Chewy Apple Cake
Chewy Apple Cake

It's still about 100 degrees around here but what with the Jewish holidays around the corner and my promise to start sharing things Fall, I've got this terrific and easy little Chewy Apple Cake for your dining pleasure today. And judging from the fact that all the stores are in full Halloween mode already, we’re just in time! Whew!!

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I've been hanging onto this recipe for a while--truthfully it didn't look like much and if I'm in the mood to cook with apples as opposed to say, chocolate (which doesn't happen often) I usually turn to this Apple Crumb Pie, my Aunt Sima's Apple Cake or this Caramel Apple Cake (FYI-this is made with the most divine homemade roasted applesauce and is a must-make after any apple picking extravaganza.) So what a kick in the pants then to find that this is such a winner in both the taste and texture department!

First off, this is just loaded with apples and toasted nuts. In fact, when you're putting this together, it might seem like there's not enough batter. If you look at the photo below, you'll see what I mean. Which means it’s actually impossible to get a bite without the sweetness of apple or crunch of nuts in it—I know cause I tried lots and lots of times! 

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Then, there’s not only a delightfully crackly top, but each bite is chewy too—almost the way a good brownie is, which of course makes each bite irresistible!


Finally, this is crazy easy to throw together and with the exception of the apples, is entirely made up of pantry staples. And while it’s simple and homey and would be great for just a random weeknight dessert, this is special enough to serve at your most important parties! 

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So wipe that sweat off your brow and turn up the AC, because no matter the temps, we're diving headfirst into Fall today! After all, New Year’s is just around the corner!!


Chewy Apple Cake

Makes one 9-inch round cake, serves 8

Prep Time:  15 minutes; Bake Time:  45 minutes


  • 1 cup unbleached, all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 8 tablespoons unsalted butter, room temperature  
  • 1 cup sugar
  • 1 teaspoon vanilla extract  
  • 1 teaspoon cinnamon  
  • 1 large egg
  • 2 cups peeled and diced apples (I used 2 Granny Smith, you could really use any variety of apple that holds up well in cooking) 
  • ½ cup toasted walnuts or pecans

The Recipe

1.  Preheat oven to 350 F. Butter and flour a 9-inch tart pan with a removable bottom or a regular 9-inch round cake pan. If you use the cake pan, line the bottom with parchment paper. 

2.  Whisk the flour, baking soda and salt together in a small bowl and set aside.  

3.  Use an electric mixer to beat the butter, sugar, vanilla and cinnamon together for a few minutes, until pale yellow and fluffy. Add the egg and beat until smooth, scraping down the sides and bottom of the bowl with a rubber spatula as necessary. On low speed, add the flour mixture and mix until no traces of flour can be seen, again scraping down the bowl as needed. The batter will be thick. Remove the bowl from the mixer and fold in the apples and nuts. Scrape the mixture into the prepared pan and smooth the top.

4.  Bake for 40-45 minutes or until a tester inserted into the center of the cake comes out entirely clean and the top is golden brown. Be careful not to underbake.  

5.  Let cool in the pan for 20 minutes on a wire rack. If you have made this in a tart pan, gently loosen the cake away from the fluted edges of the pan and allow to finish cooling. If you’ve made this in a regular cake pan, run a thin knife around the edge of the pan, turn the cake out onto a plate and then invert back onto the rack so it can cook right side up. Serve in wedges as is or with whipped cream or ice cream. Also, I’ve heard that leftovers of this are wonderful when chilled and eaten standing in front of the fridge directly from the container!


Note:  Recipe adapted from Food 52 Baking Cookbook by the editors of Food52. I used more apples and cut the nutmeg.

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