Chocolate Chip Apple Cake

This American sheet cake uses a butter-oil batter for a moist crumb, folded with diced apples and semi-sweet chocolate chips. It bakes in a 9x13-inch pan for even slicing and finishes with an optional dusting of powdered sugar.

By Julienne

Cook time: 40 minutes

Servings: 24

Ingredients

• 450 g apples peeled, cored, and cut into 1 cm pieces
• 15 ml lemon juice
• 20 g granulated sugar
• 360 g all-purpose flour sifted
• 10 g baking powder
• 3 g baking soda
• 4 g fine salt
• 4 g ground cinnamon
• 170 g unsalted butter melted and cooled slightly
• 60 ml neutral oil
• 230 g granulated sugar
• 3 count large eggs room temperature
• 10 ml vanilla extract
• 180 ml milk room temperature
• 180 g semi-sweet chocolate chips
• 20 g powdered sugar for dusting

Instructions

1. Heat the oven to 175°C. Line a 9x13-inch baking pan with parchment, leaving overhang on the long sides. Oven fully preheated and pan lined.
2. In a medium bowl, toss the apples with the lemon juice and 20 g of the granulated sugar from the total; set aside so the fruit softens slightly while you make the batter. Apple pieces are evenly coated and lightly glistening.
3. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon until evenly combined. No visible streaks of leavening or spice remain.
4. In a large bowl, whisk the melted butter, oil, remaining granulated sugar, eggs, vanilla, and milk until smooth and glossy. The mixture looks cohesive and slightly thickened, with no obvious egg streaks.
5. Fold the dry ingredients into the wet mixture just until no dry flour remains, then fold in the apples and chocolate chips. The batter will be thick. Batter is evenly mixed with fruit and chips distributed throughout; do not overmix.
6. Spread the batter into the prepared pan and smooth the top. Batter reaches the corners in an even layer.
7. Bake for 38 to 42 minutes, rotating the pan once halfway through, until the center springs back and a tester inserted in the middle comes out with only a few moist crumbs and melted chocolate, not wet batter. Top is golden brown and the center is set.
8. Cool in the pan on a rack for 20 minutes, then lift out and cool completely before slicing. Dust with powdered sugar if using. Cake is fully cool enough to slice cleanly; powdered sugar sits evenly on top if used.