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
1 1/4 cups
dark brown sugar (packed)
unsalted butter, melted
canola or vegetable oil
1 1/2 cups
peeled, cored & chopped apples (I like Granny Smith - you'll need about 2 apples)
Heat oven to 325 degrees F. Grease a standard loaf pan and line it with parchment. Grease the parchment, too.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
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.
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.
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.
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.