An easy and delicious apple cake that has a moist texture, with a soft tender apple filling that is not too sweet, but just the right amount of sweetness is the perfect way to end the holiday with.
Our mothers and grandmothers made cakes this way. Every ingredient in this cake is a staple in our kitchen, including the apples.
For Memorial Day we wanted the all American traditional foods at our barbecue, hot dogs, hamburgers, along with steaks and all the cold salads as sides. And of course, an apple pie as the final treat for our dessert. But instead of making an apple pie, I decided to make an apple cake that is light, moist and not overly sweet.
I wanted an apple cake that had similar ingredients as an apple pie. I decided to reduce the sugar and butter. I also added sour cream and some half-and-half to make it moist, and gave it a pudding-like texture to it. I also prefer Fuji apples with this cake because they’re very soft apples, bake very well, and helped give this cake its delightful soft texture. You can make this apple cake using your favorite apples; but keep in mind, it might slightly change the texture and flavor.
Serve at room temperature. It’s even perfect with coffee in the morning. And, no need to use a fork with this apple cake either, just a napkin will do!
I have to tell you, this apple cake turned out better than I had imagined, everyone raved about it! It was a delicious way to end a perfect Memorial day! I think you will enjoy this one.
Easy Apple Cake
- 3 Tbsp. graham cracker crumbs
- 1 Tbsp. butter
- 1/2 cup white sugar, plus 2 Tbsp. more
- 1/2 cup packed light brown sugar
- 2 large size Fuji apples – divided
- 1 tsp. ground cinnamon
- 4 Tbsp. unsalted butter, at room temperature
- 1 egg
- 4 ounces sour cream
- 1+ 1/4 cups all-purpose flour
- 2 tsp. baking powder
- 2/3 cup Half-and-Half
- powdered sugar for garnishing
Preheat oven to 350 degrees.
Use 1 tablespoon of butter to butter a 10-inch spring form pan.
Dust with graham cracker crumbs.
In a small bowl, peel and core 1 apple. Slice into thin wedges place into the bowl. Add 1 teaspoon of cinnamon with a 2 tablespoons of white sugar and toss to coat the apples.
In a large bowl and using an electric hand mixer, beat 1/2 stick of butter with remaining sugar and brown sugar. Add the egg and sour cream, blend until creamy. Beat in slowly the flour and baking powder. Reduce the speed, and slowly pour in the half-and-half. Blend until smooth.
Peel and core the second apple and dice into small pieces.
Fold in diced apples into the batter.
Pour the batter into the prepared pan and spread evenly.
Arrange the apple wedges along the outer edge of the pan and arrange a few slices in the center.
Bake for 45 to 50 minutes. Center should be golden brown.
Remove from oven and allow to cool completely.
Sprinkle generously on top with powdered sugar.
Yields: 13 servings