Chunky Apple Cake

Fall is here and this chunky apple cake captures the season with  warm spices and walnut additions. I served it for a special occasion brunch topped with whipped cream and pie cut outs, but it would make a yummy anytime dessert.

Chunky Apple Cake      Yield: one 9-inch springform cake

Cake batter

1 1/2 cups all-purpose flour sifted

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

¼ cup vegetable oil

½ cup Greek yogurt or sour cream

1 teaspoon vanilla 

2 eggs

Additions:

4 apples peeled, cored, and chopped into small square chunks

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ cup brown sugar

3/4 cup chopped walnuts (or pecans)

1. Preheat oven to 350°F with rack in middle.

2. Use a 9x3-inch springform pan or a 9-inch round cake pan (at least 2 inches tall).

3. Grease the side and the bottom of the springform pan with butter or cooking spray. Line the bottom of a 9x3-inch springform pan (or 9-inch round cake pan) with parchment paper. Grease the parchment paper too.

4. In a  medium mixing bowl, combine together flour, baking powder, baking soda, and salt.

   
5. In another, large bowl, whisk together 1 cup of white sugar, vegetable oil, yogurt, and vanilla until very smooth. Add eggs and whisk until smooth.

   
6. Add dry ingredients (flour mixture) into wet ingredients and mix until just combined. Do not overmix.

   
7. Core, peel, and slice apples into chunks. In a medium bowl, toss apple chunks with cinnamon, nutmeg, and brown sugar.

   
8. Pour half of the batter into the greased pan, top with two-thirds of the apple chunks, then pour the remaining half of the batter on top of the apple layer; sprinkle with chopped walnuts.
   
9. Bake the cake until set in the middle - 1 to 1 1/2 hours. Halfway through baking (about 30 to 45 minutes after purring in the oven) remove the cake from the oven and top it with the remaining one-third of the apple chunks. 
   
10. Return the cake to the oven and continue baking until the cake is done —when the toothpick inserted in the center comes out clean).
    

Recipe without photos . . . Chunky Apple Cake      Yield: one 9-inch springform cake

Cake batter

1 1/2 cups all-purpose flour sifted

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

¼ cup vegetable oil

½ cup Greek yogurt or sour cream

1 teaspoon vanilla 

2 eggs

Additions:

4 apples peeled, cored, and chopped into small square chunks

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ cup brown sugar

3/4 cup chopped walnuts (or pecans)

1. Preheat oven to 350°F with rack in middle.
Use a 9x3-inch springform pan or a 9-inch round cake pan (at least 2 inches tall).

2. Grease the side and the bottom of the springform pan with butter or cooking spray. Line the bottom of a 9x3-inch springform pan (or 9-inch round cake pan) with parchment paper. Grease the parchment paper too.

3. In a  medium mixing bowl, combine together flour, baking powder, baking soda, and salt.

4. In another, large bowl, whisk together 1 cup of white sugar, vegetable oil, yogurt, and vanilla until very smooth. Add eggs and whisk until smooth.

5. Add dry ingredients (flour mixture) into wet ingredients and mix until just combined. Do not overmix.

6. Core, peel, and slice apples into chunks. In a medium bowl, toss apple chunks with cinnamon, nutmeg, and brown sugar.

7. Pour half of the batter into the greased pan, top with two-thirds of the apple chunks, then pour the remaining half of the batter on top of the apple layer.

8. Bake the cake until set in the middle - 1 to 1 1/2 hours. Halfway through baking (about 30 to 45 minutes after purring in the oven) remove the cake from the oven and top it with the remaining one-third of the apple chunks; sprinkle with chopped walnuts 
9. Return the cake to the oven and continue baking until the cake is done —when the toothpick inserted in the center comes out clean).