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I love how simple this recipe is to prepare – leaving the skins intact means no peeling apples and extra nutrition in the cake. It also makes it quite hearty. However, if you would like a slightly lighter and softer texture, I would peel the apples before slicing. The cake will last up to 4 days when stored in the refrigerator in a tightly sealed container. Also, the original recipe called for golden raisins, but I left that out and added chocolate chips instead. Can you blame me?


  • 3 medium green apples
  • 1 cup granulated sugar
  • 1 stick unsalted butter, melted
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg (ideally fresh)
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips
  • 2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon
  • Confectioners' sugar


  1. Instructions
  2. Preheat the oven to 325F. Lightly butter or use baking spray on an 8-inch round cake pan.
  3. Core the apples and slice thin (see note above regarding leaving the skin intact). In a medium bowl, whisk together the sugar, butter and egg. Stir in 2/3 of the sliced apples.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. Add the flour to the sugar mixture, along with the chocolate chips, and stir until just combined. Pour into the pan and spread. Arrange the remaining sliced apples and gently press into the batter. Sprinkle with the cinnamon sugar mixture. Bake until golden brown and the cake is springy, for about 50 minutes.
  5. Remove cake from oven and let it sit on a wire rack for 10 minutes. Turn the cake onto a plate and let it cool completely, about 2 hours. Dust with confectioners sugar and serve!

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