Buttery Apple Cake
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Martha Stewart Living, April 2007
- Yield Serves 8
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Ingredients
- Vegetable-oil cooking spray
- 3/4 cup all-purpose flour, plus more for dusting
- 1 pound Granny Smith apples, peeled and shredded on the large holes of a box grater (about 2 cups)
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons whole milk
- 1/4 cup vegetable oil
- 2 large eggs
- 6 tablespoons unsalted butter, softened
- 1/3 cup sugar
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- Heavy cream, for serving
Directions
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Make the cake: Preheat oven to 325. Coat an 8-inch springform pan with cooking spray; dust with flour, tapping out excess. Place on a rimmed baking sheet. Spread apples in pan; set aside.
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Whisk together flour, sugar, baking powder, salt, milk, oil, and eggs in a medium bowl until smooth. Pour over apples. Bake until set and pale golden brown, about 40 minutes.
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Make the topping: Stir together butter, sugar, egg, and vanilla in a small bowl. Remove cake from oven, and pour topping over cake. Bake until golden brown, about 25 minutes. Let cool completely in pan on a wire rack. Remove sides of pan, and transfer cake to a serving plate. Serve slices drizzled with cream.
Mine was not custard-like at all. Very cake-like. I used golden delicious apples and that worked just fine.
I agree with LoveBakingCookies. This cake had more of a custard consistency. I wasn't expecting the texture. I'm not sure I will make this again.
This is a lovely cake that I like to make in the fall because it uses Granny Smith Apples. I reviewed the recipe on my own blog, Recipes That Worked by Mandy Higgins.
This cake tastes like a custard with mild apple flavor. The cake rises nicely while baking, but falls when it's cool and becomes dense in the middle. I believe this is caused by the excess amount of liquid from the apples. It's not quite the texture I expected from a "CAKE", but it tastes good.
This was absolutely delicious. Very easy to whip up, too. I did replace the 3/4 cup of all-purpose flour with whole wheat flour, and did not peel the apples before grating them. Also, I used one large Macoun apple and one large Cortland (well over a pound!) instead of the recommended Granny Smiths. Leaving the peels on lends a nice pink color to the bottom of the cake, but they cook down enough to not taste "crunchy". Will absolutely make again!
SCRUMDIDDLIUMPTIOUS!! For the first serving, we stuck to the recipe and drizzled heavy cream, YUMMY! Not too sweet, and perfectly buttery. The next day, for tea, we drizzled Myer's Dark Rum, mmmmm. Maybe a whopped creamy rummy thing or brandy thing would be delish, too!
I love this cake. Very good and simple to make. I like it even better made with whole wheat flour.