Apple Chip Snacking Cake

This is the cake you make on a weeknight when you want something homemade but not a project. Tart apples and semi-sweet chocolate chips in the same batter sounds like an odd pairing, but the tartness of the apple cuts through the sweetness of the chocolate in a way that keeps every bite interesting.

Apple juice goes into the batter alongside oil and eggs, which doubles the apple flavor without adding extra chunks. The result is a cake that tastes genuinely apple-forward, not just spiced.

The doneness cue is the cake pulling away from the sides of the pan, which is more reliable than a timer alone since oven temperatures vary. Once cool, a dusting of powdered sugar is all it needs. Or a spoonful of whipped topping with a pinch of cinnamon if you want to make it look a little more finished.

Square pan, nine squares, no stand mixer required.

Kitchen Tips

• Use genuinely tart apples, like Granny Smith or Braeburn. A sweet apple gets lost next to the chocolate chips.
• Stir the chocolate chips and nuts in last, and fold gently. Overmixing once the add-ins are in toughens the crumb.
• Wait until the cake cools completely before cutting. The squares hold their shape much better once cool.
• Dust with powdered sugar just before serving, not ahead of time, or it absorbs into the cake.

Variations

• Peanut butter chips: Swap semi-sweet chips for peanut butter chips for a PB-apple combo that works surprisingly well.
• Raisin addition: Add ¼ cup of raisins with the apples for extra chew and sweetness.