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Grandma's apple cake recipe

Grandma's apple cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Fruit cake

This is my granny's recipe for a delicious apple cake, which is very easy to prepare. You can decrease the amount of sugar if you like a less sweet cake.

6 people made this

IngredientsMakes: 1 apple cake

  • 5 to 7 apples
  • lemon juice
  • 250g unsalted butter, softened
  • 400g caster sugar
  • 2 1/2 teaspoons vanilla sugar
  • 4 eggs
  • 250g plain flour
  • 2 teaspoons baking powder
  • 2 to 3 tablespoons caster sugar
  • ground cinnamon (optional)

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 160 C / Gas 3. Grease a 23cm springform cake tin.
  2. Peel and core apples and cut them in thin slices. Sprinkle with lemon juice to prevent them from going brown.
  3. In a bowl beat butter with 400g sugar and vanilla sugar until light and fluffy. Add one egg at a time, beating after each addition.
  4. In a second bowl mix flour with baking powder. Add to the butter mixture and stir, until well combined.
  5. Tip the cake mixture into the prepared springform cake tin and top with apple slices. Mix 2 to 3 tablespoons sugar with some cinnamon and sprinkle over the apples.
  6. Bake for about 45 minutes, until a wooden skewer inserted in the centre of the cake comes out clean.

Other ideas:

If you like, you can sprinkle a handful of raisins, currants or sultanas on top of the cake before baking.

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Reviews & ratingsAverage global rating:(3)

    • 4 pounds Apples
    • 1 cup Sugar
    • 4.5 cups Flour
    • 2 teaspoons Baking powder
    • 3 Eggs
    • 1/2 cup Water
    • 1 dash Salt
    • 1/3 cup Vegetable oil
    1. 1. Peel and core the apples. Slice and cut into pieces. Set aside with a bit of sugar and cinnamon.
    2. 2. Make the top and bottom dough (all in one). Combine 3 1/2 cups flour, 1/2 cup sugar, baking powder, salt, eggs, water and oil. Mix and form into a dough. Break in half and roll out the dough.
    3. 3. Place the bottom dough into a rectangular pyrex pan. Put the apple slices on top. Place the top dough on top of the apples. Press the edges together. Shake 1/3 cup sugar and cinnamon and 1/4 cup flour on top. Slice squares on top before baking.
    4. 4. Bake at 325F for approx. 40 minutes.

    Things to know before you start

    Time Schedule

    In under 2,5 hours you will be welcomed by the smell of a moist cinnamon apple cake like your grandma would have baked.

    Total ingredients

    You will have a big apple cake of about 2.500 g. We used semi sweet red juicy apples.

    Tip: The ratio for a good cinnamon sugar mixture is 1:10 cinnamon to sugar. For example simply mix 5 g of cinnamon with 50 g of white sugar. You can keep the rest for later for pancakes or other desserts.


    You will be able to bake an apple cake just like your grandma did, even though the recipe is very simple.

    Baking tools

    In order to get the best size for this kind of apple cake you will need a 26 cm springform pan . Besides that having a simple hand mixer, two bowls and a peeler should be enough. Also a brush can come in handy for the glazing part.

    Besides that you can have a look at our should have baking tools for more helpers in your kitchen.

    I have so many wunderbar memories in the kitchen with my Oma, and have had MANY of her most popular and traditional recipes, like this apple cake! 

    I've enjoyed this recipe multiple times on my work days at Oma's. I'll walk in to see this scrumptious cake sitting on the counter, and my mouth just starts to water. But I have to tell myself "No, Lydia. Wait until 3 o'clock coffee break time!"

    The absolute best part about this recipe is when you take a big dollop of Oma's homemade whipped cream and plop it right on top! Especially when the cake is fresh out of the oven and it's still warm, then the whipped cream melts over it. Or serve it with french vanilla ice cream! Oh my, what a lecker treat that is too! 

    I LOVE this cake! The soft crunch of the sweet apples is absolutely delicious! It gives you so much opportunity to be creative and if you've read up on me, you know how much I love when something gives the chance to show creativity. With an artsy mind you can really get creative with anything if you put your mind to it!

    This cake is no exception. Get your creative juices flowing! Make a fancy design with those apples, add cinnamon to make it taste like apple pie, sprinkle powdered sugar. it's all in your hands :)

    Now, I know Oma may call this her emergency cake, but I call it her exquisitely beautiful cake! Her cake made with love, and made deliciously German.

    Learn a little bit about me,  Lydia , and my kitchen adventures with Oma!

    Related Video

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    • 1 Stick unsalted butter, room temperature
    • 1/2 cup sugar
    • 1 tsp pure vanilla extract
    • 2 eggs, room temperature
    • 1 1/2 cups flour
    • 1 1/2 tsp Baking powder
    • 3-4 apples, peeled, cored , cut into chunks or thinly slice
    • Topping
    • 8 oz sour cream
    • 2 eggs separated, room temperature
    • 1 tbsp sugar
    • Rind from 1/2 lemon

    Step 1

    1. Cream Butter and Sugar in a electric mix master. Add eggs and vanilla. Sift flour and baking powder, gradually add at low speed to creamed butter mixture
    2. Spread dough into a buttered springform pan and top with apples
    3. Make topping. Beat egg whites until foamy then add 1 tbsp of sugar until stiff but moist. In another bowl, beat egg yolks, sour cream, lemon rind until mixed. Add egg whites and fold into egg yolk mixture. Place topping on top of apples
    4. bake at 350 for approximately 1 hour or until golden on top
    5. Cool for one hour , them remove sides of springform pan

    Grandma’s Yummy Apple Cake

    This year my parents had an abundance of apples on their trees and this made my entire family very happy. Why? Because my parents are very generous and share their bounty with us and that means we can make a variety of scrumptious apple recipes, including apple cake!

    To help support our blogging activities, our site contains affiliate links. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Blessed Beyond Crazy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to As an Amazon Associate, I earn from qualifying purchases.

    Isn’t it amazing just how versatile apples are?

    In addition to Grandma’s Yummy Apple Cake, we also enjoy using apples to make:

    Apple Cake Batter

    This recipe for Grandma’s Yummy Apple Cake is really easy to make and contains ingredients that you probably already have in your kitchen. This cake is also easy to make gluten-free.

    Bake Apple Cake

    Bake the cake in a preheated 350-degree oven for 45 to 55 minutes, or until the cake is golden brown and the edges start to pull away from the pan. You can also use a cake tester to test the center of the cake. If the tester comes out clean, the cake is done.

    One recipe yields 20 to 24 servings depending on how big you cut each serving.

    Serve Apple Cake

    Feel free to garnish each serving with a dollop of whipped topping or a scoop of vanilla bean ice cream.

    Can you see the apples and chopped pecans peeking through the cake?

    Also, this apple cake freezes well for up to one month.

    Paul Hollywood: 'I wouldn't mind your apple cake recipe'

    I 'll admit it, I'm feeling a bit nervous. Not just because I've baked a cake for Britain's toughest cake critic. But also because it's my first ever cake. It's like singing my first ever song for Simon Cowell.

    I do cook. I'm brilliant at it, as it happens. I'm just not a very cakey person, have never felt the urge to make one. But given that I'm interviewing Mr Cake himself, it would have been foolish to throw up the opportunity for feedback. I've done Grandma's apple cake – not my grandma's, my girlfriend's, Grandma Edna's.

    "When did you make this?" says Paul Hollywood, prodding it suspiciously. OK, I may need to work on my presentation. It's brown, crusty and cratered, like somewhere Hubble may have sent back a photo of. And it might not look its best in the plastic container I've plonked down on the table (we're in the cafe of a sort of posh indoor farmers'-market-type place in Canterbury, not far from where he lives).

    Last night, I tell him. He tries a small piece, savours expertly, ponders. I'm beginning to understand what those poor people on the television go through. "I'm impressed," he says, finally. He's impressed! "It's got a good bake on it, good colour, tastes great, the apples are delicious."

    Delicious! Apples are notoriously tricky to bake with, he tells me. All they want to do is to release their moisture into the cake. But I've somehow (I mean, skilfully) avoided the dreaded soggy bottom. It could have done with a bit more sugar sprinkled on top. And he would suggest having it as a pudding, in winter, with a dollop of custard. "But it does taste very, very good. I wouldn't mind the recipe."

    He wouldn't mind the recipe! Paul Hollywood off the telly wouldn't mind the recipe! Well, we'll have to see what Grandma Edna has to say about that. So, do I get Star Baker? "If I was judging this for the show as it is, I would give you … put it this way, I wouldn't be worried about you leaving," he says. I'm not leaving!

    He's talking about The Great British Bake Off on BBC2, of course, more of a phenomenon than a TV show. Now in its third series, it regularly gets viewing figures of more than five million and has catapulted Hollywood from hotel baker, who has knocked on the door of television before without ever getting much more than a toe inside, to baking superstar. Not to mention national sex symbol.

    What's going on, I want to know? "One of the reasons is because baking is more approachable [than other types of cooking] at any level," he says. "So, whether you're making a pie, a pasty, a sponge cake, a cupcake, a muffin . if you've got a set of scales, good ingredients, a good recipe, anyone – from the age of eight to 80 – can do it."

    Some of the credit for the show's success must go to the show itself, "a well-oiled machine", Paul says, which has found a nice balance between serious cookery programme and talent contest. Mel and Sue, providing jolly japes about buns and so on, are just like Ant'n'Dec for the Guardian reader. Mary Berry plays everyone's Grandma, the traditional home baker. And Paul? Well, he says that having come from a professional background (his father's bakery, followed by work in a number of top hotels), he makes a more forensic judge. Certainly he is the harsher critic, the one contestants fear.

    Paul Hollywood … 'I'm actually quite a shy person.' Photograph: Frank Baron for the Guardian

    He also plays another role. I'd call it fox, if he wasn't so lupine. I'm talking kitchen god, a cream filling for a housewife's dream. The shirts-and-jeans combos might not be for everyone, but there's no denying the quiet confidence, the soft but authoritative Scouse accent, the silver mane gelled to stiff peaks .

    Yes, he's aware of that kind of attention, he says. "It's very flattering – any bloke who says it's not is lying – if not a little bit embarrassing as well. I'm actually quite a shy person." Shy! Doesn't that just make you want to eat him up even more, ladies?

    Not just ladies. Paul has a big following in gay bear culture. "Yeah, I had heard about that," he says. And? "What? About the gay side? I don't have a problem with that, it's flattering, you know . " He doesn't seem totally comfortable talking about it, though, changes the subject, mentions his wife a lot (she's a great cook, she cooks, he bakes, he wooed her with a croissant).

    Does he think it's attractive in a man, to bake well? "Yeah, cooking, baking, if you can make something . " He admits there's something sensual about it too. "Yeah, I think so. It's all in your fingertips. You've got to know when it's right and ready to go in the oven, when to take it out it's all very tactile."

    He says bakers make good masseurs too, from all that practice manipulating dough. He does Sue's neck and shoulders a lot on the show she gets a bit tense. Go on then, I say, turning to present him with my back, if you wouldn't mind? "No!" Just a little one? "No!" That's because you're worried about your gay-bear following. "It's because I know people in here." He does several have come over to say hello while we've been here, but I don't see how it rules out a little knead.

    Oh well. Instead we talk about baking. About what makes a great baker (passion) about his passions outside baking (cars, especially Aston Martins – he owns a DB9) about how well he gets on with Mary (very, he stays with her when he's in London) about whether they agree (usually, but not always they once nearly fell out over a chocolate fondant) about whether he always knows who's going to win (usually by show five, but not in this series).

    And we talk about the contents of his breadbin at home. There's half a baguette, a seeded brown, a ciabatta, all made by him, of course. Then there's a Warburton's medium sliced white . whoa, what? Paul Hollywood, artisan baker, author of 101 Great Breads, whose almond and roquefort and sourdough bread goes for £15 a loaf in Harrods, has sliced white at home? Not just at home, in his son's lunchbox sometimes. Why? "It's a great carrier," he says. "Don't kid yourself. Every five-star hotel I've worked at buys in sliced white, for sandwiches."

    He's tried them all – Hovis, Kingsmill (which used to be advertised by Mel and Sue, remember?), but Warburtons is the best. It has to be medium-sliced, and in the waxed packet, not the plastic bag. He's not sponsored by Warburtons, is he? "I might be after this," he chuckles.

    Well, I may not have got a massage from Paul Hollywood, but at least I got his dirty little secret out of him.

    The final of The Great British Bake Off is on Tuesday 16 October at 8pm on BBC2. Thanks for help with questions from @MegaHeid, @fraserbrighton, @PooleLINk and others. #OpenJournalism


    Combine the dried apples and boiling water in a bowl. Let sit for 30 minutes. Drain off the liquid.

    Preheat the oven to 350 degrees F. Grease and flour 3 8x4-inch loaf pans.

    In a mixing bowl, combine the brown sugar, white sugar, shortening, molasses, salt, nutmeg, cinnamon, and baking soda. Mix with an electric mixer on medium speed until combined.

    With the mixer running, add the flour one cup at a time until it is mixed in. Scrape down the sides as needed.

    By hand, stir in the apples, raisins, dates, and citrus.

    Pour the batter into the prepared loaf pans. Place the pans in the oven and bake at 350 degrees F for 1 hour or until the bread tests done.

    Remove the pans from the oven and let cool for 10 minutes then turn the bread out onto cooling racks to cool completely.

    Store the bread well wrapped in plastic or in an airtight container at room temperature for up to one week. This bread also freezes well.

    Recreating Happiness

    Chock full of apples, raisins, pecans, and spices these little cakes = cozy comfort.

    Despite the name this is not my grandma’s apple cake recipe. One of my readers submitted this recipe for conversion to gluten free. I don’t know who her grandma is but after tasting these gems I know she’s an incredible baker.

    Before making these I thought the apple cakes would be good but once I tasted them I realized they are incredible. They look innocent enough but every bite leads to wanting to take another and another. The balance of spices to apple, raisins, and nuts is perfect.

    They are sweet and spicy, warm and cozy. They taste like winter, holidays, and family get togethers in warm kitchens surrounded by love and enticing aromas.

    I made these using this mini bundt pan but a regular bundt pan, 2 round cake pans, or even a cupcake pan can be used as well. They need no icing, not even a sprinkle of powdered sugar, they are perfection on their own.

    Watch the video: Nem æbletærte med smuldredej


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