Apple Snack Cake
Indulge in the cozy flavors of fall with this Apple Snack Cake, a moist and tender treat packed with fresh apple chunks, warm cinnamon, and a hint of vanilla. Perfect for any time of day, this easy-to-make cake combines pantry staples like unsweetened applesauce, brown sugar, and all-purpose flour for a dessert that’s both simple and satisfying. Whether enjoyed plain, dusted with powdered sugar, or topped with a drizzle of glaze, this 8x8-inch cake is sure to delight your taste buds. The optional addition of toasted pecans or walnuts brings a delightful crunch to every bite, making it a versatile choice for snacking or entertaining. Ready in under an hour and ideal for welcoming the autumn season, this Apple Snack Cake is a must-try recipe the whole family will love!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 0.5 cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 0.5 cup unsweetened applesauce
- 1 cup fresh apple, peeled, cored, and diced (about 1 medium apple)
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8x8-inch square baking pan or line it with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until fully blended and smooth.
Add the eggs one at a time to the sugar mixture, whisking well after each addition. Stir in the vanilla extract and applesauce until evenly incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to maintain a tender texture.
Fold in the diced apple and chopped nuts (if using) until evenly distributed in the batter.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan on a wire rack for about 15 minutes. Then, transfer the cake to a cutting board or serving plate to cool completely.
Slice and serve as is, or dust with powdered sugar or drizzle with a simple glaze for a sweeter presentation.
Nutrition Facts
Calories |
2863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 457.4 g | 166% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 303.8 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 244 mg | 19% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 887 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
