Double Apple Cake
A moist, flavorful apple cake with cinnamon, topped with apple wedges and a sweet currant jelly glaze, perfect for dessert or teatime gatherings.
Ingredients
Instructions
- Cream butter with sugar until light and fluffy.
- Beat in eggs one at a time.
- Add chopped apples and vanilla extract; mix well.
- In a large bowl, combine flour, cinnamon, and baking soda.
- Mix the dry ingredients into the apple mixture until just combined.
- Core 2 to 3 apples and cut into thin wedges.
- Arrange some apple wedges on the sides of a well-greased 9-inch round, 1 1/2-inch deep cake pan.
- Pour batter into the pan and level the surface.
- Arrange remaining apple wedges on top of the batter.
- Drizzle 2 tablespoons of melted butter over the top.
- Bake at 350°F (175°C) for 55 minutes, or until a toothpick inserted in the center comes out clean.
- Glaze the apple topping with 1/4 cup melted currant jelly before serving.
Tips & Substitutions
For best flavor, use a mix of sweet and tart apples, such as Granny Smith and Honeycrisp. If you don’t have currant jelly, apple or apricot preserves can be great substitutes for glazing. For a touch of crunch, consider adding chopped nuts to the batter. Ensure your butter is at room temperature for easier creaming with the sugar.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It pairs beautifully with a cup of spiced tea or coffee. For a festive touch, consider adding a drizzle of caramel sauce or a sprinkle of chopped nuts on top.
Storage & Reheating
Store any leftover Double Apple Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm it in the oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Double Apple Cake contains roughly 634 calories, with 11g protein, 97g carbohydrates, and 14g fat. It is an excellent source of iron (25% of the Daily Value) and protein (22% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of apples in this recipe?
Yes, you can use any combination of apples you like. Mixing sweet and tart varieties will enhance the flavor of the cake. Just make sure to chop them uniformly so they bake evenly.
How can I make this cake healthier?
To make a healthier version, you can substitute half of the all-purpose flour with whole wheat flour and use less sugar. You might also experiment with unsweetened applesauce in place of some butter for moisture without added fat.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely before storing it in an airtight container. It will taste even better as the flavors meld together overnight.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).