This apple snack cake was an instant hit and incredibly popular with all who tried it. Easy to make, packed with chunks of apple and gently spiced, it’ll be a new family favorite. Thanks to the Appleweek sponsors for sponsoring the recipes and giveaway for this event.
When my older son was young, we needed to get out of the house pretty early every day. It wasn’t so much that he was clamoring at the door, but he was obviously not content being in the confines of our house and needed more to keep him happy.
Luckily, I had a few friends in the same position, and particularly when the weather wasn’t great, we’d often head to the Children’s Museum.
Much as it is a great museum (and we still go now, just less often), one thing I have never understood is why it doesn’t open until 10am. I know there are plenty of parents and caregivers of young kids who, even with travel time, could do with it being open a good hour or more earlier. Because for whatever reason, so many kids are early risers (why can’t they inherit the early bird/night owl genes of their parents?!)
However thankfully, there’s a great cafe nearby, Flour, which we still go to regularly for lunch when we’re at the museum. We’d sometimes meet there first for coffee and a snack, and their apple snack cake was definitely a favorite. I’ve previously shared a sour cream apple cake which we all loved, but I decided it was about time to try a version of the snack cake.
I found the original, which this draws on (from owner Joanna Chang’s book, Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe, affiliate link) a little too sweet, so I’ve adapted to my taste including reducing the sugar a little. However it’s still definitely sweet and has a wonderfully round spice flavor, without being too much. It’s moist, light and not too crumbly.
How to make apple snack cake
This is a really easy cake to make, as you simply:
- Cream together the sugar and butter;
- Add the egg and mix.
- Separately mix the dry ingredients.
- Gradually add the dry ingredients to the wet mixture.
- Stir through the diced apple and dates, then put in a lined pan and bake.
I’ve added a few chopped dates in here, as I love both the flavor and texture, but you could also use raisins as in the original. Many recipes also add in some nuts which you are welcome to do as well, I just knew my kids would be funny about them and I do really like it without.
I tried it both with and without frosting and I really have a hard time deciding which I prefer. I got a friend to try and she loved the frosting, so I’d definitely highly recommend it, but without is obviously a little more day-to-day (and less messy). It’s up to you, and it’s delicious either way.
This apple snack cake is a wonderfully easy and tasty cake perfect for any time of day. Enjoy it with coffee, as dessert, as part of brunch or any excuse. It’s jam-packed with juicy apples and is sure to be a hit.
This apple snack cake is easy to make, moist, light and so delicious. It will go in no time!
- 4 oz unsalted butter 115g, room temperature or at least cut in small pieces
- 3/4 cup sugar 160g
- 1 egg
- 1 egg white
- 1/2 tsp vanilla extract
- 1 1/4 cup all purpose flour 175g plain flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp cloves or allspice
- 2 cup apples peeled and small dice, approx 1 1/2 apples
- 1/4 cup chopped dates 35g
- 1 1/2 tbsp butter 22g
- 2 oz neufchatel cheese 55g, or cream cheese
- 1 tbsp maple syrup
- 1/2 tsp coffee emulsion
- 1/2 cup confectioners sugar 55g icing sugar
Preheat oven to 350F/175C. Line a 9x9in (23x23cm) cake pan with parchment.
Cream together the butter and sugar until well combined. Add the egg, egg white and vanilla and mix in well.
In a separate bowl, mix together the flour, baking soda, salt, cinnamon, ginger and cloves. Add this to the butter mixture, mixing in about 1/3 at a time, and mix until combined.
Add the diced apples and dates, mix them through then tip into the lined prepared pan. Smooth the top then bake for approximately 35 minutes until a medium brown color and a skewer inserted in the middle comes out clean.
You can enjoy the cake warm or cool, but if you want to add frosting it will need to be cooled first.
If adding frosting, cream together the butter, cheese, maple syrup and coffee emulsion then gradually add in the sugar. Mix until smooth (if you want it glossy, you will need a mixer as opposed to doing by hand). Spread over the cake then cut and serve. It will keep approx 3-4 days at cool room temp in a sealed box.
Note nutritional info does not include frosting.
This post is being shared as part of Appleweek 2018 – this recipe was made using Rodelle vanilla and Swiss Diamond Cookware’s pairing knife.Be sure to enter the great giveaway below! You can find out more about the prizes available here. Then keep reading for all the other delicious recipes being shared today.
- Apple, Bacon and Caramelized Onion Pizza by Strawberry Blondie Kitchen
- Apple Bakewell Tart by Books n’ Cooks
- Apple Cider Pulled Pork with Apple Slaw by Simple and Savory
- Apple Cinnamon Baklava by Kate’s Recipe Box
- Apple Cream Pie with Oatmeal Crust by Savory Moments
- Easy Apple Crisp Pie with Oats by The Anthony Kitchen
- Apple Gingerbread Cakelets by The Monday Box
- Apple Oatmeal Muffins by House of Nash Eats
- Apple Pie Crepes by The Bitter Side of Sweet
- Apple Pie Moonshine by Cookaholic Wife
- Apple Snack Cake by Caroline’s Cooking
- Apple Stuffed Acorn Squash by Palatable Pastime
- Baked Apple Donuts with Oatmeal Crumble Topping by Girl Abroad
- Baked Cinnamon Apple Doughnuts by Jonesin’ For Taste
- Braised Chicken with Apples by A Day in the Life on the Farm
- Buttery Apple Streusel Thumbprint Cookies by Faith, Hope, Love & Luck
- Caramel Apple Stuffed Waffles by 4 Sons R Us
- Caramel Apple Cider Vodka Slush Cocktail by Everyday Eileen
- Caramel Drizzled Apple Pie Egg Rolls by The Freshman Cook
- Chai Apple Multigrain Pancakes by Amy’s Cooking Adventures
- Chai-Spiced Baked Apple Oatmeal by The Redhead Baker
- Crumbly Apple Cranberry Casserole by Who Needs a Cape
- Easy Apple Dumplings by Corn, Beans, Pigs and Kids
- Gingered Apple Trifles by Culinary Adventures With Camilla
- Individual Apple Croissant Bread Pudding by A Kitchen Hoor’s Adventures
- Instant Pot Applesauce by Hezzi-D’s Books and Cooks
- Marlborough Apple Custard Pie by Karen’s Kitchn Stories
- Maple Apple Crisp by Jolene’s Recipe Journal
- Overnight Apple Pie Steel Cut Oatmeal by Tip Garden
- Prairie Apple Crunch by Family Around the Table
- Ricotta Tart with Apples and Prosciutto by Cooking With Carlee
- Shaved Apple Salad by Cindy’s Recipes and Writings
- Spiced Apple Cider Charlotte Cake by Love and Confections
- Vegan Apple Pie Cinnamon Rolls by The Baking Fairy
Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.
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