Apple Cake
By Yankee Magazine|May 23 2002|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanVery light and not overly sweet. The poppy seeds add delicious texture (if you decide to add them). This apple cake is a good choice for a morning coffee cake, but we also liked it as a dessert, served with whipped cream or vanilla ice cream.
Yield:
12 to 15 servingsIngredients
4 eggs
2 teaspoons vanilla extract
1 cup (2 sticks) butter, melted
1-1/2 cups white sugar
2 cups all-purpose white flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
4 teaspoons poppy seeds (optional)
6 to 8 apples, peeled, cored, and sliced (Golden Delicious, Rome, Northern Spy, etc.)
Instructions
Preheat the oven to 350 degrees F. Grease a 9-inch by 13-inch baking pan.
Beat together the eggs, vanilla, butter, and sugar. Sift together the flour, baking powder, salt, and cinnamon. Add to the egg mixture along with the poppy seeds (if using) and blend well. Gently fold in the apples. Pour into the prepared pan.
Bake for 45 to 50 minutes or until a tester inserted near the center comes out clean. Let cool in the pan. Serve warm or completely cooled.
I used 4 red delicious and 4 Golden Delicious apples. I did omit the poppy seeds; just a personal choice. For me the cake took 55 minutes. Initially checked it at the 40 and then 45 mintute marks and then at 50 and 55 minute time frame. Really came out wonderful!
I used 6 Royal Gala apples (slightly dehydrated from being stored in the refrigerator too long), which I coarsely chopped instead of slicing. I omitted the poppy seeds and substituted 1 cup of chopped nuts. I baked the cake at 325 degrees in a convection oven for 45 minutes. Yummy!
Skipped the poppyseeds. Substituted 1/2 cup applesauce for 1/2 of the butter. Replaced white sugar with brown sugar. Replaced white flour with whole wheat (I used “white” whole wheat, which is very finely milled.) Used 1-1/2 teaspoons cinnamon and 1/2 teaspoon nutmeg. Iced with cream cheese glaze. Cake is very moist and flavorful, lighter in fat, higher in fiber. Wonderful!!!
I loved the recipe as well as my family. Thanks You.
I used one Granny Smith, three Macintosh, and two Gala apples. The poppy seeds definitely add a great taste to the cake. I usually use a recipe given to me years ago to make a Jewish apple cake that my family loves, but all of them agree that this apple cake is much better — moister and more flavorful. Thanks!
This is one of the best apple cakes ever. Very moist and easy to make. Omitted the poppyseeds as I didn’t have any, everyone loved it. Thanks.
This is a really great recipe! It’s easy to make and delicious! The only problem I had with it is that there were too many apples! So I used five and it was plenty! Again, awesome recipe I recommend it!
Thanks for ideas about substitutions. I did the same, but left the apple skins on so it would feel even healthier! Grateful eaters didn’t seem to mind . . . 🙂
This is fabulous! I had misplaced the recipe and tried another one that couldn’t hold a candle to this one. Luckily for me, I had printed the recipe and given it to a neighbor so i was able to borrow it back and this time, I made 2 copies for myself!Best apple cake we’ve ever enjoyed and we are 81 and 77!!
We went apple picking just last weekend and came home with a big bag of honeycrisps and cortlands. Since then I’ve made this cake plus a pie and a crisp. But the family loved this apple cake so much I’ve made it twice. (The one I made yesterday only has one piece left!) The batter seems too thick at first, and I thought I made a mistake, but don’t be alarmed, it all bakes down into a wonderful apple dessert. It is not at all too sweet and has a full apple flavor. We made a caramel sauce to put on this which made a nice accompaniment.