Apple Pie Snack Cake
This Apple Pie Snack Cake is the ultimate comfort bake - soft, fluffy sponge topped with caramelised apples and a drizzle of cinnamon glaze. It’s simple, nostalgic, and tastes just like homemade apple pie without the fuss of pastry. The topping bakes into the cake beautifully, creating gooey apple pockets in every bite. Perfect for sharing, especially with a dollop of custard or cream.
Equipment
- Greaseproof Paper
Ingredients
For the cake:
- 250 grams plain flour 1½ cups
- 1½ teaspoon baking powder 1½ tsp
- 1 teaspoon cinnamon 1 tsp
- ¼ teaspoon nutmeg ¼ tsp
- ¼ teaspoon ginger ¼ tsp
- ¼ teaspoon salt ¼ tsp
- 160 grams unsalted butter softened ½ cup
- 200 grams light brown sugar ¾ cup
- 3 large eggs 3 large eggs
- 120 millilitres milk or yogurt ½ cup
- 1 teaspoon vanilla extract 1 tsp
For the apple pie topping:
- 2 medium apples peeled and thinly sliced 2 medium apples
- 30 grams butter 2 tbsp
- 2 tablespoon brown sugar 2 tbsp
- ½ teaspoon cinnamon ½ tsp
For the cinnamon glaze:
- 100 grams icing sugar ¾ cup powdered sugar
- 1-2 tablespoons milk or cream
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract optional
Instructions
- Preheat oven to 175°C (350°F). Line an 8 inch square cake tin with parchment.
- Make the topping - melt butter in a pan then add the chopped and peeled apples, sugar, and cinnamon. Cook 5–7 mins until tender. Cool slightly.
- For the cake, cream butter and sugar until fluffy using a stand mixer or hand mixer and mixing bowl.
- Add eggs one at a time, then mix in vanilla.
- Fold in flour, baking powder, spices and salt alternately with milk.
- Spread batter into tin.
- Top evenly with apples.
- Bake 35–40 minutes until golden and a skewer comes out clean.
- Make the cinnamon glaze - mix the icing sugar and cinnamon with the milk until you've got the right consistency - you want it thick but drizzle-able. Drizzle over the snack cake, and allow to set for 10-15 minutes before slicing. Enjoy!