Goodness gracious, y’all! Just the thought of this treat makes our minds wonder and our mouths start to water! There is nothing like Grandma’s Apple Cake to yank you right back into your childhood! Opening the creaky screen door to her house and letting the smell of fresh apples wash across us, that’s the only feeling we’ll ever need! Grandma’s Apple Cake is moist and perfectly sweet and will have you doing whatever little chores Grandma asks, just so you can get another slice. Seriously, this cake has so much superpower, you won’t know what came over you. So, go on and take a walk down memory lane to remind yourself that you are the apple of Grandma’s eye… it will make you both so happy!
Ingredients
- 5 large egg yolks, room temperature
- 2 small tart apples, peeled, cored, and halved
- 1 cup plus 2 tablespoons unsalted butter, softened
- 1 1/4 cups sugar
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons cream of tartar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup 2% milk
- confectioners’ sugar, to taste
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Wrap a 9-inch springform pan in heavy duty aluminum foil.
Step 3 –Use a sharp knife to cut the apple halves lengthwise into 1/4-inch slices, leaving them attached at the top so they fan out slightly.
Step 4 –In a large bowl with a hand mixer, cream the butter and the sugar until light and fluffy, about 5-7 minutes.
Step 5 –Add the egg yolks, one at a time, to the butter mixture and beat well after each addition.
Step 6 –In a separate large bowl, sift the flour, the cornstarch, the cream of tartar, the baking powder, and the salt together two times.
Step 7 –Gradually add the flour mixture to the butter mixture.
Step 8 –Add the milk to the batter mixture and mix well. The batter should be thick.
Step 9 –Transfer the batter to the prepared pan.
Step 10 –Gently press the apples on top of the batter, round-side up.
Step 11 –Bake the cake until a toothpick inserted into the center comes out with moist crumbs, about 45-55 minutes.
Step 12 –Transfer the baked cake to a wire rack to cool for 10 minutes.
Step 13 –Use a butter knife to carefully loosen the sides of the cake from the pan and discard the foil.
Step 14 –Leave the cake to cool for 1 hour.
Step 15 –Remove the rim from the springform pan and transfer the cake to a serving plate.
Step 16 –Dust the top of the cake with the confectioners’ sugar.
Step 17 –Slice and serve.
