanilla, baking powder, baking soda, and salt (plus additional spices if using; see recipe notes); mix until well combined.
- Fold in the apples and optional rum/bourbon and/or nuts.
- Scrape the batter into the prepared pan and spread it into an even layer. Sprinkle the top with coarse sugar, if using. (No coarse sugar? It adds a hint of appealing crunch, but you may use granulated sugar or even cinnamon sugar.)
- Bake for 30 minutes, give or take a few minutes depending on oven, or until the cake is cooked through. (Helpful hint: To determine when your cake is perfectly cooked, use a quick-read thermometer. The internal temperature should read between 200℉ and 205℉ in the center. Take care not to overbake. If using a 9×13-inch pan, bake for 25 minutes, give or take a few minutes according to oven. If using an 8×8 pan, the cook time will be about 40-45 minutes. In the latter case, if the inside is not fully cooked but the top is browning more than you’d like, drape a piece of foil over the top.)
- Cool in the pan for 10 minutes and enjoy warm, if desired. Or cool thoroughly and then enjoy the cake as is or with a scoop of ice cream. Salted Caramel Sauce if you’re feeling fancy, is a lovely option.
- Storage: The apple cake may be stored, covered, at room temperature for up to 3 days or in the refrigerator for up to 5 days. The apple cake freezes well too.
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