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Rustic Apple Cake

This apple cake is a forgiving, rustic dessert made with tart or sweet apples, flour, sugar, butter, and warm spices. It features a tender crumb with caramelized apple chunks, baked until golden with a fragrant cinnamon aroma, offering a cozy, homemade appearance and moist, soft texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: Homemade
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 large apples tart or sweet varieties like Granny Smith or Honeycrisp
  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar light or dark
  • 2 large eggs room temperature
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • pinch salt

Equipment

  • 9-inch round cake pan or springform
  • Mixing bowls
  • Peeler and corer
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

  1. Preheat your oven to 180°C (350°F) and grease your cake pan thoroughly.
  2. Peel, core, and chop the apples into rough chunks. Toss them with a sprinkle of cinnamon and a teaspoon of sugar—this helps caramelize their edges as they bake.
  3. In a mixing bowl, cream the softened butter and brown sugar together until the mixture is light, fluffy, and fragrant—about 2 minutes. You’ll notice it turns a nice pale color and feels smooth.
  4. Add eggs one at a time to the butter mixture, mixing well after each addition. Scrape down the sides of the bowl to keep everything combined evenly.
  5. In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt. Gradually fold this dry mixture into the wet batter, stirring gently to keep it tender and airy.
  6. Gently fold the chopped apples into the batter, ensuring the chunks are evenly distributed. The batter will look thick with speckled bits of fruit throughout.
  7. Pour the batter into your prepared pan, smoothing the top with a spatula. It should look rustic and inviting, with some unevenness in the surface.
  8. Bake in the preheated oven for 40–45 minutes, until the cake turns a deep golden brown and a toothpick inserted into the center comes out clean. The house will fill with a warm cinnamon aroma.
  9. Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. The surface should be slightly crackly and fragrant.
  10. Once cooled, dust with powdered sugar or serve warm with a dollop of cream or a scoop of vanilla ice cream. Drizzle with caramel or honey for extra indulgence.

Notes

This cake tastes even better the next day as flavors meld. Feel free to add nuts or raisins for extra texture, or serve with whipped cream for a richer treat.