Category: Apple Cake

Drizzle each slice with vanilla custard sauce.

Ingredients

Streusel Topping

• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup old-fashioned oats
• 1 pinch of kosher salt
• 1/2 cup unsalted butter, cubed

Cake

• Baking spray with flour
• 1 1/4 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. ground cinnamon 
• 1/4 tsp. kosher salt
• 1/2 cup unsalted butter, melted
• 2/3 cup granulated sugar
• 2 tsp. vanilla extract
• 2 large eggs, room temperature
• 3 Tbsp. milk
• 3 small Granny Smith apples, peeled, cored, and thinly sliced

Vanilla Custard Sauce

• 5 large egg yolks
• 1/2 cup granulated sugar, divided
• 1 3/4 cups half-and-half
• 1/4 tsp. kosher salt
• 2 tsp. vanilla bean paste

Directions

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• 1. 1For the streusel topping: In a medium bowl, whisk together the flour, sugar, oats, and salt. Using your fingers, rub the cold butter into the ingredients until the mixture is well combined and easy to pinch together. If the dough appears sandy, continue working the butter in until you can form it into a dough ball. Cover and refrigerate the streusel for at least 15 minutes before using, or up to 1 day.
  2. 2For the cake: Preheat the oven to 350°F. Spray a 9-inch round baking pan with baking spray with flour and line the bottom of the pan with parchment paper.
  3. 3In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
  4. 4In a large bowl, whisk together the melted butter, sugar, and vanilla. Add the eggs, one at a time, whisking well after each addition.
  5. 5Add the flour mixture to the butter mixture in 2 parts, alternating with the milk, folding until just combined after each addition.
  6. 6Spoon the batter into the prepared baking pan. Top with the sliced apples, arranging them so they lie in an even layer. Remove the cold streusel from the refrigerator and break it into dime-sized pieces. Cover the apples with the cold crumbled streusel.
  7. 7Bake until golden brown, 1 hour to 1 hour and 10 minutes.
  8. 8Allow the cake to cool on a wire rack for 10 minutes. Turn the cake out onto a plate, remove the parchment paper, and turn it over again onto a wire rack, allowing it to cool completely, streusel-side up.
  9. 9For the vanilla custard sauce: In a medium bowl, whisk together the egg yolks and ¼ cup of sugar until the sugar is dissolved and the mixture is lightened in color, about 1 minute. Place a fine-mesh sieve over another empty medium bowl.
  10. 10In a medium saucepan over medium-low heat, heat the half-and-half, salt, and remaining ¼ cup of sugar. Heat, stirring frequently, until steaming (do not boil).
  11. 11Whisking constantly, slowly pour about 1 cup of the warm half-and-half mixture into the egg mixture. Add the warm egg mixture back to the remaining half-and-half mixture, whisking to combine. Cook until the mixture starts to thicken, coat the back of a spoon, and an instant read thermometer registers 175°F to 180°F, 2 to 3 minutes.
  12. 12Immediately pour the mixture through the prepared fine-mesh sieve. Stir in the vanilla bean paste. Set the bowl over a bowl of ice water and stir to cool the mixture to room temperature.
  13. 13Place a piece of plastic wrap directly over the vanilla custard sauce and refrigerate until fully chilled, at least 1 hour.
  14. 14Serve the cake in slices, drizzled with vanilla custard sauce, if you like.

This French apple cake is incredibly delicious. France is famous for its fabulously fancy pastries and baked goods, so you might get some skeptic looks when you tell them that this is your favorite apple cake – but trust me – this simple, rustic, easy to make cake is absolutely amazing.

Nutrition Facts (per serving)

287	Calories
13g	Fat
38g	Carbs
3g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 8 servings

• 3 large baking apples (such as Honeycrisp)
• 2 teaspoons apple cider vinegar
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 stick unsalted butter, at room temperature
• 1/2 cup white sugar
• 2 tablespoons light brown sugar
• 2 large eggs
• 3 tablespoons dark rum
• 1/2 teaspoon vanilla extract
• 3 tablespoons white sugar for the top
• 1 tablespoon powdered sugar for dusting (optional)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2. Peel (or leave skin on) and core apples; cut into cubes between 1/4 and 3/8-inch in size. A little smaller is okay, but if your cubes are any larger, they won’t get tender enough when baked.  Add to a large bowl and toss with apple cider vinegar.
3. Mix together flour, baking powder, and salt in a small bowl.
4. In another bowl, beat butter, 1/2 cup white sugar, and brown sugar with an electric mixer until light and fluffy. Beat in 1 egg on high speed until it is fully incorporated and the mixture is smooth. Add the second egg and repeat. Mix in rum, vanilla extract, and 1/2 of the flour mixture.  When the flour disappears add the rest, and fold in with a spatula.
5. Fold in apples until evenly mixed into the batter. Transfer batter to the prepared pan, making sure all the batter is pressed in firmly. Smooth top and dust with remaining 3 tablespoons sugar.
6. Bake in the preheated oven until a skewer inserted into the center comes out clean, about 45 minutes.
7. Remove cake from oven and let cool in the pan for about 30 minutes. Invert cooled cake onto a wire rack, place a serving plate on top, and flip back over. Dust top with powdered sugar and serve.
   

Ingredients

FOR THE APPLES:

• 6 apples, peeled and chopped (about 5 cups/650 grams chopped apples)
• 1 tablespoon cinnamon
• 5 tablespoons (62 grams) granulated sugar

FOR THE CAKE:

• 1 cup (198 grams) vegetable oil
• 1 1/2 cups (297 grams) granulated sugar
• 1/4 cup (80 grams) apple cider or orange juice
• 1 tablespoon vanilla bean paste or vanilla extract
• 2 3/4 cup (330 grams) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 4 large eggs

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Instructions

1. Preheat oven to 350 °F.  Grease a tube or bundt pan with nonstick spray.
2. Combine apples with cinnamon and sugar in a small bowl and set aside.
3. Whisk together the oil, apple cider, sugar, and vanilla paste or extract in a large bowl.  Stir in the flour, baking powder, an salt.  Mix together until combined (batter will be thick), then add the eggs, one at a time, stirring after each addition.
4. Spoon a few tablespoons of the batter into the bottom of the prepared pan.  Cover the batter with a layer of apples.  Spoon a few more tablespoons of batter into the pan, drizzling batter over the apples but not covering them completely.  Add more apples to the pan.  Repeat, ending with a layer of batter.
5. Bake for 1 hour and 30 minutes, or until a tester inserted into the cake comes out clean.  Cool in the pan for 10 minutes, then remove from the pan and cool on a wire rack.

Notes

1. Use apples that hold up well in baking, like Granny Smith, Jonagold, Golden Delicious, Honeycrisp, Winesap, or Braeburn. 
2.  Cake can be made ahead of time and frozen.  Once fully cooled, wrap cake in plastic wrap, followed by a layer of aluminum foil and freeze for up to 3 months.  Thaw overnight at room temperature.

This apple upside down cake with tender, buttery caramel apples on top is simply delicious. Serve warm with vanilla ice cream for a wonderful fall dessert!

Nutrition Facts (per serving)

292	Calories
14g	Fat
42g	Carbs
2g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 10 servings

Topping:

• nonstick cooking spray
• 6 tablespoons unsalted butter
• ½ cup brown sugar
• 2 medium apples, cored and thinly sliced

Cake:

• 1 ½ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, at room temperature
• ½ cup white sugar
• ½ cup packed brown sugar
• 2 large eggs, at room temperature
• 1 ½ teaspoons pure vanilla extract

Directions

1. Spray an 8- or 9-inch round cake pan with nonstick spray.
2. Combine butter and brown sugar for topping in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted and mixture begins to simmer gently, 3 to 4 minutes. Don’t let the caramel mixture come to a boil; just allow it to bubble gently for a couple of minutes so it can thicken slightly.
3. Pour into the prepared cake pan, then arrange apple slices all around the pan as desired. Place in the refrigerator so the topping can set while you prepare the cake.
4. Preheat the oven to 350 degrees F (175 degrees C). Whisk flour, cinnamon, baking powder, and salt together in a bowl.
5. Beat butter, sugar, and brown sugar in a separate bowl with an electric mixer until light in color and fluffy, 2 to 3 minutes, scraping down the bottom and sides as needed. Blend in eggs, incorporating slowly and scraping down the sides again, as needed. Mix in vanilla. Add in dry ingredients on low speed, blending just until combined; batter will be thick.
6. Remove the cake pan from the refrigerator. Gently spread the thick batter over the topping, trying not to disturb the apples too much.
7. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove from the oven and set on a cooling rack for 15 minutes.
8. Place a plate over the top of the pan, then carefully invert it, allowing the cake to release from the pan onto the plate. Let cake cool to room temperature before serving.

This apple Bundt cake is especially nice to make when apples are in season for a delicious fall treat.

Nutrition Facts (per serving)

522	Calories
27g	Fat
66g	Carbs
7g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 12 servings

• 2 cups apples – peeled, cored and diced
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• 2 cups white sugar
• 1 cup vegetable oil
• ¼ cup orange juice
• 2 ½ teaspoons vanilla extract
• 4 large eggs
• 1 cup chopped walnuts
• ¼ cup confectioners’ sugar for dusting

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan. Combine diced apples, 1 tablespoon white sugar, and 1 teaspoon cinnamon in a medium bowl; set aside. Sift together flour, baking powder, and salt; set aside.
2. Combine 2 cups white sugar, oil, orange juice, vanilla, and eggs in a large bowl; beat with an electric mixer at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
3. Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
4. Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners’ sugar.

This German apple cake makes a moist, dense cake that keeps well. It has been a family favorite for over 20 years. It’s delicious served with a dusting of confectioners’ sugar.

Nutrition Facts (per serving)

201	Calories
10g	Fat
28g	Carbs
2g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 24 servings

• 1 cup vegetable oil
• 2 large eggs
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• 4 cups apples – peeled, cored and diced

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch cake pan.
2. Beat oil and eggs in a mixing bowl with an electric mixer until creamy. Add sugar and vanilla; beat well.
3. Stir together flour, cinnamon, baking soda, and salt in a bowl. Slowly add flour mixture to egg mixture; mix until combined. The batter will be very thick. Fold in apples by hand using a wooden spoon. Spread batter into the prepared pan.
4. Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool cake on a wire rack.