Old Fashioned Fresh Apple Cake Recipe
This Fresh Apple Cake Recipe is moist and delicious and uses fresh apples for a delicious, homemade flavor
Servings: 8
Calories: 456kcal
Cost: $15-$25.00
Equipment
- 9" non-stick baking pan
- parchment paper
- paring knife
- mixing bowls
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 pounds Granny Smith apples, peeled and cored
- 4 tablespoons butter, unsalted
- ⅔ cup brown sugar, light
- 2 teaspoons lemon juice, freshly squeezed
- 1 cup flour, all purpose
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ¼ cup brown sugar, light
- 2 eggs, large
- 6 tablespoons butter, unsalted, and melted and cooled
- ½ cup sour cream
- 1 ½ teaspoons vanilla extract
Instructions
- PREP THE BAKING PAN Using a 9" non-stick cake pan that's at least 2" tall on sides, grease and line the pan with a parchment paper round on the bottom, then grease it again on top of the parchment paper with more butter and a light sprinkling of flour. Tap any excess flour out of the pan.
- Heat oven to 350F degrees and adjust rack to lowest position.
- For the apple mixture: Slice the peeled apples in half from the stem to the bottom. Cut two of the apples into ¼" thick pieces, set these aside in a medium-sized bowl. Cut the remaining apples in ½" thick slices as evenly as possible.
- Melt the 4 tablespoons of butter in a medium non-stick skillet on medium-high heat. Add the ½" slices of apples first into the pan with the melted butter, and stir a couple of times to coat. Let these heat for about five minutes until they begin to caramelize, carefully stirring a couple of times, making sure they don't fully cook.
- Add the rest of the apples to the skillet along with the ⅔ cup of brown sugar and lemon juice, continue cooking for another couple of minutes until the sugar is dissolved.
- Place the cooked apples in the bottom of the prepared cake pan, and use the back of a spatula to evenly press them down into one layer.
- For the cake batter, whisk the flour, baking powder, and salt together in a medium bowl.
- In another large bowl, whisk the sugar, brown sugar and eggs together until thick and combined.
- Slowly whisk in the cooled melted butter and then add the sour cream and vanilla and continue to mix just until combined.
- Add the flour mixture, mixing just until combined and then pour it over the apples in the cake pan.
- Bake until golden brown, about 35-40 minutes, until a toothpick will come out clean when poked and removed from the middle of the cake.
- Remove cake from the oven and place on a wire rack for 20 minutes, then use a sharp knife to go around the edges to loosen the cake from the pan.
- Using a cake plate or platter, invert the cake and pan together, lifting the cake pan off the right-side up platter to catch any drips.
- If any of the apple pieces stay stuck in the pan or fall off, just position them on top of the cake with a fork.
- Cool another 20 minutes and serve with whipped cream if you like.
Notes
- Tip: Whenever the recipe calls for sugar in a baking recipe, I use Bakers Sugar which you can find in well-stocked grocery stores.
- Pull the eggs and sour cream out of the refrigerator 30 minutes prior to using to bring them to room temperature.
Nutrition
Calories: 456kcal | Carbohydrates: 72g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 307mg | Potassium: 258mg | Fiber: 3g | Sugar: 56g | Vitamin A: 648IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 1mg