In some ways, I’m very late in getting this recipe posted. I meant to have it up months ago, but, well, I just never seemed to get it written.
But you know what? Posting it now works so much better, because this Apple Cake is perfect for fall. Apples are ready to be picked, and the spiced vanilla base is the perfect flavour for this time of year. You really can’t go wrong with it.
While I have no regrets about the timing of this post, I do regret making you wait this long to try it. Because, really, it’s a delicious cake. You’re going to love it.
The recipe is based off of my Apple Pie Cupcakes recipe, but adapted slightly for the purposes of cake-baking. The taste stayed much the same, though. It still has that creamy-yet-spiced base that most people seem to crave in the fall, with a bite of apple sprinkled throughout.
One main difference, though, is the size of the apple bites. This being a cake, you’ll want to keep those apple chunks a little bigger than you would if you were baking cupcakes. It makes for a better balance that way.
In terms of the type of apple, I usually stick with a simple green apple. I like the strong flavour they provide. You can go with whatever type you like best, though. Just make sure it’s something you’re going to taste against the spices and the cake.
Finally, pick a frosting that compliments the cake well. I like my Cinnamon and Honey Cream Cheese Frosting, but even a regular Cream Cheese Frosting would be good. Or maybe a Caramel Frosting of some sort. Nobody said you couldn’t get creative with it.
- 3 to 4 apples (what type is your choice; I recommend green apples)
- 1 tbsp brown sugar
- 1 tsp ground cinnamon, separated
- 3/4 tsp ground nutmeg, separated
- 3 cups white flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 4 large eggs (room temperature preferred, but not necessary)
- 4 tsp vanilla extract
- 1 1/3 cup whole milk, room temperature
- Peel and chop your apples into 1/4- to 1/2-inch chunks. Toss the apple chunks in the brown sugar, 1/2 tsp of cinnamon, and 1/2 tsp of nutmeg. Set aside. If needed, this step can be done the night before.
- Preheat your oven to 350 F. Butter two 9-inch round cake pans. Measure and cut two circles of parchment paper to fit the bottoms of the pans.
- Whisk the flour, baking powder, salt, remaining cinnamon, and remaining nutmeg in a large bowl. In a second large bowl, beat the butter and sugar until fluffy. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Beat in half of the flour mixture, then all of the milk, then the remaining flour mixture.
- Fold in all but approximately 1 cup of the apple chunks.
- Split the batter between the two cake pans.
- Bake for approximately 35 to 40 minutes, until the top bounces back when pressed and the edges start to brown. Let cool in the pans for ten minutes and remove to completely cool on a wire rack. Allow to cool completely before frosting.