Apple Cake

Updated August 20, 2018

Chef

Cookbook

I'm Just Here for More Food

Published by Stewart, Tabori & Chang

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Apple Cake

This image courtesy of Cookstr

Editor's Note: Capture the taste of fall with this recipe for Apple Cake by Alton Brown. This cake recipe is easy to make and boasts a generous portion of apples in every slice. Although you can definitely serve this cake after dinner (just top with a scoop of your favorite vanilla ice cream), consider including it in your brunch menu for a truly decadent treat that everyone will love. As this recipe shows, you can never go wrong with dessert for breakfast! Don't be surprised if your brunch guests ask for second helpings, too.

Another really old recipe from the Brown family books.

Notes: Baker’s Joy is a spray lube that actually contains flour. So when some recipe (none herein, I hope) demands that you grease and flour, you can do it all with the push of a button. It’s the only manufactured pan release application I use in baking—and it’s especially good for Bundt pans, muffin tins, and any pan with hard-to-get spots. If you can’t get your hands on some, then there’s…

AB’s Kustom Kitchen Lube. Yep, make this stuff up right there at home. Just toss 2 cups of shortening into the ol’ stand mixer with 1 ½ cups of all-purpose flour and mix it on low, just until the shortening sucks up the flour. Then hike the speed up to medium to aerate it a bit for easy application. Store it in a resealable plastic container and use it to lube up anything and everything. It’s good on just about any type of pan.

Serves12

Cooking MethodBaking

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together

Recipe CourseDessert

EquipmentBaking/gratin Dish, Electric Mixer, Food Processor

MealBrunch, Dinner, Tea

Taste and TextureButtery, Fruity, Nutty, Spiced, Sweet

Type of DishCake, Dessert

Ingredients

Ingredients
227 g/8 oz/1 cup/2 sticks unsalted butter, softened but not melting (70 degrees F)
397 g/14 oz/2 cups sugar
100 g/3 ½ oz/2 large eggs, beaten
14 g/½ oz/1 tablespoon vanilla extract
270 g/9 ½ oz/2 cups all purpose flour
12 g/½ oz/2 teaspoons baking soda
6 g/<¼ oz/1 teaspoon salt
3 g/<1/8 oz/1 teaspoon ground cinnamon
3 g/<1/8 oz/1 teaspoon freshly grated nutmeg
454 g/1 lb/4 cups apples, cored and roughly chopped into 1-inch pieces or smaller; don’t peel (I like Galas)
2 cups pecans, chopped
Baker’s Joy or AB’s Kustom Kitchen Lube for the pan (see Notes above)
Equipment
Digital scale
Dry measuring cups
Wet measuring cups
Measuring spoons
Nutmeg grater or microplane
Chef’s knife
Cutting board
12-cup Bundt pan (This is the classic Bundt. The fancier flower and castle shapes usually have a 10-cup capacity.)
Food processor
Large mixing bowl
Whisk
Stand mixer with paddle attachment
Rubber or silicone spatula
Cooling rack

Instructions

Place an oven rack in position C (second position from the top) and preheat the oven to 275 degrees F.
Prepare the Bundt pan (see Notes above) and set aside.
Assemble the ingredients via the Creaming Method (below), folding in the apples and pecans last.
The Creaming Method:
* Scale or measure all ingredients. Fats should be pliable but solid (no sign of melting). If kitchen temp is over 70 degrees F, chill the mixing bowl.
* Combine all Dry Goods (except sugar) by pulsing in food processor.
* In a small bowl, beat eggs together along with any extracts.
* Using a stand mixer, with the paddle attachment, on medium speed, mix the fat(s) alone for a minute to spread them around the bowl. Add sugar(s) slowly and beat until mixture lightens noticeably in texture and increases slightly in volume.
* Reduce the speed to “stir” and add the eggs very slowly, stopping to scrape down the sides of the bowl as necessary.
* Work in the Dry Goods in three installments alternating with any additional liquids, such as milk. Always start with the dry ingredients and finish with the wet for a smoother batter.
* Stir in any bits and/or pieces (chocolate chips, nuts, etc.).
Pour the batter into the Bundt pan and bake until the internal temperature reaches 212 degrees F, about 1 hour and 45 minutes.
Cool in pan for 15 minutes, then remove to rack to cool completely.
Wrapped tightly, this will keep for 5 days.