Apple Chiffon Cake
Submitted by Broom
Light spiced apple cake with nutmeg and ginger, topped with cinnamon-walnut sugar before baking. Cut into rectangles and serve warm or at room temperature for coffee cake perfection.
YIELD
1 CakePREP
20 minCOOK
30 minREADY
50 minThis cake bakes up light and tender, living up to its chiffon name with a soft crumb that’s not too sweet. Finely chopped apples fold into a simple batter spiced with nutmeg and ginger, creating little pockets of fruit in every bite.
Before it goes in the oven, you’ll shower the top with a cinnamon-sugar-walnut mixture that bakes into a crunchy sweet crust.
The square pan makes it easy to cut into neat rectangles, perfect for serving at brunch or tucking into lunch boxes.
Baker’s Tips
- Chop apples finely so they distribute evenly and bake through
- Don’t overmix once you add the dry ingredients, just blend until smooth
- Sprinkle topping evenly for consistent sweetness in every piece
- Test doneness with a wooden pick in the center
Ingredients
Directions
Heat oven to 350`F.
FOR CAKE, combine oil and sugar in large bowl at medium speed of electric mixer. Add eggs. Beat well.
Combine next 6 ingredients.
Add to oil mixture.
Beat until just blended.
Stir in apples. Spread evenly in ungreased 9 x 9 x 2-inch pan.
FOR TOPPING, combine sugar, nuts, and cinnamon.
Sprinkle over batter.
Bake at 350`F for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
Cut into 3 x 2 to ¼ inch rectangles.
Serve warm or at room temperature.
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