Lotsa Apples Cake… Easy!

A gorgeous cake that’s perfect for apple season and a cinch to make.

*This recipe is nut and peanut-free.”

It’s fall, and if you’re anything like me you start to crave apples. We like to go every year up to the North Georgia mountains and either pick or just go into the apple orchard stores and buy a bushel of apples. The small, sweet, crisp ones are my favorite. There are so many varieties that you don’t even see in a regular grocery store. The small ones are a great snack and easy to just throw in a purse, lunchbox, or backpack. You can choose any apples for this amazing apple cake that was inspired by King Arthur flour’s apple cake (Sept ’22). This is a simpler version you can make any night of the week.


Ingredients

  • 5 small apples or about 5 cups, cored and sliced 1/4 inch thick
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 5 Tablespoons unsalted butter, melted
  • 2 large eggs
  • 3/4 cup light brown sugar
  • 1 tsp almond extract
  • Cooking spray, like Pam

Good apple pies are a considerable part of our domestic happiness.

Jane Austen

What you’ll need:

  • Glass pie pan or cake pan, 8-9 inch
  • Parchment paper
  • Knife for cutting apple slices
  • Medium bowl
  • Large bowl
  • Small bowl for melting butter
  • Measuring cups/spoons
  • Whisk
  • Rubber spatula
  • Cooling rack

Directions

Preheat oven to 350°.

Use the cooking spray to spray the bottom and sides of your pie dish or cake pan. Line the bottom with a piece of parchment paper. Spray the paper with cooking spray.

In a medium bowl, whisk the flour, baking powder, and salt.

In a large bowl, whisk the butter, eggs, sugar, and almond extract until creamy and lighter in color.

Whisk in the dry ingredients until just combined.

Fold the apples into the batter with the rubber spatula and pour into the prepared pan, pushing down the apple slices so they are mostly even.

Bake for 45-50 minutes or until inserted knife comes out clean.

Let sit for 15 minutes. Use a knife to go around the outside of the cake to loosen up the edges. Then invert the cake onto a plate to remove the parchment on the bottom.

Turn it back over onto a cooling rack to cool for another 15 minutes before placing it onto your dish of choice. To cut, use a serrated knife.

Serve plain or with frozen yogurt, ice cream, or whipped topping.


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