This apple cake is a double whammy and will satisfy your cravings for both pie and cake at the same time! The cake is perfect for tea parties and has a hint of cinnamon infused in every bite!
I’ve mentioned this before in passing but apples are one of my favorite fruits.
Not only is it amazing on it’s own, keeps the doctor away, and has what seems to be an endless array to choose from, but they are wonderful to bake with as well.
Unfortunately apples have become quite expensive this season due to the lack of imports coming in due to the weather conditions elsewhere in the world…
so you bet I made good use of the few I had lying around in the kitchen!
Types of apples
Ideally I would use Granny Smith apples for baking because they hold up to the heat and the tartness helps create a nice element of balance, but due to the apple shortage, I didn’t have much of a choice and went with using our infamous BC Gala apples instead.
I was hesitant to use them though because they aren’t as crisp as Granny Smith and hold more water but surprisingly it turned out wonderfully! Don’t you just love it when your skeptical bakes end up being one of your best creations?
What type of apples do you like to bake with?
I’ve seen so many photos where bakers would create beautiful intricate rose patterns on top of their apple cakes and while I wish I had both the patience and talent for it, I have yet to get there so I decided to simply layer the apples instead.
I may not be a good decorator yet but that’s okay because as mother deer would say, “it all looks the same in your stomach anyway” 😉
Apple cake recipe
- 1 1/2 cup all purpose flour
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup vegetable oil
- 2 eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 cups peeled, cored and thinly sliced apples
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- Preheat the oven to 375F
- In a large bowl, whisk the vegetable oil, eggs, lemon juice, vanilla and lemon zest together.
- Sift in the flour, sugar, baking powder, salt and 1 teaspoon cinnamon. Mix until just combined.
- In a medium bowl, stir your apple slices, brown sugar, and 2 teaspoons of cinnamon together
- Grease your cake pan with butter or coconut oil. Make sure you don’t miss any sides!
- Pour 1/3 of your batter into your pan. Then top with 1/2 of your apple slices. Be sure to leave a 3/4″ space between the apples and the edge of the pan otherwise the apples will stick to the sides. Layer another 1/3 of the cake batter on top and layer your remaining apple slices. Top with the last of your batter.
- Bake at 375F for 45 – 60 minutes until golden brown and a toothpick comes out clean when inserted into the center.
- Let cool for 10 minutes before slicing and serving.
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Love this version of pie-cake, a good marriage between the 2 dessert categories. Nicely done, Cynthia. Thank you for sharing at FF today!
Who wouldn’t love eating two types of dessert in one?! 😛
The apple slices on the top makes the cake more delicious, yeah? I’d love to have a slice now and have it with my tea. Thanks for sharing! 🙂
Awh you’re so sweet Jhuls. I love the look of apple slices and it reminds me up upside down pineapple cake!
Wow, this is one beautiful cake. I love all things apple!
Same here Julie! I can’t understand how some people can label apples as an Autumn fruit! It’s perfect all year around!
I’d generally have Pink Lady apples or Fuji apples! They’re great with peanut butter and dark chocolate! 😀
I love the way you made this cake–the slices and cinnamon look so divine!
That sounds super yumm Cassie and awesome for pre or post workout snacks! Too bad I don’t like peanut butter and seed butters don’t do it for me either but you definitely got me on the dark chocolate ! 😛
SO simple. So delicious.
Simple and delicious recipes are the best aren’t they?