Apple Cake
This warm, cinnamon apple cake topped with a luscious caramel glaze is the perfect from-scratch fall treat.
Servings: 16
Equipment
- 1 8x8 pan
Ingredients
Dry Ingredients:
- 1 ¾ cup all purpose flour 245 grams
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
Wet ingredients:
- ½ cup butter melted, 114 grams
- 3/4 cup dark brown sugar 150 grams
- 2 large eggs
- ½ cup Greek yogurt 100 grams
- 1 ½ teaspoons pure vanilla extract 15 grams
- 2 cups peeled and chopped apples
Optional Caramel Glaze:
- 3 tablespoons butter 42 grams
- ⅓ cup brown sugar 66 grams
- 2 tablespoons heavy cream 28 grams
- Pinch of salt
- ⅛ teaspoon pure vanilla
Instructions
- Line an 8×8-inch baking pan with parchment paper and preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
- In a separate bowl, whisk the melted butter, brown sugar, and eggs until smooth. Whisk in the Greek yogurt and vanilla.
- Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chopped apples.
- Pour the batter into the prepared pan and smooth the top. Bake for 35 – 40 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes.
- To make the optional caramel glaze, combine the butter, brown sugar, cream, salt, and vanilla in a small saucepan over medium heat. Stir frequently until the sugar is dissolved and the mixture is gently bubbling. Remove from the heat and cool for a few minutes.
- Pour the glaze evenly over the cooled cake and allow it to set and cool for 15 minutes then cut into 16 squares, and serve.
Video
Notes
- You can use any type of apple, but I like to mix sweet, fresh apples like Honeycrisp with tart apples like Granny Smith for a delicious apple flavor.
- Check for doneness early. Ovens vary, so start checking at 32 minutes. The toothpick should come out clean or with just a few moist crumbs.
- Make-ahead: Bake the cake a day ahead and add the glaze just before serving to keep it looking fresh.
- Chopped pecans would be a great addition to this cake if you like a crunch!
Nutrition
Serving: 1slice | Calories: 204kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 162mg | Potassium: 73mg | Fiber: 1g | Sugar: 16g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg