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Chocolate Chip Apple Cake

Oct 30, 2015

A Palm Beach neighbor often served a version of this cake, and generously passed her recipe along to a cook who assisted me when I was testing recipes for Hamptons Entertaining. She made it in a variety of ways – changing up the nuts, and the type and size of the chocolates — and presented it to my family on many special occasions. We enjoyed it so much we had to ask her to stop making it! This is truly one of those devilish and delicous desserts that ‘s irresistible at any time of day or night, be it breakfast with a cup of coffee, for dessert after a casual dinner, or in the evening alongside a cup of tea.

It’s also a cake that freezes surprisingly well, so I just couldn’t resist reviving it this time of year. It’s the perfect recipe for using up the the incredible, delicious heap of apples in my garden and the bushels we’ve picked locally, and I can stack a few in the freezer for the upcoming holiday season. It’s a treat that’s readyto serve to unexpected guests or to bring to any party as a hostess gift.

Yield: Serves 10 to 12

Recipe Ingredients

2 large eggs

¾ cup vegetable oil

1 cup sugar

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

3 cups cored, peeled and diced apples (preferably Granny Smith)

2/3 cup chopped nuts (preferably walnuts or pecans)

2/3 cup (4 ounces) semi-sweet chocolate chips

¼ cup confectioners’ sugar

Recipe Instructions

Preheat the oven to 350°F. Grease and flour a 10 ½ inch (12-cup) Bundt pan.

In a large bowl, whisk together the eggs, oil, sugar, and vanilla until fully incorporated.

In a separate bowl, stir together the flour, baking soda, salt, and cinnamon. Add the flour mixture to the egg mixture and combine completely, using a spatula. Fold in the apples, nuts, and chocolate chips.

Spread batter evenly into the prepared pan and place in the center of the preheated oven. Bake for about 40 minutes or until a toothpick is inserted near the center of the cake comes out clean.

Let the cake rest in the pan for 10 to 15 minutes before turning it out onto a rack to cool completely. Once cool, use a fine sieve to sprinkle powdered sugar over the top and serve at room temperature.

Note: If you would like to freeze the cake, let it cool completely and do not dust the top with powdered sugar. Wrap the cake with waxed or parchment paper and tape it closed, then wrap tightly with aluminum foil. Remove the cake from the freezer 2 to 3 hours before serving and allow it to thaw on the counter (do not re-heat in the oven). Dust with powdered sugar once thawed.

If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it!

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