Ingredients
Dry Ingredients
- 195 grams all purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons ground cinnamon
- 1 teaspoon kosher salt (Diamond Crystal)
Wet Ingredients
- 84 grams vegetable oil (neutral flavor)
- 300 grams granulated sugar
- 2 large eggs (room temperature)
- 7.5 mL vanilla extract
Fruit
- 450 grams apples (peeled, cored, and diced into ¼ inch cubes)
Instructions
- Prepare the Pan: Line an 8 x 8 inch (20 cm) metal baking pan with parchment paper extending over the sides to create a sling, which will make removing the cake easier once baked.
- Preheat Oven: Set your oven to 350°F (175°C, Gas mark 4) and place a rack in the center position to ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and ground cinnamon until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, stir the vegetable oil and granulated sugar together until thoroughly mixed. Add the eggs, vanilla extract, and kosher salt, stirring until the batter is smooth and homogenous.
- Prepare Apples: Peel and core the apples, then dice them into small ¼ inch cubes. Place the diced apples into a medium bowl.
- Coat Apples: Take one heaping tablespoon of the reserved dry ingredient mixture and toss it with the diced apples to coat them evenly. This helps prevent the fruit from sinking to the bottom of the cake during baking.
- Combine Ingredients: Add the remaining dry ingredients into the wet ingredient bowl and gently fold until just combined. Then fold in the coated diced apples, distributing them evenly throughout the batter.
- Fill Pan and Remove Air Bubbles: Pour the batter into the prepared baking pan, ensuring the apples are evenly distributed. Smooth the surface carefully, then firmly rap the pan a few times on the counter to release any trapped air bubbles.
- Bake: Place the pan in the preheated oven and bake for 65 to 70 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool: Remove the cake from the oven and set it on a wire rack to cool in the pan for 15 minutes. Then, use the parchment paper sling to lift the cake out of the pan and transfer it directly onto the wire rack to cool completely.
- Serve: Optionally dust the cake with powdered sugar or serve with whipped cream or a scoop of ice cream for a delightful finish.
Notes
- Using room temperature eggs helps the batter come together more smoothly.
- Coating the diced apples with flour mixture prevents them from sinking to the bottom of the cake.
- Ensure the cake tester comes out clean to avoid underbaking.
- This cake pairs well with a light dusting of powdered sugar or a dollop of whipped cream or ice cream for added indulgence.
- Storage: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
