Crowned Apple Cake Recipes

EASIEST EVER MOIST APPLE CAKE

Steps:

• Preheat oven to 180°C/350°F (all oven types).
• Grease and line a 21 cm / 9" springform cake pan. (Note 4)
• Place flour, baking soda, salt and spices in a large bowl and whisk to combine.
• Whisk oil and sugar in a bowl, then whisk in eggs and vanilla.
• Pour the wet ingredients into the dry and mix with a wooden spoon until JUST combined. Stir through apple (optional: add 3/4 cup chopped walnuts or other nuts).
• Pour into cake pan. Sprinkle over almonds.
• Bake for 50 minutes - 1 hr. Check at 50 minutes - it is cooked when a skewer inserted into the centre comes out clean.
• Cool for 10 minutes before turning out onto a rack to cool. Dust with icing sugar if using, then serve. This cake doesn't need cream or ice cream because it is so moist, but I wouldn't turn it down!

HOMEMADE APPLE CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch round cake pan with baking spray with flour.
• In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and walnuts. Spoon into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream.

CROWNED APPLE CAKE

Steps:

• Place oven rack in lower third of oven and pre-heat to 350º.
• Grease a 10-inch tube pan with removable bottom- bundt pan is not recommended for this recipe.
• Peel and core the apples; slice 1/4" thick.
• Place other topping ingredients in bowl.
• Add apples and toss to coat, then set aside.
• Put flour, sugar, oil, eggs, orange juice, baking powder, vanilla and salt.
• Mix at low speed to combine, then at medium speed until completely blended, about 2 minutes.
• Pour 1/3 of the batter into the pan.
• Arrange 1/3 of the apples on top of the batter and sprinkle with chopped nuts if using.
• Pour another 1/3 of the batter on top of the apples and arrange another 1/3 of the apples on top.
• Pour the remaining batter on the apples and smooth the top.
• Arrange the rest of the apples around the center tube, forming a"crown".
• Spoon 2 tablespoons of liquid from the bowl that had contained the apples over the top and decorate with nut halves, if using.
• Place cake on rimmed baking sheet and bake for 75 ot 85 minutes, until a toothpick or skewer inserted in the middle comes out clean.
• If top appears to be getting too brown, cover it loosely with foil.
• Remove cake from oven and cool 10 minutes.
• Run knife or spatual around the edge of pan and remove side.
• Cool to room temperature, then run knife or spatula around the center tube and bottom.
• Lift cake onto serving plate.
• Store at room temperature for up to 2 days, or can be frozen.

CROWNED APPLE CAKE

Steps:

• Place oven rack in lower third of oven and preheat oven to 350 degrees. Grease or spray a 10 inch tube pan with removable bottom.
• Peel, quarter, core and slice apples 1/4 inch thick. Place in a medium bowl with honey and cinnamon. Toss to coat and set aside while preparing cake.
• In a large mixing obwl with electric mixer on low speed, mix flour, sugar, oil, eggs, juice, baking powder, vanilla, and salt until combined.
• Increase speed to moderately high and mix until well blended, about 2 minutes.
• Pour 1/3 of the batter into prepared pan. Arrange 1/3 of apple slices over the batter and sprinkle with chopped nuts if using. Cover with 1/2 of remaining batter. Arrange 1/2 of remaining apples slices over batter and top with remaining batter, spreading evenly. Over lap the remaining apple slices around the tube og the pan, extending out like petals. Pour remaining juices from the bowl over the apples. If desired, arrange nut halves along the outer edge to encircle the of the cake.
• Place cake on a rimmed baking sheet and bake for 80 to 90 minutes or until a toothpick or skewer inserted to center comes out clean. If top gets too brown, cover loosely with foil. Remove cake from oven and cool 10 minutes. Go around inside edges of pan with a knife and remove sides of pan. Cool cake to room temperature. Cut around the tube and bottom of pan with a knife. Carefully lift the cake from the pan to a serving plate. (Cake may be stored, covered, at room temperature up to 2 days or frozen.).