Granny Smith Apple Cake

Recipe by Chef Itchy Monkey

Slightly modified version of a recipe in Everyday Food magazine. This cake is SO good, especially while it's still warm (or reheated). Great for breakfast. Or topped with whipped cream or vanilla ice cream. I choose Granny Smith apples for their tartness and because they hold their shape after baking. The apples come out completely soft after baking. I love the tartness of the apples mixed with the sweetness of the cake. Optional: Add 1/2 cup chopped walnuts if desired. Note: The original recipe called for 1/2c of butter, but I reduced that to 1/4 and added in 1/4 applesauce to lower the fat in the recipe. You won't even miss the extra butter at all.

Top Review by Soup Fly

I chose this for PAC 2006 and am glad I did! It is REALLY good! The cake is a delicious spice cake on its own, but then you bite into a chunk of tart apple and the combination is absolutely delightful. I only had salted butter, so I used that and omitted the salt called for in the recipe. I really did have to spread the batter around to cover the bottom of the whole pan, as it is quite thick, and there were chunks of apple sticking up everywhere. It baked up wonderfully, though, in 37 minutes. You're right, I didn't miss the extra butter at all. It was very easy to make and will be a regular fall favorite. Thanks for posting it, Kristi!

Ingredients Nutrition


  1. Preheat oven to 350. Butter a 9 x 13 inch baking pan, set aside.
  2. In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. Add the apples, butter, applesauce, and eggs; stir just till combined. Batter will be VERY chunky, mostly apples.
  4. Spoon batter into pan, smooth with a spatula. Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Cool in pan.

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