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Granny Smith Apple Cake

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“Slightly modified version of a recipe in Everyday Food magazine. This cake is SO good, especially while it's still warm (or reheated). Great for breakfast. Or topped with whipped cream or vanilla ice cream. I choose Granny Smith apples for their tartness and because they hold their shape after baking. The apples come out completely soft after baking. I love the tartness of the apples mixed with the sweetness of the cake. Optional: Add 1/2 cup chopped walnuts if desired. Note: The original recipe called for 1/2c of butter, but I reduced that to 1/4 and added in 1/4 applesauce to lower the fat in the recipe. You won't even miss the extra butter at all.”
READY IN:
1hr
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Butter a 9 x 13 inch baking pan, set aside.
  2. In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. Add the apples, butter, applesauce, and eggs; stir just till combined. Batter will be VERY chunky, mostly apples.
  4. Spoon batter into pan, smooth with a spatula. Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Cool in pan.

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