Apple Snack Cake

Toddler poking a finger at a brown glazed apple bundt cake.

A delicious, moist cake that can easily be made with any apples. This cake is on the healthy side, which makes me feel okay about eating it for breakfast. Anytime you share it, someone will ask for the recipe, I promise.

Prep Time20

Cook Time1

Total Time1 20

Servings: pieces

Author: Danika Vanderpyl

Ingredients

Dry Ingredients

1 ½ cup white flour
1 ½ cup whole wheat flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt

Wet Ingredients

1 ¼ cup coconut sugar
1 cup olive oil
¼ cup water
3 eggs
1 teaspoon vanilla
2 apples peeled, chopped into bite-sized pieces
1 cup walnuts or pecans, chopped

Optional Glaze

½ cup light brown sugar
4 tablespoons butter
2 tablespoons milk

Instructions

Preheat the oven to 350 F (190 C). Grease a bundt pan or an 8x12 rectangular pan.
In a medium bowl, mix the white flour, whole-wheat flour, baking powder, baking soda, and salt.
In a smaller bowl (or I like to use a large liquid measuring cup), place the coconut sugar, olive oil, water, eggs, and vanilla, and whisk together until mixed and glossy - about 1 minute. Peel the apples and chop them into bite-sized pieces.
Pour the wet egg mixture into the flour mix, sprinkle the apples and walnuts on top, then fold everything together just until mixed. Spread the cake batter into the greased pan.
For a bundt pan: Bake for 45-60 minutes. When using a bundt pan, let it cool for about 20 minutes before flipping it onto a cooling rack to finish cooling.
For an 8x12 pan: Bake 25-30 minutes. Cool and serve.
For the glaze, melt the butter in a pot, add the sugar and milk and let everything bubble together for 2-3 minutes. Pour on top of the cake.

Notes

I like this cake on the second date even better, so it's perfect to prep ahead.

If you need to make this cake without nuts - I have tested this cake without nuts and it works out fine.

This recipe is adapted from the Apple Dapple Cake in the test kitchen baking cookbook.

Nutrition