Apple Chunk Cake Recipe

Apple Chunk Cake Recipe

Here is a delicious recipe for a moist, fruit-filled Apple Chunk Cake, inspired by the batter being poured into a parchment-lined baking pan and the finished powdered-sugar-dusted cake shown in the image.

Description

This delightful cake is packed with tender chunks of fresh apples suspended in a rich, buttery batter. Baked to golden perfection and finished with a light dusting of powdered sugar, it makes a wonderful treat for tea time, breakfast, or dessert.

Ingredients

• The Cake Batter & Apples:

  • 3 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and cut into small chunks

  • 3 large eggs

  • 1 cup granulated sugar

  • 1/2 cup unsalted butter, melted (or vegetable oil)

  • 1/2 cup milk or buttermilk

  • 1 tsp vanilla extract

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • 1/4 tsp salt

• The Finish:

  • 2 tbsp powdered sugar (for dusting)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a square or rectangular baking pan with parchment paper, ensuring the edges hang over for easy removal (similar to the prep shown in the top photo).

2. Whisk Wet Ingredients: In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy. Whisk in the melted butter, milk, and vanilla extract until well combined.

3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

4. Mix Batter: Gradually fold the dry ingredients into the wet mixture until just combined and smooth.

5. Add Apples: Gently fold the freshly chopped apple chunks into the thick batter so they are evenly distributed.

6. Pour into Pan: Pour and spread the apple-chunk batter evenly into the prepared parchment-lined baking pan (as illustrated in the top image).

7. Bake: Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.

8. Cool and Dust: Let the cake cool completely in the pan, then lift it out using the parchment paper. Cut into squares and dust generously with powdered sugar before serving (matching the finished look in the bottom photo).

Related Frequently Asked Questions (FAQs)

• What kind of apples work best for this cake? Firm, crisp baking apples like Honeycrisp, Granny Smith, or Braeburn work best because they hold their shape well and provide a nice balance of sweetness and tartness.

• Can I add cinnamon to this recipe? Yes! If you love warm spices, feel free to add 1 teaspoon of ground cinnamon to the dry ingredients or mix a pinch of cinnamon with the apple chunks before folding them into the batter.

• How should I store leftover cake? Store any leftovers in an airtight container at room temperature for up to 2 days, or keep it in the refrigerator for up to 5 days.