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Sometimes the best treats don’t always have fancy icing or complicated ingredients. Sometimes a simple combination of classic flavors is enough. And this crater cake is just that: simple goodness.
The name for this cake is apt since the topping creates a lot of nooks and crannies. The uneven appearance looks a bit like the surface of the moon or something. But, in each square of this tasty cake is a little bit of chocolate, a bit of cinnamon, and a subtle sweetness.
The cake underneath stays nice and moist thanks to some apple sauce in the batter. It doesn’t taste like an apple cake per say, but this secret ingredient definitely gives the cake more depth and a better crumb.
Some sour cream also adds to this moist texture and gives the cake a more decadent taste.
The topping not only has some chocolate chips, but also some brown sugar for even more richness in each bite.
This cake is perfect for snacking since it’s quick to make and there’s no frosting step to slow you down. It comes out of the oven ready to serve (with a little cooling)… delicious craters and all!
Crater Cake
Diet: Vegetarian
Ingredients
- 1 cup salted butter, room temperature
- 2 cups granulated sugar
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- pinch salt
- 1 teaspoon cinnamon
- 1 1/2 cups applesauce
- 1 cup sour cream
- 1/2 cup brown sugar, divided
- 1 (12 oz) bag chocolate chips or more, to taste
Preparation
- Preheat oven to 350˚F. In medium bowl cream together butter and granulated sugar until light and fluffy using electric mixer. Beat in eggs and vanilla until uniform in color.
- In another bowl combine flour, baking soda, baking powder, salt, cinnamon. Mix in applesauce and sour cream a little at a time.
- Use mixer on low to incorporate butter mixture into flour mixture. Pour half the batter into greased 9”x13” baking pan. Sprinkle half the brown sugar and half the chocolate chips on batter. Pour remaining batter on top and sprinkle with remaining brown sugar and chocolate chips.
- Bake for 50-55 minutes. Tent with foil after 40 minutes to avoid the top browning too much. Bake until set center is set and toothpick inserted in center comes out clean (avoiding melted chocolate chips). Allow to cool for at least 30 minutes before cutting into 15-20 squares.
Recipe adapted from XO and So.