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Pioneer Woman Apple Cake

Pioneer Woman Apple Cake - recipe card
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A rustic, single-layer apple cake inspired by the Pioneer Woman’s love for simple, homey desserts. This moist cake is packed with tender apple chunks, warm cinnamon, and a crunchy, caramelized brown sugar topping, perfect for a cozy autumn afternoon or a comforting weeknight treat.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup packed light brown sugar (50g)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 large egg, at room temperature
  • 1/3 cup whole milk, at room temperature (80ml)
  • 1/4 cup unsalted butter, melted and slightly cooled (56g)
  • 1 teaspoon vanilla extract
  • 1 medium Granny Smith apple (about 6 oz / 170g), peeled, cored, and cut into 1/2-inch cubes
  • 2 tablespoons all-purpose flour (for tossing apples) (16g)
  • For the topping:
  • 2 tablespoons unsalted butter, cold and cut into small cubes (28g)
  • 2 tablespoons packed light brown sugar (25g)
  • 1/4 cup all-purpose flour (30g)
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F (177°C). Generously grease an 8-inch round cake pan with butter or nonstick spray, then dust with flour, tapping out the excess. This ensures the cake will not stick and creates a clean release.
  2. In a large mixing bowl, whisk together 1 cup flour, granulated sugar, 1/4 cup brown sugar, 1 teaspoon cinnamon, baking soda, and salt. Breaking up any brown sugar lumps with your fingers ensures an even sweetness throughout the batter.
  3. In a separate small bowl, whisk together the egg, milk, melted butter, and vanilla extract until fully combined. The mixture should be pale yellow and smooth—this ensures the fat and liquid are emulsified for a tender crumb.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. Do not overmix; a few small streaks of flour are fine. Overworking the batter can develop gluten and make the cake tough.
  5. In a small bowl, toss the diced apple with the remaining 2 tablespoons of flour until each piece is lightly coated. This prevents the apple chunks from sinking to the bottom of the pan during baking, keeping them evenly distributed.
  6. Fold the coated apple cubes into the batter using a gentle, sweeping motion until evenly distributed. The batter will be thick and chunky—this is correct.
  7. Scrape the batter into the prepared cake pan and spread it evenly with the spatula. The surface will be bumpy due to the apples, but that’s fine.
  8. Prepare the topping: In a small bowl, combine the cold butter cubes, 2 tablespoons brown sugar, 1/4 cup flour, and 1/2 teaspoon cinnamon. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs. Do not let it become a paste.
  9. Sprinkle the crumb topping evenly over the batter in the pan. Press it down gently with your fingers so it adheres slightly, creating a crunchy, caramelized crust as it bakes.
  10. Bake on the center rack for 40 to 45 minutes, rotating the pan halfway through. The cake is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs (no wet batter). The top should be deep golden brown and the edges pulling away from the pan.
  11. Place the pan on a wire rack and let the cake cool in the pan for 15 minutes. This allows the structure to set so it won’t crumble when removed. Run a thin knife around the edge to loosen, then invert onto a plate and flip back onto the rack to cool completely.
  12. Slice and serve warm or at room temperature. For extra indulgence, top with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Notes

Store leftover cake tightly wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap the cooled cake (without topping if desired) in plastic wrap then foil for up to 3 months. Thaw overnight in the refrigerator, then reheat individual slices in a 300°F (150°C) oven for 8-10 minutes to refresh the crispy topping. Avoid microwaving, as it will soften the crunchy crumb.

Nutrition

Keywords: apple cake, Pioneer Woman recipe, fall dessert, easy apple cake, cinnamon cake, single-layer cake, brown sugar topping, rustic cake, baked apple dessert, home-style cake

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-apple-cake/