Author Notes
This is my favorite apple cake, ever. A bold statement, but it’s true. The top of the loaf is crackly and the inside is extremely moist, truly apple-y, with just a hint of warm spice, and the cake gets a supremely satisfying “crust,” one that goes all the way around the loaf, from the low baking temperature and long stint in the oven. I adapted the recipe from my husband’s Nana (Peggy) - he gifted me her recipe book a few years back and, I've got to say, this lady had mad skills, in the business of baking. —mollydunkncrumble
Ingredients
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1 1/4 cups
all-purpose flour
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1/4 teaspoon
baking soda
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1/2 teaspoon
kosher salt
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1/2 teaspoon
ground cinnamon
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1 pinch
ground nutmeg
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1 cup
dark brown sugar (packed)
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4 tablespoons
unsalted butter, melted
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1/2 cup
canola or vegetable oil
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2
large eggs
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1/2 teaspoon
vanilla extract
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1/2 teaspoon
almond extract
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1 1/2 cups
peeled, cored & chopped apples (I like Granny Smith - you'll need about 2 apples)
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1 tablespoon
turbinado sugar (optional)
Directions
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Heat oven to 325 degrees F. Grease a standard loaf pan and line it with parchment. Grease the parchment, too.
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In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
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In a large bowl, whisk the sugar with the melted butter and vegetable oil. Whisk in the eggs, one at a time, until smooth and incorporated. Then add the vanilla and almond extracts, whisking well to combine.
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Add the dry ingredients to the wet, and stir with a wooden spoon or rubber spatula to fully combine. Add the apples, and fold them into the batter.
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Pour the batter into the prepared pan. Sprinkle turbinado sugar on top, if using. Bake the cake for about 1 hour, until a skewer inserted into the center of the cake comes out clean.
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Transfer cake to a cooling rack, and allow to cool partially in the pan, about 20 minutes. Once cool enough to handle, turn out the cake and finish cooling on a wire rack. Enjoy warm, probably with a bit of fresh whipped cream or, at the very least, a glass of cold milk.
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