Triple Apple Snack Cake + First Look at The Fruit Forager’s Companion

This happens to be one of the most moist cakes I’ve ever made. Make sure you wait until it’s completely cool before you cut it—otherwise you’ll end up with chunks of cake on your knife.

This recipe is from Sara Bir’s book The Fruit Forager’s Companion: Ferments, Desserts, Main Dishes, and More from Your Neighborhood and Beyond (Chelsea Green Publishing, 2018) and is reprinted with permission from the publisher.

  • Prep time: 5 minutes
  • Cook time: 45 minutes
  • Yield: 12 to 16 servings

Ingredients

For the cake:

  • 1/2 cup (120 ml) applesauce
  • 2/3 cup (160ml) vegetable oil
  • 1/2 cup (120 ml) apple cider
  • 3/4 cup (165g) brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 medium apples, peeled and diced (about 1 1/2 to 2 cups)
  • 2 1/2 cups (325g) 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

Method

1 Preheat the oven to 350°F. Position the rack in the center and grease a 9x13-inch baking pan.

2 Make the batter: In a large bowl, whisk the applesauce, vegetable oil, cider, brown sugar, granulated sugar, and eggs together until combined. Fold in the diced apples. Set aside.

Apple Cake Recipe peel the apples Apple Snack Cake Recipe combine the wet ingredients

3 Mix the dry ingredients into the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Add it to the wet ingredients and fold it in until you don’t see any dry lumps.

Fresh Apple Cake combine the wet and dry ingredients

4 Bake the cake: 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.

Apple Cake Recipe spread the batter into the pan

5 Make the glaze: While the cake bakes, boil 1 cup cider until it reduces to 1/4 cup. Whisk in the confectioner’s sugar.

6 Glaze the cake: Immediately after removing the cake from the oven, pour the glaze over the top and spread it around evenly with a spatula. Cool on a wire rack before serving. The cake will keep, tightly covered, for up to 4 days.

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Comments

  • Nate

    Can you use olive oil in place of vegetable oil? Or would that give it a strange flavor?

    • Carrie Havranek

      Hello! Carrie Havranek, Associate editor here. I think it would dramatically change the flavor of the cake. Olive oil tends to work well with flavors that are lighter than apples and cinnamon–think lemons, herbs, cornmeal. I wouldn’t recommend it, but if you want to try it, be my guest!

      • Sara Bir

        Hello, Nate–I love your question! This is Sara Bir here, and I’d say yes, you can use olive oil for the reasons Carrie says above. Taste the oil first; you want it to taste fruity and fresh. Olive oil with a peppery taste won’t be as good in this cake. And of course if it tastes and smells rancid, choose another oil. Walnut oil, coconut oil (melted), or melted and cooled butter would also be good alternatives.