Apple Cake

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With slices of sweet apples nestled in a tender and buttery cake, this cake is the essence of simplicity. This easy Apple Cake has just enough batter to hold all of the apples together. The cake is one of the softest we’ve ever had with an almost custard like texture and a sugary, glazed top. It is truly one of the easiest cakes we’ve ever made, but don’t let that fool you. It’s still one of the best cakes we’ve ever had. The simplicity just makes it that much better. 

This delicious Homemade Apple Cake gives you made-from-scratch bragging rights, while you throw it together in a few easy steps. The cake can be stored in an airtight container at room temperature for 2 days.

For a real treat, serve this apple cake a la mode: a fancy phrase that means serving with a generous scoop of ice cream. Even fancier? Whip up some heavy cream, flavored with a splash of caramel coffee syrup and a dash of cinnamon. Spread a smear of peanut or almond butter on a slice of this moist apple cake for an on-the-go breakfast.

The best baking apples are slightly tart, hold their shape during the cooking process and aren’t too juicy. Top choices are Fuji, Gala, Granny Smith, Braeburn, Cortland, Northern Spy and Rome Beauty. Feel free to combine different varieties for a more nuanced flavor.

Not what you are looking for? Try these other great sweet recipes: Vanilla Sheet Cake with Malted-Chocolate Frosting, Mexican Churros, Macerated Strawberries, Low Fat Vanilla Ice Cream or the classic Disney Dole Whip.


Apple Cake

apple cake scaled

A beautiful, yet simple reicipe for Apple Cake.

  • Author: Food and Wine
  • Prep Time: :45
  • Cook Time: 1:40
  • Total Time: 2:40
  • Yield: 8-10
  • Category: Desserts
  • Method: Baking




  • Make the cake In a large bowl, toss the apples with the Calvados, ginger, cinnamon and 2 tablespoons of the sugar. Let stand for 30 minutes.

  • Preheat the oven to 350°. Brush a 9-inch springform pan with butter.

  • In a large bowl, using a hand mixer, beat the 3 sticks of butter with the remaining 2 1/4 cups of sugar and the salt until pale yellow and fluffy, about 3 minutes. Beat in the eggs one at a time until smooth. Using a wooden spoon, stir in the flour and baking powder until a thick, smooth batter forms. Fold in 8 of the apple slices. Spread the batter in the prepared pan.

  • Arrange the remaining apples in slightly overlapping concentric circles on the batter and drizzle on the apple juices. Bake for about 1 hour and 40 minutes, until a cake tester inserted in the center comes out clean. 

  • Meanwhile, make the glaze In a small saucepan, combine the sugar with 2 tablespoons of water and bring to a simmer without stirring. Cook over moderate heat, swirling the pan, until an amber caramel forms, about 4 minutes. Carefully add the cream and butter (the mixture will sputter) and cook, whisking, until the caramel is smooth, about 2 minutes.

  • Transfer the cake to a rack and let stand for 10 minutes. Unmold the cake and brush the top with the glaze. Let cool slightly and serve warm or at room temperature.

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