Moist & Delicious Apple Cake

I made it & it turned out perfect, the best apple cake ever, so moist & full of flavour. I doubled the topping for extra crunch but could still taste the delicate apple flavour. Next time I’m going to add a bit more apple but the recipe is perfect as is. The flavors were amazing and we couldn’t stop eating it! Love it!

Moist & Delicious Apple Cake

Ingredients:

• 1 1/2 cups brown sugar
• 1/3 cup canola oil
• 1 egg
• 1 cup buttermilk [I subbed milk and lemon juice]
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 cups chopped apples [I used Gala once and then Gala/Granny Smith round 2, and didn’t peel them.]
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon melted butter

Directions:

Preheat oven to 325 degrees F and grease a 9×13 inch pan with cooking spray. In a large bowl, whisk together brown sugar, oil, egg and buttermilk. Then stir in baking soda and vanilla. Lastly, mix in flour and apples. Pour batter into prepared pan.

In a small bowl, combine sugar, cinnamon, and butter, mixing gently with a fork. Spread it evenly over the batter. It will not fully cover the batter, but it will bake up fine.

Bake for 40-45 minutes or until golden brown. Serve warm or at room temperature.

Notes:

This recipe is very forgiving. Here are some ways you could alter the original recipe if desired. I do NOT recommend making all the changes at once!

Use less brown sugar in the cake: I’ve reduced the brown sugar to 1 cup instead of 1 1/2 before. It’s less sweet but not noticeably so.

Substitute the buttermilk for Greek yogurt: I have not tried this but others have.

Use white whole wheat flour in place of the all-purpose: I’ve done a straight substitute. I have not tried whole wheat flour though, only white whole wheat which is lighter.

Add warm spices to the cake: like 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Some people think the cake is too bland without it. I think adding the spices to the batter takes away from the topping and from the apple-y flavor of the cake, but it’s up to you.

Add salt to the cake: some people think the cake batter is too bland without salt. The original recipe did not have salt and since I don’t use salt in baking except for breads, I didn’t see the need to add it. I don’t know how much you would add but you can look at other recipes for cakes made in a 9×13 inch pan and see what amount they use.

Double the topping: the topping is not meant to cover every square inch of the cake when it is unbaked. However, when the cake is baked, the cake rises and makes all sorts of yummy nooks and crannies with the topping.

 

 

 

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