Peggy'S Apple Cake

13 ingredients
6 steps

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1 cup dark brown sugar (packed)
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup canola or vegetable oil
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups peeled, cored & chopped apples (I like Granny Smith - you'll need about 2 apples)
  • 1 tablespoon turbinado sugar (optional)

Directions

  1. 1
    Heat oven to 325 degrees F. Grease a standard loaf pan and line it with parchment. Grease the parchment, too.
  2. 2
    In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
  3. 3
    In a large bowl, whisk the sugar with the melted butter and vegetable oil. Whisk in the eggs, one at a time, until smooth and incorporated. Then add the vanilla and almond extracts, whisking well to combine.
  4. 4
    Add the dry ingredients to the wet, and stir with a wooden spoon or rubber spatula to fully combine. Add the apples, and fold them into the batter.
  5. 5
    Pour the batter into the prepared pan. Sprinkle turbinado sugar on top, if using. Bake the cake for about 1 hour, until a skewer inserted into the center of the cake comes out clean.
  6. 6
    Transfer cake to a cooling rack, and allow to cool partially in the pan, about 20 minutes. Once cool enough to handle, turn out the cake and finish cooling on a wire rack. Enjoy warm, probably with a bit of fresh whipped cream or, at the very least, a glass of cold milk.

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