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Robin Ward

One-Bowl Mostly Apples Cake

One-Bowl Mostly Apples Cake – Bursting with cinnamon-spiced apples and a hint of coffee, this cozy cake is mostly apples and a breeze to make—even for kids! Quick to prep, moist, and perfectly snackable for any time of day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: #brunch, Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ (150g) cup dark brown sugar (I used Muscovado sugar, the darkest brown sugar with a high molasses content, for an intense and rich flavor.)
  • 2 large eggs
  • ⅓ (80ml) cup neutral oil, like avocado oil
  • 1 Tbsp whiskey or rum (optional) (I didn't use.)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • ½ tsp instant expresso powder (optional)
  • ½ tsp kosher salt
  • 1 (128g) cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 medium apples, peeled, cored, and chopped into ¼-½-inch pieces (about 2 ¼ - 2½ cups)
  • ½ (50g) cup toasted walnuts, chopped

Equipment

  • 1 8-inch square or round pan (A 9-inch springform pan also works for this recipe, though the cake will come out slightly flatter.)
  • parchment paper

Method
 

  1. Position a rack in the center of your oven and preheat the oven to 350℉. Butter or coat an 8-inch square or round baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
  2. In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the oil, whiskey (if using). vanilla, cinnamon, nutmeg, expresso powder (if using), and salt. Whisk until smooth and emulsified.
  3. Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.
  4. Use a rubber spatula to fold in the apples and ¼ cup (25g) of the nuts.
  5. Pour the batter into the prepared pan and use an offset spatula to gently smooth the top, making sure the apples are well dispersed and go all the way to the edges of the pan. Tap the pan gently on the counter to release any air bubbles. Sprinkle the remaining ¼ cup (25g) nuts over the cake.
  6. Bake until puffed and golden, and a tester inserted into the center comes out clean, 25 to 35 minutes. There may be a bit of moisture on the tester from the apples. Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. (Store the cake, wrapped tightly, at room temperature or in the fridge for up to two days.)

Notes

 I've made it with and without expresso powder.  It's a little lighter in color without the expresso powder, but still very scrumptious.