Layered Fresh Apple Cake Recipes

APPLE LAYER CAKE WITH CREAM-CHEESE FROSTING

Steps:

• Cake: Preheat oven to 350 degrees. Butter three 8-inch round cake pans; line with parchment. Butter and flour parchment, tapping out any excess.
• In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt. In a large bowl, whisk together butter, brown sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
• Bake until a tester inserted in centers comes out clean, 35 to 40 minutes. Let cakes cool in pans 20 minutes, then invert onto wire racks; remove parchment. Invert cakes again; let cool completely on racks.
• Frosting: In the bowl of a mixer fitted with the paddle attachment, beat butter on medium-high speed until fluffy, about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add confectioners' sugar and salt; beat 5 minutes.
• Place a cake layer on a serving plate. Spread about 1 cup frosting evenly over it; top with a second cake layer. Repeat with another 1 cup frosting and third cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour and up to 4 days. Return to room temperature before serving. Garnish with apple chips, if desired; use a serrated knife to slice cake.

JOHN'S THREE-LAYER APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Butter three 8-inch-round cake pans; line bottoms with parchment paper. Butter, then flour paper and sides (tapping out excess); set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt; set aside. In a large bowl, whisk together butter, sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
• Bake until a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes, then invert onto wire racks; peel off parchment. Invert cakes again, and let cool completely on racks.
• Make buttercream: In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt until sugar has dissolved; remove from heat. Using an electric mixer on medium, beat mixture until fluffy and cooled, about 15 minutes. Increase to high; beat until stiff peaks form. Reduce to medium-low; gradually add butter, beating until fully incorporated, about 3 to 5 minutes.
• Assemble cake: Place one layer on a serving plate; spread top with buttercream. Top with another layer; spread top with buttercream. Top with third layer; spread remaining buttercream over top and sides of cake. Refrigerate at least 1 hour (or up to 4 days). To serve, bring cake to room temperature; slice with a serrated knife.

FRESH APPLE CAKE RECIPE

Steps:

• Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
• Combine butter, sugar, eggs, and vanilla extract in a large bowl until blended. Combine flour, salt, cinnamon, baking soda and butter mixture, stirring until blended. Stir in apples and 1 cup pecans. Spread thick batter into a lightly greased 13- x 9-inch pan.
• Bake at 350°F for 45 minutes. Remove from oven when a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack for 30-45 minutes. Spread frosting (your choice) on cake and sprinkle with remaining pecans.

ONE-BOWL APPLE CAKE RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. In a large bowl, mix the eggs, sugar, cinnamon, and oil. Peel and slice the apples and add to mixture in bowl, coating the apples as you go to keep the apples from turning brown. Mix together the baking soda and flour, then add to the ingredients in the bowl. Mix well with a fork until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13-inch or two 9-inch round pans. Bake for approximately 55 minutes. Let rest for 10 to 15 minutes, then serve.

LAYERED FRESH APPLE CAKE

Steps:

• 1. Toss apples, cinnamon, and 5 Tbsp of sugar together to coat. Then set aside.
• 2. In a large mixing bowl, beat together oil and sugar. Add eggs one at a time.
• 3. Sift flour, baking powder, and salt together. Then add to sugar and egg mixture, alternately with orange juice and vanilla.
• 4. Grease and flour a tube or Bundt pan. Put in a layer of batter, then a layer of apple mixture, another layer of batter, another layer of apples, then finish with a layer of batter.
• 5. Bake at 350 F for 1 1/2 hours. Cool 1 hour in the pan.
• 6. Then invert onto a serving plate. Sift with powdered sugar and serve with hot coffee or tea.

FRESH APPLE CAKE

Steps:

• IMPORTANT: Make sure all your ingredients are at room temp (see notes at the bottom of the recipe)
• Preheat oven to 350 F (177 C)
• Peel the apples and core them using an apple corer or a knife.
• Cut the apples into 1/4 inch pieces and place into a bowl.
• Squeeze 1/2 a lemon over the apples to prevent browning. Set aside
• Sift together flour, baking soda, salt, ginger, nutmeg, cinnamon and cloves. Set aside.
• Add butter to a stand mixer with the paddle attachment and cream until smooth.
• Add sugar and oil to the butter and cream on medium until the mixture is white and fluffy.
• Add egg and vanilla to the butter mixture and mix until combined.
• While mixing on medium, add in dry ingredients in thirds and mix until combined
• Fold in applesauce and chopped apples until combined
• Grease three, 8 inch pans with cake goop or another type of pan release.
• Bake layers at 350 for 30 minutes, or until a toothpick comes out clean. Layers will be thin.
• Let cake rest in the pan until it's cool enough to touch, then flip out onto a wire rack.
• Make sure to cool completely before stacking. (Wrap in plastic wrap and place in fridge or freezer to speed up the cooling process.)
• Place softened butter in the bowl of your stand mixer with the whisk attachment and mix until smooth.
• Add in your cream cheese and mix until smooth
• Add in your browned butter and mix until smooth and creamy
• Add in your powdered sugar one cup at a time while mixing on low until all the powdered sugar is added. Do not over-mix.
• Add in your salt and vanilla until combined.
• Place sugar and water in a medium-sized pot. Cover with the lid and bring to a boil on medium-high heat.
• Remove lid and place a candy thermometer in the pot. Continue cooking the sugar until thermometer reads 350º (hard crack stage) or it's a deep golden brown color. Do not stir.
• Remove the sugar from heat and slowly whisk in butter. Be careful, it will bubble up.
• Whisk in cream and salt.
• Let caramel cool completely before using it for the drip

FRESH APPLE BUNDT CAKE

Steps:

• Sift together the flour, salt, and soda (and cinnamon, if used). Add rest of ingredients and mix together until well blended. The mixture will be very thick, heavy, and hard to stir.
• Pour into a greased and floured bundt pan. I prefer the flexible silicone rubber pans as this recipe tends to stick to metal pans.
• Bake 1 hour and 15 minutes at 350 degrees.
• While the cake bakes, prepare the topping by mixing all of the ingredients together.
• As soon as the cake is removed from the oven, and while it is still in the pan, pour the topping over the top. The topping will soak through the cake and down the sides.
• Let cool for 30 minutes, then invert the cake onto a plate and remove the pan.
• Optional - sprinkle with powdered sugar. - Add 3 teaspoons ground cinnamon to the dry ingredients of the mix.

ITALIAN APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Grease a standard bundt cake pan with melted butter or cooking spray; set aside.
• Peel and core all three apples. Dice two of the apples into about half inch cubes. Grate one of the apples on a box grater using the larger holes. Place the apples in a medium bowl and toss with two tablespoons of lemon juice and one teaspoon of lemon zest; set aside.
• In a large bowl, combine the eggs and sugar. Use a handheld mixer to beat until light and fluffy, about 2-3 minutes. The mixture should be pale in color. Add in the milk, olive oil, and vanilla, and mix until combined. Add in the flour, baking powder, and salt and mix until all ingredients are incorporated.
• Fold the apples into the batter and mix until combined. Pour the batter into the prepared cake pan. Sprinkle the cake with two tablespoons of sugar.
• Bake on the center rack of the oven for about 40-50 minutes. You'll know the cake is done when it starts to pull away from its sides. Also, a toothpick inserted in the cake will come out mostly clean, except for some crumbs. Let the cake cool on a baking rack for 10 minutes, then remove from pan and let cool completely.
• Once the cake is completely cooled, dust the top with powdered sugar.