Easy Fresh Apple Cake
This easy, buttery cake is marbled with sweet-and-spicy apple slices.
Read our blog about this cake, with additional photos, at Bakers' Banter.
Apples
- 4 or 5 large tart green apples (such as Granny Smith), cored and sliced (about 1 1/2 pounds); about 18 ounces prepared, about 5 1/2 to 6 cups
- 1/3 cup brown sugar
- 3 tablespoons boiled cider
- 1 teaspoon Apple Pie Spice, or your favorite combination of sweet spices
- ¼ teaspoon salt
Cake
- 1 1/3 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup warm milk
- 1 large egg
- 6 tablespoons melted butter
- 1 teaspoon vanilla extract
- coarse sparklilng sugar to sprinkle on top, optional
Directions
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1) Preheat the oven to 350°F. Butter a 9 ½" to 10" (2" deep) cast-iron skillet; or a 9" square cake pan. |
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2) Combine the apples with the brown sugar, boiled cider, spices, and salt. Set aside. |
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3) Combine the flour, sugar, baking powder, and salt. Set aside. |
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4) Mix the warm milk, egg, melted butter, and vanilla. Add to the flour mixture, stirring to combine. Pour into the prepared skillet. |
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5) Spoon the apple mixture onto the batter. For the best appearance, make sure the apples are distributed a little more heavily towards the edges of the pan. Sprinkle with coarse sparkling sugar, if desired. |
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6) Bake the cake for about 50 to 60 minutes, till it's light brown and a cake tester inserted into the center comes out clean. |
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7) Remove from the oven, and cool for about 5 minutes. Loosen the edges of the cake from the pan, and cool for another 20 minutes or so. |
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8) If you haven't sprinkled with coarse sparkling sugar, dust with confectioners' or glazing sugar, and serve with whipped or iced cream, right from the pan. |
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Yield: 10" cake, 8 to 10 servings. |
Recipe summary
- Hands-on time:
- 20 mins. to 30 mins.
- Baking time:
- 50 mins. to 60 mins.
- Total time:
- 1 hrs 40 mins. to 2 hrs
- Yield:
- Yield: 10" cake, 8 to 10 servings.
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- Recipe comments (31) »
Reviews
01/01/2010
This worked out well, and will be made many times. I think the problem some have noted about too many apples is due to the size of the apples. I purchased them from a local orchard and 3 prepared apples came out to 17.6 ounces, taking only a little from a fourth apple to make the 18 ounces called for in the recipe, and they fit perfectly into my cast-iron skillet.
12/13/2009
11/26/2009
11/17/2009
I used the exact proportions of ingredients listed in the KAF catalog which called for 1.5 pounds of apples. After placing the apple slices on the cake batter it looked like a lot of apples but I expected the cake batter to bubble up and engulf some of the apples as the picture in the catalog showed. This didn't happen and most of the apples remained in a layer on top of the cake. It was really delicious (I used a combination of Granny Smiths and Rome Beautys) however I would have liked the apples to have been incorporated into the cake a bit more. I think when I make it again (and I WILL make it again!) I'll use slightly fewer apples, and maybe even experiment with cutting the apple pieces into chunks rather than slices.
10/10/2009
A KEEPER!!! Delicious. I made this recipe and the Skillet Apple Cake today, both in 9 inch square pans. Well, I have to confess that I prefer the recipe for the Skillet Apple Cake in the KAF Catalog. The ingredients are identical, the proportions are slightly different. The boiled cider really jazzes up the apple flavor. I used Rhode Island Greening apples, a really nice tart contrast to the sweet cake. Definitely going to make this cake again, and for sure I will make it instead of my traditional apple pie on Thanksgiving. Thank you, KAF, for a great apple recipe that is so easy to whip up.
10/07/2009
This was the first time I used a skillet for baking a cake and it was great! I am partial to regular apple pie more just cause I am not a cake person, but still this yummy and moist. Great way to change it up and I can't wait to try another recipe from KAF!
09/30/2009
Tasty and so simple to make. I would definitely make this cake again.The texture and the rich flavors are worth every bite. I added a 1/2 tsp of lemon rind, will add a little more the next time.
09/30/2009
WOW! this cake came out so good. thank you KAF for the recipe. I really enjoyed making the cake in my cast iron skillet. The taste is incredible...moist, buttery, spicey and apples slightly crisp in the center but still soft enough to eat the cake with a spoon. I did not have boiled cider and wish I had but proceeded to make it without. I will definitely have to try this recipe again with that missing ingredient!
09/28/2009
The recipe was easy to make and was delicious. I will definitely make it again!
09/28/2009
This is a great recipe. I baked it in my approximately 9-inch square cast iron skillet and used Jonagold apples. I also used the larger amount of batter ingredients as printed in the Baker's Catalogue. If my memory is correct, the recipe said to use about 6 cups of peeled sliced apples or about 18 ounces, but I thought 4 ounces of apples is equal to 1 cup, so I ended up using 24 ounces of prepared apples, and it was the perfect amount. I didn't have apple pie spice per se, but 1/2 tsp of cinnamon and Penzey's "Cake Spice" is a great substitute; that plus some fresh-grated nutmeg. I didn't have any boiled apple cider, so I used the juices that were left in the bowl from the apple mixture, and I boiled that down to get about 3 tablespoons and poured it over the prepared cake just before I put it in the oven. I also used Demerara sugar to sprinkle over the prepared cake. The whole family loved this cake. It's so easy and quick. If you suddenly get a call that company is coming in a few hours (and you don't have to spend the entire time rushing around cleaning your house), this is the perfect dessert.
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