Apple Snack Cake
A moist and tender apple cake infused with warm spices and topped with crunchy pecans, perfect for any occasion.
Ingredients
For the cake
- 1 medium apple, peeled and diced Best to use firm and tart varieties like Granny Smith.
- 6 tablespoons unsalted butter Melted and browned for added flavor.
- 1 cup brown sugar Adds sweetness and depth.
- 1 teaspoon cinnamon Adds warmth and spice.
- 1 tablespoon cider vinegar Balances the sweetness of the cake.
- 1 cup flour All-purpose flour for the cake base.
- 1/4 cup canola oil Keeps the cake moist.
- 1 teaspoon vanilla extract Enhances the flavor profile.
- 2 large eggs Binds the ingredients together.
- 1 cup whole wheat flour Adds nutritional value.
- 1 teaspoon baking powder Leavening agent for rising.
- 1/4 teaspoon salt Balances the sweetness.
- 1/2 cup pecans, chopped For crunch and flavor.
For the glaze
- 1 cup powdered sugar
- 2 tablespoons apple juice To thin the glaze to desired consistency.
Instructions
Preparation
- Preheat the oven to 350 degrees F and line a 7x11 inch baking pan with foil or parchment paper, leaving a slight overhang.
- Peel and finely dice the apple and set it aside.
- Melt 1 teaspoon of butter in a small skillet over medium heat. Add the diced apple and cook for one minute, tossing to coat with butter.
- Sprinkle the sautéed apple with brown sugar, cinnamon, and flour. Cook for another 2 minutes, mixing until combined. Set aside to cool.
Baking
- In a medium pot, melt 6 tablespoons of butter over medium heat until it becomes golden brown and fragrant.
- Whisk in brown sugar and set aside to cool for 5 minutes.
- Once cooled, whisk in canola oil, vanilla, and eggs until smooth.
- Sprinkle whole wheat flour on top of the wet mixture, then add baking powder and salt. Mix until a batter forms.
- Gently fold in the cooled apple mixture until evenly mixed.
- Pour the batter into the prepared baking pan and sprinkle with chopped pecans.
- Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack before slicing into squares.
Glazing
- Sift powdered sugar into a bowl and gradually stir in apple juice, one teaspoon at a time, until it reaches a thick but pourable consistency.
- Once the cake is completely cooled, drizzle the glaze over the cake bars.
Notes
For best results, use firm apples like Granny Smith. Allow the brown butter to cool before mixing with eggs to avoid scrambled eggs. Store in an airtight container for up to three days or refrigerate for a week.