Apple Cake
In Romania, apple cake has a different meaning and it is more like an upside down dessert with plenty of apples cooked in caramel. I wanted to play around that and use the same flavors, but in a different layering and texturing I would say. So this apple cake has layers of moist apple sponge cake, apple insert and a vanilla whipped cream, all covered in butter ganache to decorate.
Craving a dessert that brings the cozy flavors of autumn into your home? This apple cake recipe is the answer! Every single layer of this cake is delicious on its own. Moreover, I think this recipe can easily turn into a cupcake recipe if you bake the cake batter in a cupcake tin, use the apple insert to fill the cupcakes and the vanilla cream to decorate them. This is what I call a versatile recipe!
Ingredients for this Apple Cake
Brown sugar – the best flavored is obtained with light brown sugar, although dark brown sugar may work as well, but consider it will most likely impact the overall aroma of the cake as it has a deep molasses flavor.
Eggs – you will need about 4 eggs for this recipe, but keep in mind to still scale them once broken in a bowl. If you happen to have more egg, break them even further with a fork and then take out the needed quantity. If, on the opposite, you have less egg, break another one in a different bowl, mix it with a fork and add more egg to your batter recipe.
White all-purpose flour – this recipe calls for a flour that has a lower protein content. Aim for about 10-11% maximum protein for all your cake flour!
Cornstarch – its purpose here is to make the sponge cake lighter. It can be replaced with white all-purpose flour.
Baking powder and baking soda – the batter is very moist and therefore it needs two leavening agents so it can rise properly and become airy and soft.
Spices – although the cake does taste like apples, the spices give it a warmth that most fall or winter desserts benefit from. Feel free to use only one spice if you like, but do not skip adding it!
Salt – as is the case with all desserts, a tough of salt brings all the flavors together and balances the sweetness well enough.
Apples – chose apples that are firmer and grate them on a larger grater so they still preserve some texture. I grated them without peeling the skin off and I thought it was a good call upon tasting the cake. It anything, the apple skin has more flavor! Make sure to drizzle the lemon juice over the apples just as you grate them to prevent them from browning too much.
Mascarpone – it is a type of cheese that has a higher fat content, but a milder taste. Therefore it makes our filling very soft and creamy.
Cream cheese – I like using it in my cake filling as it bring a certain tanginess to my desserts. It is also a bit salty and it balances the flavors so well.
Icing sugar – use one that has a fine texture to avoid a grainy cream. Also, sift the icing sugar before using it to avoid lumps in the cream.
Vanilla extract – either store-bought or homemade, vanilla extract is a must have in this filling recipe!
How to Store Apple Cake
This apple cake is best stored in the fridge for up to 3 days. The sponge cake alone can be frozen for later use – you can wrap it well in plastic wrap and keep it in the freezer for up to 3 months. But the caramelized apples and the vanilla cream must be done before assembling the cake. They can’t be frozen as any cream cheese filling breaks and looks curdled once thawed.
Apple Cake
Ingredients
Apple sponge
- 145 g light brown sugar
- 130 g granulated sugar
- 200 g whole eggs (about 4)
- 180 g neutral vegetable oil
- 270 g all-purpose flour
- 30 g cornstarch
- 6 g baking powder
- 4 g baking soda
- 4 g ground cinnamon
- 2 g ground ginger
- 1 g ground cardamom
- 2 g salt
- 360 g grated apples (coarsely grated, not drained)
- 10 g lemon juice
Caramelized apples
- 200 g apples (peeled and cut into small cubes)
- 10 g lemon juice
- 35 g granulated sugar
- 20 g butter
- water (as needed)
Mascarpone cream
- 250 g mascarpone
- 150 g cream cheese
- 80 g icing sugar
- 260 g heavy whipping cream
- 10 g vanilla extract
Frosting (white chocolate butter ganache)
- 200 g heavy whipping cream
- 200 g white chocolate
- 5 g vanilla extract
- 200 g butter (at room temperature)
Instructions
Apple sponge
- Combine the brown sugar, granulated sugar and eggs in a bowl and whisk for 1–2 minutes until slightly foamy. Add the oil and mix until smooth.
- Meanwhile, coarsely grate the apples with the skin on and drizzle the lemon juice over them.
- Add the grated apples to the egg mixture and mix well.
- In another bowl, mix the flour, cornstarch, baking powder, baking soda, cinnamon, ginger, cardamom and salt. Add the dry ingredients to the batter and fold them in with a spatula.
- Divide the batter into 3 equal portions and transfer to 18 cm cake pans lined with baking paper.
- Bake at 160°C for 25–30 minutes.
- Let the sponges cool and level them if needed.
- Wrap them in plastic wrap and keep them in the fridge until assembling.
Caramelized apples
- Toss the apple cubes with the lemon juice.
- Caramelize the sugar in a pan until golden.
- Add the butter, then the apples, and cook on low heat until the apples soften, adding a little water from time to time if needed. The cooking time depends on the apple variety.
- Cool completely before using.
Mascarpone cream
- Combine all the ingredients in the bowl of a stand mixer.
- Whip until you get a fluffy, firm cream.
- Transfer to a piping bag for assembling the cake.
Assembling the cake
- Place one sponge layer in a cake ring lined with acetate.
- Pipe some of the mascarpone cream on top and place half of the caramelized apples in the centre. Cover with a little more mascarpone cream.
- Add another sponge layer and repeat the layering, finishing with the last sponge.
- Refrigerate the cake for at least 8 hours.
Frosting
- Heat the cream with the vanilla until hot.
- Pour it over the white chocolate and blend with an immersion blender until smooth.
- Cover with plastic wrap touching the surface and leave to cool at room temperature for at least 4 hours.
- Whip the butter until light, airy and pale in colour.
- Add the ganache and mix just until the cream is firm and easy to work with.
- Cover the cake with this frosting and decorate as you like.
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