A Thanksgiving Centerpiece Dessert: Triple Apple Cake

November 3, 2015

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by Ksenia Skvortsova, Food Editor[/x_text][/x_column][x_column bg_color=”” type=”3/4″ style=”padding: 0px 0px 0px 0px; “][x_text]Yes, I am back with more apple recipes – ‘tis the season, after all – but this one is really special. It’s a triple apple cake with double the apples inside and whole lady apples on top!

This cake makes a stunning Thanksgiving table centerpiece and a fun alternative to the traditional apple pie.

[x_pullquote type=”right”]This cake makes a stunning Thanksgiving table centerpiece and a fun alternative to the traditional apple pie.[/x_pullquote]The recipe is actually a variation on an apple charlotte cake that my mom used to make all the time when I was younger. Although it is lovely to start new traditions and add “dishes with a twist” to your holiday repertoire, this time of year is still all about family. It is always extra special, for me, to build on old family favorites.

The cake is not too sweet, which lets the fruit really shine, but you can also dress it up and sweeten it a bit more with a sprinkle of confectioner’s sugar or maple sugar on top. Or a dollop of vanilla ice cream, a little melty, is also always welcome.

Happy holidays from our family to yours!

Triple Apple Cake

Recipe Type: Dessert

Author: Ksenia Skvortsova

Ingredients

1 cup applesauce (homemade or storebought)
1/2 cup stewed lady apples
4 lady apples, peeled, cored, chopped
2 tablespoons lemon juice
2 tablespoons light brown sugar
1 teaspoon cinnamon
1/3 cup water
5 whole lady apples
3 eggs
1 cup light brown sugar + 1 tablespoon for topping
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups AP flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1/2 teaspoon cinnamon
a pinch of cracked black pepper
1/3 teaspoon ground cloves
Optional: maple sugar or confectioner’s sugar for sprinkling on top

Instructions

Make the applesauce first, if you are making your own. The recipe is basically the same as for the stewed apples below, except you would not use lady apples for the applesauce, as their flesh doesn’t fall apart as easily as that of regular apples, and omit the water.
On low-medium heat, cook the chopped apples in water with lemon juice, sugar and cinnamon until the apples are fragrant and there is little to no liquid in the pot.
Preheat oven to 350F and butter a 12 inch cake pan (preferably, with a removable bottom).
In a medium-sized bowl, whisk the eggs with the sugar.
Slowly whisk in the oil, then add vanilla, baking soda, salt and spices. Fold in the flour, apple sauce, and the stewed apples. Stir together gently.
Pour batter into the pan and shake a little to even out the edges. Place the whole lady apples on top and let them sink into the batter. Sprinkle apples with a tablespoon of sugar before placing the cake into the oven.
Bake for about 40 minutes until the cake is baked through and firm in the middle. Let cool before removing from pan.
Sprinkle with confectioner’s sugar or maple sugar (I get mine from Crown Maple here in New York) before serving.

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