• Preheat the oven and prepare the baking pan
• Preheat the oven to 356° F (180° C / 160° C fan)
• I made these snack cakes using a 12-cavity non-stick square brownie pan.
• If you don't have one, you can use a 9-inch (23 cm) square baking pan and cut the cake into pieces after baking.
• If using a 9-inch (23 cm) square baking pan : Grease and line the baking pan with parchment paper. Leave an overhang of parchment paper making it easy to lift out the cake after baking.
• If using a non-stick square brownie pan: Ensure to generously coat each cavity with cooking spray or butter for easy release.

For the cake

• In a medium bowl, combine and whisk all-purpose flour,baking powder, baking soda (bicarbonate of soda), salt and ground cinnamon.
  2 cups (240 g) all purpose flour, 1 teaspoon (4 g) baking powder, ¼ teaspoon (1 g) baking soda (bicarbonate of soda), ½ teaspoon salt, 1 teaspoon ground cinnamon
• In a separate large bowl, beat together with white granulated sugar with an electric mixer on high speed.
  2 large eggs, 1 cup (200 g) white granulated sugar
• Ensure that you continue beating for 4 - 5 minutes or until the mixture is pale in color.
• Add plain unflavored yogurt or sour cream, vegetable oil and vanilla extract. Beat on low speed until just combined, about 30 seconds.
  1 cup (240 ml) plain unflavored yogurt or sour cream, ½ cup (120 ml) vegetable oil
• Add the flour mixture, ⅓ at a time, beating on low speed with each addition just until combined. Do not overmix or cupcakes will turn out dense. You can also use handheld whisk or spatula to mix in the flour.
• Gently mix the chopped apples into the batter until evenly distributed.
  ¾ pound (340g) apples, peeled, cored and chopped
• If using a 12 cavity brownie pan: Fill each cavity about halfway with the batter. Bake for 18 - 22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
• If using a 9 inch (23 cm) pan: Pour the mixture into the lined baking pan. Bake for 20 - 25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
• Leave in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.

Make the glaze (optional) see note 1

• Allow the cake to cool completely before preparing the glaze. The glaze firms up as it cools, so should be prepared just before pouring over the cake.
• In a medium or large pot combine butter, brown sugar, salt and heavy / whipping cream.
  ¼ cup (60g) butter, ⅓ cup (65g) brown sugar, ¼ teaspoon salt, ¼ cup (60ml) heavy / whipping cream
• Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.
• Whisk in powdered sugar (icing) sugar until smooth
  ¼ cup (30g) powdered sugar (icing) sugar
• Pour the glaze immediately after preparing over the cooled cake so you get a smooth consistency frosting.
• Spread evenly across the cake and let sit for at least 15 minutes.
• The glaze sets to a slightly soft fudgy texture as it cools.
• Sprinkle with chopped pecans or any nuts if preferred.

How to store Apple Snack cake

• At room temperature: Covered or in an airtight container for up to 3 days.
• In the fridge: Glazed Apple snack cake should be stored in the fridge in an airtight container for up to 5 days
• In the freezer: Freeze the completely cooled cake without the glaze in plastic wrap or store in an airtight container for up to one month. Defrost completely before glazing.