Print

Moist Small-Batch Apple Dapple Cake: 5 Easy Steps

moist small-batch apple dapple cake - featured image
Print Recipe

A quick, moist small-batch apple cake designed for real life, featuring a tender crumb with bursts of soft fruit and a caramelized cinnamon topping.

Ingredients

Scale
  • 1 cup all-purpose flour (sifted)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream or full-fat Greek yogurt
  • 1 medium apple, peeled and finely diced (about 1 cup)
  • 1 medium apple, peeled and diced into larger chunks (about 3/4 cup)
  • 1 tablespoon brown sugar (for topping)
  • 1/2 teaspoon cinnamon (for topping)
  • 1 teaspoon cold butter, cut into small pieces (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 4×4 or 5×5 inch square pan and line the bottom with parchment paper if desired.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  4. Beat in the egg and vanilla extract until combined, then mix in the sour cream or yogurt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or with a spatula until just combined. Do not overmix.
  6. Toss the finely diced apples with a teaspoon of flour from your dry measure and gently fold them into the batter.
  7. Pour the batter into the prepared pan. Arrange the larger apple chunks on top.
  8. Mix the brown sugar and cinnamon, sprinkle over the apples, and dot the top with small pieces of cold butter.
  9. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely or serve warm.

Notes

Ensure butter, egg, and sour cream are at room temperature for proper emulsification. Tossing diced apples in flour prevents them from sinking to the bottom. If the top browns too quickly, tent with aluminum foil for the last 10 minutes. The cake keeps well at room temperature for 2 days or in the fridge for 5 days.

Nutrition

Keywords: small batch cake, apple cake, dapple cake, easy baking, autumn dessert, moist cake, single serve dessert

Find it online: https://lunafeast.com/moist-small-batch-apple-dapple-cake-5-easy-steps/