This apple snack cake is perfect if you’re looking for a delicious fall breakfast or snack recipe. Simple to make and served with a yummy glaze, this is a great fall treat!
I have always loved apple cinnamon flavors. In my Apple Cinnamon Muffins, in my Cinnamon Apple Baked Oatmeal or in my Brown Sugar Cinnamon Apples… In everything I bake during the fall! So naturally, cinnamon is the one spice that needs to be replaced most often in my cupboard.
Here I’m using it in an easy homemade cake batter, studded with fresh cinnamon apple pieces, then topped with pecans. This cake is best iced or glazed like coffee cake, but I also really like to serve it with Greek yogurt for breakfast!
Recipe tips and tricks
- If you’d rather use white flour, feel free to do so. Add 1 extra tablespoon of flour to the cake or the cake batter comes out too thin.
- Feel free to add cinnamon baking chips to your apple snack cake batter – so good!
- Don’t worry about browning the butter if you’re short on time. The apple cake still tastes delicious with just plain melted butter.
Do not glaze the cake if you want to freeze it.
Cut the cake into bars and place into freezer-friendly storage containers. You can put parchment paper between the slices if you want to remove them individually. Alternatively, place single slices into small freezer bags.
Make sure to label the containers or freezer bags with both their content and the date, then freeze for up to 3 months.
Thaw the frozen apple cake in the fridge overnight. If you’d like to warm them up, do so in the microwave or for about 5 minutes at 300°F in the oven.
By the way, glaze is completely optional and the apple cake is lovely without it. But it does make it feel extra-special, especially if you serve it at a leisurely weekend family brunch. Enjoy!
More fall baking
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Apple Snack Cake
- 1 medium apple
- 1 teaspoon unsalted butter
- 1/2 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon cider vinegar
- 1 teaspoon flour
- 6 tablespoons butter
- 3/4 cup brown sugar
- 2 tablespoons canola oil
- 2 tablespoons vanilla extract
- 2 large eggs
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon pecans roughly chopped
For the Glaze
- 1/2 cup powdered sugar
- 2 teaspoons apple juice or more if needed
- Preheat oven to 350F. Line a 7×11 inch baking pan with foil or parchment paper, leaving a slight overhang.
- Peel and finely dice the apple. Melt 1 teaspoon butter over medium heat in a small skillet. Add the apple and cook for one minute, tossing to coat with the butter. Sprinkle with 1/2 tablespoon brown sugar, 1 teaspoon cinnamon and 1 teaspoon flour and cook for another 2 minutes, carefully mixing until combined. Set aside to cool.
- In a medium pot, melt 6 tablespoons butter over medium heat. Continue warming until the butter turns golden brown in color and starts smelling of hazelnuts. Whisk in 2/3 cup brown sugar and set aside to cool for 5 minutes.
- Once the mix has cooled to room temperature, whisk in the oil, vanilla extract and the eggs. Evenly sprinkle the whole wheat flour on top, then the baking powder and salt. Carefully mix into the egg mixture until a batter forms. Fold in the apples.
- Pour the batter into the prepared baking pan and sprinkle the top with chopped pecans.
- Bake at 350F for 25-30 minutes or until they turn golden brown on top and a toothpick inserted comes out clean.
- Cool in the pan on a wire rack before slicing into 12 squares.
To Make the Glaze
- Sift the powdered sugar into a small bowl. Gradually stir in the apple juice, one teaspoon at a time, until it reaches the consistency of a thick glaze. It should be pourable, but not liquid. Drizzle over the cooled cake bars.