This moist, dense cake, crowned with sliced apples and dripping caramel, is decadently
rich. Tangy, sweet, spicy, gooey, and super-duper scrumptious. For best results,
spring for the boiled cider; this tasty syrup is the essence of apples. Use it in
all your apple desserts, atop oatmeal or ice cream, or in yogurt or smoothies; it
stays fresh forever in the fridge.
2 medium apples
4 tablespoons butter
light brown sugar, firmly packed
2 tablespoons boiled cider or thawed apple juice
1/4 teaspoon ground cinnamon
1/2 cup light corn syrup
3/4 cup vegetable oil
1 cup brown sugar, firmly packed
2 tablespoons boiled cider or thawed apple juice concentrate
2 large eggs
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups King Arthur
Unbleached All-Purpose Flour
1 large apple, peeled and finely chopped
cup chopped pecans or walnuts, optional
Preheat the oven to 350 degrees F. Lightly grease a 9-inch round cake pan
at least 2 inches deep. Line the bottom with parchment, and grease the parchment.
Slice the top, including the stem, off one of the apples and set it aside
before peeling and slicing the rest of the apples into 1/4" thick wedges.
Place the apple top, stem side down, in the middle of the pan, and overlap
the rest of the apple wedges in a ring around it.
Prepare the topping by heating the butter, sugar, boiled cider, cinnamon,
and corn syrup together over low heat, stirring until the sugar is dissolved.
Pour 1/2 cup of the syrup mixture into the prepared pan, and set the rest
To make the cake: Beat the oil, brown sugar, boiled cider, eggs, spices,
and salt together for 2 minutes at medium speed.
Mix the flour with the baking soda, and stir it into the batter.
Add the chopped apple and nuts, and mix until just blended.
Drop scoops of the batter atop the apples in the pan, gently spreading to
Bake the cake for 50 to 55 minutes, or until a cake tester inserted near
the center comes out clean.
Remove the cake from the oven, and run a thin spatula around the edge to
Let the cake cool in the pan for 5 minutes, then turn it out onto a serving
plate, bottom side up. Scrape out any sauce that remains in the pan, and spread
it over the cake.
Reheat the reserved topping. If butter starts to separate as you reheat,
add water by the teaspoon and stir until the butter rejoins the rest of the
Pour the sauce over the cake.
Serve cake warm or at room temperature, with
whipped cream if desired.
Hands-on time: 25 mins. to 35 mins. Baking time: 50 mins. to 55 mins. Total
time: 1 hrs 25 mins. to 1 hrs 50 mins. Yield: 8 to 10 servings