Brown Sugar Apple Cake
Warm, rustic, and delightfully spiced, this Brown Sugar Apple Cake is the ultimate fall dessert that brings the cozy flavors of the season to your table. Packed with tender chunks of fresh apples, a hint of cinnamon, and a dash of nutmeg, this moist and fluffy cake is perfectly sweetened with rich brown sugar for a caramel-like depth. Its simple preparation and comforting aroma make it an instant favorite, whether served plain or with a light dusting of powdered sugar. Ready in just over an hour, this easy apple cake is ideal for family gatherings, potlucks, or as a midday treat with a hot cup of coffee. Celebrate autumn's bounty with this irresistible dessert that's sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1.25 cups Brown sugar (light or dark)
- 2 units Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 2 cups Apples (peeled, cored, and diced)
- Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9x9-inch square baking dish.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set the dry mixture aside.
In a large mixing bowl, use an electric mixer or a whisk to cream the softened unsalted butter and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Gently fold the diced apples into the batter using a spatula, ensuring that they are evenly distributed.
Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
If desired, sift a light layer of powdered sugar over the cooled cake before serving.
Nutrition Facts
Calories |
3165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2353 mg | 102% | |
| Total Carbohydrate | 514.6 g | 187% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 307.6 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 566 mg | 44% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1312 mg | 28% | |
*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.
