One Pan Apple Cake Recipe
This one pan apple cake recipe is a cake of many names. It has variously been refered to as an Apple Dapple Cake, Jewish Apple Cake, a One Bowl Apple Cake, and, perhaps most famously, a version appeared in the New York Times in 1973 as an unidentified “Teddie's" apple cake.
Equipment
- 9 x 13 inch pan
- 2 9-inch round pan
- parchment paper
Ingredients
- 2 eggs at room temperature
- 1 3/4 cups white sugar
- 2 tsp cinnamon
- 1/2 cup oil
- 6 medium tart apples
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350 F and grease and line a 9 x 13 inch pan or two 9-inch round cake pans, with parchment paper.
- In a large bowl, whisk together the eggs, sugar, cinnamon and oil.
- Peel and dice the apples, then add the chopped apples to the wet ingredients.
- Sift the remaining dry ingredients (baking soda, salt, and flour) into apple mixture. Mix well until the flour mixture is fully combined into the
- Pour mixture into the prepared pan.
- Bake approximately 55 minutes or until the top of the cake is golden brown and a cake tester inserted into the center comes out clean.
- Remove cake from oven to a wire rack to cool. Then remove cake from pan.
- Sprinkle with powdered sugar, or serve this moist cake with a side of whipped cream or a scoop of vanilla ice cream and/or a drizzle of caramel sauce.
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