Apple Cake

Our best selling Blueberry Buckle Mix (a light coffee cake with a fruit layer) is a versatile recipe you can use as a base for other baked goods, such as this apple cake recipe. You can use either the wheat based or gluten free buckle mix for this recipe.

Apple Cake Recipe:

One Beachouse Blueberry Buckle Mix
3/4 cups milk (coconut, soy and almond milks work fine)
2 eggs
1-1/2 teaspoons vanilla
6 Tablespoons butter, melted
1 apple,* peeled and thinly sliced
Apricot jam, optional

Crumb topping mix (included)
3 Tablespoons softened butter

Empty contents of small crumb topping mix bag into a small bowl. Add the softened butter and mix together with spoon or fingers until crumbly. Set aside.

Preheat oven to 350°F. Grease an 8×8″ square baking pan.
Empty contents of large bagged mix into a big mixing bowl. Add milk (our mix calls for 1/2 cup, increase to 3/4 cup for this recipe), eggs, vanilla and melted butter.

Combine ingredients and beat with wooden spoon until batter is smooth.

Pour 1/3 of the batter into the pan and spread evenly. Add a couple teaspoons of apricot jam, if you want, and swirl into the batter with the tip of a butter knife.

Place thinly sliced apples in one layer over the batter. Sprinkle with 1/3 of the topping mix.

Gently spread 1/3 of the batter over top (swirl in small amounts of jam, if you want) then add another layer of thinly sliced apples. Sprinkle with 1/3 of the topping.

Spread remaining batter over top, add last layer of apples and top with crumbs. Bake for 40-50 minutes or until toothpick inserted into the cake comes out clean. Let cool.

Cut into squares and serve warm or at room temperature. Cover with plastic wrap to keep from drying out.

*The moisture can vary depending on the variety of apple you use. I used a Granny Smith, which is a tart apple that holds up to baking, as would a much sweeter red or yellow Delicious apple. A Macintosh apple would work well, as it’s sweeter, softer flesh cooks to almost an apple sauce texture.

Apple Cake Recipe:

One Beachouse Blueberry Buckle Mix
3/4 cups milk (coconut, soy and almond milks work fine)
2 eggs
1-1/2 teaspoons vanilla
6 Tablespoons butter, melted
1 apple,* peeled and thinly sliced
Apricot jam, optional

Crumb topping mix (included)
3 Tablespoons softened butter

Empty contents of small crumb topping mix bag into a small bowl. Add the softened butter and mix together with spoon or fingers until crumbly. Set aside.

Preheat oven to 350°F. Grease an 8×8″ square baking pan.
Empty contents of large bagged mix into a big mixing bowl. Add milk (our mix calls for 1/2 cup, increase to 3/4 cup for this recipe), eggs, vanilla and melted butter.

Combine ingredients and beat with wooden spoon until batter is smooth. Pour 1/3 of the batter into the pan and spread evenly. Add a couple teaspoons of apricot jam, if you want, and swirl into the batter with the tip of a butter knife.

Place thinly sliced apples in one layer over the batter. Sprinkle with 1/3 of the topping mix. Gently spread 1/3 of the batter over top (swirl in small amounts of jam, if you want) then add another layer of thinly sliced apples. Sprinkle with 1/3 of the topping. Spread remaining batter over top, add last layer of apples and top with crumbs. Bake for 40-50 minutes or until toothpick inserted into the cake comes out clean. Let cool. Cut into squares and serve warm or at room temperature. Cover with plastic wrap to keep from drying out.

*The moisture can vary depending on the variety of apple you use. I used a Granny Smith, which is a tart apple that holds up to baking, as would a much sweeter red or yellow Delicious apple. A Macintosh apple would work well, as it’s sweeter, softer flesh cooks to almost an apple sauce texture.

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ABOUT THE AUTHOR

Laura Bailey is a professional pastry chef, blogger and owner of Beachouse Baking Company.

Creative Commons License
This work by Laura Bailey is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.

© 2017 Beachouse Baking Company. All Rights Reserved.

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