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  • Writer's pictureSusie Csorsz Brown

Loads of Apple Cake

What happens when you have a little too many apples on hand? Either you get baking or you have a lot of rotten apples. We just discovered and ... wow. But sometimes, getting a couple cases full of apples + a busy few weeks and no time to enjoy them = time to start baking. We just made this cake, and it was a big big hit.

Loads of Apple Cake

8 servings


So many apples... try this and you'll be glad you had so many apples on hand!

3/4 cup all-purpose flour

3/4 teaspoon baking powder

Pinch of salt

4 large apples (if you can, choose 4 different kinds)

2 large eggs

1/2 cup sugar

3 tablespoons dark rum (like Meyer's; also good with Amarula)

1/2 teaspoon pure vanilla extract

8 tablespoons (1 stick) unsalted butter, melted and cooled

1 T sugar + 1 t cinnamon


Preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with parchment paper. If you think you'll be removing it from the bottom of the pan, line the bottom of the pan, too, to save yourself some cake-removal-stress later.

Whisk the flour, baking powder, and salt together in small bowl; set aside.

Peel and core the apples and cut them into 1- to 2-inch chunks.

In a medium bowl, beat the eggs with a whisk until foamy. Pour in the sugar and whisk for a minute to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Fold in the apples with a spatula, turning the fruit to coat with batter. Scrape the mix into the pan and try to get it as even as you can (don't stress about it, though). Sprinkle the top with the cinnamon sugar mixture.

Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.

Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then flip the cake onto a parchment-lined plate, remove the parchment on the bottom of the cake, and flip the cake again to get it right-side up.

The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream.


The cake will keep for about 2 days at room temperature.

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