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10-27-2019 03:46 PM - edited 10-27-2019 03:55 PM
This recipe is one of the moistest, most delicious fresh apple cake recipes that you've ever tried!
It is courtesy of one of the recipe forum's longtime posters, BritBrit, who apparently isn't here with us anymore.
Be prepared to print out the recipe any time it's served, 'cause you will definitely be asked for it and BTW, I did double the glaze as BritBrit suggested, LOL!
By BritBrit:
10-27-2019 03:48 PM
That looks delicious 😋 thanks
10-27-2019 04:17 PM
I have been making a very similar recipe for years (but since I am allergic to walnuts, I use pecans). The only difference in the original recipe I have and yours is that I do not use corn syrup or vanilla flavoring but instead use cane syrup and maple extract. It is a very good cake! Those changes are minimal and are to the glaze instead of the cake. I highly recommend this recipe, both yours and mine.
10-27-2019 04:18 PM
This was my MIL’s favorite cake and along with pound cake was the only cake ever found in her house.
10-27-2019 04:45 PM
I make a smaller version of this cake for the two of us in a round cake pan:
Topping:
4 tbsp butter
1/2 cup brown sugar
4 peeled and cored Granny Smith apples cut into 1/2" slices
Cake:
1/2 cup sour cream
1 egg and 1 yolk
1/2 tsp vanilla
1 1/4 cups flour
3/4 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
8 tbsp room-temperature butter cut into chunks
Topping: Heat butter in skillet over medium-high heat to foaming, stir in sugar. Cook until sugar turns dark brown. Fold in apples to coat. Cook until apples begin to soften and juice is thickened, about 6 minutes. Pour into greased 9" cake pan.
Cake: Whisk 1/4 cup sour cream, egg and yolk, and vanilla together in small bowl. In big bowl, whisk flour, sugar, baking powder and soda, and salt to blend. Mix in butter and 1/4 cup sour cream with electric mixer for 2 minutes. Beat in sour cream/egg mixture until batter is fluffy.
Spread batter in thin layer over apples in cake pan. Bake at 350 degrees for 35-40 minutes until toothpick comes out clean. Cool on rack for 5 minutes.
Place serving plate on top of cake pan and invert. Let sit for 1 minute to pull away from pan. Remove cake pan. I like this served warm with vanilla ice cream.
10-27-2019 05:25 PM
@Nonametoday wrote:
I have been making a very similar recipe for years (but since I am allergic to walnuts, I use pecans). The only difference in the original recipe I have and yours is that I do not use corn syrup or vanilla flavoring but instead use cane syrup and maple extract. It is a very good cake! Those changes are minimal and are to the glaze instead of the cake. I highly recommend this recipe, both yours and mine.
I'm not allergic, but I just don't care for walnuts, so I use pecans too.
As with all recipes, I tailor them to my and my family's taste!
10-27-2019 06:10 PM - edited 10-27-2019 06:11 PM
Thanks a lot. Now I have drool on my keyboard!!
This looks & sounds marvelous! Thanks for posting.
10-27-2019 06:28 PM
Trust me Denise, you and everyone who tries it will love it!
Glad to share the love!
10-27-2019 07:08 PM
Thanks. Loooks yummy! May try this for a Thanksgiving dessert.
10-27-2019 09:02 PM
I have made that cake in the Fall for many years. A lovely elderly friend from my church family gave me the recipe. She had lived in Washington state, known for their apple crop and I have to agree, it is one of the best recipes, ever!
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