Put those extra apples to use with this apple snack cake, a simple yet satisfying dessert, cozy afternoon snack, or even breakfast (yes, it’s that good!). Brimming with tart juicy apples, it’s perfect for embracing the flavors of fall.
This apple snacking cake is like falling into a big pile of colorful leaves on a crisp, fall day. I’m in love with its buttery golden brown edges, tart apples, and a creamy, almost custard-like center and moist cake, and when I make it for an afternoon snack, it’s half eaten by dinnertime. I dare you not to sneak spoonfuls when nobody’s looking.
This apple snack cake recipe is a breeze to make, even if it requires a little time in the oven. It’s perfect for snacking. But also, dress it up with some homemade creme anglaise or a big scoop of vanilla ice cream, and all of a sudden, you’ve got the ultimate dessert for your holiday feast or any excuse to indulge, really. Crowd-pleasing might be the word I’m looking for.
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Ingredients
- Fresh apples: I use whatever I have on hand, but some nice tart honeycrisp or granny smith apples work beautifully here because they soften up when baking but also hold their shape.
- Nutmeg: Freshly grated nutmeg is one of the most underrated spices in the baking world. If you have it available to you, I highly recommend giving it a try.
- Lemon: Fresh lemon juice and lemon zest
- Butter: I use unsalted butter for this recipe and for most recipes. It needs to be room temperature.
- Apple brandy: Apple brandy is lovely for adding a little extra apple flavor to the cake. But you can also swap for a little brandy or dark rum.
- Flour: AP flour is fine.
- Dark rye flour: Adds a little flavor complexity to this cake. Dark rye flour is nutty, earthy, and a little malty.
- Granulated Sugar
- Light brown sugar
- Powdered sugar: For serving.
- Eggs: Use large eggs for this recipe.
- Vanilla extract
- Baking powder
- Salt
Equipment
- 8×8 ceramic square pan
- Microplane zester
- Mixing bowls
- Handheld mixer
How to Make This Apple Snack Cake
Prepare the Apples
- Toss the diced apples in 2 tablespoons light brown sugar, ¼ teaspoon nutmeg, and 2 tablespoons of fresh lemon juice. Set aside.
Make the Cake
- In a large mixing bowl, take 1 ⅔ cup granulated sugar and the zest from 1 small lemon. Then, in the same bowl as the sugar mixture, cream butter (2 sticks) with the lemon sugar using a handheld mixer or fork.
- Add 3 eggs and 1 egg yolk, one at a time. Also mix in 3 tablespoons apple brandy and 1 teaspoon vanilla extract until combined.
- In a medium bowl, sift together the dry ingredients: 1 ½ cups all-purpose flour, ½ cup dark rye flour, 2 teaspoons baking powder, 1 ½ teaspoons salt,
- Pour it into the bowl of wet ingredients, adding half of the mixture at a time and using a spatula or handheld mixture to combine until just incorporated. Do not overmix.
- Grease an 8×8 ceramic baking dish and pour the cake batter into the pan, using a rubber spatula to spread it to the edges of the pan and smoothing the top. The batter will be thick.
- Dump the chunks of apple evenly across the top of the cake and pour the juices over the top, sprinkling with 3 tablespoons of granulated sugar.
- Bake for 1 hour to 1 hour 10 minutes at 325F, or until a knife inserted into the middle of the cake comes out clean.
- Let the cake cool for at least 10 minutes. Sprinkle with powdered sugar right before serving.
Tips & Tricks
- If you use a handheld mixer to cream the butter and sugar, start on low speed and slowly increase as the butter starts to break up. The whole thing should almost double in volume and look light and pale. Be careful, however, not to over-cream the butter and sugar, as that can result in a dense, gummy cake. (It will be hard to over-cream if you are using a fork.)
- When baking, make sure you measure flour using the ‘spoon and level’ method. To do this properly, start by fluffing your flour. Then spoon it into your measuring cup before leveling it off with a knife. Since we are using volume measurements in this recipe, it’s the best way to ensure consistency.
- Be sure to check the expiration date of the baking powder. If the layers come out dense, this is usually the culprit… that or you have over-mixed the batter.
- To prep the apples, core and dice them into ½ inch pieces. Cut the apples into as similarly sized pieces as you can.
FAQs
Do I peel the apples for this cake?
I prefer to peel the apples for this apple snacking cake recipe so that the apples soften more easily and give us a smooth and juicy texture, but unpeeled apples can be used and will save you a little time.
Why do I have to add one egg at a time?
When you add one egg at a time to the batter, the egg gets thoroughly combined with the batter and is fully emulsified. When not emulsified correctly, you run the risk of the cake baking unevenly, resulting in a dense crumb.
What are the best kinds of apples for baking cakes?
This recipe is excellent with Honeycrisp apples, Granny Smith apples, or any variety of apple that is firmer, such as Braeburn, Honey Gold, or Gala. A firmer apple works better for baking because it holds its shape and texture. Apples with a bit of tartness are also great for desserts because they offer a nice contrast to the sweetness of the cake.
Other Dessert Recipes You’ll Love This Fall
- My Apple Yogurt Cake is a classic French cake that’s tender and moist. I’ve added a cinnamon crunch topping to it to make it into another must-bake cake for this time of year.
- Brown Butter Banana Nut Bars are also a cozy, comforting baked good to have on hand for a cup of coffee or tea in the afternoon (or for when the kiddos get off school).
- And if you’re looking for something that feels elevated and elegant, these French Chocolate Madeleines are bite sized sponge cakes that are dipped in chocolate.
📖 Recipe
Apple Snack Cake
Ingredients
Apples
- 2 pounds apples (approximately 3 apples) diced, ½ inch chunks
- 2-3 tablespoons light brown sugar
- ¼ teaspoon nutmeg or approximately ¼ teaspoon freshly grated nutmeg – approximate is okay
- 2 tablespoons lemon juice approximately ½ of 1 small lemon
Cake Batter
- 1 cup 2 sticks unsalted butter, room temperature, plus more for pan
- 1⅔ cups plus granulated sugar + 3 tablespoons sugar for the top of the cake
- 3 large eggs
- 1 large egg yolk
- 3 tablespoons apple brandy optional
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup dark rye flour
- 2 teaspoons baking powder
- 1½ teaspoons salt
- 1 teaspoon lemon zest approximately 1 small lemon
- Powdered sugar for serving
Instructions
Prepare the Apples
- Toss the diced apples in 2 tablespoons light brown sugar, ¼ teaspoon nutmeg, and 2 tablespoons of fresh lemon juice. Set aside.
Make the Cake
- In a large mixing bowl, take 1 ⅔ cup granulated sugar and the zest from 1 small lemon. Then, in the same bowl, cream the lemon sugar with 2 sticks of butter using a handheld mixer or fork.
- Add 3 eggs and 1 egg yolk, one at a time. Also mix in 3 tablespoons apple brandy and 1 teaspoon vanilla extract until combined.
- In a medium bowl, sift together the dry ingredients: 1 ½ cups all-purpose flour, ½ cup dark rye flour, 2 teaspoons baking powder, 1 ½ teaspoons salt,
- Pour it into the bowl of wet ingredients, adding half of the mixture at a time and using a spatula or handheld mixture to combine until just incorporated. Do not overmix.
- Grease an 8×8 ceramic baking dish and pour the cake batter into the pan, using a spatula to spread and smooth it. The batter will be thick.
- Dump the apples evenly across the top of the cake and pour the juices over the top, sprinkling with 3 tablespoons of granulated sugar.
- Bake for 1 hour to 1 hour 10 minutes at 325F, or until a knife inserted into the middle of the cake comes out clean.
- Allow to cool for at least 10 minutes. Sprinkle with powdered sugar right before serving.
