February 22, 2011 by Flora Dawn
I baked up an apple cake the other day and it tasted very familiar. It reminded me of an apple cake my mom used to make when I was a kid, only she called it Raw Apple Cake. I am guessing the name is due to all the chopped up raw apples it contains.
I am just going to call my version Apple Snack Cake because I find the name more appealing, even though I am not exactly sure what truly constitutes a “snack cake.”
I do know that this recipe makes up a really moist and flavorful apple cake, literally bursting with bites of apples. It is dense though, so if you are looking for a boxed-cake type of texture, this isn’t the recipe for you. This is really an old-fashioned, fruit-laden, cake that doesn’t require frosting; however a crumb topping (perhaps like the one I use for blueberry buckle) or a dollop of whipped cream would be delicious choices.
I am not going to claim this cake is health food, but with applesauce, and 3 cups of diced apples, it is loaded with fruit. If your family likes apples, chances are Apple Snack Cake will be a hit at your house too!
I used a nice eating apple and I felt this was plenty of sugar. But if you use a really tart variety of apple, you might want to increase the sugar a bit.
Apple Snack Cake
Although it’s great plain, pecans, walnuts, raisins, or even cinnamon baking chips would be great additions to this cake.
- 3 cups peeled, diced apples
- 2 tsp cinnamon + 1/4 cup sugar, combined
- 1 1/4 cups white rice flour
- 1/4 cup sweet rice flour
- 1/4 cup cornstarch
- 1/4 tsp xanthan gum
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup oil
- 3/4 cup applesauce
- 1 tsp vanilla extract
- 1/4 cup milk
- Grease an 8 inch cake pan. Preheat oven to 350.
- In a small bowl toss apples with the cinnamon sugar mixture. Set aside.
- In the bowl of your stand mixer, combine remaining ingredients. Mix on low speed for 30 seconds, increase speed to medium and mix for 1 1/2 minutes. Gently stir in apples and pour batter into prepared pan. Bake until cake pulls away from the sides and center tests clean, about 40-45 minutes. We think the cake tastes great served warm from the oven or chilled in the refrigerator.