The layered apple cake is a delicious dessert made with two layers of batter and two layers of apples. Easy, quick, and eye-catching, it’s beautiful to serve and perfect for breakfast and snacks. The recipe is simple, it’s just the classic apple cake batter given a new, richer, and more fun twist.
As you might have guessed, desserts with apples are my passion, I want to try all the variations that exist, but I’m not sure if I’ll succeed! In the meantime, I present to you the tall and fluffy bundt cake with layers where apples are not mixed into the batter but divided into two layers, one in the middle and one on top.
To make my cake, get 4 apples that are not too sweet, like Golden or Renette, which are extremely suitable for baking. If you can’t find them, you can use other varieties to your taste, as long as they are firm and not mealy.
For the baking, I used a 10-inch pan, but you can also use a 9.5-inch one, the cake will be even taller, but it will need 10 more minutes of baking.
Before you start making the dessert, here are more apple recipes:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 252.45 (Kcal)
- Carbohydrates 39.04 (g) of which sugars 22.32 (g)
- Proteins 4.99 (g)
- Fat 9.31 (g) of which saturated 1.82 (g)of which unsaturated 5.90 (g)
- Fibers 1.65 (g)
- Sodium 17.11 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 cups all-purpose flour
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup peanut oil (or 1/2 cup of melted butter, cooled)
- 2/3 cup milk
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (or orange zest)
- 4 Golden Apples (about 28 oz)
- 1 tsp ground cinnamon
- 2 tbsp sugar
- 1 tbsp lemon juice
- 2 tbsp brown sugar
- 1 oz sliced almonds
Tools
- 2 Bowls
- 1 Hand whisk
- 1 Peeler
- 1 Scale
- 1 Bundt pan 10 inches in diameter
Instructions
Wash the apples, peel them, remove the core, and cut them into cubes. Place them in a bowl with a teaspoon of cinnamon, a tablespoon of lemon juice, and two tablespoons of sugar. Cover and set aside.
Sift the flour with the baking powder.
In a bowl, mix the eggs with the sugar, add the milk, oil, vanilla, and lemon zest. Emulsify everything, then gradually add the sifted flour with the baking powder and mix with a hand whisk to avoid lumps.
Butter and flour the pan.
Drain the apples from the liquid formed in the bowl. If you like, you can use it to glaze the cake while it’s still warm.
Pour half of the batter into the pan, level it, and distribute half of the apples on the surface. Cover with the remaining batter and arrange the remaining apples on top.
Finish with the sliced almonds and sprinkle with brown sugar.
Bake the dessert for about 60/70 minutes in a preheated static oven at 350°F. Do the toothpick test to check if it’s done, and if necessary, continue baking for a few more minutes.
The tall apple cake is ready. Remove it from the oven and let it cool for 15 minutes before taking it out of the pan.
Place it on a plate and dust with powdered sugar.
Tips
The tall and fluffy layered apple cake can be stored at room temperature under a glass dome for two days.
I prefer to store it in the fridge to keep it fresh and aromatic for 3 to 4 days. Before serving, I let it sit at room temperature for 1 hour or warm the portions in the microwave.
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