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–+ servings
Tender and moist apple spice snacking cake on a cooling rack, slice of tender apple spice cake

Apple Spice Snacking Cake

A deliciously moist & tender apple cake that can be enjoyed for breakfast, snacks, or for dessert.
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American
Keyword: Apple Baked Goods, Apple Cake, Apple Recipes, Apple Spice Snacking Cake, fall recipes, Holiday Recipes, Snacking Cakes
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Cooling Time: 1 hour
Total Time: 2 hours 45 minutes
Servings: 10 inch cake

Equipment

  • 10-inch round cake pan

Ingredients

  • 1 cup (140 g) unbleached all-purpose flour
  • 3/4 cup (90 g) cake flour
  • 1½ teaspoons baking soda
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) light or dark brown sugar
  • 3/4 cup (1.5 sticks/170 g) unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 3 tablespoons (36 g) sour cream, at room temperature
  • 2 tablespoons (40 g) molasses
  • 1 teaspoon vanilla extract
  • 4 cups (450 g) peeled, cored and chopped Granny Smith apples (3-4 apples)
  • 1 cup (100 g) pecan or walnut halves, chopped
  • 1/2 cup OPTIONAL mix-in: raisins
  • Confectioner's sugar for dusting

Instructions

  • Heat the Oven: Position a rack in the center of the oven, and heat the oven to 350 ℉ (176 ℃). Butter and flour a 10-inch round cake pan. Set aside.
  • Sift the Dry Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, sift together the flours, baking soda, and spices.
  • Add the Sugar and Butter: Add the sugars and butter to the flour mixture. Beat on medium speed, until the butter is fully incorporated into the dry ingredients, approximately 1-2 minutes.
    Stop the mixture a couple of times, scraping down the sides of the bowl with a spatula, to ensure the butter is mixed in.
  • Add the Eggs: Add the eggs to the bowl, one at a time, mixing after each addition to ensure they are fully combined (approximately 20 seconds each).
  • Add the Molasses, Sour Cream & Vanilla: In a small bowl, whisk together the molasses, sour cream, and vanilla. Add to the mixing bowl and mix on low until it is fully combined, approximately 1 minute.
    Scrape down the sides of the bowl to ensure it is fully combined. Then, turn the mixer on medium-high and beat the batter for approximately 2-3 minutes, or until the batter is light and fluffy.
  • Add the Apples: Remove the bowl off of the stand mixer. Using a rubber spatula, fold the apples and pecans in (if you're using raisins, you can add them at this stage). The batter will be stiff and thick.
  • Pour in Pan and Bake: Scrape the batter into the prepared pan. Bake the cake for approximately 1 hour and 20 minutes, or until the cake is firm to the touch and the top is a golden brown. Allow the cake to cool completely on a wire rack.
  • Serve: Once cooled to room temperature, invert the cake onto a serving platter, lifting it gently away from the pan, and then invert the cake again so it is right side up. Dust the cake with confectioner's sugar before serving.
    The cake can be stored in an airtight container at room temperature for up to three days. Or, it can be well wrapped in plastic wrap and frozen for up to 2 weeks. To enjoy, simply thaw overnight at room temperature.

Notes

Recipe adapted from Flour Bakery cookbook, Apple Spice Snacking Cake (pages 64-65)