Granny Smith Apple Cake
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.
- Ready In:
- 1⁄4 cup unsalted butter (melted)
- 1⁄4 cup unsweetened applesauce
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1⁄2 cup packed light brown sugar
- 1 1⁄4 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1⁄2 teaspoons ground ginger
- 1⁄4 teaspoon ground nutmeg
- 3 medium granny smith apples, peeled, cored, and cut into 1-inch chunks
- 2 large eggs, lightly beaten
- Preheat oven to 350. Butter a 9 x 13 inch baking pan, set aside.
- In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the apples, butter, applesauce, and eggs; stir just till combined. Batter will be VERY chunky, mostly apples.
- 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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
Join The Conversation
This recipe is really good and bakes quickly! I also only had salted butter so just left out the salt called for in the recipe. The only other modifications I made were: I used an extra tablespoon or so of applesauce (unsweetened) and added a splash or two of orange juice to the batter before spreading it in the pan! You def don't miss the extra butter and it is a very moist, delicious cake!
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!