Apple Cake
User Reviews
5
Apple Cake
Description
The Apple Cake starts with creaming softened butter and sugar into a fluffy base. Incorporating egg and vanilla adds moisture and aroma. The dry ingredients—flour, baking powder, baking soda, and salt—are alternated with buttermilk to maintain tenderness and provide lift. The batter is then poured into a prepared 9-inch springform pan.
Thick slices of peeled and cored apples are placed standing on their narrow edge in a circle atop the batter, filling the center as well. Baking at 350°F for 50 to 60 minutes creates a cake with a soft crumb and gentle sweetness that complements the fresh apple slices' tender texture. The apple flavor stands out due to absence of added spices.
This cake serves well as a lightly sweetened dessert or afternoon treat, with the apple slices adding natural moisture and bite. A dusting of confectioners’ sugar finishes it with subtle sweetness and visual appeal.
For even baking, ensure apple slices are similar thickness. The cake stores up to 3 days at room temperature wrapped or freezes for up to 3 months, thawed before serving.
Ingredients
- 6 tablespoons (3 oz) butter at room temperature, plus more for the pan, unsalted
- 1 1/2 cups all-purpose flour plus more for the pan
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 2 to 3 apple peeled, cored, and thickly sliced
- confectioners’ sugar (optional)
Instructions
- Preheat oven to 350°F (176°C). Coat a 9-inch springform pan with butter and dust with flour, tapping out any excess.
- In a bowl of a stand mixer fitted with the paddle attachment, or in a bowl using a hand mixer, beat the butter until creamy. With the mixer running, slowly add the sugar and continue beating until fluffy.
- Plop in the egg and beat until combined, then mix in the vanilla.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Alternate adding the flour mixture and buttermilk to the bowl in 3 batches, beating after each addition.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Starting at the outside of the pan, stand the apple slices on their narrow end in the batter to form a circle, fitting them as snugly as you can. Fill in the center of the circle with as many slices as will fit.
- Bake until a toothpick inserted into the cake--not the apples--comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack, unlatch the pan, remove the adjustable sides, and allow the cake to cool.
- Sprinkle confectioners’ sugar over the cake just before serving, if desired.
Notes
- Store the cake wrapped at room temperature up to 3 days or freeze for up to 3 months; thaw completely before serving.
- Slice apples evenly for uniform baking and texture.
- Since no spices are used, select fresh, unblemished apples for the best natural flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 286kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 67mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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