Apple Snacking Cake

Apple Snacking Cake

This past week it was my turn to bring breakfast to a group that meets weekly during work. Most people that I work with don’t know about this blog or my love of cooking, baking, and food in general, so I wanted to show off a little with this breakfast cake. This cake comes from Joanne Chang cookbook–the owner ofFlour bakery. It’s a delicious cake and it comes together pretty quickly. It’s especially perfect around the holidays. Luckily, the cake was a hit with my colleagues.  I plan on making it again for my family to eat Christmas morning…you should do the same 🙂


  • 1 cup all purpose flour
  • 3/4 cup cake flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon regular salt or 1/2 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 1 1/2 sticks unsalted butter at room temperature
  • 2 eggs
  • 4 cups peeled, cored, and chopped Granny Smith apples (3-4 apples)
  • 1/2 cup raisins
  • 1 cup pecan halves, chopped and toasted
  • Confectioners’ sugar for dusting
  • **extra butter, flour, and parchment paper to prepare pan
  1. Position a rack in the center of the oven and preheat to 350 degrees. Butter and flour a 9 inch or 10 inch round cake pan. I also trace a piece of parchment and cut into a circle and insert in the bottom of the pan. This ensures that you’ll be able to remove the cake.
  2. In the bowl of a stand mixer, sift together the flours, baking soda, salt, cinnamon, ginger, and cloves.
  3. Add the granulated sugar and butter to the flour mixture and beat on medium speed for 1 minute or until the butter is incorporated.
  4. Add the eggs one at a time on slow speed. Use a spatula to scrape the sides of the bowl. Once incorporated, turn the mixer to medium-high and beat for 1 minute until the batter is fluffy.
  5. Using a wooden spoon, fold in the apples, raisins, and pecans. The butter will appear really stiff. Scrape all the butter into the prepared pan and spread evenly.
  6. Bake the cake for about 1 hour and 20 minutes (I think mine was ready in 1 hour and 10 minutes.)  Use a cake tester to be sure! It is VERY important that you let the cake cool. In fact, I let mine cool all night before trying to remove it from the pan.
  7. Invert the cake onto a serving plate and then invert again so it’s right side up. Dust with a little powdered sugar, slice, serve!

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)