Simple Apple Cake

These sweet little heirloom McIntosh apples were sold to me by an apple farmer in Whitefish, Montana

Be prepared for a few more apple recipes in the upcoming weeks. I picked up the apples for this recipe from a gentlemen who cultivates heirloom apple varieties at his farm in Whitefish, Montana. Two weeks later I went apple picking in Washington State with my daughters in Washington State. Next weekend, I’m going to an Apple Cider Works in Providence, Rhode ISland.

I have apple fever.

Bringing home freshly picked seasonal produce inspires me in the kitchen. I developed this simple little recipe with basically what I had in the fridge- butter, yogurt, lemons and crisp fresh apples. It takes maybe 15 minutes to put together and you’ll be snacking on it all weekend.

Simple. Wholesome. Delicious.


Beautiful Honeycrisps from Swans Trail Farm will go into an apple crumble next week
Heirloom apples from a local orchard

Apple Cake- serves 4-6

  • 1 1/2 cups all purpose flour

  • 3/4 cup sugar, plus 1 TBSP for the pan

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 3/4 cup sugar, plus 1 TBSP for the pan

  • 2 large tart apples such as Honey crisp or McIntosh, plus 1 small apple

  • 2 large eggs

  • 1/2 tsp vanilla

  • 1/2 tsp cinnamon

  • 1/4 tsp ginger

  • 1/2 cup canola oil

  • 1/2 cup full fat Greek yogurt

  • 2 TBSP fresh lemon juice and 2 heaping tsp of lemon zest

  • butter and flour for greasing and dusting the pan

  • Confectioners sugar for dusting

  • Whipped cream for garnish, if desired

I love hand whisking this simple cake recipe but a mixer makes quick work of creaming the eggs and sugar
Line the bottom of the cake pan with thinly aliced apples

Method- Prep time 15 minutes, baking time 45 minutes

  • Pre heat the oven to 350 degrees. Butter and flour the bottom and sides of an 8 inch cake pan. Sprinkle the sides and bottom with the extra 1 TBSP of granulated sugar.
    Take the small red apple and slice it thinly crosswise. leaving on teh peel for color. Sprinkle the thinly sliced apples with a dash of the lemon juice to coat then line the bottom of the cake pan with the thinly sliced apples. See photo above. Set aside.
  • Peel, core and coarsely chop the remaning two large apples. Place the peeled and cored apples into a bowl and toss with the remaining lemon juice to prevent browning. Coat the apples with the cinnamon and ginger. Set aside.

    In the bowl of a stand mixture, cream the eggs and sugar until light and fluffy. Add in the oil and beat until well incorporated. Add in the yogurt and vanilla and mix well .
  • Fold in the flour, baking powder and baking soda. Mix until just incorporated. There may be a few streaks. Fold in the chopped apples and lemon zest. Pour gently into the prepared pan.
  • Bake at 350 for 45 minutes or until a cake tester inserted in the center of the cake comes out clean.
    Let cool for 15 minutes.
    Invert the cake onto a serving platter and dust with sifted confectioner’s sugar.
    Serve with fresh whipped cream if desired.
Get ready for your home to smell like cinnamon and apples
This cake is lovely drizzled with lemon syrup or dusted with confectioners sugar

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