Old Fashioned Einkorn Apple Cake with Fresh Apples
This Old Fashioned Apple Cake is loaded with fresh apples and warm cinnamon. A tender, easy one-bowl cake made with nutritious einkorn flour.
This post is sponsored by Grand Teton Ancient Grains. All opinions are my own.
When the first good apples show up at the orchard, this is the cake I make! It’s the kind of dessert that my Mom or Grandma kept on the counter under a tea towel, and everyone had “just a sliver” until it was gone.
This recipe gives you a thick, rustic batter that is absolutely loaded with apples. If it’s your first time making homemade apple cake, the stiff batter will probably give you some pause. But, I promise, it all works out.
As the cake bakes, the apples release moisture and keep the cake so moist. No frosting required, although I definitely recommend adding a scoop of vanilla ice cream if you can!
For this apple cake recipe, I baked it with Grand Teton Ancient Grains Organic All-Purpose Einkorn Flour.
Einkorn is the earliest and genetically pure ancient wheat still grown today. Grand Teton grows and mills the wheat they grow right on their family farm in Idaho. The all-purpose version of their einkorn flour is sifted, so you get a light flour that still holds onto that nutrient-rich germ. It’s a match made in heaven for this apple cake! The flour lends a rich, slightly nutty flavor that is perfect for fall flavors like apples and cinnamon.
Personally, I use einkorn whenever I can because it has a simple gluten structure, and I find it easier to digest. Using a softer gluten is actually a bonus in a cake like this, because it stays moist instead of tough! Einkorn does behave a little differently than modern flour, so I have tips for baking with it in the recipe notes below.
Recipe Substitution and Addition Ideas
This cake is very forgiving and uses pantry staples. I want you to feel empowered to make substitutions as needed! Here are a few suggestions:
- Use a mix of apples for the best flavor. I like half tart (Granny Smith) and half sweet (Honeycrisp or Gala).
- Add 2/3 cup of chopped toasted pecans or walnuts to the batter for crunch.
- Swap the vegetable oil for melted butter for a richer, more buttery cake.
- Add 1/4 teaspoon each of nutmeg and ginger for a spicier cake.
- Toss 1/3 cup of raisins or dried cranberries in with the apples.
- If using regular all-purpose flour, you’ll need to bump the oil amount back to ⅔ cup. Einkorn brings a lot of moisture, which is another bonus of using it, because you need less fat!
Grand Teton Ancient Grains also makes pasta with their amazing wheat! Try it out in my Blackened Chicken Alfredo with Einkorn Angel Hair Pasta.
Serving Suggestions
This Old Fashioned Apple Cake is wonderful served warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce takes it over the top!
It’s also a great make-ahead dessert for fall gatherings and Thanksgiving. Serve it alongside my Oreo Pumpkin Bars for an easy dessert table, or after a cozy dinner like my Apple Cider Chicken Thighs.
And yes, it’s just as good with a cup of coffee the next morning.
Saving Leftover Apple Cake
Have leftovers? Lucky you! This cake actually gets better on day two. Cover tightly and store at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze individual slices, wrapped well, for up to 3 months.
I hope that you love this Old Fashioned Apple Cake recipe! If you make it, I’d love to hear how it went in the comments below.
Old Fashioned Apple Cake with Fresh Apples
Ingredients
- 1 1/2 cups Organic All-Purpose Einkorn Flour, from Grand Teton Ancient Grains
- 2/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 3 cups peeled and chopped apples, 1/2-inch pieces (about 3 medium apples)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×9 inch baking dish.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.
- Add the eggs, oil, and vanilla. Stir with a sturdy spatula until combined. Einkorn doesn’t need a lot of mixing, so stop as soon as you don’t see dry flour.
- Fold in the chopped apples until evenly coated. It will look like more apples than batter. That’s what you want!
- Let the batter rest for 10 minutes. This gives the whole grain flour time to absorb the liquid.
- Spread the batter evenly into the prepared pan.
- Bake for 40 to 50 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature.
Notes
- Don’t overmix! The gluten is delicate. If the batter is overworked, it will make it sticky and dense.
- As noted in the instructions, let the batter rest for about 10 minutes before placing it in the oven. Einkorn soaks up liquid more slowly.
- Bake it all the way! Einkorn cakes can look done on the edges before the center is truly set. You can always tent the top with foil if it’s getting too brown.
