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, 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 followed my recipe it will turn out great.
My preferred cake pan for all my baking is the 9-inch Chicago Metallic Professional Grade Cake Pan.
An Off-set Spatula is also one of my favorite kitchen tools for baking. You’ll thank me every time you use it!
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 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 confectioners sugar, whipped cream or ice cream.
FAQ Apple Cake
Traditionally everyone suggests Granny Smiths. 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).
Kitchen tools I use for my cakes
- offset spatula (essential for bakers)
- 9-inch USA Pan Bakeware cake pans
- 9-inch parchment cake circles
- silicone spatulas
- wire whisk
- mixing bowls
More Recipes You’ll Love!
Buttery Apple Cake
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 tsp baking powder
- ½ tsp sea salt
- 2 large whole eggs plus 1 egg yolk
- 1 tsp vanilla extract
- 1 cup granulated sugar (if you like a less sweeter cake cut the sugar back to ¾ of a cup)
- 1 tbsp lemon juice
- ½ tsp 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 the butter, reserve 6 tbs for later.
- Add the apple chunks to the pan 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 butter, sugar, vanilla, 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.
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.