Description
This classic European Apple Cake is a moist, spiced dessert featuring thinly sliced apples layered within a tender, cinnamon-scented batter. The cake combines the tartness of Granny Smith or Honeycrisp apples with warm spices and a buttery crumb, dusted with powdered sugar for a perfect finish. Ideal for fall baking, it offers a simple yet elegant treat to enjoy slightly warm or at room temperature.
Ingredients
Scale
Fruit
- 3 large apples (preferably Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1 tablespoon lemon juice
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
For Garnish
- 2 tablespoons powdered sugar (for dusting)
Instructions
- Prepare Oven and Apples: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly to prevent sticking. Toss the thinly sliced apples with lemon juice in a bowl to prevent browning and set them aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined. This mixture will add the right rise and warm flavor to the cake.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using a mixer until the mixture is light and fluffy, which usually takes about 3-4 minutes. This step is crucial for a tender cake crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time into the creamed butter and sugar, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to enhance the overall flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter, which could make the cake tough.
- Assemble Cake Layers: Spread half of the batter evenly into the prepared springform pan. Layer half of the prepared apple slices over the batter, distributing them evenly. Repeat with the remaining batter and apples, gently pressing the apple slices into the top of the batter to ensure they stay in place during baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 45–50 minutes. Test doneness by inserting a toothpick into the center of the cake; it should come out clean. The top should be golden brown and set.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes to slightly set before removing the sides of the springform pan. Dust the top evenly with powdered sugar before serving. The cake is best enjoyed slightly warm or at room temperature.
Notes
- For enhanced texture and flavor, sprinkle sliced almonds or chopped walnuts on top of the batter before baking.
- You can add a splash of brandy or apple liqueur to the batter for a deeper, more complex taste.
- Best served slightly warm or at room temperature for optimal flavor and texture.
