This is a recipe I will always associate with my grandparents. It’s a well-know fact that apple cake is my grandfather’s (who I call Pepe) favorite dessert—my Sitto makes it for him every time a special occasion is thrown in his honor, and sometimes just “because” (I guess that’s another secret to a 60 year marriage!). I love it year-round, too—but especially in the fall, and especially when I’ve just picked up a fresh bushel (do people still call it that?) of orchard apples.
This cake has a few perks: First, it’s so easy to make. Just combine a few quick pantry ingredients, no out-of-the-box baking techniques and an hour and you can have a delicious fall dessert. Second, it smells heavenly. Seriously, the scent will linger in your house for a while after baking and you will catch yourself taking deeper, longer breathes in just to get an extra whiff. Mark my words. Ok, enough teasing—here’s your new favorite fall recipe:
- 1 cup flour
- 1 teaspoon baking soda
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter
- 1/4 teaspoon salt
- 2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 egg
- 2 cups chopped (and peeled!) raw apple (about 2-3 apples)
Preheat your oven to 350 degrees. In the bowl of a stand mixer, cream one cup of sugar with the butter (at room temperature). Add in flour, baking soda, salt, cinnamon, nutmeg and the egg. Mix until combined, then gently fold in the chopped apples.
Spread the mixture (it will be very chunky!) into a small round greased cake pan. At this point, you can cover the top with pecans or walnuts—that’s what my grandma does but I’m not totally a fan, so I skipped this step. Bake at 350 degrees for 55 minutes, or until a knife comes out relatively clean when inserted in the middle. Tip: Keep in mind that this is a very moist cake because of the apples—so much so that the knife will rarely come out completely clean, but you will be able to still tell when it’s done. The edges also get really sugary and crispy—which I personally think is the best part!
BTW: The perfect accessory for this cake? Homemade whipped cream and salted caramel, of course! I used this awesome caramel recipe from Averie Cooks (it’s my go-to, never-fail recipe!) and made the whipped cream by simply combining a small carton of heavy whipping cream and a cup of sugar in a blender, whipping until firm, solid peaks form. It really is the most delicious thing ever—I won’t eat this cake without it!