Crispy-Crusted Apple Cake

"This 9x13 cake with a crispy crust, topped by fresh apples and brown sugar is simple to make and pretty to look at."
 
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Ready In:
1hr 25mins
Ingredients:
8
Serves:
32

ingredients

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directions

  • Cream sugar and eggs until thick and pale; sift flour and baking powder together; add flour mixture to creamed mixture in batches, beating until smooth between additions.
  • Pour into greased 9x13 baking dish; place apple slices on top of batter in one layer, overlapping them a bit; drizzle butter over apples.
  • Stir dark brown sugar and cinnamon together and distribute it evenly over the top of the apples.
  • Bake at 350°, 45 minutes or until cake tester comes out clean.

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Reviews

  1. Very tasty! Will definately be making this again.
     
  2. Was looking for an easy apple cake and I think I found it. It is an excellent cake, to make and to eat. MTW
     
  3. Had this for my Dad's 70th B'Day get together. Dad loved it as did everyone else. Will definatly make again.
     
  4. Don't mean to be contrary, but I LOVED this cake! As did my daughter! And grandson! I used Haralson apples, fresh from one of Minnesota's great orchards, and they baked up tender without losing their firmness or flavor. The cake was dense and very flavorful, and the brown sugar/spice topping crisped up perfectly. I only used 3/4 cup of white sugar in the cake because I ran out, and added 1/2 tsp. of ground cloves to the brown sugar & cinnamon. It came out tasting and smelling like an apple pie! It was also very good to look at. This will definitely be a regular in my house this fall and winter. In fact, the way we are chowing on this, the next time I make it may be tomorrow!
     
  5. Here you go!! I would give this three stars and my husband gave it five stars so we split. I used almost 2 tsp. of cinnamon as the amount was omitted from the written recipe. The cinnamon flavour was okay. I'm glad I tried this recipe but I don't think I would make it again. It tastes fine -- crust is a little too crispy for me.
     
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RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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