Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Rustic Apple Cake

BY Kevin Lee Jacobs | 88 Comments

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Last updated on October 20th, 2022

067(Updated 2019) I made this Rustic Apple Cake the other day, and then promptly inhaled almost all of it. What a perfect autumn cake! Rich. Buttery. Deliriously-scented with cinnamon, lemon, and nutmeg. It’s pretty to look at, too.

087There are lots of apple cakes out there (some are called “German Apple Cakes”). But from reviews I’ve read, the cakes tend to collapse, or “sink” when they emerge from the oven. Consequently I used my trusty Spiced Plum Cake batter. It held up like a champ.

Here’s the photographic step-by-step with commentary from yours truly (afterwards, you’ll find a printable version):

002To start, grab three baking-type apples (such as ‘Golden Delicious’ or ‘Crispin’)…

005And peel and core them. I hope you have an apple corer — mine, pictured above, came from this online source.

006Cut the apples in half, then cut each half crosswise into slices that are between 1/8- to 1/4-inch thick.

009Put the slices in a large-ish bowl, and toss them with the juice of half a lemon. The lemon will not only add terrific flavor, but it will stop the apples from turning brown.

015Toss the apples with cinnamon-sugar (1/2 cup sugar blended with 1 teaspoon ground cinnamon).

At this point, the slices will be sinfully delicious. Try not to eat all of them.

023Next, grease an 8×8-inch cake pan, and — if you wish to unmold the cake later — line it with parchment paper. Grease in the pan will hold the paper in place.

022I don’t know why I felt compelled to show you this picture.

029To make the cake batter, grab a medium-size bowl, and whisk together 1 1/2 cups flour, 1/4 teaspoon salt, 2 teaspoons baking powder, and a whisper of nutmeg.

A note for my European and Canadian readers: Because I love you, and also because I want you to make this exquisite cake, I’ve included metric measurements in the printable version of this recipe. We’ll get there in just a minute.

032In the bowl of a standing mixer (or just a large bowl, if you are using hand-held electric beaters), add 1 whole, honking stick of softened, unsalted butter.

What’s the easiest way to soften a stick of butter? Leave it out of the refrigerator overnight. Well, that’s what I do.

034At medium speed, beat the butter for exactly 1 minute. Then add 1 cup sugar, and beat until the mixture is light and fluffy — about 3 minutes.

With the mixture still running at medium speed, gradually beat in 2 large, beaten eggs…

1/3 cup flavorless vegetable oil…

038And 1 1/2 teaspoons pure vanilla extract.

040At “low” speed, gradually add the dry ingredients, mixing only until the flour disappears into the batter.

Why is it important not to overmix batters that contain baking soda or baking powder? You’ll find the answer in this fun Baking 101 post.

042Scoop the batter into the prepared pan, and smooth it out with a blue spatula.

051Then arrange three rows of apple slices on top, in a slightly-overlapping fashion. I arranged mine so that the end rows faced one way, and the middle row faced another way. But you can arrange your own slices in any manner that floats your boat.

054Put the pan on a baking sheet, and pop the works into a preheated 375°F oven. Bake until the apples soften, and a toothpick inserted in various places in the batter comes out clean — 45 to 55 minutes. Cool on a wire rack for 15 minutes before unmolding.

063Unmold onto a board or a platter. I couldn’t make up my mind as to whether I should photograph the dessert on a board, a blue cake stand, or a white stand. So I experimented with all three presentations.

067Here’s the cake on a blue stand…

082And on a white stand.

Probably I have too many cake stands.

087In any event, cut the cake into 9 equal servings. The corner pieces will have the crunchiest crust. Mmmm.

090I think you’ll love this rustic poetry. It’s scrumptious!

Here’s the printable, complete with both US and metric measurements:

Print Recipe
5 from 4 votes

Rustic Apple Cake

Rich, buttery, and cinnamon-scented, this Rustic Apple Cake is the ideal dessert for autumn.
Prep Time10 minutes
Cook Time55 minutes
Course: Dessert
Cuisine: American
Servings: 9

Ingredients

For the apples:

  • 3 yellow apples (i.e., 'Crispin' or 'Golden Delicious')
  • Juice of half a lemon
  • 1/2 cup (100g) sugar blended with 1 teaspoon (4g) ground cinnamon

For the cake:

  • 1 1/2 cups (204g) flour
  • 2 teaspoons (8g) baking powder
  • Pinch of salt
  • Pinch of ground nutmeg
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (201g) sugar
  • 2 large eggs, beaten
  • 1/3 cup (113g) flavorless vegetable oil
  • 1 1/2 teaspoons (5 mL) pure vanilla extract

Instructions

  • Center the oven rack, preheat oven to 375°, and line a lightly-greased 8x8 cake pan with parchment paper (as illustrated below). Peel, core, and slice the apples 1/8- to 1/4-inch thick. Put the apple slices in a large bowl, and toss first with the lemon juice, and then with the cinnamon-sugar mixture. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside.
  • In the bowl of a standing mixer (or a large bowl if using electric beaters), beat the softened butter at medium speed for 1 minute. Then add the sugar, and beat at medium speed until the mixture is light and fluffy. With the machine running, gradually add the eggs, followed by the oil and vanilla. At low speed, gradually add the flour mixture, beating only until incorporated.
  • Pour the batter into the prepared cake pan, and then smooth the top with a spatula. Arrange the apples on top, in 3 slightly overlapping rows (as illustrated below).
  • Bake until a skewer inserted into the batter part of the cake comes out clean -- about 55 minutes. Unmold the cake onto a board or platter, and cut into 9 equal squares. Serve warm or cold, with or without vanilla ice cream.

 

Enjoy this recipe? Then by all means post a comment in the “comments” section below. You might like to receive my email updates, too.

Love ya!
Kevin

Comments

  1. 1

    Kate says

    I vote for the blue platter! I can’t wait to try this on Saturday when the weather dips down again.

  3. 3

    Larry Gardner says

    Most f the desserts contain a lot of sugar as a type 2 diabetic this is a problem. Is it possible to substitute a sweetener and if so does one in general use the same amounts or a cetain percentage ie 60 percent ?

  4. 4

    Kevin Lee Jacobs says

    Hi Larry – I’ve never used sugar substitutes. But I think the sellers of splenda, stevia, and etc., indicate on their packages the correct ratio to use. Hope you’re able to make this apple cake!

  5. 5

    Beverly, zone 6, eastern PA says

    It looks great!
    The steps are easy to follow.
    I have apples.
    I have an 8X8″ pan.
    I have Mr. Potato Head.
    Done Deal.

    (One small recipe diversion….The hands on my Mr. Potato Head are inserted correctly.)

  7. 7

    Marilyn says

    If this Apple Cake is as larripin (spelling) good as your Spicy Plum Cake, it’s a Big Winner! (Love that Spicy Plum Cake!).

  8. 8

    Mary in Iowa says

    Perfect autumn, mouthwatering temptation! On principle, I annually refuse to turn on the furnace until Nov.1, but a whole lot of baking goes on to warm up the kitchen. Apples are in season, the lemons on my potted Meyer lemons are just coming full ripe, and this just hit the baking Chekhovliszt to give the furnace an inferiority complex. The corners are always the best. I love my friends and family, but the corners are mine, ALL MINE!

  9. 9

    Barb Hulse says

    This sounds delicious! I love apple cake and I have a bunch of recipes but I think this one will become my favorite!

  10. 10

    mary ann hanks says

    this is the easiest….and yes, you may use sugar substitute, but just add at least 2 tabs of the real stuff or result tastes like medicine……had three pieces…..breakfast, lunch, supper

  11. 11

    Marcia says

    There are 17 of us in Master Gardner’s class. We signed up for snacks and mine is coming up in November. I will try to make this and post a sign for your website. We are having a great time. Most appropriate, but I had better make two or at least one for the neighbors and one for the class……just so I get plenty.

  12. 12

    Elizabeth King says

    This looks delicious & I just might try & make it Gluten-Free. If I do & it turns out then I will let you know.

  13. 13

    Carol says

    Hi Keven, thank you for this recipe, looks yummy !!! I just went apple picking yesterday. I will definitely make it this weekend. I also like Mr.PH

  14. 14

    Cheryl says

    What do you use to peel? You have wasted no Apple! Making today and mine will sit on an old family cutting board…while it lasts. Thank you for another great post!

  15. 15

    Patti T. says

    MMMMM! Thanks for the yummy recipe, Kevin. You always come up with such great cooking ideas at just the right time for me. You are just the greatest!

  16. 16

    Joy says

    I had wondered about using apples the last time I made the plum version (#4 in 3 weeks). Thanks for experimenting formal of us!
    Sign me ‘Another Potato-Head Lover,
    Joy

  17. 17

    Toni says

    I’m making this one today! Needed something yummy to do with all those “pick your own” apples my husband picked before he started his Atkins diet!

  20. 20

    Jackie Russell says

    Thanks Kevin, for the metric quantities makes life a bit easier and the blue cake stand is best

  22. 22

    Terri says

    I was thinking about going to pick apples with my granddaughter this week, so this recipe will be perfect to use some of the apples. Can’t wait to make this.

    Yesterday, I made a Chestnut Cake made using chestnuts from the trees at the farm. Turned out very good, but very rich.

    Kevin, do you have any recipes using Black Walnuts, have some nuts from tree here at the farm also. Just have to get the nut meat out of the shells once they have dried some.

  24. 24

    Christine Zipps says

    Dear Kevin – I’ve been enjoying your blog posts for several years and so admire your personality, creativity and passion for life! — HOWEVER (still on this topic…) – while I’ve “healthified” and enjoyed many of your recipes (we’re having your Red Bell Pepper soup this evening that I’ve substitute many, more healthy ingredients…), I would so love for you to at least give a mention for the toxins to be found like genetically-modified ingredients in vegetable (typically GMO-canola) and harmful components to dairy and carcinogens in refined sugar (not advocating subbing with even more harmful aspartame in “sugar-free” substitutes) — I use all organic ingredients to avoid GMOs and other toxins and vegan butter and healthier sweeteners like coconut palm sugar, honey and maple syrup and consistently receive 4-5 star ratings from testers from my Med-Veg Fusion kitchen… — You do not need to sacrifice yumminess when using organic, healthier ingredients – promise! <3

  25. 25

    GB says

    I think Mr. Potato Head is asking, “what’s up”. Anyway, I am not a Canuck but use metric. Thanks.

  26. 26

    Denise LeBrun says

    It looks delicious! I am going to make it asap! I see you like the “Little People”.

  27. 27

    Sandra Payette says

    Looks great, Kevin. I’m out this afternoon after nice Crispin apples. Thanks so much!

  28. 28

    Donna says

    Can you please tell me where to find the spicy plum cake recipe? Love all your recipes! And do you have a recipe for a moist pumpkin cake?
    Thanks

  29. 29

    Jere says

    I haven’t cooked any of your receipes, but I want to tell you that you always bring a smile to my face as I join you in your warm kitchen, or accompany you through the seasons in your lovely gardens, or admire the interiors of your grand home. Your presentation and comments are delightful. Thank you Kevin!❤️

  31. 31

    frederique jennette says

    Absolutely delicious and so simple to make, just what I needed for an October desert!!

  32. 32

    Suzanne says

    Thanks Kevin
    I have been doing this kind of cake for years…with apples , pears , plums, cherries, apricots etc.
    If you have organic fruits, no need to peel, really rustic! I tweak it all the time :less sugar, coconut oil, nuts, etc.
    I finally made the sourdough pancakes, first time and next, will try the sourdough bread tomorrow with my starter. Thanks for all the encouragement in trying new things!
    Merci for the metric.

  33. 33

    Jeri says

    this recipe looks fabulous and sooooo easy….However, I have a question about the lemon juice. Lemons come in all sizes. The ones on my tree are rather large. The one in your little sqeezer looks rather small….So what are we talking about in Tbsps?

    Thanks for all your marvelous recipes and quirky sense of humor,
    Jeri

  35. 35

    Cynthia Hill says

    Hi Kevin,

    Just wanted to tell you that I love your blog very best, the recipes are delicious, your house and gardens are 100% your personality, but please tell me ~ are you training Lily to do your
    mise en place? I can barely find my apple corer in 10 minutes. I’m not uptight in the kitchen, more loosey goosey, but a 10 minute prep floors me ~

    How do you do it?

    Happily slow,
    Cynthia

  36. 36

    Valerie C. says

    Thanks for the recipe. This is yet another treat my mom used to make which I had no recipe for. I’m so happy I found your blog.

  37. 37

    SueEllen says

    Thank you for this Wonderful recipe. I know it will be so good when I make it for my clan.
    And Kevin, I so enjoy getting your emails. They truly are a joy every time I open them up!!
    Many thanks from Mississippi!!
    SueEllen

  38. 38

    Debra says

    Brilliantly clear instructions, this didn’t last 10 minutes out of the oven. No one had one helping.This is delicious and moreish will have to make more
    Thank you

  39. 39

    Gina says

    Kevin I vote for the blue platter. This will be devine with the lavender Carmel sauce from praline Patisserie, I can’t wait to serve it to my guests. Thank you as usual you never disappoint and continue to dazzle me!

  40. 40

    Betty says

    When you say one stick of butter, being a Canadian we do not have STICKS of butter, the butter comes in one pound ….. how many “cups” is one stick of butter? I would love to make this cake, it
    looks yummy and I have apples. Thank you for answering my question.

  41. 41

    Monica says

    My German mother used to make a cake that looked exactly the same. She called it Apfel Kuchen. She also use the same dough with plums, just like you do.

  42. 42

    Jennifer Sandoval says

    This apple cake looks amazing Kevin! I am going to try this with apples off our trees we just harvested. Missed seeing Lilly in the photos, she must be playing in all the leaves outside 🙂 I would do that as well haha! Take care and thank you for posting such delicious recipes. Have an amazing day.

  44. 44

    ingmarie peck says

    Well, cant believe I did not comment here, just printed the recipe, I am on my way to buy apples now.
    This looks amazing, got to try it.
    Thank you ,Kevin.

  47. 47

    Julie R says

    This Rustic Apple Cake looks so good, and pretty too. I vote for keeping Mr Potato Head’s hands the way that they are. I think it adds to his cuteness = )

  48. 48

    clara adkison says

    This is exactly what I am looking for. I know it will work for me because my mixer is the same color as yours.

  49. 49

    Sandra Payette says

    I made this, Kevin and it was absolutely delicious. What a great way to use apples. We poured a little cream on top. Wow! Thanks again for the recipe.

  51. 51

    Catharine in the Cascades, WA says

    Kevin;
    “Too many cake plates”….. is there such a thing??

    Making this for the annual apple baking competition here, which benefits the Food Bank (and the tasters!!) Thanks..

  52. 52

    Kate says

    Kevin,
    Thank you for this recipe. I just got a bag of tart apples from the market. We’re going to declare tonight, apple cake night! yummmm, can’t wait. : )
    xo,
    Kate

    PS: Love your method of keeping the corners of the parchment paper neat in the pan.

  54. 54

    Denise says

    Mine is in the oven, looking forward to putting it on a plate, any colour!, later. Thanks for the weights in grams for us English, l do have a set of cups but never remember how much a stick of butter is.
    I cheated with the apples, as they are eaters and a lovely colour I sprinkled the sugar and cinnamon on the batter and laid the unpeeled apple slices on the top. Hope it turns out okay.

  55. 55

    Betty-Anne says

    As I started to prepare to make the Rustic Apple Cake, it looked so good that I decided to make a 9×13. Everyone loves it and it will be a regular fall recipe for our house. Thanks again Kevin for another fabulous recipe!

  57. 57

    linda says

    hi kevin-
    I am going to make this delicious masterpiece today – as soon as my butter is ready. but, I was wondering if my cake flour is the same as pastry flour? and, if that would make it even better than regular flour? thanks! linda

  59. 59

    Jo says

    My apple cake just came out of the oven 30 minutes ago. It turned AMAZING! I wasn’t sure what kind of apples to use – went to my local orchard- farmer store and they convince me that Cortland are the best for baking and that’s what I’ve used. The apples looked dry while baking and I was worrying that they will turn out dry but nothing close to it! – they turn out to be moist and surprisingly, pleasantly soft. Overall, this is the best apple cake I’ve ever made!
    THANK YOU KEVIN!

  60. 60

    Patt Reid says

    Hi Kevin, I had a neighbor who made the version of apple cake you refer to at the top; it would collapse in the middle. And we all loved it. I’ll give this one a go, but I’d sure like to find a recipe like the one my neighbor used to bake. The collapsed center was almost custard-like, and the aroma when she was baking it was unbelievable.

  61. 61

    Kathleen says

    I made the cake and it was dry. What did I do wrong? Looks amazing? Apples on top were juicy and tasty but the cake was dry. Weighted out each ingredient can’t figure it out! Checked it at 50 min and the toothpick was still sticky so went till 55 min and toothpick was dry, done. Seems like the recipe needed a little more liquid. I make a buckle that is divine, recipe is similar but requires some milk. What do you think? I do live at 1,500 elevation, could that make a difference?

  62. 62

    Michelle says

    Made it, loved it! I made it GF by using Bob’s Red Mill general baking flour and 3/4 tsp of xanthum gum.

    I don’t know why, but I ended up having to cook the cake for about 90 minutes to get the top to crumb up. Thought it would be too dry after that, so I ran to the store to buy ice cream to solve that problem. But turns out it wasn’t too dry, even cooking that long. Although I still did use the ice cream. 🙂

  63. 63

    Angela Zehava says

    i have made this recipe twice now. i bake exclusively with spelt, so I made it the first time exactly as written except that I substituted white spelt for the all purpose wheat flour (I get white & whole spelt from Bob’s Red Mill). Everyone really loved it, and the kids ate the leftover cake for breakfast with eggs. That gave me the idea to make a less sweet, whole grain version. I used freshly milled whole grain spelt flour, 3/4 cup sugar & 1/4 cup date sugar in the batter. I did not peel the apples or toss the apples with cinnamon sugar…after arranging the apples, I sprinkled them with 1/8 cup sugar mixed with organic ground ceylon cinnamon, which really makes a difference I think. It was really amazing! not sure there is enough for breakfast though…

  64. 64

    SueSchneid22 says

    I made this and it was WONDERFUL!!! Baked as written and it tasted great. It did sink in the middle some and ended up about 1 inch think under the apples. I don’t know what makes cakes do that, but it didn’t really matter because it was soo good!

    Thanks for another great recipe.

  65. 65

    Debbie R says

    Thank you, thank you for this beautiful rustic display of goodness! It will be perfect for “Friendsgiving” with the ladies at our annual party. What a hit it will be, these ladies love a sweet treat. So enjoy your website, photos and your creativity. What a gift you have and pleased that you love to share. I wish to you and yours, a wonderful holiday season!

  66. 66

    patricia skinner says

    Finally!! I was out of ink and I wanted to print this delicious recipe out. Yes, got ink and printed!

  67. 67

    Justine M says

    Hi Kevin,

    I’ve made this four times in the past month. It’s clearly a hit. 🙂
    I am wondering if your instruction:
    **Put the pan on a baking sheet, and pop the works into a preheated 375°F oven**
    is a key step in the baking process.

    I think I only did it the first time, when I was following your illustrated web instructions, instead of the printout version (where this particular ‘pan on baking sheet’ note does not appear) and I believe the first time was more moist than the other three times I’ve made it. Is that a “secret” technique that you discuss elsewhere on your website?
    Thanks again. Love all your recipes I’ve tried so far! ~ Justine

  69. 69

    Maraya says

    Making this today! I tried pinching and prodding my stick of butter – I even tried goosing it – but it would not honk.

    Tip I learned from Martha: Instead of grease to hold parchment in place, use a 1-1/4″ binder clip on each of the four pan sides. Just be sure they’re the metal ones, not plastic.

  70. 70

    Judy LeRoux says

    I bought my winter apple supply it might not last with that recipe oh yum and have not even made it yet. Glad to see some else who uses spelt. It is higher protein then wheat.Whoya!!!!!!!!!!!

  71. 71

    Tina Knowlton says

    One can never have too many cake stands, but you really knew that: you were just teasing us. For this cake, however, the blue cake stand is the definite winner despite the ‘rustic’ in the name. I plan to make this tonight…I don’t have a blue cake stand, however…wonder if it will taste as good directly from the pan? I’ll let you know.

  72. 72

    Lynn Bean says

    Hi Kevin. Thanks for a great recipe. I used Pink Lady apples as they are great for retaining their shape when cooked. I also used a wooden board – love them as serving platters as they’re so easy to cut from.

    And to Larry (one of the first comments). I often use stevia in cakes as my husband is T2D. It works fine. I defy anyone to notice the difference.

  73. 73

    Joanne in Zone 6b says

    This cake is delicious; plenty moist and very flavorful. Thank you for the recipe, Kevin; I’m glad I finally used it, and it was as easy-peasy to make as you said it would be. I served it with whipped cream – yum. Happy Thanksgiving!

  75. 75

    Amy says

    I made this last fall. There were four of us. We each had two pieces. Fortunately, as it was my house, I got to have the final piece after the others left. I felt not at all guilty about this. Maybe I should have baked two…
    Am making it again next week, will use two golden delicious and part of a Northern Spy (they’re pretty big so I eye-ball it) as I did last year. Totally delicious and very easy to make. Thank you Kevin!

  77. 77

    Michelle says

    This cake looks heavenly Kevin. I will be baking this soon!

    I just wanted to take a moment and compliment you on this beautiful website/blog. So many others take forever to load due to obnoxious ads, pop-ups and videos that slow my computer down to a snail’s pace. Yours is so clean and efficient and it is a pleasure to visit often. Thanks and keep up the great work!!

  78. 78

    Nycole4 says

    Thank you so much for this recipe. I just made this cake and it is absolutely scrumptious ! As a matter of fact, I have almost finished the whole cake all by myself. Thanks a lot Kevin!!!!

  80. 80

    Donna Macdonald says

    5 stars
    Late to the Apple cake party but made with almond flour! Awesome. Thank-you. I love your humour, and recipes! Blue cake stand for me!

  82. 82

    Jeanne says

    I made your plum cake and it was SO good! I’ve been hungry lately for apply cake, probably because it’s that season, and I’m going to make this sooner than later!

  83. 83

    Ang Lucas says

    You must have read my mind. I wanted a new/old recipe for apple cake. This looks and sounds delicious. I will be making this tomorrow with my grand daughter.
    Thanks Kevin.

  85. 85

    Elaine says

    Does anyone know if almond flour produces a better cake texture than Bobs 1 to 1 gluten free flour. Every thing I make or my son makes using Bob’s is dry. Since almond flour is almost $12 a bag I haven’t tried it yet. Thanks

  86. 86

    Rosemary S. says

    5 stars
    Love your recipes Kevin and this one is also a hit. I moved last week from Toronto to Calgary ….. does this now make me a Cowgirl ???? Tomorrow evening I will be a dinner guest of old friends and I will bring this scrumptious cake to be made with BC apples this time. I’ll also bring a big jug of vanilla sauce á la Woolworth’s, to splash on the plate as a base for your amazing cake. Many, many thanks for your love and devotion to us, your followers.

  88. 88

    Carole says

    Making! I must tell you… your comments brighten my day… luv them! I’m a big baker gal… always something in the oven.
    Carole

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