Moist Apple Cake – Easy Recipe with a Canadian Twist
Looking for an apple cake that’s out of the ordinary? This recipe is for you! Simple, quick (only 10 minutes of prep!), and with a subtle Canadian touch thanks to maple syrup, this cake is sure to delight.
The Story of Apple Cake
Apple cake is a classic dessert found in many cultures worldwide. Its roots date back to Roman times, where apples were already cultivated and used in cooking. Over the centuries, each region developed its own version of the apple cake, using local ingredients and adapting cooking techniques. In France, apple cake is often linked to family cooking and childhood memories.
What You’ll Need
Make sure all your ingredients are ready to go before you start baking. Here’s the full list:
Exact Ingredients:
- 2 to 3 apples, sliced about ¾ cm thick
- 2 eggs, room temperature
- 15 ml pure vanilla extract
- 60 ml rum, preferably dark
- 5 g baking powder, fresh
- 125 g unsalted butter
- 120 g all-purpose flour, sifted
- 150 g granulated sugar
- Dark maple syrup, for finishing
Mise en Place: Let’s Get Organized!
- Melt the butter: Melt 125 g of unsalted butter and let it cool slightly.
- Preheat the oven: 175°C (350°F).
- Prepare your pan: Grease a 23 cm (9-inch) cake pan.
Preparing the Apples
Method (Core Removal):
- Insert the peeler at a 45-degree angle into the top center of the apple.
- Use your thumb to guide the peeler around the core.
- Once you’ve gone all the way around, gently remove the core.
- Repeat on the other side.
Peeling the Apples:
- Hold the apple firmly.
- Peel in a spiral from top to bottom.
- About 10 turns should be enough.
Check the video for a visual!
Core and Slice:
- Cut the apple in half.
- Remove the core with a knife.
- Slice each half into ¾ cm thick slices.
- Reserve 10–12 of the prettiest slices for decorating the top of the cake.
Dry Ingredients
In a medium bowl, mix:
- 120 g all-purpose flour
- 1 g salt (less if using salted butter)
- 5 g baking powder
Whisk until roughly combined. Don’t overmix!
Set aside.
Mixing dry ingredients separately ensures the baking powder and salt are evenly distributed, leading to even rising and consistent flavor.
Wet Ingredients
In a large bowl:
- Crack 2 large eggs.
- Whisk vigorously until light and frothy (1–2 min).
- Gradually add 150 g sugar and whisk until smooth (about 1 min).
- Pour in the melted, cooled butter (125 g) and mix until combined.
- Add 15 ml vanilla extract and 60 ml rum. (If avoiding alcohol, skip the rum and slightly reduce the flour.)
- Mix until fully incorporated.
Combine Dry and Wet Ingredients
Add the dry ingredients to the wet all at once.
Gently fold until just combined. Don’t overmix—some lumps are okay.
No need to add flour in parts—one go works perfectly.
Fold in the Apples
Time to add the fruit!
- Add all sliced apples to the batter.
- Gently fold to coat them evenly.
- Scrape the bottom of the bowl to ensure everything is well mixed.
Preparing the Pan
I recommend a springform pan for easy removal, but a regular cake pan works too.
Generously butter the pan, including all corners.
Butter prevents sticking and makes unmolding a breeze.
Fill the Pan
- Pour the batter into the prepared pan.
- Spread evenly.
- I use a 23 cm (9-inch) pan. A smaller one may require more baking time.
Apple Decoration
- Arrange the reserved apple slices on top in a decorative pattern.
- Gently press them into the batter.
This adds visual appeal and lets the apples caramelize slightly during baking.
Baking Time
- Bake in the preheated oven (175°C/350°F) for 35–45 minutes.
- Set a timer for 35 minutes and check doneness.
Doneness Test: Knife Test
- Insert a knife or toothpick into the center after 35 minutes.
- If it comes out clean, it’s done. If not, bake a few minutes more.
Maple Syrup Glaze: The Canadian Secret
- While the cake is still hot, drizzle dark maple syrup over the top, covering the apples and cake.
- Be generous—this is where the magic happens!
Cool and Unmold
- Let the cake cool for a few minutes before removing from the pan.
- Run a knife along the edges to loosen.
Serving Suggestions
- Serve warm or at room temperature.
- Perfect with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with coffee or tea.
Ingredient Substitutions
- Rum: Replace with apple juice, white grape juice, or 1 tsp almond extract.
- Butter: Use vegan margarine or refined coconut oil.
- Flour: Use a gluten-free mix like rice, tapioca, and buckwheat flour.
- Sugar: Substitute with coconut sugar, maple syrup, or honey.
- Vanilla extract: Swap with vanilla paste if needed.
Related Recipes You Might Enjoy
To expand your dessert repertoire, consider these delightful options:
- Ultra-Rich Chocolate Mousse – A Decadent Recipe Like No Other Indulge in a rich and creamy chocolate mousse that’s sure to impress.
- 1980s Crêpes Suzette – Authentic Flambé Recipe A classic French dessert with a flambé twist from the 1980s.
Tips & Tricks
- Use tender-fleshed apples like Honeycrisp or Gala for a softer cake.
- Add a pinch of cinnamon, nutmeg, or ginger for more flavor.
- No springform? A regular cake pan works just fine.
- If the top browns too quickly, cover with foil.
- Let the cake cool completely before slicing.
Frequently Asked Questions
Can I use other apple varieties?
Yes—Granny Smith, Gala, Fuji, and Pink Lady all work great.
Can I make it ahead of time?
Yes. Store at room temperature for 2–3 days or refrigerate for up to a week.
Can I freeze this cake?
Absolutely. Freeze whole or in portions wrapped in plastic and foil for 2–3 months.
How do I reheat it?
Microwave briefly or reheat in a 150°C (300°F) oven for 10–15 minutes.
Can I add other ingredients?
Yes—try nuts, raisins, chocolate chips, or other fruits.
Moist Apple Cake: An Easy Recipe with a Canadian Twist
Looking for an apple cake that's out of the ordinary? This recipe is for you! Simple, quick (only 10 minutes of prep!), and with a subtle Canadian touch thanks to maple syrup, this cake is sure to delight.
Ingredients
- 2 –3 apples Honeycrisp or Granny Smith
- 2 large eggs or 3 small
- 15 ml vanilla extract ½ shot
- 60 ml rum ½ large shot
- 5 g baking powder
- 125 g unsalted butter melted
- 120 g all-purpose flour
- 150 g sugar
- Maple syrup to taste
Instructions
Preheat the oven and prepare your pan
- Begin by preheating your oven to 175°C (350°F). This ensures it’s at the right temperature by the time you’re ready to bake.
- While the oven heats, butter a 23 cm (9-inch) round cake pan thoroughly, making sure to get into all the corners and up the sides. This helps prevent sticking and allows for easy removal once baked. If you have parchment paper, consider lining the bottom of the pan as well for extra insurance.
Prepare the apples
- Choose 2–3 medium apples with a balance of sweetness and tartness (such as Honeycrisp or Granny Smith).
- Peel each apple, then cut them in half and remove the core. Slice them into even pieces about ¾ cm (¼ to ⅓ inch) thick. Try to keep the slices uniform so they cook evenly.
- Set aside 10–12 of the best-looking slices—these will be used to decorate the top of the cake before baking.
Mix the dry ingredients
- In a medium-sized bowl, combine the 120 g of all-purpose flour, 5 g of baking powder, and a pinch of salt (omit or reduce salt if you’re using salted butter).
- Whisk the ingredients together until well mixed and lump-free. This step ensures your baking powder is evenly distributed, so the cake rises properly.
Mix the wet ingredients
- In a large mixing bowl, crack 2 large eggs and whisk them vigorously by hand or with an electric mixer until light, frothy, and slightly pale—this should take about 1 to 2 minutes.
- Gradually add the 150 g of sugar while continuing to whisk, creating a smooth, slightly thickened mixture.
- Slowly pour in the melted (but cooled) 125 g of butter, whisking constantly to avoid curdling the eggs.
- Add 15 ml of vanilla extract and 60 ml of rum (optional, but it adds amazing aroma and depth). Mix until fully incorporated and smooth.
Combine the wet and dry ingredients
- Add the dry mixture to the wet ingredients all at once.
- Using a spatula or wooden spoon, gently fold the ingredients together just until you no longer see dry flour. Be careful not to overmix—overworking the batter can make the cake dense rather than light and moist. It’s perfectly fine if the batter has a few small lumps.
Fold in the apple slices
- Add the sliced apples (except for the reserved ones) to the batter.
- Gently fold them in, making sure all the slices are well coated with batter. The mixture will be quite chunky at this stage, and that’s exactly what you want—it gives the cake its signature rustic texture and fruity bite.
Transfer the batter to the pan and decorate
- Pour the batter into your prepared cake pan, using a spatula to spread it evenly and smooth the top.
- Take your reserved apple slices and arrange them neatly over the top of the batter. You can fan them out in a circular pattern or create a floral design—whatever you prefer.
- Gently press them into the surface so they partially sink in but still show on top.
Bake the cake
- Place the pan on the middle rack of your preheated oven.
- Bake for 35 to 45 minutes, depending on your oven and pan depth. The cake is ready when it’s golden on top and a knife or toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Start checking at 35 minutes to avoid overbaking.
Add the maple syrup glaze
- While the cake is still hot and fresh from the oven, drizzle a generous amount of dark maple syrup over the top, letting it seep into the warm apples and cake.
- The syrup not only adds a beautiful glaze but also enhances the flavor with a distinct Canadian twist.
Cool and unmold
- Allow the cake to cool in the pan for about 10 to 15 minutes so it can firm up slightly.
- If using a springform pan, gently release the sides. If using a regular pan, run a butter knife around the edges to loosen before turning it out onto a cooling rack or plate.
Video
Notes
Ingredient Substitutions
- Rum: Replace with apple juice, white grape juice, or 1 tsp almond extract.
- Butter: Use vegan margarine or refined coconut oil.
- Flour: Use a gluten-free mix like rice, tapioca, and buckwheat flour.
- Sugar: Substitute with coconut sugar, maple syrup, or honey.
- Vanilla extract: Swap with vanilla paste if needed.
Tips & Tricks
- Use tender-fleshed apples like Honeycrisp or Gala for a softer cake.
- Add a pinch of cinnamon, nutmeg, or ginger for more flavor.
- No springform? A regular cake pan works just fine.
- If the top browns too quickly, cover with foil.
- Let the cake cool completely before slicing.
Frequently Asked Questions
Can I use other apple varieties?Yes—Granny Smith, Gala, Fuji, and Pink Lady all work great. Can I make it ahead of time?
Yes. Store at room temperature for 2–3 days or refrigerate for up to a week. Can I freeze this cake?
Absolutely. Freeze whole or in portions wrapped in plastic and foil for 2–3 months. How do I reheat it?
Microwave briefly or reheat in a 150°C (300°F) oven for 10–15 minutes. Can I add other ingredients?
Yes—try nuts, raisins, chocolate chips, or other fruits.
Suggested Recipes
Looking for more delicious dishes? Here are some suggestions:
- Homemade Crispy Waffles – Easy and Irresistible Recipe
Enjoy the perfect balance of softness and crispiness in these homemade waffles. - Cheesy Beef & Macaroni Casserole – Easy and Comforting Recipe
A hearty and comforting casserole perfect for family dinners. - Lemon Pasta (Pasta al Limone) – Easy, Fresh, and Flavorful Recipe
A fresh and zesty pasta dish that’s simple to prepare.
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