Memorial Day Apple Cake

McIntosh_Apples Most people only think of apple recipes during the fall, but I can’t think of anything more American than a red, juicy apple. Apples area available at a reasonable price year round, making them a great thing to cook and bake with.

Partially inspired by a recipe from Joy the Baker and a host of things viewed on Pinterest, this recipe is a cross between a cake and a fritter, and will hit the spot for anyone with a sweet tooth. (This girl!)

For Filling:
2 c sliced apples
1/3 c sugar
1/4 tsp cinnamon
1/8 tsp of ground nutmeg
2 TBSP cornstarch
1.5 TBSP water
1/2 c brown sugar
1/2 tsp cinnamon

Combine sliced apples*, sugar, water, cinnamon and cornstarch in a small saucepan. Cook over medium/low heat for 8 to 10 minutes, stirring consistently. This will soften the apple slices. Set aside to cool. In another bowl, mix brown sugar and cinnamon using a whisk to distribute the cinnamon evenly. You may need to use the whisk in a potato masher motion, but I find that it’s the best tool to get the job done.

*I like to peel my apples, cut them in half and core them because I don’t have a fancy peeler. (This would be a great wedding gift … hint hint.) When I slice the apples, I tend to do it in long, skinny slices. I find that this allows the apples to soften a lot faster and makes for a prettier layered effect in the cake vs. the traditional chunks.

For Cake:Apple_Cake_Batter
1/2 c butter
3/4 c sugar
2/3 c applesauce
1 tsp vanilla
2 eggs
2 1/4 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 c milk

Preheat oven to 350 degrees.

Cream butter and sugar until light and fluffy. Add applesauce* and vanilla and mix on low until combined. Add the eggs, one at a time.

In a separate (large) bowl, combine all the dry ingredients listed above. I like to use the whisk for this project as well. (No room for a traditional sifter in an apartment kitchen.) Slowly, add the dry ingredients to the batter. Add milk until combined. It’s nice to alternate between some of the dry ingredients and the milk, but patience is not my forte, so I just dump them in.

*I used homemade plain applesauce but I’d imagine the cinnamon applesauce that I usually buy at the store would go nicely with this as well.

Dump about half the cake batter into a greased 8 x 11 pan. Spoon the apple mixture from earlier over the batter evenly and sprinkle most of the brown sugar-cinnamon mixture over the entire thing. carefully pour the rest of the cake batter over the apples, covering them as completely as possible. Sprinkle the remaining brown sugar-cinnamon mixture over the top of the cake.


Bake for about 55 minutes. My oven isn’t the greatest – runs a little hot and throws a TON of heat – so you may need to give it a few extra minutes.

For the Glaze:
2 TBSP butter
1/2 c brown sugar
2 TBSP milk

Combine all ingredients in a small saucepan. Bring to a boil and cook for one minute, stirring continuously. Allow the glaze to rest for a minute and half in the pan, while you continue stirring. Carefully pour the glaze over the cake and allow to cool fully.


All apples c/o Chazy Orchards.


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