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.
Ingrédients
- 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.
Vidéo
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.