When the weather turns cooler, my thoughts turn to apples and my buttery apple cake recipe ….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.
Ingredients
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?
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?
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 to Make an Apple Cake
Follow along with my easy instructions to see how to make an apple cake in your own kitchen.
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 FAQs
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).
More Recipes You’ll Love!
While you are making cakes, try my delicious carrot cake recipe or some of the ones below.
Apple Cake Recipe
Equipment
- 9 Inch cake pan
- offset spatula
Ingredients
- 4 ounces unsalted butter (1 stick)
- 3 large Gala apples cut into chunks (feel free to use your favorite apple). – about 4 cups
- 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.
Anselma says
My grandchild simply loved this cake. She is pickiest eater ever.😊
Chef Dennis Littley says
I’m happy to hear that your grandchild like the apple cake! I hope you find more recipes on my website that they’ll enjoy.
Marlene says
Please answer soon – l want to make for dinner! 😊
If l use frozen chopped apples, do l still have to cook them in the butter first (?) – l am worried that it may make them too mushy/soft? 🤷🏻♀️ Thank you!
Chef Dennis Littley says
You need the butter for the cake, you don’t have to saute them too long, but a few minutes in the butter will help the flavor of the cake.
Jeannie Hynes says
I’ve made this cake a dozen times at least. It is just delicious. It’s almost like a cheesecake. I served it to my friend who is a pastry chef and she was blown away
Chef Dennis Littley says
Thanks for letting me know you enjoyed the apple cake, its one of my favorites!
Marsha says
This cake has a very scrumptious flavor and the chunks of apple in every bite is a highlight! But I did get a worried when I checked as it had 20 mins and found the top had already gotten past the golden brown range, a little darker, I immediately put alum foil over it and continued. At 30mins, it was not done at all, neither at 35, nor 40mins, it was about 43min I got a clean toothpick. I let it cool till just warm. Cutting in, It didn’t have much of a crumb towards the center, only towards the edge. Do you know why that is and why it browned so quickly? Did the alum foil impede thorough baking? Thank you.
Nonetheless, the flavor is excellent, just don’t think the texture came out correct. But, whatever came out sure tastes good!
Marsha says
Btw: is all gone. Now I need to get more apples and try this again! DH ate half of it and my DD came home tried a small slice and came back for seconds, going “OMG OMG” LOL so you know it’s good. When I pointed out my complaint she said IDK but hope it turns out the same way next time!