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Apple cream cake recipe

Apple cream cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Apple cake

A moist apple, walnut and raisin cake is layered with a sweetened cream. It's a cinch to make and is perfect for birthdays or special occasions.

10 people made this

IngredientsServes: 12

  • For the Cake
  • 375g plain flour
  • 400g caster sugar
  • 250ml mayonnaise
  • 75ml milk
  • 2 eggs
  • 2 teaspoons bicarbonate of soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 275g apples, peeled, cored and chopped
  • 150g raisins
  • 120g coarsely chopped walnuts
  • For the Cream
  • 475ml double cream
  • 60g icing sugar

MethodPrep:20min ›Cook:45min ›Extra time:3hr cooling › Ready in:4hr5min

  1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins.
  2. Using an electric mixer, beat flour, sugar, mayonnaise, milk, eggs, bicarbonate of soda, cinnamon, nutmeg, salt and cloves together for 2 minutes. The batter will be thick. Stir in apples, raisins and walnuts.
  3. Divide batter between prepared tins. Bake in the preheated oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool in tins on wire racks for 10 minutes. Remove and cool on wire racks.
  4. In a large bowl, beat the cream with icing sugar until stiff peaks form. Use this to fill and ice the cake.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (7)

by MissKittyInTexas

I've been making this cake with consistently excellent results for over 25 years. I make a homemade buttercream frosting that I frost similarly to a german chocolate cake - just between the layers and on top, not the sides. It the most requested cake for family get togethers.-09 Aug 2008


Ran out of milk; just used water and it was still moist. I put a caramel frosting on it instead of the cream...yummy. So easy; like the "dump" cakes.-07 Jul 2001

  • 125g butter, softened
  • 1 cup (220g) caster sugar
  • 1 tsp vanilla extract
  • 2 Coles Australian Free Range Eggs
  • 1 cup (150g) plain flour
  • 1 cup (150g) self-raising flour
  • 300g sour cream
  • 2 apples, peeled, coarsely grated
  • 1/3 cup (80ml) salted caramel topping
  • 1 apple, extra, very thinly sliced lengthways

Salted caramel frosting

  • 70g butter, softened
  • 3/4 cup (120g) icing sugar mixture
  • 2 tbs salted caramel topping

What type of Apples to use for Apple Cake?

  • Although any type of apple can be used when cooking and baking, certain types are better for cakes since they keep their shape longer
  • The best apples to use are those that are both sweet and tart. 
  • Mackintosh, Cortlands, Empires, Golden Delicious, Granny Smith and Mutsu are especially wonderful when used in cakes and strudels

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

If you're into quick German recipes like I am, this German apple cake recipe will be one of your favorite ones you'll probably memorize!

The German word for this is Versunkener Apfelkuchen translated as "sunken apple cake" . sounds so much prettier in German than in English LOL

Such a quick and easy recipe to make . and it looks so pretty!

This German Apple Cake usually finds its way onto my holiday table. Always looks so festive and it's so quick and easy to make.

This cake is absolutely delicious when served fresh, warm right out of the oven. However, it does last for a couple of days, remaining nice and moist because of the apples.

I've made this in a foil 9" x 12" pan . works just as well. Great if you're taking it to a picnic. Perfect for a picnic, for a family dinner, and for a party! Always a winner!

Sour Cream Apple Cake

Sour Cream Apple Cake is soft, tender, and loaded with apples and cinnamon. The crumb topping gives the cake a buttery crunch along with a creamy, sweet glaze to top it off! Such a classic recipe!

Well, it’s that time of year again to make sure your kitchen is fully stocked with apples and cinnamon. Of course baking with this winning combo makes your house smell delicious, but you also end up with a cake that you will absolutely LOVE!

I feel like this cake is the mash-up of two super popular recipes that I have already on my site, my Apple Fritter Cake and my Easy Cinnamon Roll Cake. Basically if you like those, you will LOVE this one.

I have a bunch of new apple recipes coming at ya this season, so get ready to go apple picking…and in the meantime, get baking!

The cake itself is very easy…and I know there are some of you who don’t like sour cream, but trust me in that you can’t taste it in this recipe at all. BUT if you don’t have sour cream, you can sub full fat Greek Yogurt in its place.

The fun part about this cake is there is not only a cinnamon crumb topping, you have a cinnamon sugar swirl in every bite.

Just spread half the batter into a 9吉 and swirl in half the cinnamon sugar mixture the recipe calls for.

Then top it with the remaining batter and swirl in the rest of the cinnamon sugar!

And certainly you can stop there, but let’s all agree that anything with crumb topping is better.

Once it’s baked you can really go the extra mile and drizzle a sweet icing on top. It’s the right thing to do.

Enjoy this cake warm or at room temperature. It just depends on how much will power you have!

I created this cake for my brand partner Imperial Sugar, whom I have worked with for years and simply adore. So for the FULL RECIPE hop on over to the Imperial Sugar website!


  • Ground cinnamon – 2 teaspoons.
  • Sourish apples – 2 nos. (They can be Jonathon, granny smith or something similar)
  • Baking powder – 2 -1/4 teaspoons.
  • Unbleached all purpose flour – 2 cups.
  • Freshly grated nutmeg – 1 teaspoon.
  • Sugar – 1/2 cup.
  • Salt- 1/4 teaspoon.
  • Unsalted butter – 1/2 cup.
  • Honey – 1/3 cup.
  • Vanilla – 1-1/2 teaspoons.
  • Large eggs – 2 nos.
  • Almond milk – 1/2 cup. (You can use soy or regular milk as well).

Recipe Summary

  • 1 stick (1/2 cup) unsalted butter, melted, plus more for pans
  • 2 cups unbleached all-purpose flour, plus more for pans
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon kosher salt
  • 2 cups packed light-brown sugar
  • 2 large eggs
  • 4 Granny Smith apples, peeled, two coarsely grated and two sliced
  • 3 sticks (1 1/2 cups) unsalted butter, room temperature
  • 1 1/2 pounds (three 8-ounce bars) cream cheese, room temperature
  • 5 cups confectioners' sugar, sifted
  • 2 pinches kosher salt
  • Apple chips, for garnish (optional)

Cake: Preheat oven to 350 degrees. Butter three 8-inch round cake pans line with parchment. Butter and flour parchment, tapping out any excess.

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt. In a large bowl, whisk together butter, brown sugar, and eggs until well combined fold in grated and diced apples. Add flour mixture mix just until combined. Divide batter among prepared pans smooth tops.

Bake until a tester inserted in centers comes out clean, 35 to 40 minutes. Let cakes cool in pans 20 minutes, then invert onto wire racks remove parchment. Invert cakes again let cool completely on racks.

Frosting: In the bowl of a mixer fitted with the paddle attachment, beat butter on medium-high speed until fluffy, about 2 minutes. Add cream cheese and beat until well combined and fluffy, about 2 minutes more. Add confectioners' sugar and salt beat 5 minutes.

Place a cake layer on a serving plate. Spread about 1 cup frosting evenly over it top with a second cake layer. Repeat with another 1 cup frosting and third cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 1 hour and up to 4 days. Return to room temperature before serving. Garnish with apple chips, if desired use a serrated knife to slice cake.

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The pineapple upside-down cake is an American classic. Here, tart apples take the place of honor, sweetened with a mix of white and brown sugar, flavored with cinnamon. It’s a beautiful autumnal dessert, with soft, tender vanilla cake and a subtly flavored bourbon whipped cream spooned on top.

Make-ahead note: Bake the cake 1 day ahead and, when thoroughly cool, wrap it well in plastic film. Rewarm, covered with foil, in a 300°F oven for about 15 minutes.

Tips for Christmas and Eggs

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.


  1. 1 Arrange a rack in the center and preheat the oven to 350°F. Grease an 8-inch round cake pan.
  2. 2 In a medium bowl, whisk together 1/4 cup of the granulated sugar, the brown sugar, and cinnamon.
  3. 3 Melt 2 tablespoons of the butter in a large frying pan. Add the apples and lemon juice and toss to coat evenly. Add half of the sugar mixture and cook until the sugar melts and the apples begin to soften, about 4 minutes. Transfer the apples to the prepared cake pan. Spread out the slices in a decorative way and sprinkle with the remaining sugar mixture set aside.
  4. 4 Cream the remaining 6 tablespoons of butter and the remaining 1/2 cup granulated sugar in the bowl of an electric stand mixer until light and fluffy. Add the egg and vanilla extract beat until well combined, scraping the sides of the bowl as needed.
  5. 5 Combine the flour, baking powder, and salt in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture in three batches, starting and ending with the flour and alternating with the milk. Mix until well combined.
  6. 6 Spoon the batter over the apples in the cake pan, spreading to smooth. Bake the cake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool on a wire rack for 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter.
  7. 7 As the cake cools slightly, whisk together the heavy cream, powdered sugar, and bourbon until soft peaks form. Spoon over warm pieces of cake.

The base

The base for this slice is made using a packet cake mix which you then simply add coconut and melted butter, then bake it for 15 minutes or so.

Apple and lemon sandwich cake recipe

The ultimate cream sponge cake &ndash the apple makes the cake really moist and the lemon-flavoured cream keeps it fresh-tasting. If you want to prepare ahead, once assembled, keep the cake in the fridge for up to 1 day but serve at room temperature. The cooked sponges also freeze well.

You will need two 20cm (8 inch) round, loose-bottomed sandwich tins for this recipe.

Tip: For a speedy way to grate the apple, first core the apple and cut into pieces but keep the skin on. Grate the flesh and then discard the skin.


  • 225 g baking spread/butter/margarine, straight from the fridge, plus extra for greasing
  • 225 g caster sugar
  • 225 g self-raising flour
  • 1 tsp baking powder
  • 4 large eggs, beaten
  • 2 eating apples, peeled, cored and grated (see tip)
  • 3 tbsp icing sugar (confectioner's sugar), for dusting
  • 7.9 oz baking spread/butter/margarine, straight from the fridge, plus extra for greasing
  • 7.9 oz caster sugar
  • 7.9 oz self-raising flour
  • 1 tsp baking powder
  • 4 large eggs, beaten
  • 2 eating apples, peeled, cored and grated (see tip)
  • 3 tbsp icing sugar (confectioner's sugar), for dusting
  • 7.9 oz baking spread/butter/margarine, straight from the fridge, plus extra for greasing
  • 7.9 oz caster sugar
  • 7.9 oz self-raising flour
  • 1 tsp baking powder
  • 4 large eggs, beaten
  • 2 eating apples, peeled, cored and grated (see tip)
  • 3 tbsp icing sugar (confectioner's sugar), for dusting
  • 150 ml double cream (heavy cream)
  • 3 tbsp lemon curd
  • 5.3 fl oz double cream (heavy cream)
  • 3 tbsp lemon curd
  • 0.6 cup double cream (heavy cream)
  • 3 tbsp lemon curd


  • Cuisine: British
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins
  • Serves: 6


  1. Preheat the oven to 180°C/356°F/gas mark 4, then grease each tin and line the base with a disc of baking paper.
  2. Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat with an electric hand whisk until combined.
  3. Fold the grated apple into the mixture, then divide between the tins and level the tops.
  4. Bake in the oven for about 25&ndash30 minutes until golden, well-risen and coming away from the sides of the tins. Allow to cool in the tins.
  5. While the cake is cooling, make the filling. Whip the cream into soft peaks, then lightly swirl in the lemon curd.
  6. Invert the tins to remove the cakes and then peel away the paper.
  7. Sit one cake upside down on a serving plate. Spread the lemon cream to the edge of the sponge then place the other cake gently on top to sandwich the cakes together.
  8. Dust the top with icing sugar and serve.

This recipe is from Mary Berry&rsquos Quick Cooking by Mary Berry (BBC Books, £22). Photography by Georgia Glynn Smith.

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    : This cake pan is deep enough to make this delicious apple cake the perfect size for guests. An easy cheat. I use this and it cores and slices my apples. To make the apple slices a little thinner in this recipe, I halved the slices again.

If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!


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