Our recipes and stories, delivered.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from TASTE and Penguin Random House.

October 9, 2019
An Apple Cake That’s Mostly Apples
Article-Apple-Cake-Breakfast-Recipe

A one-bowl recipe that turns a heap of apples and a brown-butter batter into a custardy, craggy-topped cake.

What do you do with three pounds of apples—and a preheated oven sitting there ready to go—when the words “pastry crust” make you break into an involuntary sweat? You dice those McIntoshes and pile them high in a cake pan. With the help of a brown-butter-spiked batter that takes all of five minutes to throw together, suddenly you have the makings of a dense, buttery cake.

As the apples soften in the oven, the pockets of batter between them turn custardy, resembling a tall, craggy clafoutis or a noodle-less apple kugel. It’s so moist that you really have to try to overbake it. It’s sweet enough for dessert but not too sweet to eat with a cup of coffee at 9 a.m.—especially when made with tart apples. So go on, eat some apple cake for breakfast.

RECIPE: Mostly Apple Cake

A.A. Newton

A.A. Newton is a Philadelphia-based writer, photographer, and recipe developer.