Description

This rustic and incredibly moist apple cake is packed with tart Granny Smith chunks and a warm blend of aromatic spices. Topped with flaked almonds and a dusting of powdered sugar, it is a simple yet elegant one-bowl treat that stays tender for days.

Ingredients

2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1 cup vegetable oil
1 1/4 cups white sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
2 cups Granny Smith apples, peeled and chopped into 1/3-inch cubes
2 tablespoons flaked almonds
Powdered sugar, for dusting

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Instructions

Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg.
In a separate mixing bowl, whisk the vegetable oil and white sugar together. Add the eggs and vanilla extract, whisking until the mixture is smooth and glossy.
Pour the wet ingredients into the dry mixture and stir with a wooden spoon until just combined.
Gently fold the chopped apple cubes into the batter.
Transfer the batter into the prepared pan and sprinkle the flaked almonds evenly over the top.
Bake for 50 to 60 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

To ensure the best crumb, avoid overmixing the batter once the dry and wet ingredients are combined. Using freshly ground nutmeg rather than pre-ground offers a significantly more vibrant flavor profile that complements the tartness of the Granny Smith apples perfectly.

Prep Time: 15 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American