Easy As Pie Apple Cake | CookBook Recipe Series
This easy apple cake recipe is everything you love about apple pie in a simple, buttery bake. Made with fresh apples, cinnamon, nutmeg, a soft, tender crumb and crunchy top. This Food52 Easy-as-Pie Apple Cake is the perfect autumn dessert to enjoy with vanilla ice cream, whipped cream or a cup of coffee.
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- 9 inch round tin
- Chopping board and knife
Ingredients
- 125 g 1 cup unbleached all-purpose flour, plus more as needed
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 57 g 2 ounces / ½ stick unsalted butter, softened
- 50 g 1/4 cup granulated sugar
- 100 g 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 large egg
- 2 cups diced apples approximately 2 medium apples
- 57 g ½ cup toasted walnuts, chopped
- For the top -
- Granulated sugar
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour a 9-inch fluted tart or quiche pan with approximately 1-inch sides. Alternatively, use a 9-inch cake pan.
- In a large mixing bowl, whisk together the softened butter, granulated sugar, vanilla extract, cinnamon and nutmeg until smooth and well combined, it should be creamy and pale. Add the egg and mix until incorporated.
- Gradually add the dry ingredients. Mix until a smooth, thick batter forms. Using a spatula, fold in the diced apples and toasted walnuts.
- Transfer the batter into the prepared baking pan and spread it evenly. Top with the granulated sugar and bake for 40–45 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean.
- Allow the cake to cool in the pan for 10 minutes before serving. Enjoy warm or at room temperature with vanilla ice cream, whipped cream or crème fraîche.
Notes
- Recipe from Food 52 Baking Cook book
- Granny Smith, Honeycrisp or Gala apples work well in this recipe.
- The walnuts are optional and can be omitted but. they add a delicious crunch.
- The batter will be thick; this is normal for this recipe.
- Baking time may vary depending on your oven and baking pan.
- Store leftovers in an airtight container and refrigerate for up to 4 days.