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Apple Cake

This apple snack cake is so easy to whip up, and even easier to gobble down.
Prep Time15 minutes
Cook Time30 minutes
Resting Time40 minutes
Total Time1 hour 25 minutes
Servings: 10 people

Ingredients

  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup apple butter
  • 2 baking apples, peeled, cored, and cut into 1/2 inch cubes
  • Confectioner’s sugar (optional, for topping)

Instructions

  • Preheat the oven to 350°F. Grease a 9” round cake pan or pie pan.
  • In a medium sized bowl, combine the flour, baking powder, cinnamon, and salt.
  • In a separate large bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy (about 3 minutes). With the mixer on medium-high speed, add in the eggs one at a time, beating to fully combine after each addition. Add the vanilla and the apple butter. Beat until combined.
  • With the mixer on low speed, add the flour mixture until just combined.
  • Fold in the apples and pour the batter into your prepared pan.
  • Bake for 25-30 minutes* or until a toothpick inserted into the cake comes out clean.
  • Let the cake rest in the pan for 10 minutes before turning it out of the pan and transferring it onto a wire cooling rack. Be very careful when turning it out of the pan. Some apples have more moisture content then others and the cake could break. If you're worried, let it cool in the pan for another 5-10 minutes. Cool for 30 minutes before serving. Sift some confectioner's sugar over the cake if desired.

Notes

Baking time: Depending on the apples you used, this cake can end up being very moist. I’ve baked this cake for both 25 minutes and 30 minutes. At 25 minutes, the cake is very moist. At 30 minutes, it will still be moist, but it won’t be stick-to-your-knife-as-you’re-cutting-it moist. The crumb will also be firmer and you’ll have an easier time turning it out of the pan. The longer baking time also makes the top of the cake less sticky after cooling. When the top of my cake was sticky after a 25 minute bake, the powdered sugar dissolved into the cake. It’s up to you how long you want to bake it.