The ultimate Southern apple cake recipe

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Why choose between chocolate and vanilla when you can have cinnamon, caramel, apple and walnut all in one cake? This cake is sure to be a hit, whether you make it for a holiday, a birthday, an anniversary, or just for a special weekend treat. The texture of fresh apples and the slight but not overpowering crunch of walnuts complements this light and fluffy cake. A decadent caramel glaze enhances all the deliciousness.
The steps are easy to follow, but the resulting cake brings so much flavor to the table, your guests will think it took you all day. What a perfect excuse to go apple picking, even if it’s just at the supermarket!
Cooktop Cove
Southern apple cake
30 minutes
45 minutes
1 hour 15 minutes
4 large Granny Smith apples
Juice of ½ of a lemon
½ cup unsalted butter, melted
1 ½ cups white sugar
½ cup light brown sugar, lightly packed
4 teaspoons vanilla extract, separated
2 eggs
2 tablespoons whole milk
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon allspice
½ cup walnuts
4 tablespoons unsalted butter
½ cup brown sugar, packed
1/3 cup heavy whipping cream
1 cup confectioner's sugar
Preheat the oven to 350° Fahrenheit.
Peel and core the apples, and cut them into ¼ inch slices, then cut each slice in half horizontally. Place the apple pieces into a medium bowl and add the lemon juice. Toss to ensure every apple piece is coated with lemon juice. Set aside.
In a large mixing bowl, combine the melted butter, sugars, and 2 teaspoons of vanilla extract. Beat vigorously until mixture begins to turn pale.
Add the eggs one at a time, alternating with the milk.
In a separate, medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice.
Pour half of the flour mixture into the egg mixture and fold to combine. Repeat with the remaining flour mixture, folding just until fully incorporated.
Drain the excess lemon juice from the apples and add them to the batter with the walnuts. Fold until everything is evenly combined.
Grease a 9-by-13-inch cake pan with butter or nonstick cooking spray and add parchment paper to the bottom to facilitate turning the cake out later. Pour the batter into the prepared pan and bake for 30-45 minutes, or until a knife inserted into the cake comes out clean.
Allow the cake to cool 10 minutes before turning it out onto a wire rack to cool completely.
Once you're turned out the cake, combine the butter, brown sugar and cream in a small saucepan over a medium heat, stirring constantly until the mixture is boiling. Remove the mixture from the heat and allow to cool for 5 minutes.
Meanwhile, use a toothpick to puncture 10-15 holes in the top of the cake.
Once the glaze has cooled, stir in the remaining vanilla extract and then gradually beat in the confectioner's sugar with an electric mixer. Drizzle the glaze over the cake and allow it to cool at least 30 minutes before you serve it.
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