Apple Crunch Cake
Submitted by melfa
Rich spiced cake with cookie-crisp edges and a moist, chewy center loaded with apples, nuts, and brandy. Stiff dough bakes into bars with crunchy tops and brownie-soft middles.
YIELD
1 CakePREP
15 minCOOK
45 minREADY
1 hrsThis cake walks a fine line between cookie and brownie. The batter mixes up incredibly stiff, almost like cookie dough, then bakes into something with a crisp crust on top and edges while staying moist and chewy inside.
Brandy, vanilla, nutmeg, and cinnamon perfume every bite, and the apples stay in tender chunks throughout.
The recipe says it plainly: don’t ice this cake. The crunchy top is part of the appeal, and frosting would just make it soggy.
Baking Tips
- Mix oil, eggs, and sugar first, then add flour mixture
- Batter will be very stiff, almost like cookie dough
- Spread into a 13×9×2 inch pan with a spatula
- Bake 35-45 minutes until edges are crisp and center is set
Ingredients
Directions
Sift together flour, salt, nutmeg, cinnamon and soda.
Mix oil, eggs and sugar.
Add flour mixture to oil mixture and mix well. Add apples, nuts, vanilla and brandy; mix again.
Batter will be very stiff like a cookie dough.
Spread into lightly greased 13×5×2 inch pan. Bake at 350℉ (180℃) for 35 to 45 minutes.
This is a very rich cake and should not be iced. The crust is crunchy like a cookie and the inside is moist and chewy like a brownie.
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