Apple Cinnamon Snack Cake

Prep: 15 minutes   Cook: 35 minutes   Total: 50 minutes   Serves: 9 servings

Why you’ll love this recipe

Melted butter means no mixer is needed, and yogurt supplies enough moisture for a soft crumb. Dicing the apples small distributes fruit through every square without weighing down the batter.

Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• ½ cup unsalted butter, melted and cooled slightly
• ⅔ cup packed light brown sugar
• 2 large eggs, at room temperature
• ½ cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1½ cups peeled apples cut into ¼-inch dice
• Topping: 1 tablespoon granulated sugar mixed with ½ teaspoon cinnamon

Instructions

1. Heat the oven to 350°F. Line an 8-inch square pan with parchment paper, leaving an overhang on two sides, and lightly grease it.
2. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk the melted butter and brown sugar until smooth. Whisk in the eggs, yogurt, and vanilla.
4. Fold the dry ingredients into the wet mixture just until a few flour streaks remain. Fold in the diced apples; do not overmix.
5. Spread the batter evenly in the pan and sprinkle with the cinnamon sugar.
6. Bake for 32 to 38 minutes, until the top springs back lightly and a toothpick inserted near the center comes out with a few moist crumbs. Cool completely before slicing into 9 squares.

Success tips and variations

• Choose a crisp apple such as Honeycrisp, Pink Lady, Granny Smith, or Braeburn.
• Cut the apples into small, even pieces so the cake bakes uniformly.
• Measure flour by spooning it into the cup and leveling it rather than packing the cup.
• Add ½ cup chopped walnuts or pecans with the apples for extra crunch.

Storage and reheating

Keep the cooled cake covered at room temperature for 1 day or refrigerate for up to 4 days. Bring chilled slices to room temperature before serving. Freeze well-wrapped slices for up to 2 months.

Food-safety note: Because this moist cake contains dairy and fresh fruit, refrigerate it after the first day and discard any cake with signs of spoilage.

Estimated nutrition

Per serving: 270 calories, 4 g protein, 36 g carbohydrate, 13 g fat, 2 g fiber, and 240 mg sodium. Nutrition is an estimate and will vary by brands, substitutions, and serving size.