Apple Snack Cake, cake batter that has all the components of a traditional fresh apple cake but small enough to bake in an oblong pan. Fresh apples, butter, cinnamon, sour cream, and brown sugar makes the cake sweet but not too sweet and very moist, and the Brown Sugar Glaze ups the deliciousness!
I am always on the lookout for apple cake recipes. The apples in the cake make for a moist and delicious cake, especially if you are using different kinds of apples in them.
That way you get the wonderfully sweet and tart flavors at the same time.
This Apple Snack Cake turned out to be what I was looking for.
It was between a coffee cake and an apple bread.
The next day it was equally delicious, and I enjoyed it as much without the glaze as I did with it.
I will be baking this cake several times before the apple season is over.
Apple Snack Cake With Brown Sugar Glaze
- 1 stick plus 2 teaspoons unsalted butter
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 cups peeled, cored and chopped apples
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a bowl of an electric mixer using the paddle attachment, cream together the remaining stick of butter and sugar until light and fluffy.
Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt.
Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
Bake until golden brown and set, 40-45 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes. Serve with Brown Sugar Glaze.
- 1/2 cup butter
- 1 cup brown sugar
- 3 tablespoons heavy cream
In a medium saucepan over medium heat, heat together sugar, butter and cream until boiling.
Take off the heat and beat slightly until cool enough to spoon over snack cake.
Cook's Note: Recipe adapted from Food Network
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