New England Apple Cake
Description
This hearty New England Apple Cake is a comforting fall dessert that balances the tartness of Granny Smith apples with the warmth of cinnamon and the richness of prune butter. The cake features a moist, dense crumb studded with tender apple pieces and crunchy toasted walnuts, all topped with a sweet, spiced sugar crust that caramelizes slightly during baking. Its simple to prepare with pantry staples yet feels indulgent and homemade. Perfect served warm with a scoop of vanilla ice cream or a cup of coffee, this cake is ideal for family gatherings, potlucks, or a cozy weekend breakfast. The prune butter adds a subtle depth of flavor and natural sweetness that enhances the apple notes without overpowering them.Ingredients
Directions
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Preheat oven to 350F (175C). Coat an 8-inch square baking pan with nonstick cooking spray.
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In a large mixing bowl, beat 1 cup granulated sugar, prune butter, egg, and softened butter until well blended and smooth.
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With the mixer on low speed, gradually mix in the all-purpose flour, 3/4 teaspoon cinnamon, baking soda, and salt until just moistened and combined.
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Stir in the chopped apples and finely chopped toasted walnuts by hand. The mixture will be thick and dry.
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Spread the batter evenly into the prepared baking pan.
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In a small bowl, mix the remaining 2 tablespoons granulated sugar with the remaining 1/2 teaspoon cinnamon. Sprinkle this mixture evenly over the top of the batter.
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Bake in the center of the oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
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Cool the cake in the pan on a wire rack before cutting into squares.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 842.2kcal
- % Daily Value *
- Total Fat 26.9g42%
- Saturated Fat 10.0g50%
- Cholesterol 78.9mg27%
- Sodium 2590.8mg108%
- Total Carbohydrate 139.4g47%
- Dietary Fiber 4.3g18%
- Sugars 68.4g
- Protein 13.1g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe mentions "walnuts" in the directions but they were missing from the main ingredient list. I have added 1/4 cup of toasted walnuts to the ingredients. Toasting them beforehand enhances their flavor.
Granny Smith apples are recommended for their tartness and firm texture, which holds up well during baking. You can substitute with other firm baking apples like Honeycrisp or Braeburn.
Prune butter adds moisture and a deep, fruity sweetness. If unavailable, you can substitute with unsweetened applesauce or pumpkin puree, though the flavor profile will change slightly.
Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before serving.
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.
