Apple Cake
This rustic cake is very easy to make using apples and basic pantry ingredients. A spinoff of my grandmother’s classic recipe, it’s a delicious fall treat that I make all year round. Studded with tender apples, the cake tastes delicious, stores well, and is so moist it doesn't need frosting.
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 9x9, 7x11, or 8x10-inch baking dish. (For a thinner cake, you may use a 9x13-inch baking pan. For a thicker cake, you may use an 8x8 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 9x13-inch pan, bake for 25 minutes, give or take a few minutes according to oven. If using an 8x8 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.
Notes
Notes
*Oil or butter? My grandmother always used canola oil, but these days I use avocado oil for its hint of buttery flavor. Alternatively, melted butter may be used, but if you like to store your baked goods in the refrigerator, using butter can make the chilled cake seem dry. Bringing to room temp before serving is helpful. Sometimes I warm the cake very briefly in the microwave.
**No applesauce: Finely grate a whole apple until you have ½ cup. (No need to peel.) For convenience, you can also keep a pack of the 4-ounce, single serve applesauce containers on hand. One 4-ounce cup = ½ cup.
***What are the best apples to use for apple cake: This cake is not overly sweet, so depending on your preference, you can use a tart apple like a Granny Smith, or a sweet apple, like a Gala, Fuji, or Honeycrisp. For more complexity, I like to use a mix.
Need a gluten-free cake: While you can use an equal measurement of a cup-for-cup GF flour blend, for best flavor and texture (nobody will guess it’s GF!), I use 1½ cups (191g) all-purpose GF flour plus ½ cup (56g) finely ground almond flour.
Can I make a spice apple cake? For a lightly spiced cake, I use ½ teaspoon freshly ground nutmeg, ¼ teaspoon each ground ginger and allspice, and a pinch (1/16 teaspoon) cloves. A pinch of finely ground black pepper adds a little something too. The optional tablespoon or two of rum or bourbon will further enhance the flavor of the warm spices.
Tried this recipe?Click here to rate and comment.