When the weather turns cooler, my thoughts turn to apples and my Buttery Apple Cake.…sigh.
It’s a cake I’ve enjoyed for as long as I can remember. It was first introduced to me as an Italian Apple Cake and after a few changes to the recipe the results were a this moist delicious cake that’s easy to make and easy to adapt to the fruits you have on hand.
And the best part about this cake is it only takes two-thirds a cup of flour to make.
What ingredients do I need to make a Buttery Apple Cake?
Let’s start by gathering the ingredients we need to make a Buttery Apple Cake. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
What kind of apples should I use for an apple cake?
Whenever anyone mentions baking and apples, the first thought turns to Granny Smith. It may be sacrilege, but I don’t like those apples. And because I’m baking for my family I use the kind of apples I like. Feel free to use your favorite apple for this cake.
These are the varieties of apples I use for baking:
- Gala
- Fuji
- Honeycrisp
- Pink Lady
- Winesap
- Jonathon
Can I use canned or frozen apples to make an apple cake?
Yes you can. I’ve never used canned apples for this cake, but I’m pretty sure they would work. I just wouldn’t cook the canned apples in butter, just use them straight from the can (without any extra juice).
Do I have to use apples in this cake?
No, you don’t. This is a very forgiving cake recipe and can be used with a variety of fruit. These are some of my favorites.
- Pineapple
- Mango
- Peach
- Blueberries
- Pears
**You don’t have to cook berries or stone fruit for this cake, but any firmer fruits like pineapple or pears would benefit from sauteing with butter. You can also mix different fruits together if you don’t have enough of any one variety.
How do I make a Buttery Apple Cake?
The first step is melting the butter for the cake. Reserve six tablespoons of butter for the batter, using the rest to saute the apples.
Add the apple chunks to the pan and cook until tender over medium heat, 7-10 minutes. Remove the apples from the pan and allow to cool.
**Don’t remove any of the butter that may be left in the pan
While the apples are cooling, prepare the ingredients for the apple cake.
- In a small bowl mix together the flour, salt, and baking powder.
- In a large bowl beat the whole eggs and egg yolks until blended. Add the butter, sugar, vanilla, lemon juice and lemon zest.
Add the flour mixture and sauteed apples to the egg mixture, mix just enough to blend in the flour.
Pour into the prepared pan, smoothing the top. The batter may seem a little loose, but trust me, as long as you follow my recipe, it will turn out great.
CHEF DENNIS TIP**
Add parchment to the bottom of the pan before you add the batter. It will be much easier to remove the finished cake from the pan.
Bake until the cake is golden brown, about 30-35 minutes. Transfer the cake to a wire rack to cool in the pan for 5 minutes.
Don’t expect this cake to rise very much. There isn’t enough flour vs butter in the cake to get much of a rise. I use standard 9-inch baking pans. An 8-inch cake pan will give you a taller cake.
Invert the cake onto a plate to remove the pan, and then invert again on your serving dish.
Serve warm from the oven with a sprinkle of confectioner sugar, whipped cream, or ice cream.
Recipe FAQ’s
Traditionally, everyone suggests Granny Smiths for baking. Personally, I don’t like them. I suggest using Gala, Fuji, Honeycrisp, Pink Lady, Winesap, or Jonathon.
It’s not a high-rising cake and needs less flour than you might think. Trust the recipe, and it will be a moist, delicious cake!
Yes, you can. I’ve never used canned apples for this cake, but I’m pretty sure they would work. I just wouldn’t cook the canned apples in butter; just use them straight from the can (without any extra juice).
These are the pans and tools I used to make this cake. And I promise you’ll thank me every time you use the offset spatula!
A good cake pan makes all the difference in making your favorite layer cakes. These are the pans I use in my home kitchen.
These parchment baking circles make removing cakes from the pan quick and easy.
These are the spatulas I use in my kitchen. They are durable, heat resistant and easy to keep clean.
This offset spatula is essential for baking and frosting cakes.
More Recipes You’ll Love!
Buttery Apple Cake
Equipment
Ingredients
- 4 ounces unsalted butter (1 stick)
- 3 large Gala apples cut into chunks (feel free to use your favorite apple)
- ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 2 large whole eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup granulated sugar (if you like a less sweeter cake cut the sugar back to ¾ of a cup)
- 1 tablespoon lemon juice
- ½ teaspoon grated lemon zest
Instructions
- preheat the oven to 375º. Butter and flour a 9” round cake pan. Place a piece of parchment in the bottom of the pan.
- In a large frying pan over low heat, melt all of the butter, reserve 6 tbs for later use.
- Add the apple chunks to the pan with the remaining melted butter and cook until tender over medium heat, 7-10 minutes.
- In a small bowl mix together the flour, salt, and baking powder.
- In a large bowl beat the whole eggs and egg yolks until blended. Add the reserved 6 tablespoon of butter, sugar, vanilla, lemon juice and lemon zest.
- Stir in flour mixture and sauteed apples (leave out any butter left in the pan). Pour into the prepared pan, smoothing the top.
- Bake until the cake is golden brown, about 30-35 minutes. Transfer the cake to a wire rack to cool in pan for 5 minutes.
- Invert the cake onto a plate to remove the pan and then invert again on your serving dish.
- Serve warm from the oven with a sprinkle of confectioners sugar, whipped cream or ice cream.
Jeannie Hynes
This cake was absolutely delicious. It was almost like a cheesecake in consistency. Just fabulous
Chef Dennis Littley
I’m happy to hear you enjoyed my apple cake, its one of our family favorites!
Linda Dimitroff
Chef Dennis you are the best! I love all of your recipes.
I have been looking for a tasty and easy apple cake recipe for awhile. Well, I finally found it. This cake recipe is tasty and easy. And, I love that this recipe can be made with different fruit.
I love it and so does my family. Can’t wait to make it for company.
Thank you!!
Chef Dennis Littley
I’m happy to hear you have been enjoying my recipes and I hope you like the apple cake as much as we do. It’s a family favorite!
Patti
Hi Chef Dennis.
I love your recipes! I plan on making your Buttery Apple Cake recipe today. I have a question…Can I double this recipe to make for a larger group? If yes, what type and size pan would you recommend. Would the cooking time change?
Thank you so much
Chef Dennis Littley
I would make two cakes or double the recipe and make half a sheet cake. I’m not sure how adding more volume to one cake will work out.
If you do the half sheet the cooking time should be close to the same, possibly 5 minutes less to cook, so keep an eye on the cake if you go that route.
Betty
Hi Chef Dennis;
I just made this last night and it is the best!
I am a novice in baking and this was easy to follow.
However, I have question to ask you.
What happens if the apples are not peeled? Would it be ok?
Thank you so much for offering your recipe.
Chef Dennis Littley
YOu can definitely leave the peels on. My only concern is that because this is not a thick cake and doesn’t bake as long as others that they may prove to be a little tough with the skins still on them.
Treena
This came out so moist and delicious! I did cut back on the sugar and left out the lemon zest. It came out of the pan good also with just spraying it and no flour. Easy recipe I will be making again.
Kathy
It is absolutely wonderful easy cake!
I’m just upset with myself for not letting it cool longer in pan before taking it out! It broke up a bit,
I will absolutely make again!
Linda
I think I forgot to rate the recipe – 5 stars for sure!!
Linda
I was looking for an apple recipe that wasn’t pie, crisp or bread and saw this. It is delicious and, best of all, so easy, the hardest part is fixing the apples! I had smaller apples so used 4 or 5, depending on size, same with the eggs since I have various sizes of chickens, this recipe is very forgiving! I melt 6 tablespoons of butter in the pan to add to the batter, then melt the 2 T. and cook the apples while I fix the pan, I’ve added any leftover butter with no problem and only used the 3/4cup sugar. I have made three since finding your recipe, one for an ill neighbor, and will make one today, I’m thinking I might try sprinkling some cinnamon sugar on top but we really like it the way it is. I don’t usually comment on things but this is the best recipe I’ve tried in a very long time, thank you for sharing your recipes.
Linda
Femmy Thomas
Delicious 😋 My family enjoyed with this beautiful and very good apple cake‼️
I appreciate Chef Dennis can share with us.
Johann Komurek
Looks great! Butter part is not clear, why not say to melt 2 tablespoons of butter to sauté the apples, reserving the rest of the stick for the cake.
Chef Dennis Littley
You have to melt all the butter, so why not do it all at once? The instructions are all step by step, I’m sorry if you found it confusing but I’m not sure how much clearer it could be.
Barbara
Hello. Thank you for sharing this recipe. The recipe calls for 4 oz of butter and in line two of the instructions it says to reserve 6 tbs of butter for later. Do I melt it and then measure out 6 tbs for later and use what is left in the fry pan to cook the apples? 4 oz of butter does not seem like enough to do this. But it must be right, right? Ha ha. I’m sure you love it when us novices question your recipes! Thank you Chef for so generously sharing your recipes with us. Barb B.
Chef Dennis Littley
In a large frying pan over low heat, melt all of the butter, then reserve 6 tbs of the butter for later. Measure it out and set it aside.
The amounts are correct.
Sabrina
My sister said that the apple cake was delicious.
For more height, I want to bake this in an 8″ pan, how long will I need to bake it.
Thanks
Chef Dennis Littley
it should only take an additional 5 minutes with an 8-inch pan. Try 35-40 minutes
Vito Boccuzzio
Dear Chef,
Made this fabulous cake today, it came out just like the picture and it tastes so good!!!
Thank you~
Vito B
Judith Cahill
1 stick of butter = 8 oz, not 4. Does the recipe call for 1/2 stick (4 oz) or 1 stick (8 oz)?
Chef Dennis Littley
one pound of butter has 4 sticks. One stick of butter is 4 ounces. one half pound of butter (two sticks) is 8 ounces
Temple
Where does the tablespoon of lemon go? It’s in the ingredients list, but not in the instructions….
Chef Dennis Littley
thanks for catching that, I recently rewrote the recipe and left the lemon juice out. It goes in step five with the butter, sugar and other ingredients.
Kari Alana | Chef and Steward
Chef Dennis, you had me at buttery. This is the perfect hassle free autumn dessert and perfect with a scoop of vanilla ice cream!
Gail Montero
This apple cake would pair perfectly with my morning cup of tea! Love all the chunks of apples in it.