Triple Apple Snack Cake: The Perfect Autumn Treat
Nothing says “autumn” like the smell of baked apples and spices fresh out of the oven. This triple apple snack cake uses applesauce, apple cider, and fresh apples to give it a one-two-three apple punch.
Don’t take our word for it though, give this recipe a go yourself!
The following recipe is from The Fruit Forager’s Companion by Sara Bir. It has been adapted for the web.
RECIPE: Triple Apple Snack Cake With Cider Glaze
Ingredients
For the cake:
- 1⁄2 cup (120 ml) applesauce
- 2⁄3 cup (160 ml) vegetable oil
- 1⁄2 cup (120 ml) apple cider
- 3⁄4 cup (165 g) brown sugar
- 3⁄4 cup (150 g) granulated sugar
- 2 large eggs
- 2 medium apples, peeled and diced (about 1 1⁄2–2 cups)
- 2 1⁄2 cups (325 g) unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon table salt
- 3⁄4 teaspoon cinnamon
- 1⁄4 teaspoon freshly grated nutmeg 1⁄4 teaspoon allspice
For the glaze:
- 1 cup (240 ml) apple cider
- 3 tablespoons confectioner’s sugar
Preparation
- Preheat the oven to 350°F (175°C) and position a rack in the center. Grease a 13 × 9-inch (33 × 23 cm) baking pan.
- In a large bowl, whisk the applesauce, vegetable oil, 1⁄2 cup cider, brown sugar, granulated sugar, and eggs together until combined. Fold in the diced apples. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Add to the bowl with the sugar-cider mixture, and fold until you don’t see any dry lumps.
- Scrape the batter into the prepared pan, and bake until a wooden skewer inserted in the middle of the cake comes out free of crumbs, 35 to 45 minutes.
- While the cake bakes, make the glaze. In a small saucepan, boil 1 cup cider until reduced to 1⁄4 cup (60 ml). Whisk in the confectioner’s sugar. Immediately after removing the cake from the oven, pour the glaze over the top and spread it around evenly with spatula. Cool on a wire rack before serving. The cake will keep, tightly covered, for up to 4 days.
Recommended Reads
Read The Book
The Fruit Forager's Companion
Ferments, Desserts, Main Dishes, and More from Your Neighborhood and Beyond
$29.95
You may like...
-
$40.00 -
$40.00
Recent Articles
Sourdough begins through spontaneous fermentation—essentially by getting your wheat wet! All you need to start a batch is flour and water.
Read More
Looking for new ways to use those winter root veggies throughout the season? Put your cooking skills to the test with this Root Veggie Potpie recipe! The following is an excerpt from Black Trumpet by Evan Mallett. It has been adapted for the web. RECIPE: Winter Root Veggie Potpie When I was born, my mother…
Read More
Move aside, chicken noodle and tomato bisque! We’re trying out some new soups with one ingredient in common: vinegar. Flavorful and unique, these recipes will have you including vinegar in soup for years to come. The following is an excerpt from Wildcrafted Vinegars by Pascal Baudar. It has been adapted for the web. Adding Vinegar in…
Read More
Craving a fresh harvest during the winter months? Try indoor gardening to grow fresh greens and more year-round! Here are 6 articles to jump-start your indoor harvest and get you growing in no time. Must Have Tools for Successful Indoor Gardening The process of producing high-quality food inside requires time and attention, along with the…
Read More
Make an irresistible upside down apple pie with this easy recipe. No pie crust skills needed! “Secretly” healthy apple pie for a guilt-free sweet treat.
Read More