Apple Alley Bakery Apple Cake
This apple cake captures the essence of apples in every bite, creating a dessert that's both comforting and sophisticated.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Apple Mixture
- 2 cups peeled and chopped apples Granny Smith or Honeycrisp
- 1 tbsp lemon juice
Optional Add-ins
- 1/2 cup chopped walnuts
- 1/4 cup raisins
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- Peel, core, and chop the apples into small pieces. Toss them with lemon juice to prevent browning.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream the softened butter and sugar together until light and fluffy using an electric mixer.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Gently fold in the chopped apples and any optional add-ins like walnuts or raisins.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
- Store any leftovers in an airtight container at room temperature for up to three days.
Notes
Pro Tips: To ensure a moist cake, do not overbake. Check with a toothpick for the best results.
Ingredient Substitutions: Substitute walnuts with pecans for a different nutty flavor, or use brown sugar for a deeper sweetness.
How to Serve: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Storage & Freshness: Keep the cake in an airtight container at room temperature for up to three days.
Make-Ahead Tips: This cake can be made a day in advance, allowing the flavors to meld beautifully.
Ingredient Substitutions: Substitute walnuts with pecans for a different nutty flavor, or use brown sugar for a deeper sweetness.
How to Serve: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Storage & Freshness: Keep the cake in an airtight container at room temperature for up to three days.
Make-Ahead Tips: This cake can be made a day in advance, allowing the flavors to meld beautifully.