Description
Deliciously moist cake filled with Honeycrisp apples, perfect for dessert.
Ingredients
Scale
- 3 cups peeled and diced Honeycrisp apples (or Granny Smith apples)
- 1 Tablespoon lemon juice
- 3 ⅓ cups (400 g) All-purpose flour
- 4 ½ teaspoons baking powder
- ¾ teaspoons salt
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 ¼ cups (284 g) unsalted butter (softened)
- 1 ½ cups (300 g) plus 1 Tablespoon (12 g) granulated sugar (divided)
- 4 large eggs (room temperature)
- 1 ½ teaspoons vanilla extract
- 2 Tablespoons turbinado sugar
- ⅓ cup (33 g) granulated sugar
- 3 large egg yolks
- ¼ teaspoon salt
- ¾ cup (180 mL) whole milk
- ¾ cup (180 mL) heavy cream
- 1 ½ teaspoons vanilla bean paste
Instructions
- Prep oven and pans. Position a rack in the center of your oven and preheat to 350°F (177°C). Spray a 9-inch springform pan with non-stick cooking spray. Line the bottom with parchment paper and give it one more spray.
- Make your apple mixture. Peel and dice your apples and then combine them with 1 Tablespoon sugar and lemon juice. Toss and set aside.
- Combine your dry ingredients. In a large mixing bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg together. Set it aside.
- Cream butter and sugar. In a stand mixer with a paddle attachment (or mixing bowl with hand mixer), beat the butter and remaining 1 ½ cups sugar together at medium speed for about 2 minutes. Scrape the sides of the bowl as needed. Add eggs, one at a time, making sure they are incorporated before adding the next. Add vanilla and combine. If your mixture curdles at this point, don’t panic! This is normal and the batter will come together once the dry ingredients are added.
- Add your dry ingredients. Add the flour mixture to the butter mixture and make sure to stop mixing once it’s just combined.
- Fold in the apples. Stir in the apples with a spatula, just until combined. Do not overmix. Spread batter into the prepared pan. Sprinkle with turbinado sugar.
- Baking the cake. Bake in the center of your oven until a cake tester (or toothpick) works or the insides read a thermometer 200°F, about 1 hour (to 1 hour 15 minutes). Cover the cake after 30 minutes with foil to keep it from overbrowning. Once the cake has cooled for 10 minutes, release the cake from its pan.
- Prepare your bowls. Place a fine-mesh sieve over a medium metal bowl. Fill a large bowl with ice water. Get those ready now!
- Combine your wet ingredients. In a medium bowl, whisk together the sugar, egg yolks, and salt.
- Heat milk and cream. Heat the milk and cream over medium-low heat until steaming. Do not let it boil.
- Add heated milk/cream to egg mixture. Gradually add the heated milk/cream to the egg mixture, so as not to scramble the eggs. Return the mixture to the saucepan, and cook over medium-low heat, stirring constantly (with a wooden spoon is best) until the mixture thickens and coats the back of a spoon and holds a trail when you drag your finger through it, about 8 to 10 minutes.
- Strain the custard. Strain the custard through the sieve. Place that bowl of strained custard into the bowl of ice water and whisk until the mixture is about 70°F. Add vanilla. Loosely cover it and refrigerate the custard until it’s chilled (about 3 to 4 hours).
Notes
- This cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- For an extra touch, serve with whipped cream or vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg