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Super Moist Apple Cake

What makes this apple cake so super moist is the cream, which is poured over the top just before it bakes. This is a great coffee cake on its own or served warm with vanilla ice cream.–Clark Frasier and Mark Gaier

LC Which Baking Apples Note

Wanna experience varying textures within the same obscenely moist apple cake? Try a combination of different types of apples. The authors suggest something “such as Granny Smith (which is quite tart), Macintosh (which is firm), and Cortland (which gets very soft with cooking).” You heard them, folks.

Super Moist Apple Cake Recipe

  • Quick Glance
  • 15 M
  • 1 H
  • Serves 10

Ingredients

  • 2 cups granulated sugar
  • 12 tablespoons (6 ounces) 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
  • 3 medium baking apples (see LC Note above), peeled, cored, halved, and thinly sliced
  • 3/4 cup heavy cream
  • 1 1/2 teaspoons ground cinnamon

Directions

  • 1. Preheat the oven to 350°F (175°C). Butter and flour a 10-inch round, 2-inch-deep cake pan or springform pan and line the bottom with parchment paper.
  • 2. In a large bowl with a stand mixer or a hand-held mixer, beat 1 1/2 cups sugar and the butter for 3 to 5 minutes, until light in color. Scrape the bowl as needed with a rubber spatula and continue to beat until the mixture is very light in texture and color, several minutes more.
  • 3. Beat in the eggs, 1 at a time, scraping the bowl between additions.
  • 4. Sift together the flours, baking powder, and salt. Alternately add the milk and dry ingredients into the butter mixture, stopping to scrape the bowl as necessary. Add the vanilla and mix the batter just until smooth. Do not overbeat it.
  • 5. Pour the batter into the prepared pan and spread it evenly with a rubber spatula. Arrange the apple slices on the batter, overlapping one another in concentric circles. You want to completely cover the top of the cake. Pour the cream evenly over the apples.
  • 6. Stir together the remaining 1/2 cup sugar and the cinnamon and sprinkle the mixture over the top of the cake. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove the pan from the oven, transfer it to a wire rack, and let the cake cool completely.
  • 7. Invert the cake onto the rack, remove the parchment paper, and invert it once more onto a serving platter. Serve the apple cake warm or room temperature. (The cooled apple cake can be stored tightly covered in the refrigerator for up to 3 days.)
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