This homemade apple cake is delightful in its simplicity and is also stunning to look at. Slices of tender, sweet apple slices are nestled into a tangy buttermilk cake batter and baked until golden. There are no extra spices, which allows the flavor of the apples to burst through.
A simple dusting of confectioners’ sugar and a dollop of whipped cream or a scoop of vanilla ice cream are all you need to make this stellar dessert even more stellar. The cake stores well, so you can enjoy it for a few days. (Ha! As if you won’t polish it off the same day it’s baked!)
What You’ll Need to Make This
- Buttermilk–This adds a tangy flavor to the cake, which balances the sweetness of the apples. It also helps the cake rise, giving it a tender crumb. I recommend using full-fat buttermilk, if available. It makes a huge difference.
- Apples–You want to choose baking apples that hold their shape when cooked, such as Golden Delicious or Honeycrisp. If your apples are large, two will be plenty for the cake. Don’t use tart apples like Granny Smith, as this cake is not overly sweet.
How to Make This Recipe
- Beat the butter in a stand mixer until creamy. Add the sugar gradually and beat until fluffy.
- Add the egg and vanilla, and beat until combined.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- Alternate adding the dry ingredients and the buttermilk to the mixture in 3 batches, beating well after each addition.
- Spread the batter in a buttered, floured springform pan and smooth the surface.
- Arrange the apple slices in a circle on top of the batter.
- Bake until a toothpick comes out clean. Transfer the cake to a cooling rack and remove the outer ring. Let the cake cool completely before dusting it with confectioners’ sugar.
Common Questions
For this pretty cake that shows off the apple slices, you want to use a mid-season apple that holds its shape when baked. Golden Delicious, Honeycrisp, and Ambrosia are all good choices. Feel free to use a combination of several apples if you like.
Yes. Let the cake cool completely after baking, then wrap it in foil or plastic wrap and store it in the freezer for up to 3 months. Thaw at room temperature, then dust with confectioners’ sugar, if using, and serve.
Helpful Tips
- The cake can be stored, wrapped in plastic, at room temperature for up to 3 days.
- Keep your apple slices approximately the same thickness so they’ll bake evenly.
- Since no spices are added to this cake, the apple flavor shines. Choose good-quality apples without any bruising or soft spots.
Why Our Testers Loved This
Tester Annie Baron adored the simplicity of this apple-forward cake. She described it as a “simple, straightforward preparation and simple, straightforward flavor, in which apple is the star.”
More Outstanding Apple Cake Recipes
Write a Review
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
I made this for dessert for the family for Sunday dinner. I followed the recipe, except I dusted the apples with cinnamon sugar before baking.
It was very moist and great on its own, but also with ice cream. There might be enough left for breakfast. Thanks for the wonderful recipe!
gina
Apple Cake
Equipment
- 9-inch springform pan
Ingredients
- 6 tablespoons (3 oz) unsalted butter, at room temperature, plus more for the pan
- 1 1/2 cups all-purpose flour, plus more for the pan
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 2 to 3 apples, peeled, cored, and thickly sliced
- Confectioners’ sugar, (optional)
Instructions
- Preheat oven to 350°F (176°C). Coat a 9-inch springform pan with butter and dust with flour, tapping out any excess.
- In a bowl of a stand mixer fitted with the paddle attachment, or in a bowl using a hand mixer, beat the butter until creamy. With the mixer running, slowly add the sugar and continue beating until fluffy.
- Plop in the egg and beat until combined, then mix in the vanilla.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Alternate adding the flour mixture and buttermilk to the bowl in 3 batches, beating after each addition.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Starting at the outside of the pan, stand the apple slices on their narrow end in the batter to form a circle, fitting them as snugly as you can. Fill in the center of the circle with as many slices as will fit.
- Bake until a toothpick inserted into the cake–not the apples–comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack, unlatch the pan, remove the adjustable sides, and allow the cake to cool.
- Sprinkle confectioners’ sugar over the cake just before serving, if desired.
Notes
- Storage and freezing–The cake can be stored, wrapped in plastic, at room temperature for up to 3 days. The cooked and cooled cake can be frozen for up to 3 months, wrapped in foil or plastic. Thaw at room temperature before serving.
- Apple slices–Keep your apple slices approximately the same thickness so that they’ll bake evenly.
- Selecting your apples–Since there are no spices added to this cake, the apple flavor really shines. Choose good-quality apples without any bruising or soft spots.
An LC Original
View More Original RecipesNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
My husband declared with much pomp and circumstance that this apple cake recipe is his favorite thing I’ve ever baked. I kid you not. And I agree.
This cake made me his kitchen superhero, and that’s the hallmark of a great recipe. Delicious! I must memorize it.
This is a plain yet very pretty little cake. Simple, straightforward preparation and simple, straightforward flavor, in which the apple is the star. No cinnamon, nutmeg, or brown sugar, so definitely select tasty apples.
One surprise: I didn’t expect the cake to look so pretty. The apples sink into the cake in places and, aided by the sugar on top, leave slightly lacy, almost crunchy edges, which are pleasing on their own and great for a bed for a bit of vanilla ice cream to melt into.
This is a lovely snack cake. It’s simple to make from scratch, not too sweet, and is really lovely with tea or coffee, morning or afternoon.
All my tasters enjoyed this apple dessert. I heard lots of mmms while everyone was enjoying his or her slice. Mine wasn’t quite as pretty as in the photo, but this didn’t deter from the taste. I’ll definitely be making this one again.
This is a very happy apple cake. Even though the apples I used weren’t the best, and they sunk into the cake, I still had to stop myself from going back for a second piece. Thanks to those lovely apples, the cake is tender and moist and stays that way for a few days.
Apple cake—a simple name for a simply delicious cake. In short, this beauty didn’t disappoint.
In the end, the golden crust of the batter, crunchy with crystallized sugar, covers about half of each apple slice, leaving the balance exposed in a beautiful pattern. Upon cutting, the cake may look a bit dry, but once you take a bite, it’s meltingly tender, kept moist by the juice of the apples. For its simplicity and elegance, this cake is a must for sure.
I made this for dessert for the family for Sunday dinner. I followed the recipe exactly except I left out the lemon peel due to family preference and dusted the apples with cinnamon sugar before baking. I was leery of the amount of dough in light of the 60 minute cooking time but followed the timing as noted. The cake came out perfectly after baking but again I was worried that it would be dried out after being in the oven that long. No! it was very moist and great just on its own also great with the suggested ice cream. There just might be enough left for breakfast. Thanks for the great recipe!
You are so very welcome, Gina. Thrilled to hear that you appreciate this apple cake recipe as much as we do!
Hi! I would like to make this for tomorrow night, but I have a guest with an egg allergy. Do you think applesauce could be replaced for the egg. (I am a total eggless baking novice, but have read online that many people use this substitution in baked good…)
Hi, Sara. I have heard it can be, but we didn’t test it that way, and I’m hesitant to tell you “yes.” I’d hate to be the reason you have a failure. So, perhaps another dessert?
Back to the drawing board 🙂
Thanks for your understanding, Sara. That said, we have quite a lot of other dessert recipes on the site that ARE eggless. I’m searching through them for you at the moment. Any special requests—i.e., chocolate, apple, honey, etc.?
Renee, that is so kind of you. It is for Rosh Hashanah, so as you mentioned, apple or honey cake would be great, and chocolate would also work. I just found out about the egg allergy, or I would have tested a recipe last week! There are no other restrictions (milk, butter is totally fine). Thanks!!
Okay, some seasonal eggless desserts, coming up, Sara! The first one is still apple-y as can be, and much simpler to make than it looks…
Apple Tart
Figs in Port
Raspberry Crumble Tart
Prunes In Rum
Vegan Baklava Recipe
Thanks, Renee. Why didn’t I think of a tart?? The first link is perfect!
You’re so very welcome, Sara. Shanah Tovah.
I’ve made this cake twice and it doesn’t seem to turn out like the photo. The apples are still sitting on top of the cake and the sugar isn’t all browned up on the apples. What could I be doing wrong?
Hi, June G. a few questions: 1.) Is your oven properly calibrated? It may not be reaching the proper temperature. I’d suggest purchasing two oven thermometers, keeping one on each side off the oven to make sure you have no cold spots. Also make sure to preheat your oven for at least 20 minutes. 2.) Is the rack in the middle of the oven? If it’s lower, the top won’t brown as well. 3.) Are you using the correct apples? Different apples have different moisture content, and that could be throwing it off. 4.) Last, are you baking the cake for the full amount of time? Meaning 60 minutes? If you can send us a picture of the cake, it would help us.
Thank you, I really appreciate your quick response! The oven was preheated, I’ll check the temp. The rack is in the middle and I used honeycrisp apples. The cake was done at the 50 minute mark. I’ll send a photo, I’ll try to figure that out;) haha!
June G, honeycrisp apples are known for their firmness, while golden delicious are softer. That could account for why they remained so upright. And definitely check the oven’s temperature. If you make this again, let the cake go to 55 minutes or so. The extra time might help in browning.