Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Buttery Apple Cake 3.1 (117) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email 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. Rate it Print