Knobby Apple Cake
Dive into the rustic charm of Knobby Apple Cake, a delightful dessert brimming with warm, cozy flavors and a tender crumb. This old-fashioned apple cake is packed with chunks of fresh apples, ensuring every bite is moist and naturally sweet. Infused with aromatic cinnamon and nutmeg, its simple batter comes together quickly, making it the perfect treat for busy afternoons or impromptu guests. A subtle crunch from optional walnuts or pecans adds a welcomed texture, while a dusting of powdered sugar creates a picturesque finish. Ideal for fall baking or any time you're craving a comforting homemade dessert, this easy apple cake is a crowd-pleasing classic. Enjoy it as a snack, alongside your morning coffee, or as a stunning end to any meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 240 g all-purpose flour
- 200 g granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 0.5 tsp ground nutmeg
- 120 ml unsalted butter, melted and slightly cooled
- 1 large egg
- 1 tsp vanilla extract
- 450 g apples, peeled, cored, and diced
- 60 g chopped walnuts or pecans (optional)
- 30 g powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) square or round cake pan, or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, salt, and ground nutmeg until well combined.
In a medium bowl, whisk together the melted butter, egg, and vanilla extract until smooth and well incorporated.
Pour the wet ingredients into the dry ingredients and fold them together using a spatula. The batter will be thick.
Gently fold in the diced apples and, if using, the chopped walnuts or pecans. Ensure the apples are evenly distributed throughout the batter.
Transfer the batter to the prepared cake pan, spreading it into an even layer.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar, if desired. Slice and serve.
Nutrition Facts
Calories |
3338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 2528 mg | 110% | |
| Total Carbohydrate | 487.8 g | 177% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 278.6 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 182 mg | 14% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1107 mg | 24% | |
*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.
