Apple Cake

Published September 1, 2001.

Why this recipe works:

Many apple cake recipes produce eggy and sodden results or else cakes that are really no more than oversized apple muffins. For a buttery cake with enough structure to support a crown of golden, tender apples, we strengthened our classic yellow cake batter by adding more flour and baked the… read more

Many apple cake recipes produce eggy and sodden results or else cakes that are really no more than oversized apple muffins. For a buttery cake with enough structure to support a crown of golden, tender apples, we strengthened our classic yellow cake batter by adding more flour and baked the cake for 45 minutes in a Bundt pan lined with sugar and apples. After removing the pan from the oven, we inverted it and out came a tall, bountiful cake, topped with golden caramelized apples.

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Makes one 10-inch cake, serving 10 to 12

Cake flour does this cake the most justice, but if there’s none available, use a lower-protein, unbleached all-purpose flour instead. Pillsbury and Gold Medal are good options. The cake must be unmolded right after baking. If bits of apple or caramelized sugar stick to the pan, use a toothpick to remove them and return them to their rightful spots on the cake while still warm. Try Pink Lady, Cameo, or Gala apples rather than Grannies if you can find them. This cake is best served the day it is made, with a dusting of powdered sugar, if you like.

Ingredients

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