Go Back
Two medium apples peeled, cored, and chopped on a wooden cutting board.

Apple Bake

A delightful and easy apple bake that captures the natural sweetness and flavor of apples, making it perfect for desserts, snacks, or breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium apples, peeled, cored, and chopped Use a mix of sweet and tart apples for more flavor.
  • 2 cups all-purpose flour Can be substituted with gluten-free flour for a gluten-free version.
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter, softened Alternatively, use plant-based butter for a vegan option.
  • 2 large eggs For a vegan version, replace with flax eggs.
  • 1/2 cup sour cream Dairy-free sour cream can be used for a vegan option.
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon, divided
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350 degrees F and grease a 9-inch square baking pan.
  2. Peel, core, and chop the apples into small pieces.
  3. In a bowl, whisk together the flour, baking powder, 1 1/2 teaspoons of cinnamon, and salt.
  4. In another bowl, beat the softened butter and granulated sugar until creamy.
  5. Add the eggs one at a time to the butter mixture, then mix in the sour cream and vanilla extract.
Baking
  1. Fold the dry ingredients into the wet mixture just until combined.
  2. Gently fold in the chopped apples. Spread the batter evenly in the prepared pan.
  3. In a small bowl, mix the brown sugar with the remaining 1/2 teaspoon of cinnamon and sprinkle it evenly over the top.
  4. Bake for 40 to 45 minutes, until golden brown. A toothpick inserted near the center should come out clean.
  5. Allow it to cool for at least 15 minutes before slicing.

Notes

Serve warm or at room temperature. Pairs well with vanilla ice cream or whipped cream. Store leftovers in an airtight container for up to 3 days or refrigerate for about a week. Can be frozen for up to 3 months.