apple cake

Submitted by Corey Allinder:


  • 1 stick unsalted butter, melted and cooled
  • 4-6 apples, any type, peeled and cut into chunks (I use Granny Smith and Honey Crisp)
  • 1-2 large lemons, zested and juiced
  • 1 cup all purpose flower
  • 1 teaspoon baking powder
  • Pinch kosher salt
  • 2 large eggs
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 10 inch spring form pan


Preheat oven to 350 degrees F. Grease 10 inch form pan with some butter.

Add the apples to a large bowl and toss with lemon zest and juice.

Whisk together the flour, baking powder and salt in a medium bowl.

In a separate bowl add the eggs, sugar and vanilla, and beat together with a whisk until well combined. Add the melted butter and whisk until smooth and incorporated. Add the flour to the wet ingredients in two addition, mixing in using a rubber spatula. the batter will be very thick. Fold in the apples.

Pour the batter into the prepared pan and place on a sheet tray. Bake until golden and a toothpick inserted into the center of the cake comes out clean (make sure you do not poke an apple), 1 hour.

Let the cake cool to room temperature and set. Run a paring knife around the sides of the cake to loosen it before removing from the pan. Finish by dusting with powdered sugar.

Perfect summer dessert, not too heavy and great with a scoop of vanilla ice cream.

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