I’m (Amelia) going to preface this by saying that I’m not a big cake person and that I don’t often eat desserts the day after they’ve been made. I don’t like drier, inferior versions of desserts that I have already enjoyed. So, when I tried a bite of this cake not less than four days after it came out of the oven, I was shocked and delighted to find that it was still soft, moist, and completely delectable.
This cake is amazing for more reasons than its longevity. It sports a crackling, crisp cinnamon and sugar crown and soft, apple kissed layers hidden beneath. It’s the best apple cake I’ve ever had. Frankly, it’s one of the best CAKES I’ve ever had. In addition to the high ratio of apples to batter, the tangy cream cheese takes this to the next level.
The Best Apple Cake
Adapted from a 1997 Cooking Light recipe, the original had less cream cheese, fewer apples, less salt, and margarine.
Serves 8 to 10
· 1 1/2 cup flour
· 1 1/2 teaspoon baking powder
· 1/2 teaspoon salt
· 1 3/4 cup sugar, divided
· 1/2 C unsalted butter, room temperature
· 1 teaspoon vanilla
· 8-oz block cream cheese, room temperature
· 2 large eggs, room temperature
· 2 tsp ground cinnamon
· 3 medium sliced tart baking apples (peeling is optional)
· Cooking spray or coconut oil to grease the cake pan
Grease and flour a 9-inch round cake pan (use a springform pan if you have one, but it’s not essential). Heat oven to 350 degrees.
Whisk together flour, baking powder, and salt.
With a mixer on medium speed, beat 1 1/2 cups sugar, butter, vanilla, and cream cheese until well-blended (about 4 minutes). Scrape the sides and bottom of the mixing bowl with a rubber scraper. Add eggs, 1 at a time, beating well after each addition.
Peel (optional), core, and slice the apples.
Combine 1/4 cup sugar and cinnamon. Sprinkle about half of it on top of the apples, reserving the second half to sprinkle over the top of the cake.
Add the flour mixture to the creamed mixture, beating at low speed until almost completely blended. Scrape the bottom with rubber scraper.
Add the apple/cinnamon sugar mixture and mix again—it’s okay if the beater breaks up some of the apple into smaller pieces. The variety of shapes tastes good when it’s baked.
Bake for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan and a tester comes out without runny batter attached. Let the cake cool in the pan for ten minutes. Then use a knife to gently separate the sides of the cake from the pan. Carefully turn it upside down onto a plate, then right-side up onto a cooling rack. (Or, if you’re using a spring-form pan, just removed the sides of the pan and let it finish cooling on the wire rack. The flavor is best if the apples and cake have more time to get used to each other before slicing. So, while it’s wonderful when it’s still a little warm, we like it even better when completely cooled. Proceed in the way you think best. Don’t forget to try some the next day or the next--it will have a slightly different brand of wonderful. Just make sure to keep it wrapped tightly in foil for maximum moistness.
Note: You can also make this cake in a 9-inch square cake pan for a more rustic, snack cake look—something that might help more formal guests to relax a little.
