Buttery Apple Cake
This moist apple cake features a sweet, crackly golden topping.
- Servings: 8
Source: Martha Stewart Living, April 2007
For the Cake
- 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
For the Topping
- 6 tablespoons unsalted butter, softened
- 1/3 cup sugar
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- Heavy cream, for serving
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.
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.
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.