Apple Cake Recipes
Apple Charlotte is a British dessert that is made with apples and white bread and baked in a molded pan. My version uses an easy cake batter and tastes just as delicious, if not better. And you don’t need the molded pan! Serve warm with a scoop of vanilla ice cream or at room temperature with a sprinkle of powdered sugar.
Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
15 mins
Total Time:
1 hr 20 mins
Servings:
4
Yield:
1 apple charlotte
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Ingredients
1/2x
1x
2x
Original recipe (1X) yields 4 servings
nonstick cooking spray
3 cups peeled and diced apples
1 lime, juiced
¾ cup all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
2 large eggs
½ cup brown sugar
¼ cup white sugar
1 teaspoon vanilla extract
Directions
Ingredients
Keep Screen Awake
1/2x
1x
2x
Original recipe (1X) yields 4 servings
nonstick cooking spray
3 cups peeled and diced apples
1 lime, juiced
¾ cup all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
2 large eggs
½ cup brown sugar
¼ cup white sugar
1 teaspoon vanilla extract
Ingredients
Preheat the oven to 350 degrees F (175 degrees C). Spray a 6½-inch springform pan with nonstick cooking spray and line with parchment paper. Spray parchment paper with nonstick cooking spray.
Toss apples with lime juice and set aside. Mix flour, cinnamon, ginger, and salt in a bowl and set aside.
Combine eggs with brown sugar, white sugar, and vanilla extract in a second bowl and beat with an electric mixer until creamy. Add dry ingredients and mix until just combined. Pour about 1/3 of the batter into the prepared pan. Add apples and top with remaining batter.
Bake in the preheated oven until a toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer to a wire rack and cool for 15 minutes.
Run a knife around the springform pan, release springform, and flip apple Charlotte onto a plate. Immediately flip the cake onto a serving platter
