One dish apple cake

Perfect Apple Cake

by Allison Campbell · This post may contain affiliate links.

Crisp, juicy Granny Smith apples are the star player in this delightful and easy apple cake recipe along with sour cream, brown sugar and a touch of cinnamon. This is the BEST apple cake!

Whenever I have a surplus of apples on hand, I know exactly what to do with them. Make apple cake. 😉 This recipe is not too sweet which makes it a lovely breakfast or brunch treat and, of course, it’s an apple lover’s dream dessert. Its old-fashioned bakery aroma alone makes baking it so worth it!!

And if you like this apple cake recipe, you might also want to try this simple apple crisp for more apple-y goodness.

🌿 Ingredients

The ingredients are minimal and wholesome for this recipe. I opted for brown sugar instead of white, and sour cream and coconut oil instead of butter to lighten things up a little. It’s a lot like a delightful little French apple cake, but without the rum.

Here is the full ingredient list:

• Granny Smith apples (or any other apples you happen to have; I also love Honeycrisp apples for this recipe)
• all-purpose flour (or gluten-free flour; I tested with Cup4Cup Gluten Free Flour)
• baking powder
• baking soda
• ground cinnamon
• sea salt
• eggs
• light brown sugar
• sour cream
• coconut oil or unsalted butter
• vanilla extract
• powdered sugar, for dusting

See recipe card below for exact quantities.

📝 Instructions

First, preheat your oven to 350°F. Grease a 9-inch cake pan with a little coconut oil and use a flour duster to dust with a very thin coating of flour.

Greased and flour dusted pan

Next, peel and chop the apples into bite-size pieces. I actually think a little variety in the size of the chunks makes this recipe even more charming, so don’t worry if they’re not all uniformly sized!

Whisk the flour, baking powder, baking soda, cinnamon and salt in a medium mixing bowl and set aside.

In a separate larger bowl, whisk the eggs a little and then add the brown sugar, sour cream, coconut oil and vanilla and whisk again.

Pro tip: To melt the coconut oil, place it in a glass measuring cup or bowl and microwave at 50% power for 30 seconds, watching it closely and removing it when it just melts (the color will change from cloudy to clear.) Add a little extra microwave time if needed.

Fold the dry ingredients into the wet ingredients using a silicone spatula until they are just incorporated (but don’t over mix!)

Finally, fold the apples into to the batter and then pour everything into the pan and use the spatula or your fingers to level out the top layer of the batter.

Bake for 35-40 minutes or until a toothpick comes out clean. Let the cake cool for at least 15 minutes, and then carefully flip the cake out onto a serving plate. Use a flour duster filled with powdered sugar to dust the top of the cake.

📋 Substitutions

• Gluten free — use gluten free all-purpose flour; I tested with Cup4Cup Gluten Free Flour and it worked well
• Brown sugar — substitute coconut sugar or white sugar
• Sour cream — substitute plain Greek yogurt
• Coconut oil — substitute canola oil

🔪 Equipment

Here is the equipment I used to make this recipe:

🍱 Storage

This cake will stay fresh covered for up to 4 days in the fridge or for up to 2 months in the freezer.

🎉 Top tip

This apple cake recipe is super easy and practically foolproof; just don’t over mix the cake batter. 😉

Источник

Pineapple Upside Down Cake For One

Small Pineapple Upside Down Cake recipe made from scratch. This classic dessert features a tender, buttery mini cake with a perfectly caramelized pineapple slice and a cherry. This single serving treat is baked in a ramekin and is the perfect dessert for one.

A pineapple upside down cake is such a stunning dessert and it’s amazing just how simple it is to bake.

This cake takes me down memory lane, it’s a retro recipe and some may even call it vintage. It was my mother’s signature dessert that she would bring to parties and potlucks and it was loved by all.

Why This Recipe Works

This cake starts with a rich, butter cake which when removed from the pan and flipped upside down reveals a pretty pineapple and cherry studded top.

Upside down cakes have been around for years. In fact, the idea of cooking a cake upside down has been around for centuries when cakes were often made in cast iron skillets. The fruit and sugar was placed on the bottom of the skillet and a simple cake batter was poured over the top. The cake was cooked over a fire and when flipped onto a plate revealed the pretty fruit and sugar topping.

These cakes are made very similarly today. This mini pineapple upside down cake is reminiscent of the cakes my mother made. The best part — it’s the perfect size for one person!

This cake takes just 30 minutes to bake and is so incredibly delicious!

What Is A Pineapple Upside Down Cake?

If you’re familiar with the Mini Banana Upside Down Cake from our site, you may already know the answer. This particular cake is one of our most popular recipes, and with good reason. Upside down cakes are pretty and easy to make and best of all, you can use just about any fruit to make one.

This cake is a wonderful dessert. It’s basically a buttery cake that gets baked on top of pineapple slices and cherries in a butter and sugar mixture.

Bake the cake in the oven and then flip it over and the topping becomes the pineapples and cherries. The melted butter mixed with brown sugar caramelizes and forms a glorious «crust» around the pineapple. It’s a spectacular tasting dessert.

In this easy Pineapple Upside Down Cake For One, we’ve scaled down the ingredients so that it becomes the absolute perfect size for one person.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

• Butter: Use 2 tablespoons of salted butter for this recipe. One tablespoon will be melted with the brown sugar to form the delicious topping and the second tablespoon is softened and added to the cake batter.
• Sugar: White granulated sugar sweetens the cake and there’s brown sugar in the topping to provide essential flavor.
• A pineapple slice: Fresh or canned will work.
• A cherry: The fruit is essential to a pineapple upside down cake. A bonus is that this cake is basically «frosted». There’s no icing or other decoration required. The garnish is basically baked into the cake!
• Egg yolk: One egg yolk is all you need to provide moisture and structure to the cake. See below for ways to use up the leftover egg white.
• Vanilla extract: For flavor.
• Flour: Use all-purpose flour.
• Baking powder: Adds lift to the cake.
• Salt: For flavor.
• Milk: I use whole milk in my cake, but you may use any percentage of cow’s milk. Soy milk and almond milk will also work well.

How To Make This Recipe

1. Melt butter in a bowl, then stir in brown sugar.
2. Pour the butter/sugar mixture into a buttered ramekin; top with 1 pineapple slice and put a cherry in the center.
3. Mix together the ingredients for the cake batter.
4. Pour batter over the pineapple slice and cherry. Put ramekin in the oven and bake for 30 minutes.

As you can see, this cake is so easy to make. The caramel and pineapple are decadent and delicious.

The next time you’re in the mood for something sweet, pull out this wonderful retro recipe — it’s a true classic!

Frequently Asked Questions

Allow your cake to cool for 15 minutes before flipping the cake. Use a knife to gently loosen the edges and free them from the pan. Place a plate over the baking dish (the surface of the plate should be facing the cake). Using oven mitts if the dish is hot, carefully grip the baking dish and invert. The cake should come right out onto the plate.

You will only need one pineapple slice for this recipe so be sure to refrigerate the rest of the slices from the can. Canned pineapple can be added to smoothies, used in overnight oats, or enjoyed with a dollop of whipped cream.
You might also like to consider using the pineapple slices in either of these mini cake recipes:
Pineapple Oat Cake
Pineapple Mini Sheet Cake
Broiled Chicken with Pineapple

You will use one egg yolk in this cake recipe. Save the egg white and keep it in the refrigerator. Add it to scrambled eggs, or use it in either of these great small batch recipes:
Meringues
Two Vanilla Cupcakes
Flourless Chocolate Pecan Cookies

Expert Tips

• Although this cake is wonderful at room temperature, it is extra special when enjoyed still warm from baking.
• Serve with whipped cream topping if desired.
• Consider using other fruits instead of pineapples and cherries. Sliced peaches, apples or pears are delicious options.

Other Single Serving and Mini Cake Recipes

For this recipe I used a 10-ounce ramekin as shown in the photos. An 8.5-ounce ramekin will also work well. Examples of the baking dishes we suggest can be found on our Bakeware page.

For best results, use a dish of similar size.

If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried this pineapple upside down cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!

Источник

25 Apple Cakes You Need To Bake This Season

Pie is so last year.

Apple season has arrived, and we’re celebrating with these next-level cakes.

Pin this handy chart for later!

That caramel drizzle, though.

Get the recipe from Delish.

It has a cheesecake center. enough said.

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The best kinda cake? DUMP.

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The apple layers are mesmerizing.

Get the recipe from Delish.

Store-bought cream cheese frosting is the perfect shortcut for this fall cake.

Get the recipe from Delish.

BUY NOW Calphalon Nonstick Bakeware, $30, amazon.com

If fall were a cheesecake.

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The spiraled apples are oh-so elegant.

Get the recipe from Delish.

The perfect excuse to eat cake for breakfast.

Источник

American apple pie

Difficulty

Ingredients

400 g	butter (cold, divided)
520 g	all-purpose flour (divided)
1	egg yolk
½ tsp	salt
170 g	sugar
60 ml	water
8	apples
½	lemon
½ tsp	cinnamon
¼ tsp	nutmeg
100 g	brown sugar
1	egg white

Utensils

• stand mixer
• plastic wrap
• oven
• rolling pin
• pie dish
• pie weights
• parchment paper
• cutting board
• knife
• large bowl
• cooking spoon
• pastry brush

How-To Videos

How to core and slice an apple

How to fit dough into a pie dish

Nutrition per serving

More delicious ideas for you

Sour cherry pie

Marbled coffee cake

Double chocolate beetroot cake

Step 1/6

• 360 g butter
• 500 g flour
• 1 egg yolk
• ½ tsp salt
• 120 g sugar
• 60 ml water

• stand mixer
• plastic wrap

Cut some of butter into large pieces and add to a stand mixer with most of flour, egg yolk, salt, and sugar. Beat for approx. 2 – 3 min. until crumbly. Then, slowly add water, reserving a small amount for the final step, and continue to beat for another 1 – 2 min. until dough is smooth and uniform in consistency. Wrap dough in plastic wrap and transfer to refrigerator. Allow to set for approx. 1 h.

Step 2/6

• flour for surface work

• oven
• rolling pin

Preheat oven to 180°C/350°F. Cut dough into two even rounds. Then, flour work surface, place dough on top, and roll out, one at a time, using a rolling pin until rounds are larger than your pie dish.

Step 3/6

• pie dish
• pie weights
• parchment paper

Flour both sides of dough and transfer to pie dish. Press evenly into all edges of dish and then remove excess dough. Place a piece of parchment paper on top of dish and fill with pie weights. Place in preheated oven at 180°C/350°F and blind bake for approx. 10 min.

Step 4/6

• 8 apples

• cutting board
• knife

Peel, core, and quarter apples. Then, cut crosswise into medallion-sized pieces.

Step 5/6

• ½ lemon
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp flour
• 50 g sugar
• 100 g brown sugar

• large bowl
• cooking spoon

In a large bowl, thoroughly mix together apple, lemon juice, cinnamon, nutmeg, flour, sugar, and brown sugar.

Step 6/6

• 40 g butter
• 1 egg white
• 1 tsp water

• pastry brush

Transfer apple slices to pie dish and spread out evenly. Cut remainder of butter into pieces and place on top of apples. Cover pie with rest of dough. Make a small hole in the middle, so air can escape. Mix together egg white and water and brush on top. Return to oven and bake at 180°C/350°F for approx. 50 – 55 min. until golden brown. Enjoy!

Источник