Every year in October, one of Colin’s clients always brings us a big basket of apples, and I always look forward to it! I usually bake pies with these delicious apples but this year I wanted to do something a little different.
I decided to make a brown sugar apple cake, and with the left over apples, I made an apple butter in my crockpot (which I will also share later this month). I made this cake for our Thanksgiving dinner earlier this week, and it was absolutely delicious.
It’s a very simple cake with big flavour coming from the brown sugar and apples. I have used a cake pan but you can easily use a deep glass pie dish to make this, since the cake is not very big.
You will notice that when you pour the sugar syrup over the apples, it will look very watery (and it actually is), but don’t worry, when the cake bakes, the batter will absorb the syrup and will make a delicious moist cake on top, once you turn it upside down.
- 3 apples (cut in big chunks)
- 1 cup of brown sugar
- 1/3 cup of water
- 6 tbsp of soft butter
- 2 large eggs
- 3/4 cup of sugar (I use cane sugar)
- 1/4 cup of mayonnaise
- 1 tsp of vanilla extract
- 1 cup of all purpose flour
- 1 tsp of baking powder
- A pinch of salt
- Preheat the oven at 350F.
- Butter a 9 inch cake pan.
- Arrange the apple chunks covering the bottom of the cake pan.
- In a sauce pan, combine the brown sugar with 1/3 cup of water.
- Bring to a hard boil, stirring until the brown sugar is all melted and pour on top of the apples and set aside (don’t worry if it looks watery, the cake batter will absorb it).
- In a bowl, cream the butter with 3/4 cup of sugar.
- Add in one egg at a time and mix well.
- Add in the mayonnaise and vanilla extract.
- In another bowl, mix the flour with the baking powder and salt.
- Little by little, add the flour mixture to the wet ingredients until all is combined.
- Gently spread the cake batter on top of the apples, using a spatula to help spread the batter evenly.
- Bake in a preheated oven at 350F for 40 minutes.
- Remove from oven and let stand 10 minutes.
- Turn the cake upside down on a serving plate (don’t wait for the cake to cool too much before turning it over, otherwise it will stick to the pan.
- Sprinkle more sugar on top (optional).