Fresh Apple Cake

Fresh Apple Cake | Culinary Cory

This was such an interesting cake to make. Expecting a dry, coffee cake style texture, I was pleasantly surprised by its lightness. The cake itself has a gingerbread quality that is elevated by the brown sugar, while the fresh apples add moisture.

Don’t be alarmed when the top resembles a cracked dry top, similar to brownies. I think that adds to the intrigue of what lies below the surface. This cake pairs well with a dollop of whipped cream or ice cream. Better yet, heaping forkfuls between sips of coffee on a crisp morning.

Fresh Apple Cake

Serves 6 – 8 hearty portions

Gala apples – 4 large
Lemon juice – 1 tablespoon
Eggs – 2 large, slightly beaten
White sugar – 1 cup
Brown sugar – 1 cup, lightly packed
Vegetable oil – ½ cup
Vanilla extract – 1 teaspoon
All-purpose flour – 2 cups
Baking soda – 1 teaspoon
All-purpose salt – 1 teaspoon
Ground cinnamon – 2 teaspoons

Preheat the oven to 350 degrees. Generously coat a 9X13 inch cake pan or ceramic baking dish with cooking spray.

Peel, core and dice the apples. Place into a medium bowl and toss with the lemon juice until evenly coated. The lemon juice prevents the apples from browning while you work on the cake. Set bowl aside.

In a large mixing bowl; add the eggs, white sugar, brown sugar, vegetable oil and vanilla extract. This cake mixes together really quickly. A mixer isn’t necessary unless it’s something you have handy.

Add the flour, baking soda, salt and ground cinnamon to the wet mixture. Stir with vaguer until the dry ingredients are nearly incorporated. Add the apples until they have completely folded into the batter.

Pour the batter into the baking dish. Spread evenly, making sure to push into all four corners. Bake at 350 degrees for 45 – 50 minutes. Best served warm with ice cream or whipped cream. I like it with a small pat of butter on top or drizzled with maple syrup.