You are currently viewing One Bowl Apple Snack Cake

One Bowl Apple Snack Cake

Please note that this post may contain affiliate links.

One Bowl Apple Snack Cake

Apples are one of fall’s most iconic foods. Raw, dried, sauteed, simmered, baked, jammed, jellied, pressed into cider or juice, or cooked down into unctuous butter – apples are an awesome addition to your autumn kitchen repertoire. Of all the apple dishes that may come to mind, Apple Pie is perhaps the most iconic.  However, sometimes I want a simple apple dessert. Not much is as easy in the kitchen as a one-bowl cake! Read on to learn how to make my One Bowl Apple Snack Cake fragrant with warm spices that’s good for breakfast, snacking, or topped with something decadent for dessert.

One Bowl Apple Snack Cake

Baking is Easy

When it comes to baking, one of the most alluring terms used is “one bowl.” Folks hear the word “cake” and visions of mountains of flour, sugar, and eggs come to mind like some sort of Willy Wonka baking nightmare. (I admit that both movies scared the dickens out of me, but not the baking part….) Yes, baking can be intimidating for some people and my goal is to coach them off the scared-of-baking-ledge and get them in the kitchen. This one-bowl cake fits the bill!

One Bowl Apple Snack Cake

Apples in Southern Cooking

Georgia may be known as the peach state, but apples became a major commercial crop in parts of the South in the late 1800s. Since before the founding of the country, Southerners have grown apples as a year-round food source, developing varieties adapted to the various climates and soils of the region, as well as tailoring cultivars for winter storage, apple butter and preserves, drying, and hard cider. Dried apples are a touchstone of Appalachian cooking, and cider has a long history in the South. Maybe we can even go so far as to say, “As American as Apple Pie, Y’all.”

One Bowl Apple Snack Cake

Healthy Apple Recipes

Apple desserts can be indulgent, but don’t have to be. When developing this recipe, I made a decision to use butter instead of oil. I also gave it a try with applesauce, often a great replacement for fat in baking recipes. However, the flavor that butter gives baked goods is like no other. So, I included butter in this recipe. At 4 tablespoons for the whole cake it works out to 1 1/2 teaspoons of butter per slice of cake. To make up for the lesser amount of butter, I grated the apples instead of dicing them. The grated apple melts into the batter and creates a very moist, fully flavored apple cake.

One Bowl Apple Snack Cake

Look at the Big Picture

I take the big picture approach with health and wellness. I’d rather have a nice slice of delicious cake and than have a big piece of something that’s not nearly as good or satisfying. If you are counting blue points, this cake works out to 8 points per serving if the cake is cut to serve 8. (That’s a nice, regular size piece of cake, not a skinny little aggravating slice.) It’s sweet, but not too sweet and can be served for breakfast, a snack, as a nibble with afternoon tea, or dolloped with something decadent for dessert.

I’m also serving this with homemade Apple Crisps. It’s a darling garnish and super easy to make. You can see my Apple Crisp How-to Video on Instagram Reels. I hope you and your family enjoy my One Bowl Apple Snack Cake. If you make it, please let me know what you think. Thanks so much for reading and stay safe!

Bon Appétit, Y’all

Virginia Willis

PS Need even MORE apple recipes PLUS an apple glossary? Check out APPLE RECIPES!

One Bowl Apple Snack Cake

One Bowl Apple Snack Cake

At 8 points a slice, this is not remotely "point free." If you want to trim some points you can back off on the nuts. If you reduce the amount of nuts to 1/4 cup it will take the points per serving down to 7 points per slice.
Prep Time5 mins
Cook Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, French, Southern
Keyword: apple, one bowl, snack cake
Servings: 8
Author: Virginia Willis

Ingredients

  • 4 tablespoons unsalted butter melted and cooled
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • Pinch of salt
  • 2 medium apples grated
  • 2 large eggs
  • ½ cup brown sugar packed
  • ½ teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • Confectioners' sugar for sprinkling

Instructions

  • Heat the oven to 350°F. Brush an 8 or 9-inch cake pan with some of the butter. Combine in a bowl all the ingredients, including the remaining butter. Stir to combine. Pour into the prepared pan. Bake until the cake pulls from the sides of the pan, about 30 minutes. Remove to a rack to cool slightly. Dust with confectioners' sugar. Slice with a serrated knife. Serve garnished with apple crisps.

 

Apple Crisps

Prep Time5 mins
Servings: 8
Author: Virginia Willis

Ingredients

  • 1 apple
  • 1/4 cup Confectioners' Sugar

Instructions

  • Heat the oven to 325°F. Line a baking sheet with a nonstick silicone baking mat. Thinly slice the apples on the mandolin. Sprinkle with sugar. Bake for 10 minutes. Flip each slice and dust with more sugar. Bake for an additional 10 minutes. Remove from the oven to crisp. Depending on humidity, may store in an airtight container for 2 days.

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.) 

If you are interested in hosting me for a speaking engagement, event, cooking class, or a book signing, let me know! Send an email to jona@virginiawillis.com and we’ll be back in touch as soon as possible.

Please be nice. Unauthorized use and/or duplication is prohibited. All photos and content are copyright protected. If you wish to republish this recipe, please link back to this recipe on virginiawillis.com. Thanks so much!

Let’s connect on Facebook, TwitterInstagram, and Pinterest!

Please note that this post may contain affiliate links.

Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 1 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

This Post Has One Comment

  1. Janis Manny Leonard

    Virginia … do you ever bake with almond flour?

Leave a Reply