Description
Discover how to make a delicious fresh apple cake with our easy-to-follow recipe. Perfect for any occasion, this moist and flavorful dessert will be a hit!
Ingredients
- 2 and 1/2 cups (313g) all-purpose flour
- 2 teaspoons (10 ml) baking powder
- 3/4 teaspoon (4 ml) baking soda
- 1/2 teaspoon (3 ml) salt
- 2 teaspoons (10 ml) ground cinnamon
- 1/2 teaspoon (3 ml) ground nutmeg
- 1/4 teaspoon (1 ml) EACH ground ginger & allspice
- 1 cup (240ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 cup (240g) unsweetened applesauce
- 4 large eggs, at room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- 2 Tablespoons (30ml) orange juice
- 3 cups (360g) peeled chopped apples (1/2-inch chunks, about 2–3 large apples)
- 1/4 cup (4 Tbsp; 56g) vegetable oil
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (120ml) coconut cream
- small pinch of salt
- 1/2 cup (60g) confectioner’s sugar, sifted
Instructions
- Begin by setting the oven to 350°F (177°C) and applying a layer of grease to a 9×13-inch baking dish.
- Prepare the cake batter by combining the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice in a large mixing bowl, then set it aside.
- In another bowl, mix together the oil, granulated sugar, brown sugar, applesauce, eggs, vanilla extract, and orange juice. Pour this mixture into the bowl with the dry components and blend until well mixed. Gently incorporate the chopped apples, ensuring they are evenly distributed throughout the batter, even if it seems like a lot.
- Evenly spread the batter into the greased baking dish. Place it in the oven and bake for 45–50 minutes, keeping a close watch as baking times may vary. Around the 30-minute mark, loosely cover with aluminum foil to avoid excessive browning. The cake is ready when a toothpick inserted in the center comes out clean.
- Take the cake out of the oven and place the dish on a wire rack. Let it cool for at least 30 minutes before adding any toppings or serving.
- Just before serving, sprinkle 2 tablespoons of confectioners’ sugar over the warm cake or proceed to prepare the brown sugar glaze as outlined in the next step.
- For the glaze, while the cake is cooling, combine the butter, brown sugar, heavy cream, and a sprinkle of salt in a medium saucepan over medium heat. Stir continuously until the butter dissolves, then stop stirring and allow it to boil rapidly for 1 minute. Reduce to low heat, stir briefly, and let it simmer for another minute. Remove from the heat and whisk in the sifted confectioners’ sugar. Let the glaze cool and thicken for at least 20 minutes. Drizzle the glaze over the cake just before serving. If the glaze becomes too thick as it cools, microwave it for 15 seconds and stir until smooth.
- You can serve the cake, whether glazed, dusted, or plain, warm or at room temperature. Keep any leftovers covered and store them at room temperature for 2 days or in the fridge for up to 5 days. Note that any confectioners’ sugar dusting will dissolve into the cake after some hours.
Notes
- Fold apples gently into batter to evenly distribute without overmixing.
- Monitor cake while baking; cover with foil if browning too quickly.
- Dust warm cake with confectioners’ sugar for a quick topping before serving.
