Nanna’s Apple Cake
Nanna’s Apple Cake is a simple, no-fuss cake that really lets the apples shine. It’s an ugly cake – no doubt about it – but what it lacks in looks it makes up for in flavor. Nanna made this apple cake for years – since I was wee little, and now that she’s not cooking any more, she entrusted the recipe to me and has let me share it with the world. It’s delicious – I hope it becomes one of your treasured recipes, too!
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Nanna’s Apple Cake recipe is all about the simple, humble goodness of apples. Best made in the fall with fresh, seasonal apples, this easy apple cake takes a while to bake but that’s about the most complicated thing about it.
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I’ve made this cake sooo many times. I grew up eating it – my mother would make it for work events, or just as a dessert at home. Of course, it gets gobbled up down to the last crumb. Perfected over probably 50+ years, this vintage apple cake recipe is a keeper.
What you’ll love about Nanna’s Apple Cake
- Nanna’s Apple Cake is the perfect blend of sweet and tangy with fresh apples.
- It has a rich, buttery flavor that really lets the apples shine!
- It’s an heirloom recipe – apple cakes really don’t get much better than this!
Ingredients
- Butter – I use salted butter; let it soften before mixing for the best texture.
- Granulated white sugar – Small lumps are fine; they’ll dissolve during mixing.
- Eggs – Large or extra-large eggs both work well in this recipe.
- All-purpose flour – Just scoop the flour and level it off without tapping it.
- Baking powder – Check the expiration date so the cake rises properly.
- Salt – I cook with kosher salt.
- Apples – Use tart, firm apples like Granny Smith or Honeycrisp. They hold their shape and won’t turn mushy. Don’t use Red Delicious, as they’re too soft for baking.
- Ground cinnamon – A little goes a long way—too much will overpower the apples.
- Icing sugar – Also called confectioners’ or powdered sugar. For dusting the finished cake. Sift it for an even, lump-free dusting.
What are the Best APples For This Apple Cake?
Use Honeycrisp, Gala, or another crisp apple that’s not too sweet. The cake itself isn’t overly sweet so the apple flavor can really shine through.
How to make Nanna’s Apple Cake
Scroll down for the full recipe card with exact measurements and printable instructions.
Begin by preheating your oven to 325°F. Line the bottom of a springform pan with parchment paper and spray the sides with nonstick cooking spray.
Peel, core, and slice the apples into 1/3-inch-thick slices, then set them aside while you prepare the batter.
Melt the butter and add it to the bowl of a stand mixer, or use a large bowl with a hand mixer. Add the sugar and mix well.
Beat the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined. Add the flour mixture to the butter-sugar mixture and mix just until a smooth batter forms.
Spread the batter into the prepared springform pan.
Arrange the apple slices in a ring around the cake, pressing them into the batter. The apples should be seated in the batter but not completely covered, with the tops still visible. Continue making rings of apples until the batter is filled.
Sprinkle the apples with 1 teaspoon of cinnamon.
Bake at 325°F for about 50 minutes. While the cake is baking, melt the remaining butter and transfer it to a bowl. Add the remaining sugar and mix until well combined.
Beat in the remaining eggs one at a time until fully blended.
Remove the cake from the oven and carefully pour the topping mixture over the cinnamon-dusted apples.
Return the cake to a 350°F oven and bake for about 30 minutes, or until cooked through.
Allow the cake to cool slightly, then dust with cinnamon sugar made by mixing ½ teaspoon cinnamon with 2 tablespoons powdered sugar.
Slice, serve, and enjoy!
Chef Jenn’s Tips
- Use fresh, semi-sweet and super crisp apples for the best flavor in this vintage apple cake.
- The cake is done when a toothpick inserted comes out clean or with a few moist crumbs.
- For an added twist, consider adding a sprinkle of nutmeg along with the cinnamon.
Make It A Meal
Nanna’s Apple Cake can stand alone as a delectable dessert. However, if you want to make it a complete meal, consider serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream. I love it for dessert after a hearty meal of Chicken and Dumplings, German pork loin or a tasty pot pie. It’s also perfect on its own with a cup of tea or coffee.
Storage
To keep Nanna’s Apple Cake as fresh as the day it was made, store it in an airtight container at room temperature for up to 2 days. If you’d like to keep it for longer, freeze the cake. Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. To serve, thaw it at room temperature.
Nanna’s Apple Cake
Equipment
- 1 8-9 inch springform pan
Ingredients
- 3/4 cups salted butter divided
- 1 1/2 cups white granulated sugar divided
- 4 large eggs divided
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 apples peeled, cored, and sliced
Instructions
- Preheat your oven to 325-F. Line the bottom of a springform pan with parchment paper and spray the sides with nonstick cooking spray.
- Peel, core, and cut the apples into 1/3-inch thick slices. Set them aside.
- Melt 1/2 cup of the butter and add it to the bowl of a stand mixer (or use a hand-mixer). Add 1 cup white granulated sugar and mix well. Add 2 eggs, one at a time, mixing in between.
- Mix the flour, baking powder, and salt in a separate bowl until combined.
- Add the flour mixture to the butter-sugar-eggs mixture and mix until combined.
- Transfer the batter to the prepared springform pan and press the apples into the batter in the shape of a ring. The apples should be seated in the batter but not fully covered. The top bit of the apple can stick out. They should be close but not quite touching. Add a second ring inside the first until the batter is filled with apples.
- Dust the apples with 1 teaspoon of cinnamon and bake at 325-F for about 50 minutes.
- Melt the remaining 1/4 cup of butter and transfer it to another bowl. Add the remaining 1/2 cup of sugar and mix until well-combined. Mix in the last 2 eggs one at a time until blended.
- Remove the cake from the oven and pour the topping over the cinnamon-dusted apples. Return the cake to a 350-F oven for about 30 minutes or until cooked through.
- Dust with cinnamon sugar and serve – ½ teaspoon mixed with 2 tablespoons of powdered sugar. Slice and serve!
Notes
-
- Use fresh, semi-sweet and super crisp apples for the best flavor in this vintage apple cake.
- The cake is done when a toothpick inserted comes out clean or with a few moist crumbs still clinging to it. It may need extra baking time depending on how cold it was when it went into the oven, how thick you slice the apples, and so on.
- For an added twist, consider adding a sprinkle of nutmeg along with the cinnamon and powdered sugar.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.