Tried & True: Apple Cake

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Last week, C requested I bake an apple pie. We went to the grocery and I bought all that I needed. As it turns out, I’m having a hard time adjusting to baking for 2 after spending forever baking for my family, including giant, younger brothers. Because of this, I ended up with 8 apples too many.

(Insert light bulb emoji here). Apple cake! A-ha!

I found this apple cake recipe on Serious Eats and was so pleased to find all the ingredients in my pantry.

Continue on for the recipe! x

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  • 8-9 medium-size Granny Smith apples, peeled and cored
  • 2 Tbsp lemon juice
  • 1/3 cup brown sugar
  • Pinch of salt
  • 3 Tbsp butter, cut into small pieces (chilled)
  • 3 cups AP flour
  • 2 cups granulated sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp baking soda
  • 3 large eggs
  • 1 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup toasted, chopped pecans/walnuts (optional)
  • 3/4 raisins (optional)
  • Confectioner’s sugar for dusting (optional)


  1. Preheat oven to 325*F. Grease 10″ springform pan and place on a foil-lined baking sheet.
  2. Slice 4 apples approx 1/4 inch thick and place in medium bowl. Toss apples with 1 tablespoon of lemon juice, brown sugar and approx 1/8 teaspoon of sat. Fan apple slices in 2 circles in prepared springform pan with slices slightly overlapping.
  3. Distribute small pieces of chilled butter.
  4. Cut remaining apples into large chunks and pulse in food processor with remaining lemon juice until coarsely chopped. (I don’t have a processor so I chopped and chopped!)
  5. In a separate bowl, combine flour, granulated sugar, cinnamon, allspice, baking soda and salt.
  6. In a mixing bowl, beat eggs. Slowly add oil and vanilla extract.
  7. Reduce speed and slowly add flour mixture and chopped apples in 5 parts, alternating and starting/ending with the flour mixture. Add nuts/raisins if using. (I only added pecans).
  8. Pour batter into pan and bake for approximately 90 minutes. Invert cake onto cooling rack and let cool for 20 minutes. Then, remove sides of springform pan and carefully remove the based with the help of a knife (for any caramelized apples that may stick).photo 2 (3).JPG
  9. Cool completely and dust with confectioner’s sugar and cinnamon.

I am thoroughly enjoying this apple cake! It is moist (similar to my favorite banana bread) with soft apples throughout and with nice, crisp edges. It also reminds me of an upside down pineapple cake with the caramelized apples on top. It takes a long time to bake, but it is definitely worth the wait! 😉



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