Published September 1, 2001.
Some apple cakes turn out shellacked and inedible while others are eggy and sodden. Fifty apple cakes later, we discovered a better way.
Apple cakes are supposed to be easier and more refined than apple pie, with all the benefits-sweet, tart apples and a buttery cake. Unfortunately they usually end up tasting like an overspiced apple muffin, a loose apple crisp, or a heavy cake with pockets of steamed apples.
We wanted a gracious, buttery cake, with enough structure to be topped with a crown of golden, tender apples.
Increase the structure of our classic yellow cake by adding more flour, and bake it in a Bundt pan lined with sugar and apples. After 45 minutes in the oven, invert the pan and unmold a tall, bountiful cake, topped with golden caramelized apples.list of recipes