Nanna’s Apple Cake isn’t just a dessert; it’s a cherished family tradition baked into a simple, rustic masterpiece. While it might be affectionately called an “ugly cake” due to its unpretentious charm, its flavor is undeniably beautiful, allowing the natural sweetness and tartness of fresh apples to truly shine. Passed down through generations, this vintage apple cake recipe embodies homemade goodness and the warmth of family memories. As Nanna herself no longer bakes, she graciously entrusted me with this beloved recipe, and now I’m thrilled to share it with you, hoping it becomes a treasured part of your culinary heritage too!
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Nanna’s Apple Cake: A Timeless Family Recipe for Unforgettable Fall Flavors
There’s something uniquely special about Nanna’s Apple Cake. It’s more than just a recipe; it’s a comforting embrace, a taste of autumn, and a journey back to simpler times. This cake celebrates the humble apple, transforming it into a moist, flavorful, and incredibly satisfying dessert. While it requires a bit of baking time, the process itself is wonderfully straightforward, making it an accessible joy for any home baker.
Growing up, this vintage apple cake recipe was a staple in our home. My mother often prepared it for gatherings, and it never failed to disappear down to the very last crumb. The recipe, perfected over more than five decades, carries with it a legacy of warmth and happiness. It’s an heirloom, a testament to Nanna’s culinary wisdom, and a tradition I’m honored to continue and share. If you’re looking for an easy apple cake that truly delivers on flavor and sentiment, you’ve found it.
What You’ll Adore About Nanna’s Apple Cake
This isn’t just another apple cake; it’s a culinary experience that captures the essence of home and tradition. Here’s why this recipe stands out:
- A Symphony of Flavors: Nanna’s Apple Cake strikes the perfect balance between sweet and tangy. The abundance of fresh apples ensures every bite is bursting with natural fruit flavor, complemented by just the right amount of sweetness from the cake itself.
- Rich, Buttery Perfection: The cake boasts a deep, buttery flavor that acts as the ideal backdrop for the apples. It’s moist, tender, and incredibly satisfying, without being overly heavy. This richness is a hallmark of classic, well-loved baking.
- An Authentic Heirloom Recipe: This isn’t a trendy, complicated confection. It’s a genuine, time-tested vintage apple cake recipe, passed down through generations. Its simplicity is its strength, proving that truly delicious food doesn’t need to be fancy. It’s the kind of recipe that evokes nostalgia and creates new cherished memories.
- Perfect for Any Season, Especially Fall: While exceptional with crisp fall apples, this cake is delightful year-round. It’s particularly comforting during cooler months or as a festive treat.
- Easy to Master: Despite its impressive taste, this is an easy apple cake to make. The steps are straightforward, and the ingredients are common pantry staples. The result is a beautifully rustic cake that looks as inviting as it tastes.
Essential Ingredients for the Perfect Vintage Apple Cake
One of the beauties of Nanna’s Apple Cake lies in its simple, wholesome ingredients. You likely have most of these on hand, a testament to its old-fashioned charm and accessibility. Each component plays a vital role in creating that wonderfully moist, apple-packed texture and rich flavor.
- Salted Butter: The foundation of flavor and moisture. Using salted butter adds a subtle depth and helps balance the sweetness. If you only have unsalted, simply add a pinch more salt to the dry ingredients.
- Granulated White Sugar: Provides sweetness to the cake and helps tenderize the crumb.
- Eggs: Act as a binder, adding structure and richness, and contributing to the cake’s tender texture.
- All-Purpose Flour: The primary structural component of the cake, giving it body and form.
- Baking Powder: The leavening agent that helps the cake rise, creating a light and airy texture around the apples.
- Salt: Enhances all the other flavors, making the cake taste more balanced and vibrant.
- Apples: The star of the show! Peeled, cored, and sliced, they provide moisture, natural sweetness, and a delightful tang.
- Ground Cinnamon: A classic pairing with apples, adding warmth and aromatic spice that complements the fruit beautifully.
- Icing Sugar (Powdered Sugar): Used for a final dusting to add a delicate finish and extra touch of sweetness.
What are the Best Apples For This Apple Cake?
The choice of apples is crucial for Nanna’s Apple Cake. You want apples that hold their shape well during baking and offer a pleasant balance of sweetness and tartness. This cake isn’t overly sweet on its own, so the apple flavor truly needs to shine through.
Here are some excellent choices for a perfect fall apple cake:
- Honeycrisp: A favorite for its incredibly crisp texture and balanced sweet-tart flavor. They maintain their integrity when baked, providing lovely pockets of fruit throughout the cake.
- Gala: Sweet and mild, Gala apples are a good choice if you prefer a less tart profile. They also hold up well in the oven.
- Granny Smith: If you love a more tart cake, Granny Smith apples are fantastic. Their acidity cuts through the richness of the butter and sugar beautifully. You can even mix them with a sweeter apple for a complex flavor profile.
- Fuji: Known for their crispness and sweet flavor, Fuji apples are another great option that will contribute to a moist and flavorful cake.
- Braeburn: These apples offer a good balance of sweet and tart, along with a firm texture that bakes wonderfully without becoming mushy.
Avoid overly soft or mealy apple varieties, as they tend to break down too much during the long baking process, resulting in a less defined apple texture in the finished cake. A crisp, semi-sweet to tart apple is your best bet for achieving the signature taste and texture of Nanna’s classic recipe.
How to Make Nanna’s Apple Cake: A Step-by-Step Guide
Creating this delicious apple cake recipe is a rewarding experience. Follow these detailed steps to ensure your cake turns out perfectly every time.
- Prepare Your Pan and Oven: Begin by preheating your oven to 325°F (160°C). This ensures a consistent baking temperature from the start. Line the bottom of an 8 or 9-inch springform pan with parchment paper. This simple step prevents sticking and makes transferring the finished cake much easier. Lightly spray the sides of the pan with a nonstick cooking spray.
- Prepare the Apples: Next, tackle the apples. Peel them thoroughly, then carefully core each apple. Slice them into consistent 1/3-inch thick slices. Uniform slices will bake evenly and create a beautiful pattern in the cake. Set these prepared apple slices aside.
- Combine Wet Ingredients (First Stage): In the bowl of a stand mixer (or using a hand mixer), melt 1/2 cup of the butter until just liquid. Add 1 cup of granulated white sugar to the melted butter and mix thoroughly until well combined and slightly creamy. Crack in 2 of the eggs, one at a time, mixing well after each addition until fully incorporated. This forms the base of your cake batter.
- Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until they are uniformly combined. This step ensures the leavening agent and salt are evenly distributed throughout the batter.
- Integrate Wet and Dry Mixtures: Gradually add the flour mixture to the butter-sugar-egg mixture in your stand mixer. Mix on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake. Mix until no streaks of flour remain.
- Assemble the Cake with Apples: Transfer the prepared cake batter into your lined springform pan, spreading it evenly across the bottom. Now for the signature step: press the apple slices into the batter in a circular ring pattern. Start from the outside edge and work your way inward, creating a beautiful spiral. The apples should be seated firmly into the batter but not completely submerged; the top portion of each apple slice should still be visible. Arrange them closely, almost touching, to ensure a dense, apple-packed cake. Continue adding rings until the entire surface of the batter is generously filled with apples.
- First Bake: Lightly dust the arranged apples with 1 teaspoon of ground cinnamon. Place the pan in your preheated 325°F (160°C) oven and bake for approximately 50 minutes. This initial bake allows the cake base to set and the apples to begin softening.
- Prepare the Topping: While the cake is in its first bake, prepare the rich topping. Melt the remaining 1/4 cup of butter and transfer it to a clean bowl. Add the remaining 1/2 cup of granulated sugar and mix until well combined. Beat in the last 2 eggs, one at a time, ensuring each is fully blended before adding the next. This creates a custardy, buttery topping that will seep into the apples during the second bake.
- Second Bake with Topping: After 50 minutes, carefully remove the cake from the oven. Gently pour the prepared butter-sugar-egg topping evenly over the cinnamon-dusted apples. Return the cake to a slightly higher temperature, 350°F (175°C), and bake for another 30 minutes, or until the cake is cooked through. You’ll know it’s done when a toothpick inserted into the center of the cake (avoiding the apples) comes out clean or with a few moist crumbs clinging to it. The top should be golden brown and set.
- Garnish and Serve: Once baked, remove the cake from the oven and let it cool slightly in the pan. For an extra touch of sweetness and aroma, dust the top with a cinnamon-sugar mixture (1/2 teaspoon cinnamon mixed with 2 tablespoons of powdered sugar). Carefully remove the sides of the springform pan. Slice and serve your magnificent Nanna’s Apple Cake warm or at room temperature. Enjoy!
For best results, we recommend using a quality springform pan. You can find excellent options like the Wilton Springform Cake Pan Set for consistent baking.
Pro Tips from Chef Jenn for Your Best Apple Cake Ever
- Apple Selection is Key: Always opt for fresh, firm, semi-sweet to tart, and super crisp apples. Varieties like Honeycrisp, Gala, Fuji, or a blend that includes Granny Smith, will give you the best flavor and texture, ensuring the apples hold their shape and provide delightful bursts of fruit in every bite of this vintage apple cake.
- Doneness Check: The cake is done when a wooden skewer or toothpick inserted into the center (avoiding an apple slice) comes out clean, or with just a few moist crumbs clinging to it. Remember that baking times can vary slightly depending on your oven, the exact thickness of your apple slices, and even the initial temperature of your ingredients. Don’t be afraid to add an extra 5-10 minutes if needed.
- Spice It Up: For an added layer of warm spice, consider incorporating a small sprinkle of freshly grated nutmeg along with the ground cinnamon. A tiny pinch of ground cloves or allspice can also elevate the autumnal flavors without overpowering the apples.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before mixing. This helps them emulsify better with the sugar, creating a smoother, more uniform batter and a finer cake crumb.
- Don’t Overmix: When combining the wet and dry ingredients, mix only until just combined. Overmixing can develop the gluten in the flour too much, leading to a tough or dense cake. A few small lumps are perfectly fine.
- Cooling Patience: Allow the cake to cool in the springform pan for at least 15-20 minutes before releasing the sides. This gives the cake structure a chance to set, preventing it from collapsing or cracking.
Serving Suggestions: Elevate Your Nanna’s Apple Cake Experience
While Nanna’s Apple Cake is undoubtedly divine on its own, a few thoughtful accompaniments can elevate it into an even more memorable dessert. Its rich, apple-packed flavor makes it incredibly versatile.
- Classic Pairings: A generous scoop of creamy vanilla bean ice cream melting into a warm slice of cake is pure bliss. Alternatively, a dollop of freshly whipped cream adds a light and airy contrast.
- Sweet Enhancements: Drizzle warm caramel sauce or a simple lemon glaze over each slice for an extra touch of decadence. A dusting of cinnamon sugar or powdered sugar is always a welcome, simple finish.
- For Brunch or Breakfast: Don’t reserve this cake just for dessert! It makes a fantastic addition to a brunch spread, alongside fresh fruit, yogurt, and coffee. It’s also delightful for a leisurely breakfast with a cup of tea.
- After a Hearty Meal: This comforting apple cake is the perfect sweet ending to a robust family dinner. I particularly love it after savory dishes like Chicken and Dumplings, a rich German pork loin, or a hearty Turkey Pot Pie with Puff Pastry.
- Beverage Pairings: Serve with a hot cup of coffee, a robust black tea, or even a glass of apple cider for a truly autumnal experience.
Storing and Freezing Your Homemade Apple Cake
To ensure your Nanna’s Apple Cake remains as fresh and delicious as the day it was baked, proper storage is essential. This cake keeps wonderfully, making it great for planning ahead or enjoying leftovers.
- Room Temperature Storage: For short-term enjoyment, store the cooled apple cake in an airtight container at room temperature. It will remain deliciously fresh for up to 2-3 days. The airtight container prevents it from drying out and helps maintain its moisture.
- Refrigeration: While not strictly necessary due to its dense texture, if you live in a particularly warm climate or want to extend its shelf life by an extra day or two, you can refrigerate the cake. Ensure it’s tightly wrapped or in an airtight container to prevent it from absorbing odors from other foods. Bring it back to room temperature or gently warm a slice before serving for the best texture and flavor.
- Freezing for Long-Term Storage: This cake freezes exceptionally well! To freeze, ensure the cake is completely cooled. Wrap individual slices or the entire cake tightly in plastic wrap, ensuring no air is trapped. Then, wrap it again in aluminum foil for an extra layer of protection against freezer burn. It can be frozen for up to 3 months.
- Thawing Instructions: To serve a frozen cake, simply transfer it from the freezer to the refrigerator overnight, or thaw it at room temperature for several hours. Individual slices will thaw more quickly. Once thawed, you can gently warm a slice in the microwave for a few seconds or in a low oven for a few minutes to restore its freshly baked aroma and texture.
Frequently Asked Questions About Nanna’s Apple Cake
Here are some common questions and helpful answers to ensure your apple cake recipe success:
- Q: Can I use different types of apples in Nanna’s Apple Cake?
A: Absolutely! While specific crisp, semi-tart apples like Honeycrisp, Gala, or a Granny Smith blend are recommended for their texture and flavor balance, you can experiment. Just be sure to choose apples that hold their shape well when baked to avoid a mushy texture. A mix of sweet and tart apples often yields the most complex flavor. - Q: How do I know when the apple cake is fully baked?
A: The best way to check for doneness is to insert a wooden skewer or toothpick into the center of the cake (try to avoid hitting an apple slice directly). If it comes out clean or with just a few moist crumbs clinging to it, your cake is ready. The top should also be golden brown and the cake should feel firm to the touch. Baking times can vary by oven, so trust the toothpick test! - Q: Can I add nuts or other spices to this recipe?
A: Yes, you can! For added texture and flavor, try folding in a 1/2 cup of chopped walnuts or pecans into the batter before adding the apples, or sprinkle them over the top with the cinnamon. As for spices, a pinch of nutmeg, allspice, or ground cloves can beautifully complement the cinnamon and apples, especially for a fall apple cake. Start with a small amount (1/4 teaspoon) and adjust to your preference. - Q: What kind of pan is best for this apple cake?
A: A springform pan, either 8 or 9 inches in diameter, is highly recommended. Its removable sides make it incredibly easy to release the cake without damaging its delicate structure, especially with the abundant apple filling. Lining the bottom with parchment paper is also key for easy removal. - Q: Can I make this cake gluten-free?
A: While this specific recipe calls for all-purpose flour, you might be able to adapt it using a 1:1 gluten-free baking flour blend that’s specifically designed for cakes. Results can vary, so look for a blend that contains xanthan gum for best structure. - Q: Why is there a two-stage baking process with a topping added halfway through?
A: The two-stage baking process is a unique and wonderful feature of this vintage apple cake recipe. The initial bake allows the main cake batter to set around the apples. Adding the second, custardy topping halfway through ensures it bakes into the apples and cake, creating an incredibly moist, rich, and flavorful top layer that beautifully complements the fruit without making the cake dense or soggy. It’s a trick that truly makes Nanna’s cake special!
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Nanna’s Apple Cake
Equipment
- 1 8-9 inch springform pan
- Parchment paper
Ingredients
- 3/4 cups salted butter divided
- 1 1/2 cups white granulated sugar divided
- 4 large eggs divided
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 apples peeled, cored, and sliced
Instructions
- Preheat your oven to 325-F (160°C). Line the bottom of a springform pan with parchment paper and spray the sides with nonstick cooking spray.
- Peel, core, and cut the apples into 1/3-inch thick slices. Set them aside.
- Melt 1/2 cup of the butter and add it to the bowl of a stand mixer (or use a hand-mixer). Add 1 cup white granulated sugar and mix well. Add 2 eggs, one at a time, mixing in between.
- Mix the flour, baking powder, and salt in a separate bowl until combined.
- Add the flour mixture to the butter-sugar-eggs mixture and mix until combined.
- Transfer the batter to the prepared springform pan and press the apples into the batter in the shape of a ring. The apples should be seated in the batter but not fully covered. The top bit of the apple can stick out. They should be close but not quite touching. Add a second ring inside the first until the batter is filled with apples.
- Dust the apples with 1 teaspoon of cinnamon and bake at 325-F (160°C) for about 50 minutes.
- Melt the remaining 1/4 cup of butter and transfer it to another bowl. Add the remaining 1/2 cup of sugar and mix until well-combined. Mix in the last 2 eggs one at a time until blended.
- Remove the cake from the oven and pour the topping over the cinnamon-dusted apples. Return the cake to a 350-F (175°C) oven for about 30 minutes or until cooked through.
- Dust with cinnamon sugar and serve – ½ teaspoon mixed with 2 tablespoons of powdered sugar. Slice and serve!
Notes
- Use fresh, semi-sweet and super crisp apples for the best flavor and texture in this vintage apple cake.
- The cake is done when a toothpick inserted comes out clean or with a few moist crumbs still clinging to it. Baking time may vary depending on how cold your ingredients were, the thickness of your apple slices, and your specific oven.
- For an added twist, consider adding a sprinkle of nutmeg or a tiny pinch of ground cloves along with the cinnamon and powdered sugar dusting.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Conclusion: Bring Nanna’s Magic to Your Kitchen
Nanna’s Apple Cake is more than just a dessert; it’s a slice of history, a comforting hug, and a celebration of simple, wholesome ingredients. Its rustic charm, combined with its irresistible apple-packed flavor, makes it a perfect addition to any family table, especially during the crisp days of autumn. Whether you’re a seasoned baker or just starting your culinary journey, this easy apple cake recipe is forgiving and consistently delicious.
So, gather your ingredients, choose your favorite crisp apples, and embark on a baking adventure that promises warmth, flavor, and perhaps a touch of nostalgia. We hope this vintage apple cake recipe becomes as treasured in your home as it is in ours, bringing joy with every buttery, apple-filled bite. Happy baking!