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).
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Apple Cake Recipe
Equipment
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.
FOODHEAL says
Wow, I love this apple cake. It sounds rich and really sweet
Kita Bryant says
I would really love to make this. It looks so good and fluffy!
Kathy says
This looks so good. I especially love apple recipes this time of year. It’s one of my favorite flavors too. I’ve never tried an apple cake before. I am looking forward to your recipe.
Ruth I says
Looks amazing! thank you for this wonderful recipe. I like how you add that we can use other fruits than apples. I love apple pies! Will definitely try this one my family would love this.
Bolupe says
There are a few dessert I love eating and this buttery apple cake is one of them. I like that you recommended using our best apples. I particularly love the taste of the Bramley apples, the official British cooking apples. I can’t wait to try your recipe chef.
Gervin Khan says
What a healthy and delicious dessert to make for my daughter on her birthday. I love it!
Nikki Wayne says
This is so new to me. I eat apple pie sometimes and I haven’t tried apple cake.
Jennifer Van Haitsma says
This sounds so good! The perfect fall dessert. Thanks for sharing!
Terri A Steffes says
You sold me on the low amount of flour that it takes. I would love to try this with almond flour.
Monica Simpson says
I can tell I would love the texture of this cake. I’m also a huge fan of apple things in the fall.
Brandy Ellen Writes says
THis buttery apple cake recipe looks so yummy and is something that I will try to make since we picked over 60 pounds of apples last weekend that I must use up.
Tasheena says
I love a good apple cake recipe. Looking forward to trying this recipe.
Amber Myers says
I’m sure I will love this cake. I tend to enjoy apple desserts and this looks incredible.
Ben says
I see apple cake, and I’m instantly all over it. THEN you go ahead and throw the butter on it. Man, I’m making this one for sure.
melissa chapman says
That cake looks so good. I do not bake much but you outline this cake so well i will have to try making it myself.
Jolina says
This looks delicious! I love baking with apples especially in the fall when they’re at their best.