Apple cake
Apple cake is a homestyle butter cake loved all over Europe, packed with apple pieces in the batter and slices fanned into a wreath on top. As it bakes, the apples soften and release their juices to keep the crumb moist and tender, while a sprinkle of cinnamon sugar forms a lightly crisp crust that fills the whole kitchen with its aroma.
- Difficulty
- Easy
- Prep
- 30 min
- Cook
- 55 min
- Rising or chilling
- 30 min
- Total time
- 1 hr 55 min
- Method
- Oven-baked
Ingredients
Butter cake batter
Apples
Cinnamon sugar topping
Instructions
Step 1
Preheat the oven to 175°C, then butter a 23 cm springform pan and line it with parchment paper. A springform pan lets you release the cake without turning it upside down and ruining the apples on top. The oven is ready when the heating light has gone off and the temperature is steady.
Step 2
Peel and core 450 g apples, cut most of them into small cubes and set aside about a third to slice into thin half-moons, then toss everything with 15 g lemon juice. The lemon juice keeps the apples from browning and adds a touch of tartness for balance. The apples are ready when the cubes are evenly white and the thin slices bend without snapping.
Step 3
Beat 120 g softened unsalted butter with 150 g granulated sugar on medium speed for about four minutes. Beating whips air into the butter, helping the cake rise and keeping the crumb tender. The mixture is ready when it has turned ivory white, light and fluffy, and the sugar has almost dissolved.
Step 4
Add 150 g beaten eggs to the butter a little at a time, beating well after each addition, then add 4 g vanilla extract. Adding the eggs gradually lets them emulsify with the butter so the mixture does not curdle. It is ready when it is smooth, silky and slightly glossy with no lumps.
Step 5
Sift 200 g all-purpose flour with 8 g baking powder, 2 g ground cinnamon and a pinch salt, then fold it into the butter mixture with a flat spatula in two additions, alternating with 80 g whole milk. Alternating lets the flour absorb the liquid evenly without long stirring that would make the cake tough. The batter is ready when it is thick, smooth and the last streaks of flour have just disappeared.
Step 6
Add the apple cubes to the batter and fold a few times, then pour it into the pan and smooth the top. Coated in batter, the apples stay evenly distributed instead of all sinking to the bottom. The batter is ready when apple pieces peek out everywhere and the top is fairly level.
Step 7
Arrange the thin apple slices in overlapping circles over the batter, then sprinkle 15 g granulated sugar mixed with a pinch ground cinnamon evenly over the top. The cinnamon sugar caramelizes in the oven into a crisp, fragrant top. The top is ready when the slices cover it in a wreath and the sugar is evenly scattered.
Step 8
Bake at 175°C for about 50 to 60 minutes, laying a sheet of foil over the top if it browns too quickly. All those apples mean the cake needs longer than a regular butter cake to bake through to the center. It is done when the top is golden brown, the edges pull away slightly from the pan and a skewer inserted in the middle comes out with just a few moist crumbs.
Step 9
Let the cake sit in the pan on a rack for about 30 minutes before removing the ring. A fruit-filled crumb needs time to set so it does not fall apart when sliced. The cake is ready when the side of the pan feels only slightly warm and a cut slice holds its shape.
Equipment
- Oven
- Springform pan
- Hand mixer
- Spatula
- Mixing bowl
- Kitchen scale
- Parchment paper
- Wire cooling rack
Tips
- Choose tart, crisp apples such as Granny Smith or Gala so the cake is not overly sweet and the apple pieces hold their shape.
- The cake is best eaten warm with a scoop of vanilla ice cream or a little whipped cream.
- You can replace half of the apples with ripe pears for a fresh twist.
Storage
Covered, the cake keeps at room temperature for one day. Because it is full of fruit, move it to the fridge from the second day, eat it within four days and warm it gently before serving.
Common problems and how to fix them
- The crumb around the apple pieces is wet and underbaked.
- The apple pieces were too big or the cake was not baked long enough. Cut the apples smaller and extend the baking time, covering the top with foil so it does not burn.
- All the apples sink to the bottom of the cake.
- The batter was too thin to hold the apple pieces up. Check the amount of milk and toss the apple pieces in a little flour before folding them in.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
