Apple Cake Recipe
Imagine the scent of sweet apples mingling with warm vanilla, filling your kitchen as this delightful apple cake bakes to perfection. A simple yet indulgent dessert, this apple cake effortlessly combines buttery batter with thinly sliced, tender apples. Whether you’re hosting a gathering or enjoying a cozy evening at home, this cake promises to be a crowd-pleaser, providing warmth and comfort in every bite.
Ingredients Overview
The secret to this cake lies in using high-quality ingredients. European-style butter, with its higher fat content, lends a rich, creamy texture, while Granny Smith apples provide the ideal balance of tartness against the sweet batter. Pure vanilla extract elevates the flavor, creating a harmonious blend that complements the apples. These carefully chosen ingredients contribute to the cake’s perfect balance of sweetness and richness, ensuring a flavor-packed slice with every bite.
Preparing the Apple Cake Batter
Organizing your ingredients before beginning ensures a smooth baking process. Begin by measuring out your flour, baking powder, and salt, the trio that forms the structural base of this cake. Combining them before incorporating into the wet ingredients allows for even distribution, which results in a tender crumb.
Next comes the wet ingredients, where each component plays a crucial role. Whisking together sugar, whole milk, melted butter, eggs, and vanilla creates a smooth, luscious mixture. The milk adds moisture, while the butter provides richness, and the eggs bring structure. Be sure to whisk until the yolk fully integrates, ensuring the batter is silky and free of streaks.
As the final step, gently fold the dry ingredients into the wet mixture. This step is where patience comes in, as overmixing can make the cake dense. A delicate hand ensures the batter stays light and airy, which results in a beautifully tender cake.
Preparing the Apples
Granny Smith apples are the star here, with their tart flavor balancing the sweetness of the batter. Their firm texture holds up well during baking, keeping the cake from becoming overly mushy. If Granny Smiths aren’t available, opt for other firm varieties like Honeycrisp or Braeburn, which provide a similar texture.
Achieving the perfect apple slice is key. Aim for thin, uniform slices around ⅛-inch thick, which ensures the apples cook evenly and distribute smoothly throughout the cake. You don’t want thick, overpowering chunks—just thin slices that melt into the cake as it bakes.
Once your apples are sliced, fold them into the batter. Coating them evenly ensures that each bite contains the perfect balance of moist cake and tender apples, with no dry spots in sight.
Baking the Apple Cake
Prepping your springform pan properly is essential to ensuring your cake releases cleanly. A good coating of butter or non-stick spray will prevent the cake from sticking, making serving a breeze.
Once the batter is in the pan, sprinkle coarse sugar generously on top. This not only adds a satisfying crunch but also creates a delightful, caramelized crust that contrasts beautifully with the soft interior.
Bake the cake at 350°F for about an hour, though ovens may vary slightly, so keep an eye on the color and texture. The cake should turn golden brown on top and a toothpick inserted in the center should come out clean. If the cake browns too quickly, cover it loosely with foil to prevent over-browning while it finishes baking.
Cooling and Serving the Cake
Once out of the oven, the cake needs time to set. Allow it to cool on a wire rack to retain its structure and prevent it from becoming too dense. Moving the cake too soon could cause it to collapse, so be patient.
Transferring the cake from the springform pan to a serving plate is easiest with a large spatula, which helps maintain the cake’s integrity during the move. Be gentle to avoid any cracks or breakage.
Right before serving, dust the cake with confectioner’s sugar. This finishing touch adds elegance and a hint of sweetness. Just be mindful that the sugar will quickly absorb moisture from the apples, so dust it only moments before serving to preserve its delicate appearance.
Recipe Tips
Room Temperature Ingredients:
Always use room-temperature eggs and milk to ensure a smoother batter. Cold ingredients can result in a lumpy mixture that won’t bake evenly.
Avoid Overmixing:
Folding the batter gently is key to keeping the cake light and fluffy. Overmixing will result in a denser texture, so stir only until combined.
Timing Is Key:
Peel and slice the apples just before folding them into the batter to prevent browning. This keeps the apples looking fresh and appealing when baked into the cake.
What to Serve With This Recipe
Pair this apple cake with a scoop of vanilla ice cream for a classic, crowd-pleasing dessert. The cold, creamy ice cream complements the warmth of the cake and adds an indulgent element to each bite.
Alternatively, a dollop of whipped cream offers a lighter option, providing a gentle sweetness that balances the cake’s richness without overwhelming it.
For those seeking something a little extra, drizzle warm caramel sauce over each slice. The sweet, buttery sauce pairs beautifully with the tart apples, adding another layer of flavor that elevates the experience.
Frequently Asked Questions
Can I use a different type of apple?
While Granny Smith apples are preferred for their tartness and firm texture, other varieties like Honeycrisp, Braeburn, or Pink Lady can work well too. Just be mindful that softer apples may result in a more delicate texture.
Can this cake be made ahead of time?
Yes, this apple cake can be made a day in advance. Store it at room temperature, covered, and dust it with confectioner’s sugar just before serving to keep it looking fresh.
Can I freeze the apple cake?
Absolutely. Let the cake cool completely, then wrap it tightly in plastic wrap and foil before freezing. To serve, thaw it at room temperature and refresh in a low oven for a few minutes to bring back its softness.
This apple cake is the epitome of comfort baking, combining the flavors of tart apples, buttery batter, and warm vanilla into a dessert that is both simple and satisfying. Whether you’re serving it as a special treat for guests or as a sweet accompaniment to an afternoon coffee, this cake is sure to become a favorite in your recipe repertoire.
Ingredients
1lb 12oz Peeled, Cored, and Sliced Cooking Apples (about 4 large Granny Smith apples, sliced thinly)
200 grams (1 Cup) Granulated Sugar
6oz (¾ Cup) Good Quality Butter, preferably European Style, melted and cooled
8oz (1 Cup) Whole Milk, room temperature
2 Large Eggs + 1 Egg Yolk, room temperature
2 Teaspoons Pure Vanilla Extract
125 grams (1 Cup) All-Purpose Flour
1 ½ Teaspoons Baking Powder
¼ Teaspoon Salt
Coarse Sugar for topping
Confectioner’s Sugar for dusting
Instructions
Begin by preheating your oven to 350°F (180°C). Grease a 9-inch springform pan thoroughly and set it aside for later use.
In a medium mixing bowl, combine the all-purpose flour, salt, and baking powder. Stir these dry ingredients together just until they’re incorporated and then set the bowl aside.
In a separate, larger bowl, whisk together the granulated sugar, whole milk, melted butter (ensuring it’s cool), eggs, egg yolk, and vanilla extract. Whisk the mixture thoroughly until it’s smooth and the egg yolk is fully blended in without any streaks.
Gradually fold the dry ingredients into the wet mixture. Stir gently, making sure not to overmix. Once combined, immediately start preparing the apples. Peel, core, and slice them thinly (aiming for slices around ⅛-inch thick). Folding the apple slices into the cake batter ensures they’re evenly coated.
Pour the batter into your prepared pan, making sure the apples are well-distributed. Sprinkle the top generously with coarse sugar.
Place the cake in the preheated oven and bake for about 1 hour to 1 hour and 10 minutes, or until the top is golden brown and the center is set. Once baked, transfer the cake to a wire rack to cool completely.
When ready to serve, use a spatula to carefully transfer the cake onto a serving plate. Dust with confectioner’s sugar just before slicing and serving. Be mindful that the confectioner’s sugar will absorb moisture from the apples quickly, so dust it right before serving for the best presentation.
Store any leftovers at room temperature for up to two days, or refrigerate for up to five days to keep the cake fresh.
Apple Cake Recipe
Ingredients
- 1 lb 12oz Peeled Cored, and Sliced Cooking Apples (about 4 large Granny Smith apples, sliced thinly)
- 200 grams 1 Cup Granulated Sugar
- 6 oz ¾ Cup Good Quality Butter, preferably European Style, melted and cooled
- 8 oz 1 Cup Whole Milk, room temperature
- 2 Large Eggs + 1 Egg Yolk room temperature
- 2 Teaspoons Pure Vanilla Extract
- 125 grams 1 Cup All-Purpose Flour
- 1 ½ Teaspoons Baking Powder
- ¼ Teaspoon Salt
- Coarse Sugar for topping
- Confectioner’s Sugar for dusting
Instructions
- Begin by preheating your oven to 350°F (180°C). Grease a 9-inch springform pan thoroughly and set it aside for later use.
- In a medium mixing bowl, combine the all-purpose flour, salt, and baking powder. Stir these dry ingredients together just until they’re incorporated and then set the bowl aside.
- In a separate, larger bowl, whisk together the granulated sugar, whole milk, melted butter (ensuring it’s cool), eggs, egg yolk, and vanilla extract. Whisk the mixture thoroughly until it’s smooth and the egg yolk is fully blended in without any streaks.
- Gradually fold the dry ingredients into the wet mixture. Stir gently, making sure not to overmix. Once combined, immediately start preparing the apples. Peel, core, and slice them thinly (aiming for slices around ⅛-inch thick). Folding the apple slices into the cake batter ensures they’re evenly coated.
- Pour the batter into your prepared pan, making sure the apples are well-distributed. Sprinkle the top generously with coarse sugar.
- Place the cake in the preheated oven and bake for about 1 hour to 1 hour and 10 minutes, or until the top is golden brown and the center is set. Once baked, transfer the cake to a wire rack to cool completely.
- When ready to serve, use a spatula to carefully transfer the cake onto a serving plate. Dust with confectioner’s sugar just before slicing and serving. Be mindful that the confectioner’s sugar will absorb moisture from the apples quickly, so dust it right before serving for the best presentation.
- Store any leftovers at room temperature for up to two days, or refrigerate for up to five days to keep the cake fresh.