Being that apples and pears are pretty interchangeable, I didn’t have to adjust much else as far as the cake goes. However, I did cook the apples with the sugars since apples tend to be much firmer and don’t break down as easily as pears.

One of the wonderful things about baking cakes with fruit is that they can replace some of the fat since they provide a lot of moisture. And would you believe! No butter! Well, there is oil, but in my book, this cake is pretty much diet food.

While there is a little cooking required for the apples, this recipe is rather fuss-free. Once the apples have softened up from the cooking, they’re pureed and thrown in with the rest of the cake ingredients. No stand mixer or electric mixer needed–just a good ol’ mixing bowl and wooden spoon. Because there’s nothing more finicky than having to hand clean every little nook and cranny of those pesky electric beaters and whisk attachments.

To frost the cake, I used the same kind of whipped buttercream that I made for the pear cake. Since the cake is sweet enough on it’s own, I didn’t want to cover it with another 4-5 cups of powdered sugar which is usually called for in traditional recipes. This whipped frosting starts with a base of flour and milk that are cooked together, which might sound odd for a frosting, but once it’s added to the whipped butter and sugar, it creates the lightest, airiest, silkiest cloud of buttercream with just the right amount of sweetness.


  • 4 medium-sized apples, peeled and cored (See note below)*
  • 1 and 1/2 cups brown sugar
  • 1/4 cup granulated sugar
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 4 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla


  • 1/2 cup all-purpose flour
  • 1 and 1/2 cups milk
  • 1 and 1/4 cups + 2 Tablespoons unsalted butter, at room temperature
  • 1 and 3/4 cups granulated sugar

Seeds from 1 vanilla bean*

  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cardamom

Make the Cake

  1. Thinly slice the apples and place in a medium saucepan along with both sugars. Cook over medium-high heat, bringing it to a boil. Reduce the heat to medium and continue stirring. Cook for 10-15 minutes, or until the apples are completely tender and cooked through. Remove from heat and allow to cool to room temperature.*
  2. .........................................

for full instruction please see :


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