Apple snack cake is the perfect winter snacking cake. It is perfect for breakfast with a hot cup of coffee, perfect with tea in the late afternoon, perfect for feeding kids as an after school snack, and perfect for whipping up for an impromptu dinner party. I love a snack cake for its name – who doesn’t want to eat a cake described as a “snack?”? – and for its versatility. The apples here are not peeled and the skins add a little texture and color. The cake is moist and oil based (read: easy to throw together) and will last a few days on the counter (if, for some bizarre reason it does not get eaten in its entirety the first time you serve it). Here’s to hoping that this winter you, too, discover the perfection that is a snack cake.
To take a peek at the original blog post for my apple snack cake, and to peruse my collection of original recipes, click here.
- about 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 8 pieces, about 1/4-inch thick.
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. Add 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 come 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 confectioners’ sugar and with vanilla ice cream or whipped cream.