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- Dish type
- Cakes with fruit
- Apple cake
A deliciously moist cake, which is packed full of apples and nuts. Enjoy as is, with a dusting of icing sugar or with cream or ice cream.
4 people made this
IngredientsMakes: 1 cake
- For the Cake
- 4 apples, peeled, cored and finely diced
- 1 teaspoon vanilla sugar
- 3 tablespoons rum
- 200g butter
- 200g caster sugar
- 4 eggs
- 125g ground nuts
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 200g plain flour
- 1 teaspoon baking powder
- For the Icing
- 200g icing sugar
- 2 tablespoons rum
- lemon juice, as needed
- 2 tablespoons flaked almonds
MethodPrep:20min ›Cook:1hr ›Extra time:1hr soaking › Ready in:2hr20min
- Mix apples with rum and vanilla sugar; set aside for 1 hour.
- Preheat oven to 180 C / Gas 4. Grease a round springform cake tin.
- Cream together butter and sugar. Gradually beat in eggs, one at a time, beating well after each addition.
- Mix in nuts, cocoa and cinnamon. Mix flour with baking powder and fold into the mixture one tablespoon at a time. Lastly, fold in apples.
- Pour batter in prepared tin and bake in preheated oven for about 60 minutes. Cool on a wire rack.
- For the icing: Mix sugar with rum, enough lemon juice and 1-2 tablespoons lukewarm water to make a thin glaze. Brush onto cooled cake and sprinkle with flaked almonds.
Reviews & ratingsAverage global rating:(4)
- 3 Eggs
- 1 cup vegetable oil
- 1 3/4 cup sugar
- 1 Tsp. Vanilla
- 2 cups flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 cup walnuts
- 3 cups apples (peeled and sliced thin or coarsely grated)
- Beat the eggs. Add the oil, sugar and vanilla. Mix well. Combine the flour, salt, baking powder, baking soda and cinnamon. Be sure to mix well. Add to the egg mixture. Mix all ingredients well in a large bowl. Add 1 cup chopped walnuts. Add 3 cups thinly sliced (or coursely grated) apples. Mix well in large bowl. Bake in bundt pan (pretty!), or 2-8x4x2" loaf pans, or 1 13 x 9" pan for 40 to 45 minutes, or until well done. Test with toothpick. When done, remove from pan and let cool. Can be frozen also. Tastes as good when thawed as when just-baked.
Cinnamon Apple Cake
Cinnamon and apple have a nice little friendship, don’t they? They lift each other up like only true friends do. And while they’re completely different things when they’re apart, together they’re their own flavor entity: apple-cinnamon. Just speaking that word brings to mind the combo of cozy, warm spice and tender, sweet apples. And that combo (with an added sidekick of chopped walnuts for a bit of crunch) is just the pair to flavor a simple everyday cake like this one.
We consider an “everyday” cake to be a cake that comes together in one bowl, takes less than 15 minutes to get in the oven, and doesn’t need any frosting. You know, the kind that would easily pass for a quick bread if it were baked in a loaf pan? That’s what this is. You can bake it in any kind of pan you like, and eat it as a snack or a casual dessert, or even sneak a piece in for breakfast… It doesn’t really matter. We just know it’s good!
This cake has a moist and tender crumb and is strong in cinnamon flavor. It isn’t overrun with apples – there’s just enough to keep it moist and flavorful – but make sure you chop them pretty well you don’t really want big chunks here. It’s a straightforward cake. Simple to make, easy to enjoy, and flavored with a classic combination of sweetness and spice. It’s everything nice!
Ingredients You Will Need:
As I mentioned earlier, the ingredients list for this easy paleo apple cake recipe is pretty short. There are only 10 ingredients in total and I bet you have them all in your pantry.
For the dry ingredients, gather almond flour, baking powder, baking soda, ground cinnamon, and salt.
For the wet ingredients, you will need eggs (at room temperature), maple syrup, melted coconut oil, and vanilla extract.
A Few Helpful Notes About Ingredients:
- Almond flour and almond meal can be used interchangeably in this recipe: You can use store-bought almond flour/meal or make almond flour at home (cheaper than almond flour sold at the store).
- Wet ingredients should be at room temperature: As it is with most cake recipes, it is always best to have your wet ingredients at room temperature before mixing them up. I usually take out the eggs and the maple syrup a few hours before I am ready to bake.
- Not a fan of coconut oil? Any vegetable oil would work here. I personally like using avocado oil or grapeseed oil if I do not have coconut oil on hand.
- Can I use honey instead? I find that honey is a little stronger than maple syrup, especially when it is baked. Therefore I usually use less of it. In this recipe, I’d use only ½ cup of honey.
Apple-nut cake with caramel sauce
PIZZA for breakfast is a proposition that ranks right up there with drinks before noon. Put them together and you have the perfect brunch.
Usually pizza is a guilty pleasure for breakfast, leftover slices eaten cold while you’re standing in front of the refrigerator. But it is a whole different indulgence hot from the oven, with a crisp crust and a savory topping that is more like the ultimate omelet than anything Pizza Hut could slap together.
And pizza makes just as much sense for breakfast as a burrito does. Both comprise all four of the essential morning food groups: eggs, sausage, cheese and bread (the crust being like the tortilla, which is like toast). But pizza seriously outperforms burritos at brunch time.
Unlike a breakfast burrito, it’s meant for sharing, like a frittata, and everyone knows communal eggs are integral to brunch. Burritos are good anytime and can even be eaten while driving, but breakfast pizza feels weekend-worthy, more suited to eating around a table. Nor does it have to be assembled to order, as eggs in tortillas with salsa do. One whole pizza can be baked and divvied up like a quiche. On a plate with a vibrant green salad, it even makes a real meal, more lunch than breakfast.
All that’s needed to round out the menu is a drink and a dessert, a fruit-forward dessert, which is the best part: Pizza goes with just about anything in either category.
Breakfast pizza starts like any other, with a serious crust it ends with mozzarella and ricotta, but it doesn’t stop for tomato sauce in between. Instead, the plain crust is covered with Italian sausage and sauteed kale, which adds a bitter brightness to the whole assemblage. Eggs thickened and enriched with sour cream are then poured over, and the cheese goes on last, a layering of the best fresh mozzarella you can find and a few dollops of good ricotta.
After it’s baked and cut into slices, it can be eaten either with a fork, if you want to be dainty, or by hand, if you want to be weekend casual. All it needs on the plate with it is a mix of mesclun or other greens in a light vinaigrette with lemon and shallots, with some roasted red peppers tossed in if you’re feeling ambitious.
For the all-important drink, you could serve the pizza with the usual Mimosas or Bloody Marys, but a Pisco Sour, a cocktail that is turning up in more and more restaurants on weekends, is surprisingly good company. Made from Peruvian brandy mixed with lime and lemon juice, it has a sweet-tart balance that contrasts superbly with the richness of the pizza.
You make it like a gin fizz, another brunch drink that is undergoing something of a renaissance. The brandy is combined in a cocktail shaker with an egg white, the juice, a little sugar and lots of ice and agitated until the drink is nice and frothy. A few shakes of Angostura bitters in the glass add color to the drink and subtle edge to the flavors.
Pisco, the brandy itself, has a pungent aroma and taste very similar to aguardiente, another South American spirit. You can spend as little as $15 for a bottle or as much as $30 and get a great drink at either extreme.
As for dessert, fruit always feels right for brunch, and apples feel very February. You can mix them with pecans in a spicy batter and make an excellent cake with the perfect right-on-the-edge-of-gooey richness, then take it to another level with a warm sauce that has the flavor of caramel with none of the fear factor of melting sugar. You just melt butter, cream and two kinds of sugar until you get spoonable bliss.
If you have only one oven, you can bake the cake first, then the pizza, then warm up dessert by making the sauce just before you serve it.
This whole menu is actually very simple to do. Call it thinking out of the Domino’s box.
Apple Cake Recipe & Video
This Apple Cake is the perfect Fall dessert, with its chunks of apples and nuts wrapped in a cinnamon-laced batter. It is delicious with a dollop of softly whipped cream, a small scoop of vanilla ice cream, or with a little heavy cream poured over the top.
I like the process of making an Apple Cake. I like gathering all the ingredients together and laying them out in neat piles on the kitchen counter. First there is the mound of peeled and chopped apples, tossed with a little lemon juice to keep them from turning brown. Next to the apples is a pile of chopped walnuts or pecans, all brown and aromatic from being toasted in the oven. Once that is done I'm ready to make the cake batter. I carefully measure all the dry ingredients and place them, one by one, into a large bowl. A quick stir blends them together. In another bowl I mix the eggs with the melted butter, vanilla extract, and milk. I add the wet ingredients to the dry and mix until everything is moistened. All that is left is to fold in the chopped apples and chopped nuts. Once the batter is poured into the cake pan and placed in the oven, the waiting begins. I first wait for the scents of cinnamon and apple to fill the kitchen and then I wait for the apple cake to rise and turn a beautiful golden brown. When it is firm to the touch and a toothpick inserted in the center of the Apple Cake is free of crumbs, I pull it from the oven. But my job is not done. While the cake is still warm, I like to brush a warm glaze over the cake. The glaze gives the Apple Cake a lovely sheen, plus it adds a more flavor and moisture to the cake.
Apple Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) round springform pan and then line the bottom of the pan with parchment paper. Place the springform pan on a larger baking sheet.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly brown and fragrant. Remove from the oven, let cool, and then coarsely chop.
Peel, core, and chop the apples into bite-sized pieces. Toss with the lemon juice.
In a large bowl, whisk the flour with the sugar, baking powder, ground cinnamon, and salt. In another bowl, whisk the eggs, and then stir in the melted butter, vanilla extract, and milk. Stir the wet ingredients into the flour mixture until fully incorporated. Fold in the chopped nuts and apple chunks.
Transfer the batter to the prepared pan and smooth the top. Bake in preheated oven for about 35 - 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.
While the cake is still warm, prepare the glaze. Place the butter, sugars, and lemon (or apple) juice in a small saucepan and bring to a boil. Boil gently for about one minute. Remove from heat and, using a pastry brush, brush the warm glaze on the top of the apple cake.
Serve warm with softly whipped cream or vanilla ice cream. Cover and refrigerate leftovers. Reheat before serving.
Uncle Bob’s Fresh Apple Cake
Add confectioner’s sugar, honey and milk to a small bowl and stir until smooth. Set the bowl aside.
Preheat the oven to 325 °F. Lightly grease a Bundt pan or tube pan.
In a bowl, mix together the apples, walnuts, vanilla and cinnamon. In a separate bowl, sift together the flour, baking soda and salt.
Using an electric mixer beat the sugar, oil and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
Drizzle the apple cake with some of the honey glaze, serve and enjoy!
The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.
Apple Nut Cake Recipe
This was my aunts recipe and I make it for special times.
Schedule your weekly meals and get auto-generated shopping lists.
- 1 1/2 cup wesson oil or crisco
- 4 eggs
- 2 tsp. vanilla
- 2 cups sugar
- 3 cups self-rising flour
- 2 big cups thin sliced apples
- 1 big cup chopped nuts
- 1 stick of butter
- 1 cup brown sugar
- 1/2 cup milk
- 1 cup chopped nuts
- 1 1/2 cup Wesson Oil or Criscoshopping list
- 4 eggsshopping list
- 2 tsp. vanillashopping list
- 2 cups sugarshopping list
- 3 cups self-rising flour shopping list
- 2 big cups thin sliced applesshopping list
- 1 big cup chopped nutsshopping list
- Topping. shopping list
- 1 stick of buttershopping list
- 1 cup brown sugarshopping list
- 1/2 cup milkshopping list
- 1 cup chopped nutsshopping list
How to make it
- Grease and flour a tube pan.
- Mix all ingredents together and pour into pan.
- Bake at 300 degrees for 1 hr.and 20 min.
- Turn cake onto plate.
- Topping for cake.
- Mix together and cook for 5 min.,after it starts boiling.
- Take off the heat and let stand for few minutes.
- Then pour over cake while cake is still HOT.
People Who Like This Dish 4
My Aunt Joan used to make a cake that was very similar but did not include a topping, so since my cakes are in the oven now I was just browsing to see if I could find a similar recipe and low and behold here is one very close but with the added yummy topping. I am going to whip some up and add to my cakes. Thanks for posting! :)
If you get bored while you are baking come look at my artwork: http://www.queeky.com/artist/kutedymples
My Aunt Joan used to make a cake that was very similar but did not include a topping, so since my cakes are in the oven now I was just browsing to see if I could find a similar recipe and low and behold here is one very close but with the added yummy. more
Passover Apple Cake
- Quick Glance
- 25 M
- 1 H, 40 M
- Serves 9 to 12
Ingredients US Metric
- For the topping
- 1/2 cup coarsely chopped walnuts or pecans
- 1/2 to 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon, or a combination of ground cinnamon, nutmeg, mace, and ginger
- For the cake
- 3 large eggs
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil or mild olive oil
- 3/4 cup matzo cake meal*
- 5 cups (24 to 34 oz) apples, peeled, halved, and cut into 1/4-inch-thick (6-mm) slices, preferably Golden Delicious or Crispin (Mutzu) (3 to 5 apples)
- 1/3 cup raisins (optional)
Preheat the oven to 350°F (175°C). Position an oven rack in the center of the oven and lightly oil an 8-inch square glass baking dish.
In a small bowl, mix together the walnuts, sugar, and cinnamon.
In a large bowl with a stand mixer or handheld mixer on medium speed, beat the eggs until well combined. Beat in the sugar, about 2 tablespoons at a time, mixing until the mixture is thick and foamy. Beat in the oil, adding it in a steady stream. Scrape down the bowl with a rubber spatula. With the spatula, stir in the matzo cake meal, blending well. The mixture will be VERY thick.
Spread half the cake mixture in the prepared baking dish. Sprinkle about half the topping mixture evenly over the batter. Arrange half the apples on the batter, making layers if you need. Sprinkle with the raisins. Scrape the remaining batter over the apples, spreading it out to cover the apples. Arrange the remaining apples on the batter and sprinkle evenly with the remaining topping mixture.
Bake for 1 hour and 15 minutes, or until the sides of the cake pull away very slightly from the baking dish and the topping has begun to caramelize. (A cake tester is not reliable. It will not come out clean due to the moist richness of this cake.)
Let the cake cool in the baking dish for several hours until room tempearature before cutting it into serving portions. This cake is yet another Yiddish food that improves with age. Keep the cake in its dish, covered tightly with plastic, and the next day the topping will have become a moist, candy-like coating. Originally published March 29, 2010.
Recipe Testers' Reviews
Passover recipes should probably have their own rating system as they can't truly be judged against your year round recipes. This Passover apple cake is almost quite as good as any apple cake that I've made. Its ease of preparation plus delicious results give it reason to be a testers choice!
I used yellow delicious apples and they held their shape nicely. The thoroughly beaten eggs become a good leavening agent as we can't use any commercial ones during Passover. This would be a lovely dessert for the seder meal. Additionally, it improved overnight so it could be made in advance and will continue to be a perfect dessert throughout the holiday week.
The timing was accurate and the resulting cake was moist and the apples tender. The topping becomes chewy and candy-like as promised. I used only cinnamon as I am not a fan of the other spices but I imagine that they would work well if you like them.
This simple Passover apple cake isn't just tasty but fun to make as well. I used a combination of mace, cinnamon, nutmeg, and ginger. You could just as easily use a premixed apple pie spice mix or cinnamon alone. I chose to use a mixture of Granny Smith and Fuji apples as this is what I had on hand. You could use almost any apple with a little flavor. I found that the raisins added another layer of texture and flavor. I opted for pecans as opposed to walnuts simply because they are so darned delicious.
A couple of recommendations. First, you may find it difficult to find matzo cake meal. Fear not! Matzo meal is nothing more than pulverized matzo crackers and matzo cake meal is just finely ground matzo crackers. I pulverized mine in my food processor and then put them through a sifter. The result was a very fine flour-like substance. Next, I mixed my spices, nuts, and sugar in a resealable plastic sandwich bag (it's easier and cleaner than using a bowl). Finally, and maybe most importantly, you should mix your eggs and sugar for nearly 5 minutes. Mixing it until thickened and foamy may be a little subjective. You may certainly use a hand mixer but if you have a stand mixer, by all means, use it. After the mixing is complete, folded in the matzo cake meal completely with a rubber spatula.
I covered my apple cake with plastic wrap after it had thoroughly cooled and refrigerated the cake for several hours. This turned out to be one fine coffee cake!
This Passover apple cake was a home run—tender cake with tons of apples and cinnamon sugar running through it all. The cake went together quickly and easily—the “hardest” part was peeling and slicing the apples. The first day the cake was all about the cinnamon sugar. The second day the apples had shared their moisture with the rest of the cake, making the topping a little gooey and melding together the flavors of the eggy cake, sweet apples, and spicy cinnamon sugar. This is definitely a recipe you want to make the day before you want to eat it.
I couldn’t find matzo cake meal, so I bought matzo meal and ground it to a fine powder in a coffee grinder. A friend who is familiar with Passover baking told me the only difference was the texture of the meal. It worked beautifully—the cake was tender and finely textured. I used pecans and Pink Lady apples. Next time I will add about 1/2 teaspoon salt and a teaspoon of vanilla (or more) to the cake. It tasted a bit bland to me, despite the large amount of cinnamon.
We ate some of the cake when it had cooled to room temperature. We ate more the next day, after it had time to age. It was definitely better the second day. The cake was a good keeper—we ate the last piece the fifth day after baking and it was still as moist and delicious as it had been on the second day.
This Passover apple cake recipe is a true sleeper hit. While I've eaten matzo crackers and used matzo meal to make matzo balls, I've never baked with it. When I tasted the cake batter, I was concerned that this cake wouldn't turn out. The batter tasted very strongly like the crackers, even with the inclusion of the other ingredients. Matzo has a very distinctive flavor. But I saw this recipe through to the end and I am so glad that I did. With the inclusion of crisp, tart apples and the sugar, nut, and spice topping, this cake had a great texture and tasted delicious.
My husband couldn’t identify the matzo flavor at all. Baking this cake in a glass pan ensured that the edges as well as the top became nice and golden brown and achieved caramelization from the spiced sugar melting. I found that the cake tasted best when cooled to room temperature. I substituted pumpkin pie spice—a blend of cinnamon, ginger, nutmeg, allspice, mace and cloves—for the straight cinnamon and I could distinctly taste the various spices. I saved a couple of pieces of cake to try the next day and it was still very moist. Some of the spiced sugar mixture remained granular after baking. By the next day, though, it had melted into the apples on top of the cake, giving it a spiced caramel apple-like flavor.
One important discovery that I made with this recipe is that matzo meal can be substituted for matzo flour meal when it's ground even finer in a food processor or blender. I couldn’t find the matzo cake meal in any nearby grocery stores. Since they are the same product—the cake meal is just a finer grind—I used matzo meal processed in a food processor.
This Passover apple cake was super easy to make and although there seems to be a lot of sugar it’s loaded with apples, which provides all the balance you need. Using the matzo cake meal as the cake’s base also adds a nice earthiness that keeps the sweetness in check. The cake batter is very thick and that made it tricky spreading the second layer over the apples but persistence and patience pays off.
The biggest problem with this dish, if you follow the recipe all the way through to the end, is that you have to wait to eat it. The kitchen—the whole house, really—smelled of luscious apple, walnut, and cinnamon, but we had to live off of that for a day to let the cake’s flavors fully come together. All’s well that ends well, of course, and it was worth the wait.
A day later, the top was moist and candy-like. The one trick was that it seemed the middle layer of topping melted to the bottom of the pan and so it was a little tricky getting the pieces out. Next time I might line the pan with parchment paper. Of course the good side of all that sugar and spice drifting down to the bottom of the pan was sugary, crispy bites that added a nice touch.
I’ve eaten and prepared my fair share of Passover sweets and this Passover apple cake is a nice little treat that coaxes quite a bit of flavor out of matzo meal—no small feat. With this apple cake, you can put away those ubiquitous macaroons and swap out the flourless chocolate cake for an evening! It features simple ingredients and, save for the peeling, coring, and slicing of the apples, it’s quick to put together.
The texture is very appealing—its custardy interior is studded with sweet, tender apples and juicy raisins, while the caramelized edges and its exterior offers a nice textural contrast. I preferred a blend of spices for the topping, but that’s a matter of personal preference. I used 2 tsp (4 g) cinnamon, 3/4 tsp (2 g) mace, and 1/4 tsp (1 g). I also added about a teaspoon and a half of lemon zest to the batter, because I find it brings out the flavor of the apples.
Some suggested adjustments I have include adding more nuts (you could up to at least 3/4 cup so they aren’t so sparse) and raisins (I’d go up to ½ cup). I’d also reduce the sugar in the topping to 1/2 cup as with the full amount it's more than sweet enough. It would also be nice to add either vanilla or some brandy to the batter. I used 3 1/2 large golden delicious apples (each approximately 8 to 8 1/4 ounces, because that was equivalent to 5 packed cups.
I used a 9-inch springform pan which worked perfectly. It made for a more attractive presentation, too. I whipped the eggs using the whisk attachment on medium-high speed for 2 minutes to get the eggs light and frothy. It then took me about 4 minutes to gradually add the sugar. By this time, the batter was light cream colored and satiny looking. After adding the oil, I whipped it for 1 to 2 minutes—the batter looked like chiffon batter.
I ended up putting it in the refrigerator for about 5 hours and eating it later that night after reheating it. The cake does hold very well in the refrigerator and the top and the sides did get caramely and moist. With a little nudge from a knife here and there to release a caramelized gooey apple or two from the sides, the cake released nicely.
Matzo cake meal—who knew? We were thoroughly impressed by this very moist cake. I used Pink Lady apples, my current favorite for cakes and pies. They have just the right level of tartness and become tender but not mushy when cooked. For the spices, I used 2 1/2 teaspoons cinnamon and 1/4 teaspoon each nutmeg and ginger. I will use the same combination for the topping next time but with just 1/2 cup sugar. I didn’t think the cake was overly sweet, but I prefer to have more apple flavor come through.
Do take your time to incorporate the matzo cake meal into the egg and sugar mixture just when I thought everything was blended well, I turned my rubber spatula to find a long streak of dry cake meal. I used my ceramic 8-inch square baking pan greased with coconut oil and my Passover apple cake was baked perfectly in 1 hour and 15 minutes, as the recipe says.
Most of the sugar on top of the cake was still dry and granular when it came out of the oven but after several hours it had started to look moist and shiny and the following day it all was dark brown and gooey. Yes, this cake does age well—the flavor and texture became more and more cohesive as it sat at room temperature for 3 days. It also freezes beautifully.
HUNGRY FOR MORE?
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Has anyone ever doubled this recipe? Just put a double thick layer of batter in the oven. Wondering about cooking time
We haven’t tried this, Leslee, but if any of our readers have, we’d love to hear from you. I’d be concerned that with such a thick layer of batter it may be difficult to get the middle fully cooked. Do let us know how it works out for you and what your timing is.
6 medium Granny Smith apples
5 tablespoons Alfasi Cabernet Sauvignon or other red wine
3/4 cup sugar
1/2 cup oil
1 cup flour
1 teaspoon cinnamon
1/2 cup walnuts
1/2 cup golden raisins
confectioners&rsquo sugar, for sprinkling