Buttery Apple Cake

Name: Buttery Apple Cake
Ingredients: Vegetable-oil cooking spray; 0.75 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); 0.5 cup sugar; 1.5 teaspoons baking powder; 0.25 teaspoon salt; 6 tablespoons whole milk; 0.25 cup vegetable oil; 2 large eggs; 6 tablespoons unsalted butter, softened; 0.333 cup sugar; 1 large egg, lightly beaten; 1 teaspoon pure vanilla extract; Heavy cream, for serving

3.1

(117)

4 Reviews

By

Martha Stewart Editors

Updated on January 16, 2019

Servings:

8

This moist apple cake features a sweet, crackly golden topping.

Ingredients

For the Cake

Vegetable-oil cooking spray
¾ 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)
½ cup sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons whole milk
¼ cup vegetable oil
2 large eggs

For the Topping

6 tablespoons unsalted butter, softened
⅓ cup sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
Heavy cream, for serving

Directions

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.