Apple Cake {mini}

This apple cake is good, really good! I spent a lot of time experimenting with different apple cake versions and sadly, 2 of them ended up in the garbage {gasp}. I can’t recall the last time I threw something I baked away, let alone 2 things; they were just unsalvageable. A bit surprising, since generally speaking, apple cakes are quite simple to make, but I was determined to make the process simpler and the resulting cake, tastier. My persistence did pay off, even if it was at the price of 2 failed attempts. Not only is the recipe quick & easy – it is crunchy, chewy, melt in your mouth goodness baked into one cake ~ SUCCESS!!

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Apple Cake {mini} – makes 8 squares

  • 1 c flour
  • 1 c sugar
  • 1 tsp cinnamon
  • (optional: 1/2 tsp. all spice)
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 1/4 c unsalted butter, melted
  • 1 apple, cored & cubed – no need to peel (granny smith recommended)

Pre-heat the oven to 350°F. Grease a glass 4.5″ x 8.5″ loaf pan.

Whisk together the dry ingredients. Stir in the egg, butter, and apple until incorporated into a thick batter. Bake at 350° for about 35-40 minutes. The middle of the top of the cake may appear slightly under-baked/slightly lighter than the perimeter – if it seems “cake-like” as opposed to “batter-like” (i.e., more solid than gooey) the cake is done.

note: This recipe can be doubled. Bake in an 8 x 8 glass pan for 45-50 minutes.

Source – “Baking 4 Six Original”…based on apple cakes that have been passed on from generation to generation.

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