Apple Cake
This apple cake recipe turns three cups of diced fresh apples into a soft, spiced dessert that stays moist for days, with an optional caramel glaze.
Equipment
- 9x13 inch baking pan - or a 10-cup bundt pan
- Bundt pan - (optional) if you want the taller, rounded shape
- Large mixing bowl set
- Balloon whisk
- Silicone spatula - for folding
- Apple peeler and corer
- Measuring cups and spoons set
- Cutting board and sharp knife
- Toothpick or thin skewer - for testing
- Small saucepan - for the optional caramel glaze
Ingredients
For the cake
- 3 cups all-purpose flour - 375 g
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1/2 teaspoon ground nutmeg
- 2 cups granulated sugar - 400 g
- 1 cup vegetable oil - 240 ml
- 3 large eggs - at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups apples - about 360 g, roughly 3 medium apples, peeled and diced, a mix of Granny Smith and Honeycrisp
- 1 cup chopped pecans - 120 g, optional
For the caramel glaze (optional)
- 1/2 cup unsalted butter - 113 g
- 1 cup packed light brown sugar - 220 g
- 1/4 cup heavy cream - 60 ml
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and set a rack in the middle position. Grease a 9x13 inch (23x33 cm) pan with butter or cooking spray, then dust lightly with flour and tap out the excess.
- Peel, core, and dice the apples into pieces about 1/2 inch (1.25 cm) across. You want a full 3 cups (about 360 g) of diced fruit, usually 3 medium apples. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg. Scoop out 1 tablespoon of this flour mixture and toss it with the diced apples until lightly coated.
- In a large bowl, whisk the granulated sugar and vegetable oil together until smooth. Add the eggs one at a time, whisking after each, then whisk in the vanilla.
- Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. The batter will look very stiff and dry, almost like cookie dough, which is exactly right. Do not add liquid.
- Add the flour-coated apples and the chopped pecans, if using, to the batter. Fold gently until the fruit is evenly distributed and the batter relaxes.
- Scrape the batter into the prepared pan and smooth the top into an even layer. Bake at 350°F (175°C) for 40 to 50 minutes, until the top springs back to a light touch and a toothpick comes out with only a few moist crumbs.
- While the cake cools for about 15 minutes, melt the butter in a small saucepan over medium heat. Stir in the brown sugar, heavy cream, and salt; bring to a gentle bubble and cook for 2 minutes. Remove from heat, stir in the vanilla, and let thicken before pouring over the warm cake.
Notes
- Toss the apples in flour first. One tablespoon of the dry mix keeps the fruit from sinking into a wet band at the bottom.
- Trust the stiff batter. It is supposed to look too dry before the fruit goes in. Adding milk or water will leave you with a soggy cake.
- Do not overmix. Stir the flour in only until it disappears, then fold the apples by hand.
- Use firm, tart apples. Granny Smith, Honeycrisp, Braeburn, and Fuji hold their shape. Soft apples like Red Delicious break down and make the crumb gummy.
- Dice evenly. Similar-sized pieces bake at the same rate so you get tender apple throughout instead of a few raw chunks.
- Go by the top, not just the toothpick. The apples stay so moist that a toothpick can read clean early, so also press the top and look for it to spring back.
- Cool before glazing. Give the cake 15 minutes so the glaze sets on top instead of soaking straight through.
- Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days once glazed. Let slices come back to room temperature before serving.
- Freezer: Wrap the unglazed cake tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and glaze after thawing.
- Bundt variation: Bake the same batter in a well-greased 10-cup bundt pan for 50 to 60 minutes. Finish with caramel glaze or a powdered sugar dusting.
Nutrition
Serving: 1SliceCalories: 415kcalCarbohydrates: 55gProtein: 4gFat: 21gSaturated Fat: 5gSodium: 230mgFiber: 2gSugar: 38g
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