Apple snack cake

5 from 5 votes

This apple snack cake is easy to make, moist, light and so delicious. It will go in no time!

Prep Time15

Cook Time35

Total Time50

Course: Snack

Cuisine: American

Servings: pieces, approx

Calories: 163kcal

Author: Caroline's Cooking

4 oz unsalted butter room temperature or at least cut in small pieces
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 ⅓ cup all purpose flour plain flour
1 teaspoon baking powder
½ teaspoon baking soda (bicarbonate of soda)
¼ teaspoon salt
½ teaspoon cinnamon
⅛ teaspoon ginger
⅛ teaspoon cloves or allspice
2 cups apples peeled and small dice, approx 2 apples (peeled and cored weight/vol)
⅓ cup chopped dates

Preheat oven to 350F/175C. Line a 9x9in (23x23cm) cake pan with parchment.
Cream together the butter and sugar until well combined (you can use either a stand or hand mixer). Add the eggs one at a time along with the vanilla and mix in well.
In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Add this to the butter mixture - I suggest folding in with a spatula rather than beating (you can add part at a time, if easier). The mixture will be relatively stiff.
Add the diced apples and dates, mix them through then tip into the lined prepared pan. Smooth the top then bake for approximately 35 minutes until a medium brown color and a skewer inserted in the middle comes out clean.
You can enjoy the cake warm or cool, but if you want to add frosting it will need to be cooled first.
If adding frosting, sift the confectioner's sugar then stir in the maple syrup. Mix until smooth. Drizzle or spread over the cake once it has cooled then cut and serve. It will keep approx 3-4 days at cool room temp in a sealed box.

Note nutritional info does not include frosting. In the photos, I have used roughly half of the frosting as a drizzle.

Instead of dates, you can also use raisins in the cake.