This apple treat is moist, tender, and full of warm spice — seriously so good, I can’t stop eating it! Made in one bowl with simple ingredients, it comes together really easily. Even better, it’s versatile, and you can enjoy it as dessert, breakfast, or a quick afternoon snack. I bake it in a snap-open baking pan, which makes removing and cutting the cake extra simple!
Spiced Apple Cake
Ingredients
- ¾ cup dark brown sugar
- 2 large eggs
- ⅓ cup neutral oil, like canola or grapeseed
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 small apples, peeled and chopped into ¼ – to ½-inch pieces (about 2 cups)
- ½ cup toasted walnuts chopped
- 1 tablespoon whiskey optional
- ½ teaspoon instant espresso powder optional
Preparation
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1. Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat a 9-inch round baking pan with nonstick spray. Line the bottom of the pan with a round of parchment paper.
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2. In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the oil, vanilla, cinnamon, nutmeg, salt, and whiskey and espresso powder. Whisk until smooth and emulsified.
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3. Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.
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4. Use a rubber spatula to fold in the apples and ¼ cup of the nuts.
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5. Pour the batter into the prepared pan and use an offset spatula to gently smooth the top, making sure the apples are well dispersed and go all the way to the edges of the pan. Tap the pan gently on the counter to release any air bubbles. Sprinkle the remaining ¼ cup nuts over the cake.
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6. Bake until puffed and golden, and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set the pan on a rack to cool for about 20 minutes. After that, unsnap pan and gently move cake to a wire rack to fully cool.
Recipe Notes
This cake is best served at room temperature or slightly warmed.
If you’re in the mood for something a little different but just as versatile, check out my Mixed Berry Sheet Cake. It’s soft, lightly sweet, and baked in one sheet pan.
Bon Appétit!
xx—BB
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