Apple Cake

Apple Cake

This is one of my favorite cake recipes because it’s cinnamony enough for brunch and sweet enough for dessert.  I actually think my mom found it years ago in a Cooking Light magazine, and it has become a staple at my parents each Fall.

Apple Cake

  •  1 cup milk
  • 1 tbs distilled white vinegar
  • 8 tbs unsalted butter (1 stick), softened
  • 1 cup packed brown sugar
  • 1/2 cup plus 3 tablespoons granulated sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 cups diced apples (about 3/4 inch dice)
  • 1 1/2 tsp ground cinnamon

Preheat over to 350 degrees and grease a 9×13 inch baking pan.  In a glass measuring cup, combine the milk and vinegar, stirring to blend.  Set aside, as it stands the milk will sour and thicken

In a large bowl, cream the butter and add the brown sugar and 1/2 cup of the granulated sugar and beat until smooth and light.  Add the egg and vanilla and beat well.  In another bowl, combine flour, baking powder, baking soda and salt.  Stir well or whisk gently to blend. In several additions, alternately mix the dry ingredients and the sour milk into the butter mixture, beginning and ending with the flour. Stir until the batter is just mixed.


Spread about 2/3 of the batter into the greased baking pan.  Layer the diced apples over the batter and then cover with the rest of the batter.  Combine the remaining 3 tbs sugar with the cinnamon and sprinkle evenly over the top.


Bake 40 – 45 minutes, or until the cake is golden brown on top and beginning to pull away from the sides of the pan.  A tooth pick inserted into the center should come out clean.  Let the cake cool in the pan before cutting into squares to serve.

This cake is best served with good friends and a mimosa!  Brunch anyone? :)