Apple Crapple Cake
A moist, flavorful apple crumb cake featuring cinnamon, nuts, and fresh apples, perfect for breakfast, snacks, or dessert, appealing to fruit lovers and cake enthusiasts.
Ingredients
Instructions
- Beat the eggs and sugar well (about 5 minutes); then add the oil and beat until combined.
- Add the dry ingredients (flour, cinnamon, baking soda, salt) and mix well.
- Mix the batter with a spoon until just combined.
- Stir in the sliced apples and nuts.
- Pour the batter into a greased baking pan and bake at 350°F (175°C) for about 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, separate the eggs and whip the whites until fluffy before folding them into the batter. You can substitute vegetable oil with applesauce for a healthier option. If you prefer a nut-free version, simply omit the nuts or replace them with chocolate chips for a different flavor profile. This cake is great for breakfast alongside Cinnamon Bran Pancakes.
Serving Suggestions
Serve this Apple Crapple Cake warm or at room temperature, dusted with powdered sugar or drizzled with caramel sauce for an extra touch of sweetness. It pairs wonderfully with a scoop of vanilla ice cream or whipped cream. For a delightful brunch, serve it alongside Troy's Impossible Vegetable Pie or a fresh fruit salad.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it, and it should last up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Crapple Cake contains roughly 629 calories, with 6g protein, 71g carbohydrates, and 37g fat. It is an excellent source of vitamin C (34% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1316mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits in this recipe?
Absolutely! You can substitute apples with pears or peaches for a different taste. Just make sure to adjust the sweetness based on the fruit's natural sugar content. Chopped berries would also work well but may require a slight reduction in sugar.
Is it possible to make this cake gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that contains xanthan gum to help with the structure of the cake. The baking time may vary slightly, so keep an eye on it as it bakes.
What can I do if my cake sinks in the middle?
A sinking cake may be a result of underbaking or too much moisture in the batter. Always check your oven temperature with a thermometer, and avoid opening the oven door frequently while baking. Ensure your apples are well-drained if they're particularly juicy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).