Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter and dust lightly with flour, or line with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until evenly combined.
- In a separate bowl or measuring jug, whisk the eggs, melted butter, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula until just combined — a few streaks of flour are fine. Do not overmix or the cake will be dense and tough.
- Fold in the chopped Honeycrisp and Granny Smith apple pieces until evenly distributed through the batter.
- Spread the batter evenly into the prepared pan. The batter will be thick — use the spatula to push it into the corners.
- Bake for 40–50 minutes until the top is deep golden brown and a toothpick inserted into the centre comes out with just a few moist crumbs attached. Start checking at 40 minutes.
- Remove from the oven and allow to cool in the pan on a wire rack for at least 30 minutes before slicing and serving.
Nutrition
Notes
Net carbs: approximately 40g per slice (42g total carbs minus 2g fiber). This is not a low-carb recipe — see substitution notes below to reduce sugar content.
Do not overmix: Fold the batter until just combined. Overmixing develops gluten and produces a dense, tough cake.
Apple variety matters: The combination of sweet Honeycrisp and tart Granny Smith creates a balanced flavour. Using only one variety works but produces a less complex result.
Reduce sugar: Substitute up to half the granulated sugar with a baking-friendly erythritol or monk fruit blend for a lower-sugar version.
Gluten-free option: Replace all-purpose flour 1:1 with a GF flour blend. Results are slightly denser but the cake holds together well.
Optional add-ins: Fold in ½ cup chopped walnuts or pecans with the apples for crunch. ⅓ cup raisins also work well.
Storage: Covered at room temperature for 2 days, refrigerated for up to 5 days, or frozen (sliced and wrapped) for up to 3 months.
Reheating: 20–25 seconds in the microwave from refrigerator temperature. From frozen, thaw overnight in the refrigerator.
