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Apple cake in the making! Some thinly sliced apples arranged in the batter, overhead shot on a black background.
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5 from 2 votes

Apple Cake

Sweet n’tart apples baked into a lemony-buttery-vanilla batter and brushed with a cinnamon-sugar glaze for a deliciously easy-to-make moist and light cake!
Prep Time25 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: Californian
Author: Daniela Gerson

Ingredients

Apple Cake

  • 4-5 apples peeled cored, and thinly sliced, either with a mandolin or a very sharp knife
  • 1/2 cup butter at room temperature + a bit more to grease the skillet/cake pan (about 1/2 tablespoon)
  • 1/2 cup of sugar
  • 3 eggs room temperature
  • 1 tablespoon vanilla extract
  • Zest & juice of 1 lemon
  • 1 1/2 cup of flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon of salt
  • 2 tablespoons of milk

Cinnamon-Sugar Glaze

  • 2 tablespoons of butter melted
  • 1 tablespoon of granulated or brown sugar
  • 1 teaspoon of cinnamon

Instructions

  • Preheat oven to 350°F and butter the bottom of a skillet, 9- or 10-inch springform pan, or baking dish.
  • In the bowl of a stand mixer fitted with the paddle attachment (or bowl of a food processor), beat the butter and sugar until light and fluffy; about 2-3 minutes. Add in eggs, one at a time and mix on high speed, for 30 seconds, after each addition. Add vanilla extract, lemon zest and juice; mix until just combined. With the mixer on low, add the flour, baking powder, salt, and milk. Beat until just combined (and don't overmix!).
  • Pour and spread batter evenly into the prepared pan or skillet, smoothing the top with a spatula.
  • Arrange apples on top, skin side up (so the colors can be seen) and nesting them close together into the batter (optional to group by color).
  • For the cinnamon-sugar glaze, mix in the sugar and cinnamon with melted butter and stir until well combined. Brush glaze on top of apples and batter.
  • Bake cake for 40-50 minutes, until it’s golden-brown the apples have softened, and a toothpick comes out clean.
  • Let cake cool in pan or skillet for 5-10 minutes and serve warm.

Notes

  • For optimal texture, i.e., the lightest and fluffiest results, use room temperature butter for creaming.
  • When possible, buy organic apples from your local farmer’s market. 
  • If you have a mandolin, now is the time to use it! If you don’t, consider this an opportunity to improve your knife skills and sharp one works best!
  • Adjust the amount of sugar in the glaze to accommodate any and every apple on the sweet-tart spectrum!
  • The cake tastes best straight from the oven, served warm with vanilla ice cream.
  • Leftovers will keep, covered, at room temperature up to 4 days.
Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making apple cake waves in the kitchen!