Luscious Apple Cake

Super Moist Apple Cake Recipe

Recipe by: David Leite

• Course: Dessert
• Cuisine: American
• Servings: 10
• Calories: 487 kcal per slice (approximate)

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes

• 2 cups granulated sugar
• 12 tablespoons unsalted butter, at room temperature, plus more for the pan
• 3 large eggs
• 1 cup plus 1 tablespoon cake flour (not self-rising)
• 1 cup plus 1 tablespoon all-purpose flour
• 2 teaspoons baking powder
• Pinch kosher salt
• 3/4 cup whole milk
• 3/4 teaspoon vanilla extract
• 14 to 18 ounces baking apples* (see “Choosing the Right Apples” above), peeled, cored, halved, and thinly sliced
• 3/4 cup heavy cream
• 1 1/2 teaspoons ground cinnamon

1. Preheat your oven to 350°F (175°C). Prepare a 10-inch round, 2-inch-deep springform pan by generously buttering and flouring it, then lining the bottom with parchment paper. To prevent any leaks during baking, meticulously wrap the outside of the pan with several layers of aluminum foil. Additionally, line a rimmed baking sheet with aluminum foil to catch any potential drips.
2. In a large mixing bowl, using either a stand mixer fitted with the paddle attachment or a hand-held mixer, combine 1 1/2 cups of the granulated sugar and the room-temperature unsalted butter. Beat the mixture until it becomes exceptionally light in color and fluffy, typically taking 3 to 5 minutes. Periodically scrape down the sides of the bowl with a rubber spatula to ensure even mixing, then continue beating for another 3 to 4 minutes until the mixture achieves a very light and airy texture.
3. Add the eggs, one at a time, beating well after each addition. Remember to scrape down the bowl between additions to fully incorporate all ingredients.
4. In a separate bowl, sift together the cake flour, all-purpose flour, baking powder, and kosher salt. Gradually add the dry ingredients to the butter mixture, alternating with additions of the whole milk, beginning and ending with the dry ingredients. Continue to scrape the bowl as necessary to ensure a smooth, homogeneous batter. Finally, stir in the vanilla extract, mixing just until the batter is smooth. Be careful not to overbeat the batter, as this can lead to a tough cake.
5. Pour the prepared batter evenly into your springform pan, spreading it smoothly with a rubber spatula. Arrange the thinly sliced apples over the batter, creating attractive concentric circles that completely cover the surface of the cake. Continue layering the apples in concentric circles, overlapping them generously, until all the apple slices are used or you reach nearly the top of the pan, whichever comes first. Evenly pour the heavy cream over the layered apples. In a small bowl, stir together the remaining 1/2 cup of granulated sugar and the ground cinnamon, then sprinkle this mixture generously over the entire surface of the cake.
6. Carefully place the apple cake pan onto the prepared rimmed baking sheet. Transfer to the preheated oven and bake for approximately 55 to 75 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked. Once baked, remove the pan from the oven and transfer it to a wire rack to cool for at least 15 minutes. After this initial cooling, gently release and remove the sides of the springform pan, allowing the cake to cool completely to room temperature on the rack.
7. Once thoroughly cooled, invert the cake onto the wire rack, carefully remove the bottom of the pan and the parchment paper. Then, invert it once more onto a serving platter, so the apple topping faces upwards. This super moist apple cake can be served delightfully warm or at room temperature. Any leftover cooled apple cake can be stored, tightly covered, in the refrigerator for up to 3 days, maintaining its moist texture and rich flavor.

Nutrition Information (Approximate Values)

• Serving Size: 1 slice
• Calories: 487 kcal
• Carbohydrates: 67 g
• Protein: 6 g
• Fat: 23 g
• Saturated Fat: 14 g
• Monounsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 118 mg
• Sodium: 40 mg
• Fiber: 2 g
• Sugar: 45 g

Note: Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary.

Nadine Bonda

Nadine Bonda enthusiastically proclaimed this her new “go-to” apple cake, a significant commendation after a long quest for the perfect recipe. Her ideal apple cake needed a pronounced apple flavor, exceptional moistness, substantial texture, and a balanced sweetness suitable for both a decadent dessert and a refined breakfast pastry. This recipe, she reports, met and exceeded every one of these criteria. Nadine anticipates baking this cake repeatedly, praising its efficiency and ease of assembly, noting it took her only about 25 minutes from start to oven. For her apples, she selected Honeycrisp, which proved to be an excellent choice, delivering abundant flavor and maintaining its structure beautifully through baking. The cake’s versatility was also a highlight, as it was enjoyed as dessert, breakfast, and an afternoon snack for over six days, with Nadine observing minimal changes in its delightful taste or inviting texture over time. She confirmed its generous yield, easily satisfying 8 to 10 people.

Trisha T.

Trisha T. found this super moist apple cake to be an ideal method for utilizing the abundant apple harvest of the autumn season. She particularly appreciated its versatility, describing it as perfect for breakfast, dessert, or a snack, whether served warm, at room temperature, or chilled. The alluring cinnamon-infused goodness made it remarkably difficult to resist at any time of day. Trisha shared a valuable tip for fellow bakers: ensure a substantial overlap when arranging the concentric circles of apple slices. This technique, she explained, guarantees thorough coverage across the cake’s surface, even as it bakes and subtly shifts, resulting in optimal apple distribution in every single bite. She opted for a combination of Stayman and Mutsu apples, varieties readily available at her local farm market, and thoroughly enjoyed the dynamic blend of their distinct apple flavors. Trisha confirmed her intention to continue mixing and matching apple varieties in future preparations of this delectable cake, confident in its consistent success.

Greg Crawford

Greg Crawford enthusiastically confirmed that the title “super moist apple cake” is not just a catchy phrase, but an absolutely accurate promise. He found the cake to be precisely as advertised: exceptionally moist and generously crowned with delectable layers of apples. Greg observed that cakes with a dense texture often run the risk of being dry, but this particular recipe brilliantly defies that common expectation, living up to its name with remarkable moistness. The cake’s incredible hydration and tender crumb persisted throughout the several days it took his household to savor every slice, a testament to its excellent keeping qualities. Greg also pointed out that achieving such profound moistness naturally requires a wealth of rich ingredients, resulting in a cake that is wonderfully decadent and satisfying. While he noted it wasn’t overly sweet, its undeniable richness made it a truly luxurious and comforting treat.

Laura Tarlo

Laura Tarlo lauded the cake for its excellent flavor and remarkable moistness, noting that the recipe was fairly straightforward to prepare. She began with three Granny Smith apples, but found that slightly more than two apples were sufficient to create the desired concentric circles that covered the cake’s surface. Reflecting on her experience, Laura wished she had managed to incorporate all the apples, as her tasters expressed a strong desire for an even more abundant apple topping. She offered a thoughtful tip for future attempts: gently pressing the initial layer of apples into the batter before adding a second layer, prior to sprinkling the cinnamon sugar, might allow for a greater quantity of fruit. After refrigerating the cake overnight, Laura couldn’t resist a piece for breakfast, observing that it became a touch denser, but in an appealing way that did not compromise its deliciousness. She also plans to freeze a portion to assess its freezer-friendliness. While delightful on its own, Laura concluded that a dollop of freshly whipped cream would undoubtedly elevate this already tasty cake to an extraordinary new level of indulgence.

Elie Nassar

Elie Nassar, a self-proclaimed connoisseur of dense, unfrosted, rich cakes featuring fruit inclusions, immediately declared this super moist apple cake a “keeper.” He baked it late on a Saturday evening, served it for Sunday afternoon dessert, and savored the last delectable slice on Wednesday morning with his coffee, emphatically highlighting its excellent longevity and stable texture when stored covered at room temperature. Elie was particularly fascinated by the innovative technique of pouring cream over the apples prior to baking. He found this to be a brilliant culinary trick, explaining that the cream interacts harmoniously with the sugar and apples during the cooking process, culminating in a luxurious layer of caramelized apple-cream topping as the liquid gradually evaporates. Using Gala apples, Elie opted for approximately 1/4-inch thick slices. He noted that this specific thickness necessitated two distinct layers of apples to utilize the full quantity, suggesting that a slightly thicker slice (perhaps 1/3 inch) might be optimal for future preparations. His cake required baking for closer to 1 1/2 hours to ensure it was thoroughly cooked through the center, the apples perfectly tender, and the creamy topping beautifully set. This extended baking time, he reported, resulted in a perfectly baked cake with a rich, inviting golden-brown color, closely matching the recipe photo, and impeccably cooked edges without any signs of burning. He advises bakers to allow at least an hour before checking for doneness. Elie also remarked on the impressive consistency of the cake’s desirable texture, observing very little difference between the first slice and the last, three days later, further cementing its remarkable keeping qualities.

Jenny Howard

Jenny Howard unequivocally agrees that “super moist” is indeed the most accurate and fitting descriptor for this delightful apple cake. She lauded its exquisite vanilla flavor and remarkably moist crumb, which collectively form an excellent foundation for the star elements: the fantastic apple and cinnamon topping. Jenny successfully adapted the recipe despite not having a 10-inch springform pan readily available, skillfully utilizing her 9-inch pan with an additional 20 minutes of baking time to achieve perfection. She plans to use her 10-inch cast iron skillet for future bakes, offering a practical alternative pan choice for other home bakers. Her family thoroughly savored the cake over three days, and Jenny confirmed that its perfection was admirably maintained throughout this period. To further elevate the culinary experience, she prepared a batch of cinnamon sugar whipped cream to serve alongside, describing the combination as nothing short of “magnificent!” Jenny’s experience truly underscores the cake’s adaptability and its enduring, irresistible appeal, making it a reliable recipe for any baker.