Baked Apple Cake Recipe

Indulge in the irresistible aroma of warm apples and spiced cake! This delightful recipe combines tender, fluffy cake with baked apples infused with marzipan, raisins, and a hint of rum (substitutable for kids). Small apples are baked directly in a spiced cake batter, creating a unique dessert perfect for an afternoon treat or a special occasion. The slightly tart apples, still firm after baking, contrast beautifully with the moist cake, resulting in a harmonious blend of textures and flavors. A perfect balance of sweet and tart, this cake is not overly sweet and absorbs the delicious juices from the baked apples.

Prep Time 25 mins

Cook Time 45 mins

Calories 454.9 kcal

Protein 14g

Rating Be the first

146

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Baked Apple Cake

4-6 small apples (about 2 inches in diameter)
1/2 cup marzipan (finely chopped)
1/4 cup raisins
1 tablespoon rum
1 cinnamon stick
1/2 cup (1 stick) unsalted butter
powdered sugar (for dusting)
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup slivered almonds
salt
cinnamon
1 cup caster sugar

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How to Make Baked Apple Cake

Preheat oven to 350°F (175°C).
Grease and flour a square 8x8 inch baking pan.
Mix together 1/2 cup marzipan (finely chopped), 1/4 cup raisins, and 1 tablespoon rum (or apple juice for kids).
Core 4-6 small apples (about 2 inches in diameter) and remove seeds.
Stuff apples with the marzipan-raisin mixture.
Cut one cinnamon stick into thirds lengthwise and insert one piece into each apple.
In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup caster sugar until light and fluffy.
Beat in 2 large eggs one at a time, mixing well after each addition.
Stir in 1/2 cup slivered almonds.
In a separate bowl, whisk together 1 1/2 cups all-purpose flour and 1 teaspoon baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour batter into the prepared baking pan, spreading evenly to cover the bottom.
Arrange the stuffed apples on top of the batter.
Bake for 25-30 minutes, or until a toothpick inserted into the cake comes out clean and the apples are tender.
Let cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.
Dust with powdered sugar before serving. Serve warm or at room temperature.