Apple Cake

Name: Apple Cake
Prep time: 15 min
Total time: 1 h 55 min
Yield: 6 - 8 serving(s)
Ingredients: Non-stick baking spray (with flour); 2/3 c. light brown sugar; 2 large eggs; 1/3 c. apple butter; 1/4 c. unsalted butter, melted; 1 1/2 tsp. vanilla extract; 1 1/4 c. all-purpose flour; 1 1/2 tsp. baking powder; 1 tsp. cinnamon; 3/4 tsp. kosher salt; 1/2 tsp. baking soda; 2 small Granny Smith apples, peeled and chopped (about 2 cups chopped); 1/2 c. chopped toasted pecans; Powdered sugar, for dusting

The secret ingredient? Apple butter!

By Lauren Miyashiro; Recipe by Sloane LaytonUpdated: Jan 10, 2024

3 Ratings

apple cake recipe single layer cake with diced apples and apple butter topped with powdered sugar

Will Dickey

Yields:

6 - 8 serving(s)

Prep Time:

15 mins

Total Time:

1 hr 55 mins

Jump to recipe

The next time you go apple picking, make this one-bowl rustic apple cake your top priority once you get home. The secret ingredient: apple butter—not to be confused with applesauce. (Apple butter is thicker and more concentrated in flavor.) It adds moisture, a little spice, and the perfect amount of sweetness to balance the toasty crunch from the pecans and tartness of the apples. Out of all the apple desserts in the world, this is a cake you’ll be making over and over again. A slice is practically begging for a big dollop of homemade whipped cream or Ree’s vanilla bean ice cream.

What is the best apple for cake?

Firm, crisp, and tart Granny Smith apples are perfect for baking. Other good substitutes: Braeburn, Fuji, or Honeycrisp. Many of the best apples for baking are also the best apples for apple pie!

Should you peel apples for cake?

For this recipe, yes. For the perfect texture of tender crumb and softened apple, you don’t want to deal with peels.

What can I do with an abundance of apples?

The limit does not exist. After making this recipe, add Ree’s apple tart, apple pie, apple dumplings, and caramel apple sweet rolls to your list.

How do I store leftovers?

Leftover cake can be wrapped tightly in plastic wrap and chilled for up to 3 days in the refrigerator. Give the top another sprinkle of powdered sugar, just before serving.

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Ingredients

Non-stick baking spray (with flour)
2/3 cup
light brown sugar
2
large eggs
1/3 cup
apple butter
1/4 cup
unsalted butter, melted
1 1/2 tsp.
vanilla extract
1 1/4 cups
all-purpose flour
1 1/2 tsp.
baking powder
1 tsp.
cinnamon
3/4 tsp.
kosher salt
1/2 tsp.
baking soda
2
small Granny Smith apples, peeled and chopped (about 2 cups chopped)
1/2 cup
chopped toasted pecans
Powdered sugar, for dusting

Directions

1. Step 1Preheat the oven to 350°F. Prepare a 9-inch round baking pan with non-stick baking spray and line the bottom of the pan with parchment paper.
2. Step 2In a large bowl, whisk together the sugar, eggs, apple butter, melted butter and vanilla until well combined. Add the flour, baking powder, cinnamon, salt and baking soda. Whisk until just combined. Add the apples and pecans and fold in with a rubber spatula to incorporate. Transfer the batter to the prepared pan and spread in an even layer. Bake until a toothpick comes out clean, 28 to 32 minutes.
3. Step 3Remove the cake from the oven and cool in the pan for 10 minutes. Remove the cake from the pan, remove and discard the parchment paper and place cake on a wire rack to cool completely, about 1 hour.
4. Step 4Dust the cake lightly with powdered sugar just before serving.