Sage Apple Cake Recipe

This delightful Sage Apple Cake recipe is a unique twist on a classic, perfect for showcasing the aromatic flavors of fresh sage and crisp apples. Originally printed in a local newspaper and adapted for high-altitude baking (5000 feet), this recipe ensures a perfectly moist and tender cake every time. Feel free to adjust the sage quantity to your liking – the more adventurous baker may enjoy a bolder sage flavor! If baking at sea level, carefully adjust baking time, temperature, and ingredients accordingly. Get ready to impress with this unforgettable fall-inspired treat!

Prep Time 25 mins

Cook Time 60 mins

Calories 4134.9 kcal

Protein 82g

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The Forktionary Kitchen Team

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

Ingredients for Sage Apple Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Cinnamon
1 cup (2 sticks) unsalted butter
Brown Sugar
4 large eggs
1/2 cup water
Fresh Sage
1 cup unsweetened applesauce
1 tablespoon lemon juice
Apples
1 3/4 cups granulated sugar

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How to Make Sage Apple Cake

Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
Beat in 4 large eggs one at a time, then stir in 1/2 cup water and 2 tablespoons chopped fresh sage.
In a separate bowl, combine 1 cup unsweetened applesauce and 1 teaspoon vanilla extract.
Gently fold the applesauce mixture into the wet ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Peel and thinly slice 3 medium apples (about 3 cups). Toss with 1 tablespoon lemon juice.
Arrange apple slices in the bottom and up the sides of the prepared bundt pan.
Carefully pour the batter over the apples, spreading evenly.
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven and altitude. Start checking at 30 minutes.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.