Every year, we look forward to fall and the fresh apples from Blue Ridge orchards in north Georgia where my family lives. This year was no different and while we couldn’t travel, my sweet dad delivered hundreds of pounds of apples to us so we wouldn’t miss out. We’ve made all things apple –sauce, butter, skillet, Swedish pie (recipe coming soon!), Dutch apple pie (recipe here), apple cider floats, and our absolute favorite apple cake.
We used to call them Apple brownies but they’re honestly more cake-like but served in a brownie pan/baking dish instead of a bundt pan. When you use the called for room-temperature eggs, it makes a crispy layer across the top. But if you’re in a hurry, cold eggs will do and it still tastes great.
This is such a simple, quick, crowd-pleasing recipe and would be perfect for the holidays. I hope you enjoy!
Preheat the oven to 350 degrees. Spray a 9x13 cake pan with nonstick cooking spray.
Cream the butter and sugar with a handheld mixer until fluffy, about 2 minutes. Add the eggs, one at a time, incorporating into the batter after each one. Add the milk and vanilla and stir into the batter.
In a medium bowl, combine the flour, baking powder, salt, and cinnamon. Add the diced apples and stir to combine. Add dry ingredients with apples into wet ingredients and mix well.
Spread the thick batter into the pan. Bake for 45 minutes or until a toothpick comes out clean. Cut into 20 slices.
