I’ve said it before and I’ll say it again: I love snack cake. I love the name; I love the concept (cake as a snack = genius); and I love the making and baking (cause it’s easy and speedy). And in fall, we must apple (yes, I am using “apple” as a verb to describe the baking that must happen with this particular fruit in the colder months) and what better way to do so but via the snack cake.This apple snack cake beautifully showcases your bounty from the day spent in the orchard, or, if you’re me, the 20 minutes spent at the grocery store (sorry, haters) and is perfect for last minute baking (aka you forgot about the school bake sale) or for make ahead baking (aka it freezes beautifully). What can I say peeps, the cake is a winner and I think you’ll be pleased with it and all of its brown sugar-forward, super moist, fruity, crackly-topped goodness.
Apple Snack Cake
- 1 1/2 small red apples such as Gala or Macintosh
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp table salt
- 2/3 cup vegetable oil
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 yolk
- 2 tsp pure vanilla extract
- 2/3 cup sour cream
- Turbinado sugar for generously sprinkling
- Confectioners' sugar for dusting
- Vanilla ice cream or whipped cream for serving
- Preheat the oven to 350-degrees.Generously grease an 8-inch cake pan with cooking spray or softened butter and line the bottom with parchment.Set aside.
- Slice the whole apple in half, and then cut all three halves into eight pieces, about 1/4-inch thick, removing the core as you do so.
- Combine the flour, baking powder and salt in a small bowl and whisk to combine. Set aside.
- In a medium-sized bowl, combine the oil and sugars and whisk vigorously to combine. And the egg, yolk, and vanilla, and whisk again. Add the sour cream and whisk a final time.
- Add the dry ingredients to the wet and with a rubber spatula, gently fold to combine. Do not over mix. Stop folding when there is still a streak of flour or two.
- Transfer the batter to the prepared pan and decoratively place the apple slices on top, until most of the top is covered.
- Generously sprinkle the cake with Turbinado sugar and place in the preheated oven for about 50 minutes, rotating the cake at 30 minutes and testing it for doneness at 45. The cake can be pulled from the oven when a tester inserted in the center comes out with only a moist crumb or two and the cake has started to pull away from the sides of the pan.
- Once cooled enough to handle, run a paring knife around the edge of the pan to release the cake, and invert it right side up on to a serving platter or cake stand. Serve slices warm or at room temperature, dusted with confectioner’s sugar and with vanilla ice cream or whipped cream.