Martha Stewart Apple Cake

Martha Stewart apple cake turns 1 1/2 pounds of apples, walnuts and warm cinnamon-ginger spices into a dense, moist sheet cake in 1 hour. Save this easy dessert for fall gatherings, Thanksgiving or potluck tables, because it bakes in one 9x13 pan and feeds a crowd.

Cut the apples into 1-inch chunks and stir the batter only until it just comes together. Mix it longer and the cake turns tough instead of tender and moist.

This version packs in a full pound and a half of apples, which is a lot for one pan, so the cake stays dense and moist. The batter also uses melted butter and no mixer, so you simply stir everything together in one bowl.

Martha Stewart Apple Cake

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

230

kcal

Chunks of apple and chopped walnuts are folded into a spiced batter and baked in a single pan. The result is a dense, moist cake with a lightly crisp top that you dust with confectioners' sugar.

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  

• 2 cups all-purpose flour, (spooned and leveled)
  

• 1 cup granulated sugar
  

• 1/2 cup packed light-brown sugar
  

• 1 1/4 teaspoons baking soda
  

• 1/2 teaspoon salt
  

• 2 teaspoons ground cinnamon
  

• 1 1/2 teaspoons ground ginger
  

• 1/4 teaspoon ground nutmeg
  

• 1 1/2 pounds apples, peeled, cored, and cut into 1-inch chunks
  

• 1/2 cup chopped walnuts
  

• 2 large eggs, lightly beaten
  

• Confectioners' sugar, for dusting
  

Directions

• Prep the pan: Preheat the oven to 350°F. Then butter a 9-by-13-inch baking pan and set it aside.
• Whisk the dry ingredients: Whisk 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup packed light-brown sugar and 1 1/4 teaspoons baking soda in a large bowl. Then add 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 1/2 teaspoons ginger and 1/4 teaspoon nutmeg, and whisk well so every slice tastes the same.
• Add the apples: Add 1 1/2 pounds peeled, cored apples cut into 1-inch chunks, 1/2 cup chopped walnuts, 1/2 cup melted butter and 2 lightly beaten eggs. Stir just until combined, since the batter will look thick and chunky.
• Fill the pan: Spoon the batter into the buttered pan. Then smooth the top with a spatula so it bakes evenly.
• Bake the cake: Bake for 40 to 45 minutes. It's ready when a toothpick inserted in the center comes out clean.
• Cool and dust: Cool the cake in the pan. Once it's cool, dust the top with confectioners' sugar and cut it into 16 pieces.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

What are the best apples for apple cake?

Firm apples like Granny Smith, Honeycrisp or Braeburn hold their shape in the oven. A mix of tart and sweet gives the cake more flavor than a single variety.

Can I make this apple cake without walnuts?

Yes, you can leave the walnuts out or swap in chopped pecans. If you skip them, the cake is a little softer, and you can add 1/2 cup raisins if you want some extra texture.

How do I store leftover apple cake?

Cover the pan tightly or move the slices to an airtight container and keep them at room temperature for up to 2 days. After that, refrigerate it for up to 5 days, and wait to dust with confectioners' sugar until you serve it.

Can I make this cake ahead of time?

Yes, bake it a day ahead and let it cool completely in the pan. Cover it well and add the confectioners' sugar just before serving so it stays pretty.

Why did my apple cake turn out tough?

Overmixing is the usual cause, because working the batter too long builds up gluten. Stir only until the flour disappears, and measure the flour by spooning it into the cup and leveling it so you don't use too much.