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–+ servings
apple cake topped with brown sugar glaze and sliced apples
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5 from 1 vote

Moist Apple Cake

Moist Apple Cake Recipe - A simple moist apple cake made with basic pantry ingredients and topped with a brown sugar glaze.
Prep Time20 minutes
Cook Time55 minutes
Course: Dessert
Cuisine: International
Servings: 12
Author: Madhavi Kadaba

Ingredients

Apple Cake -

  • 2 cups all purpose flour (spooned & leveled)
  • 3 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon powder
  • 1 stick butter (½ cup) at room temperature
  • 1 ⅓ cup light brown sugar
  • 3 medium eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ apple juice, at room temperature
  • 2 cup grated apple with skin (lightly packed) ( I used pink lady)

Brown Sugar Glaze

  • 2 tablespoons butter
  • ½ cup light brown sugar
  • ½ cup cream ( half & half will also work, just need to cook few extra minutes)

Instructions

  • Sieve 2 cups All purpose flour, 3 teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon salt and 1 teaspoon cinnamon
  • In a large bowl add 1 stick soft butter and 1 ⅓ cup light brown sugar. Using a hand held electric mixer whisk for 5 minutes till light and creamy.
  • Add 3 medium eggs ( at room temperature) and 1 teaspoon vanilla extract and whisk for 30 seconds. Then add ½ cup apple juice and beat till well incorporated.
  • Add the flour mixture and gently fold in.
  • Add 2 cups of loosely packed grated apple and gently fold till well incorporated.
  • Transfer the batter to a greased and parchment lined 9 inch spring form pan and bake the cake for 50-55 minutes or until the tooth pick inserted comes out clean. Cover the cake with foil for the last minutes to avoid over browning.
  • Cool the cake atleast for an hour before adding the glaze.

Brown Sugar Glaze

  • To a small pan add 2 tablespoons butter, ½ cup cream ( or half & half) and ½cup light brown sugar. Heat until melted and then simmer stirring occasionally until it thickens.
  • Transfer the cake to a serving plate ( When I flipped the cake, I felt the bottom was nice and flat to pour the glaze so kept it that way)
  • Pour the glaze in a way that drizzles on the sides too. Slice and enjoy!

Notes

  1. To measure the flour in cups – fluff the flour and spoon the flour in to the measuring cup and level of the top with a butter knife.
  2. Butter, eggs, apple juice and apple need to be at room temperature before baking.
  3. Use 3 medium eggs not large.
  4. Beat the butter and brown sugar for 5 minutes till light and creamy.
  5. I used Pink lady Apple, you can use any apple which is not too sweet.
  6. 8 inch pan will not work in this recipe, as the quantity of batter is more. Use 9 inch spring form pan.
Please Note: I forgot to add the cinnamon powder for this batch, but do add it as it adds so much flavor to the apple cake.