Apple Cake with Butter

 

Buttery Apple Cake

There isn't a simpler or better recipe for apple cake during apple season. It will make everyone at the table happy whether you serve it for breakfast, dessert, or as a snack in the afternoon.

 

Preparation time: 15 minutes

 

Cook time: 35 minutes

 

Total time: 50 minutes

 

Servings: 8

 

Calories: 300 KCAL

 

Ingredients

• One stick of four ounces of unsalted butter
• Three large Gala apples, chopped into chunks (you can use any apple you like). roughly four cups
• ⅔ cup of all purpose flour
• Half a teaspoon of baking powder
• Half a teaspoon of sea salt
• One egg yolk and two large whole eggs
• One teaspoon of vanilla extract
• One cup of granulated sugar (reduce the amount to ¾ of a cup if you prefer a cake with less sweetness)
• One tablespoon of lemon juice
• Half a teaspoon of lemon zest, grated

 

Instructions to Make Buttery Apple Cake

• Turn the oven on to 375 degrees. Line a 9" round cake pan with flour and butter. Line the pan's bottom with a piece of parchment.
• All of the butter should be melted in a large frying pan over low heat; set aside 6 tablespoons for later.
• Cook the apple chunks in the pan with the remaining melted butter for 7 to 10 minutes over medium heat, or until they are tender.
• Combine the flour, baking powder, and salt in a small bowl.
• Beat the egg yolks and whole eggs together in a large bowl until combined. Add the sugar, vanilla, lemon juice, lemon zest, and the six tablespoons of butter that were set aside.
• Add the flour mixture, sautéed apples, and leave out any remaining butter from the pan. Smooth the top of the pan after pouring.
• Bake for 30 to 35 minutes, or until the cake is golden brown. After five minutes, move the cake to a wire rack to cool in the pan.
• To remove the pan, invert the cake onto a plate, and then invert it once more onto your serving dish.
• Garnish with ice cream, whipped cream, or confectioners’ sugar and serve warm from the oven.

 

Nutrition

Calories	300 KCAL
Carbohydrates	45 g
Protein	3 g
Fat	13 g
Saturated fat	8 g
Cholesterol	77 MG
Sodium	166 MG
Potassium	149 MG
Fiber	2 g
Sugar	34 g
Vitamin A	467 IU
Vitamin C	5 MG
Calcium	31 MG
Iron	1 MG

 

French Apple Cake

This may be the best apple cake you've ever tasted, with tart apples baked into a buttery cake with a subtle hint of rum. It's easy yet incredibly filling, making it ideal for breakfast (yes, it's that good!), dessert, or a comfortable afternoon snack.

 

Preparation time: 20 minutes

 

Cook time: 40 minutes

 

Total time: 1 hour

 

Servings: 8

 

Ingredients

• Spoon one cup of all-purpose flour into a measuring cup, then level it off.
• One teaspoon of baking powder
• 1/4 teaspoon of salt
• One stick (½ cup) of room-temperature unsalted butter
• 2/3 cup of granulated sugar, plus extra to sprinkle on the cake
• Two large eggs
• One teaspoon of vanilla extract
• Three tablespoons of dark rum
• Peel, core, and cut two baking apples into ½-inch cubes (3½ to 4 cups chopped).
• Optional confectioners' sugar for cake decorating

 

Instructions to Make French Apple Cake

• Set an oven rack in the middle position and preheat the oven to 350°F (175°C). Use butter or nonstick cooking spray to grease a 9-inch (23-cm) springform or standard cake pan. If using a standard cake pan, grease the pan once more and line the bottom with parchment paper.
• Mix the flour, baking powder, and salt in a small bowl.
• Cream the butter and granulated sugar for approximately three minutes, or until light and fluffy, using a stand mixer fitted with a paddle attachment or a handheld mixer with beaters. One by one, add the eggs, beating thoroughly and scraping down the bowl's sides as you go. Stir in the rum and vanilla. It's acceptable if the batter appears grainy at this stage. On low speed, add the flour mixture and mix until just combined. Add the chopped apples and fold with a rubber spatula.
• Even out the top of the batter by scraping it into the prepared pan. Evenly distribute 1 tablespoon of granulated sugar on top. The cake should be golden and a toothpick inserted in the center should come out clean after about 40 minutes of baking. Let the cake cool in the pan on a rack. After cooling, trim the cake's edges with a blunt knife. Take the sides off of a springform pan if you're using one. If using a standard cake pan, carefully turn the cake onto the rack, take off the parchment paper, then turn the cake over gently and place it on a platter, right side up. Dust with confectioners' sugar (if using) using a fine sieve. Cake can be served warm or cold, unadorned or with vanilla ice cream or whipped cream that has been slightly sweetened.

Nutrition

Calories	279 KCAL
Carbohydrates	35 g
Protein	3 g
Fat	13 g
Saturated fat	8 g
Cholesterol	77 MG
Sodium	66 MG
Fiber	2 g
Sugar	22 g

 

Apple Cinnamon Butter Cake

Every bite of this traditional apple cake delivers the comforting taste of caramelized sugar and cinnamon. Since it's a cake but tastes like a tart, it should really be called a "Cart" or a "Take,". 

 

It has a rich, comforting flavor due to the combination of juicy apples layered over a soft, buttery cake texture, which was inspired by traditional French recipes. The cinnamon sugar topping and the caramelized apples' inherent sweetness make this the ideal fall dessert or anytime you want a taste of comforting, buttery, home-baked goodness.

 

Ingredients

• Three large cooking apples (Granny Smith, Golden Delicious)

 

For the batter:

• Two whole eggs
• 100g - 3.5oz of white sugar
• 180g - 6.3oz (1½ cups) All-purpose white flour
• 60ml of milk (¼ cup)
• 100g - 3.5oz of salted butter
• 1½ teaspoons of baking powder

 

For the cinnamon sugar:

• 150g (¾ cup) of white sugar
• Two and a half teaspoons of cinnamon
• Nutmeg (roughly ⅛ teaspoon)
• 8 TBS - 120g salted butter, melted
• A pinch of salt

 

Instructions to Make Apple Cinnamon Butter Cake

• Slice the apples thinly after peeling and coreing them. They will turn brown if you leave them out for too long.
• For the sugar-cinnamon mixture. Combine the melted butter, nutmeg, white sugar, 2.5 tsp cinnamon, and a pinch of salt in a small bowl. Set aside.
• In a different large mixing bowl, crack the eggs. Stir in the milk and sugar until everything is well combined. Mix well after adding the baking powder and sifted flour. Melt the butter and add it. Stir thoroughly.
• Fill an 11-inch by 28-cm tart pan that has been buttered and well-greased with cake batter. Half of the cinnamon sugar mixture should be added to the batter's top or swirled in. (Avoid placing it near the edges.) Place apple slices on top and gently press them into the batter.
• Once more, avoid putting the remaining cinnamon sugar mixture near the edges of the apples as this could cause them to burn. Bake them for 25 to 30 minutes at 350°F to 180°C. Always allow an additional 30% for ovens without convection. Make sure to always use a skewer to check for doneness.