Why Wait? Have an Apple Cake Today!

While it may be a tad prosaic I always manage to serve apple cake at some point during the fall. While dinner is probably the most likely suspect for its appearance and breakfast is great alternative I tend to have it around for snacking as well. Apples are plentiful this time of year and let’s face it, apple cake is terrific anytime you serve it.

I typically use Granny Smith, Jonathan or Pippin apples in my cakes but there are quite a few other varieties that are just as good. My favorite apple web site is paulnoll.com and the chart below is one I use every year to help me decide exactly which variety I’m going to use for what purpose.

 

Apple Varieties and their Best Uses

See Table below for Apple Varieties and their Best Uses

Variety
Flavor,
Texture
Fresh
and Salads
Pie
Sauce
Baking
(Whole)
Red
Delicious
Sweet,
Crisp
Excellent
Fair
Fair
Poor
Golden
Delicious
Sweet,
Tender
Very
Good
Excellent
Very
Good
Very
Good
Granny
Smith
Tart,
Crisp
Very
Good
Very
Good
Very
Good
Fair
Jonathan
Moderately
Tart, Tender
Very
Good
Very
Good
Very
Good
Good
Rome
Beauty
Slightly
Tart, Firm
Good
Good
Good
Excellent
Winesap
Slightly
Tart/Spicy, Firm
Very
Good
Very
Good
Good
Good
Criterion
Sweet/Complex,
Crisp
Very
Good
Good
Good
Good
Gala
Sweet,
Crisp
Excellent
Good
Good
Good
Jonagold
Sweet-Tart,
Crisp
Very
Good
Very
Good
Good
Very
Good
Newtown
Pippin
Slightly
Tart, Firm
Very
Good
Excellent
Very
Good
Good
McIntosh
Tart,
Tender
Good
Good
Very
Good
Poor

 

 

Chart from paulnoll.com

Most of the following recipes have been sent to me by readers over the past few years and they are all ones I’ve made time and time again to rave reviews. Some are better suited to a breakfast or snack cake and others are show stopping desserts you want to serve after everyone has eaten too much, loosened their belt buckles because they are the perfect light touch to end a perfect meal.

Yes I do make applesauce and baked apples at some point during the 3 month time frame we lovingly call fall but for my money, the apple cake is the best way tosay to any member of my family work crew who walks in my door, “hummmm……you look hungry from all that yard work come, sit, have bite to eat before you go back to the rest of my to do list”.

 

NOTE: Many of the recipes are dairy free for those of you that are lactose intolerant.

 

CINNAMON APPLE CAKE

A great breakfast or snack cake

 

1 3/4 cups sugar, divided

1/2 cup butter or margarine, softened

1 teaspoon vanilla

6 ounces cream cheese, softened (about 3/4 cup)

2 large eggs

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons cinnamon

3 cups chopped peeled Granny Smith apples (about 2 large)

 

Preheat oven to 350. In the bowl of an electric mixer
combine the 1 1/2 cups sugar, margarine, vanilla, and cream cheese and beat
until combined. Add the eggs and beat to combine. In another bowl combine the
flour, baking powder, and salt. Add the flour mixture to cream cheese mixture,
beating on low until blended. In another bowl combine the 1/4 cup sugar and
cinnamon and mix to combine.  Chop the
apples and then add 2 tablespoons of this cinnamon mixture to the chopped
apples. Mix to combine and then add the apple mixture to the batter. Mix to
combine. Grease a 8 or 9 inch spring form pan. Pour batter into the prepared
pan and sprinkle the remaining cinnamon mixture over the top. Bake for 1 hour
and 10 minutes or until the cake pulls away from the sides of the pan. Cool
completely and remove spring form side. Cuts best if you use a serrated knife.
Serves 10 to 12

 

Modified from about.com

 

MORNING GLORY APPLE CAKE

 

1 1/2 cup oil

3 eggs

1 1/2 teaspoon baking soda

2 teaspoon vanilla

1 teaspoon salt

3 1/2 cups chopped apples

1/2 teaspoon baking powder

1 cup coconut

1 cup golden raisins

1/2 to 2/3 cup chopped dried apricots

1 cup chopped pecans or walnuts

 

1 cup white sugar

1cup brown sugar

3 cups sifted flour

 

Preheat oven to 325. Grease a bunt pan and set it aside. Combine
the eggs and oil in a large bowl and mix to combine. Add the remaining
ingredients and mix to combine… Grease a large bunt pan for 1 hour and 15
minutes. Cool and remove from pan. (you can use 2 to 3 loaf pans (depending on
their size) or cupcake/muffin tins cooking for 35 to 40 minutes. Serves 10 to
12

 

Submitted by Margie Quintin Oak Park IL

 

APPLE AND HONEY TORTE

 

1/3 cup honey

2 tablespoons lemon juice (fresh is best)

3 large tart apples, peeled and each cut into 8 wedges
(about 1 1/4 pounds)

3/4 cup sugar

6 tablespoons butter or margarine, softened

1/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 teaspoon lemon zest

1 cup sifted flour

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon brown sugar

1/2 teaspoon cinnamon

2 tablespoons ground almonds

 

Preheat oven to 350. Grease a spring form pan and set it
aside. In a skillet combine the honey and lemon juice. Heat to a simmer and add
the apples cook until they start to soften, stirring constantly so they don’t
burn or stick for about 10 to 12 minutes. Remove from heat; set aside. When
cool drain the apples and set them aside

 

In the bowl of an electric mixer combine 3/4 cup
granulated sugar, butter, brown sugar, and vanilla and beat to combine, 3 to 4
minutes. Add the eggs and mix to combine. Add the lemon zest and mix to combine.
In another bowl combine the flour, baking powder, and salt, mix to combine. In
1/3’s add flour mixture to the sugar mixture, beating to combine between each addition.
Pour the batter into the prepared pan. Arrange the apple slices anyway you like
on top of the cake, they can even overlap if you like but make sure you push
them slightly into the batter. In a bowl combine 1 tablespoon brown sugar, the
ground almonds and cinnamon; sprinkle it over the top of the apples. Bake 1
hour or until cake springs back when touched lightly in center. Cool on a wire
rack. Cut into wedges using a serrated knife. Serves 10 to 12

 

Submitted by Richard Olaphan St. Louis MO. modified from
epicurious.com

 

 

NUTTY APPLE CAKE (dairy or pareve)

 

6 Granny Smith Apples, peeled, cored and finely sliced

juice of 1 lemon

3 eggs

1 cup sugar

2 teaspoons vanilla

4 tablespoons melted butter or margarine

1/3 plus 2 tablespoons milk or non dairy substitute

2/3 cup flour, sifted

2 teaspoons baking powder

1/2 cup toasted chopped hazelnuts or pecans, chopped

1/2 cup golden raisins

1/2 cup pine nuts

3 tablespoons sugar for topping

1 teaspoon cinnamon

 

Preheat the oven to 325. Grease and line the bottom of a
spring form pan with parchment paper and set it aside. In a bowl combine the
sliced apples in lemon juice, toss to coat and set aside.

 

In the bowl of an electric mixer combine the eggs, sugar
and vanilla and beat until light yellow, 3 to 4 minutes. Add the milk and
butter and mix to combine. In a bowl combine the flour and baking powder
together and then fold them, by hand, into the egg mixture until just combined.
Add the add the ground nuts, raisins and pine nuts. Fold in gently. Gently fold
in the apple slices with the lemon juice they have been soaking in.

 

Pour the batter into the prepared pan and smooth the top.
Mix the 3 tablespoons of sugar with the cinnamon and then sprinkle over the top
of the cake. Bake for about 1 hour 20 minutes or until the cake is cooked
through. If you find the top browning too quickly, cover with foil and continue
cooking. Let the cake sit for about 10 minutes before removing it from the pan.
The cake will contract as it cools making removal a lot easier. Cool completely
before serving. Serves 10 to 12.

 

Modified from an old Gourmet Magazine recipe

 

GLAZED RUM AND APPLE SPICE CAKE

 

Cake:

2 cups sugar

1 cup oil

4 eggs

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon nutmeg

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon salt

1 tablespoon vanilla

3 cups chopped peeled Golden Delicious apples

1 cup chopped pecans

 

Glaze:

1/2 cup butter or margarine

1 cup packed brown sugar

3 tablespoons (or more) rum

 

Preheat oven to 350. Grease a bunt pan and set it aside.
In the bowl of an electric mixer combine the sugar and oil and mix to combine.
Add the eggs 1 at a time mixing to combine between each egg. Add the vanilla
and mix to combine. In another bowl combine the flour, baking powder, baking
soda, nutmeg, allspice, cinnamon and salt together.  Add the flour mixture to the egg mixture
gradually, mixing well after each addition.
Fold in the apples and pecans by hand.
Spoon the batter into the prepared pan.
Bake for 1 hour or until a cake tester comes out clean. While the cake
is cooking make the rum glaze by melting the butter in a saucepan.  Add the brown sugar and rum.  Cook the mixture until the sugar has
dissolved and the mixture is heated but don’t let it boil. When the cake is
done put the pan on a cooling rack and drizzle a little of the glaze over the
cake. Let it sit for about 1 minute for it to absorb and then flip the cake
onto the plate you’re going to serve it on. Poke holes in the cake with either
a fork or toothpick and then brush the warm glaze all over the cake. Let cool
and serve. It can be served warm if you prefer it that way. Serves 10 to 12.

 

Submitted by Donna Schwartzman Chicago IL

 

MAPLE & CURRANT APPLE CAKE

This is a pudding like cake is brimming with tender
chunks of apple

 

1 1/2 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 cups applesauce

1/2 cup pure maple syrup (NOT the fake stuff, its yucky)

4 large apples, peeled, cored, and chopped into nice
sized pieces

1/2 to 2/3 cup currants (you can use raisins but currants
are best)

1/2 cup ground walnuts or pecans (optional)

 

Preheat oven to 350. Grease a 9X13 pan and set it aside.
In a bowl combine the flour, baking powder, salt, and cinnamon (and ground nuts
if using) and the set it aside. In another bowl combine the applesauce and
maple syrup. Stir the flour mixture into the applesauce mixture and mix until
just combine. Fold in the chopped apples, mixing just to combine and then spoon
the batter into the prepared pan. Bake for 35 to 40 minutes, or until a
toothpick inserted into the center of the cake comes out clean. Serve warm.
Serves 8 to 10. You can also make this into cupcake/muffins, makes 12.

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2 Comments (+add yours?)

  1. Edward M. Fielding
    Nov 09, 2011 @ 14:06:05

    I apologies if this image was purchased from Dreamstime. I have been investigating the misuse of some of my images.

    If you did indeed purchase it from Dreamstime, thank you and sorry for the confusion.

    Reply

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