I feel perfectly comfortable naming this cake “The Best Apple Cake” because it is that good. No, it is even better. This cake does not only have the most beautiful and unique interior but it is also soft, tender, and super flavorful.
Unfortunately, I did not create this recipe. This cake is what my mother in law is famously known for (right after her spanakopita and cheese pies).
I clearly remember taking my very first bite of this cake and I clearly remember thinking: “Holly [email protected]#%t! this is the most delicious cake! I need this recipe, I will marry this man”. 9 months later I married my now husband with the exception of solely inheriting this recipe and conquer the world only to learn that my mother in law gives the recipe to whoever may ask… (He is still the best man!).
The thing about this cake is that I have been eating it for over 10 years now and every single time I bite into it I still have the same amazing reaction. Also, this is the cake that you bake to truly make someone happy and show you care. And also to impress, memorable, and travels well.
The best apples for the Best Apple Cake:
I use Gala and or red delicious to bake this cake however, you can go ahead and use Fuji or honey crisp as well. Avoid Granny smith as they are too tart.
What pans can I bake this cake in?
A tube pan (angel food cake pan) is the best option for this cake for a few reasons: firstly, the cake rises very high and a tube pan is perfectly high for this cake. Secondly, during baking, the apples are caramelized and get stuck on the sides of the pan. A tube pan is the easiest way to release this cake whole. And lastly, we want to “show-off” the top of the cake, not place it face down.
But, you can definitely bake this cake in a loaf pan. This recipe yields 2×9″x3″ loaves and I recommend 2 layers vs.3. Make sure you layer the bottom and sides of the pan with parchment paper. Another option is to use a 9″x13″ with 2 layers.
Ingredients in the Apple Cake:
- Apples, medium size Gala, or red delicious are my best pick for this cake.
- Ground cinnamon
- Sugar, in two-part: first part (very small one) for the apples the second for the cake.
- AP Flour
- Baking powder
- Orange juice
- Vegetable Oil
- Vanilla extract
How To Make The Best Apple Cake:
This cake has three separate parts:
- Preparing the apples.
- Making the cake batter
Preparing the apples
Firstly we will peel, core, and slice the apples 1/4″ thick. You can cube the apples, it is a matter of preference. Then sprinkle the first portion of sugar and cinnamon and toss to evenly coat the apple slices.
Making the cake batter:
This is a pound cake but since we do not use any butter we will start by beating the sugar with egg for 2-3 minutes. Next, drizzle in the oil and last add the flour and baking powder in 3 additions alternating with the orange juice and vanilla extract.
Pour a 1/3 of the cake batter (about 400 g / 14 oz) in the pan and spread it into an even layer.
Next, evenly layer a 1/3 of the apple slices on top of the cake batter and repeat twice more with the remaining of the batter and apple slices. (apple slices being the last and top layer).
Storing the cake:
The cake is best when stored at room temperature, for up to 4 days. Also, it freezes very well. To do that, wrap the cake with foil paper and place it in a plastic bag. When ready to serve remove from the freezer and unwrap it a day in advance.
Video by : Marie Sugar Magic Salt
Also, don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. I would love to see your creations!
Here are some more recipes you might enjoy:
Thinking of baking this recipe soon? Pin THIS pin on your Cake or Baking boards.
The Best Apple Cake
- 6 Medium Apples (red delicious or gala)
- 3 tsp Ground cinnamon
- 3 TBS Sugar (35 g / 1.5 oz)
- 3 Cups AP Flour (360 g / 12.5 oz)
- 3 tsp Baking powder
- 1/3 Cup Orange juice (80 ml / 3 oz)
- 3 tsp Vanilla extract
- 2 1/2 Cups Sugar (500 g / 18 oz)
- 4 Large Eggs
- 1 Cup Vegetable oil (240 ml / 8 oz)
Prepare the apples
Peel, core and slice the apples into 1/4"-1/3" thick place in a large bowl.
Sprinkle the first amount of sugar (3 TBS) and cinnamon and use a rubber spatula to evenly distribute. Set aside while you make the cake.
Making the cake
Preheat oven to 350F and grease and flour a tube pan. Set aside
In a medium bowl, sift the flour and baking powder, set aside.
Mix the orange juice and vanilla extract and set aside.
In a bowl of a standing mixer, place the sugar and eggs and beat on medium until light and fluffy, about 2-3 minutes.
Reduce speed to low and drizzle in the oil, return speed to medium, and beat until fully incorporated.
Add the flour mixture in three additions alternating with the orange juice , starting and finishing with the flour mixture.
Right after adding the last portion of the flour mixture, stop the mixer and finish mixing with a rubber spatula (do not over mix).
Assembling the cake
Pour 1/3 of the cake batter (about 400 g /14 oz) into the greased pan and evenly spread using a rubber spatula.
Spread an even layer of the sliced apple on top of the batter.
Repeat the above two steps with the remaining of the batter and apple slices. Pour any liquids on the last top layer.
Bake for 75-90 minutes or until the toothpick comes out clean from the center of the cake.
Remove from the oven and let cool before removing the cake.
To remove the cake, use a sharp knife to run along the sides and bottom of the cake. Release the centerpiece of the pan from the sides of the pan and gently remove the cake.
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