Apple cake

October 1, 2008

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Makes one 9-inch cake

This cake is baked with apples on top, then it's spread with an egg glaze and baked longer at a lower temperature. The recipe came from reader Margo Friedman, who got it from friends Sue Brown and Judy Weil. They got it from Barbara Glazerman, who got it from the Globe; that recipe came from Cynthia Marcus. Some things get around.


Butter (for the pan)
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, at room temperature
1 cup sugar
2 Eggs
3 medium baking apples (see right) peeled, seeded, and thinly sliced
1 teaspoon ground cinnamon

1. Set the oven at 350 degrees. Butter a 9-inch springform pan.

2. In a bowl, whisk the flour, baking powder, and salt.

3. In an electric mixer, beat the butter until soft and light. Beat in the sugar gradually until the mixture is fluffy. Beat in the eggs, one at a time, beating well after each addition.

4. With the mixer set on its lowest speed, beat in the flour mixture. Spoon the batter into the pan and smooth the top.

5. Arrange the apples in overlapping concentric circles on top of the batter, making the wedges very close. Sprinkle with cinnamon.

6. Bake the cake for 30 minutes. (The cake will not be cooked through.) While the cake bakes, prepare the topping.

7. Turn the oven temperature down to 325 degrees.


1 egg
2 tablespoons butter, melted
3/4 cup sugar

1. In a bowl with a fork, beat the egg. Stir in the butter and sugar. Pour the mixture over the cake. Return the cake to the oven.

2. Continue baking the cake for 30 minutes or until it is golden brown and firm in the center.