This is more of an all-day cake: the kind of cake you can sort of defend as a breakfast choice, the perfect companion to an afternoon cup of tea or coffee, and still totally dessert-worthy. Even better if it’s quick to throw together and made mostly of standard pantry ingredients.
I tend to bake mine in a Bundt pan to make it fancier, but it works perfectly fine in a baking dish if you want squares instead of slices.
- 2 cups all-purpose flour
- 2 cups sugar
- 4 large eggs, beaten
- 1 cup vegetable oil
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1 Tbsp. vanilla
- Pinch kosher salt
- 4 cups cubed, peeled apples (3 large or four medium, Gala, Fuji, Honeycrisp, or anything else sweet and crisp)
- 1 cup bittersweet chocolate chunks, lightly dusted in 1 tsp. flour
HOW TO PREPARE:
- Combine flour, sugar, eggs, oil, cinnamon, baking soda, vanilla, and salt in a large bowl and mix with a rubber spatula until no more flour is visible.
- Add the apples and stir them through. Add chocolate chunks and mix well.
- Spread into greased Bundt pan or 9 x 13-inch pan. It will look like not enough batter, as if there is barely anything holding the apples and chocolate together. Don’t worry. It will somehow expand to be enough.
- Bake at 325 degrees for 40-50 minutes until a wooden skewer inserted in the middle comes out clean.
- Cool completely before cutting.