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When I read the 280 5-star reviews on this cake on the亚瑟王网站,我知道我必须试一试。当我试着this fabulous recipe the first time, I knew I had to change the name. Over at King Arthur, they call it an “old-fashioned apple cake”, but that doesn’t really do it justice. It’s such a fun, easy recipe with a very unique preparation and such wonderful results – it seemed quite magical to me. So I took the liberty of giving it my own name. Without further ado, let me introduce you to this delicious Ridiculously Easy Magic Apple Cake!
Why would I call include the word “magic” in the title? The preparation technique really is quite magical, but when you take the first bite, you know that some kind of delicious magic has also happened in the oven. King Arthur describes it as “a cake where the whole is definitely more than the sum of the parts” and that’s true. The ingredient list is simple. The final result is, spectacular, super moist and studded with juicy apples.
But it’s at this point, that the culinary magic begins. Walk away for 5 minutes, then come back and give a good stir. You’ll discover that the juices from the apples have transformed the shaggy mess into a nice thick cake batter. You may still feel a bit dubious (I did!) but once the cake goes into the oven and the fantastic aroma fills the air, things will seem more hopeful. And when you peek in the oven and see “the mess”, transformed into a beautiful, golden-kissed apple cake you’ll become a believer! Oh yeah, and the first fabulous bite emphatically seals the deal!
A caramel icing “to die for”
Then there’s the icing… oh my!
Some of the reviews on this apple cake did mention that the icing could be a little tricky. When I looked at the recipe it seemed kind of fussy so I adapted a different recipe from Cook’s Country, that just uses one pot and is made on the stovetop. It spreads easily and the caramel flavor is beyond delicious!
Another Ridiculously Easy recipe
One last little note. The only thing that takes a bit of time in this Ridiculously Easy Magic Apple Cake is chopping up 4 cups of apples. But I have an easy solution for that too! I use one of my favorite little kitchen tools, myVidalia Chop巫师。如果您在任何时候都遵循了咖啡馆，您知道我喜欢这个小厨房车主。
这架直升机是超级容易清洁(dishwasher) and store (it’s nice and small) and it makes chopping just about anything a breeze. It has two different size grates, so you can chop things tiny or bite-size. The apples don’t need to be peeled for this cake so I can prepare the 4 cups of apples needed for this recipe in less than 2 minutes. As I said, I love this little gadget!
- 在制作单碗时，除了搅拌碗外，没有两个工具，有两种工具很重要。你想要一个橡胶刮刀，适用于将面糊转移到锅时搅拌和刮出碗。我喜欢带木手柄的硅胶铲。你也需要一个坚固的拂。Neither of these are expensive but will really help to ensure successful baking.
- With this being a one-bowl, no-mixer recipe, make sure your butter is非常soft. You should be able to touch the butter with your finger and leave a nice indentation. Here are a few ways to soften butter quickly:
- Cutting the butter into small pieces helps it soften quicker.
- Put the butter in the oven with the light turned on.
- Place the butter in the microwave for 1 minute on 10% power. If it’s not soft enough microwave in 10-second intervals, checking after each one to see if it’s soft.
- Make sure your cake is completely cooled before adding the icing as it will melt and run off the cake if you try to ice a warm cake. (Still delicious but not so pretty!)
- The icing recipe is for two 8-inch round cakes or one 9×13-inch cake. If you just want to frost one, halve the recipe.
- 2GydF4y2Ba大蛋at room temperature
- 4.杯子s切碎的未剥皮的苹果(about 1/4-inch dice) (see Cafe Tips above for types of apples to use)
Sprinkle the flour, baking soda, cinnamon, cloves and salt over the top of the butter mixture and stir well until all of the flour is incorporated and the mixture is crumbly and a bit shaggy.
Add the apples and mix well. Allow the mixture to sit for 5 minutes then stir until well combined. The apples will release some of their juice and the stiff mixture becomes a thick, creamy batter, somewhere between cookie dough and brownie batter in consistency.
Heat 8 tablespoons butter, brown sugar, and salt in a large saucepan over medium heat until small bubbles appear around the perimeter of pan 5-7 minutes. Whisk in cream and cook until a ring of bubbles reappears about 1 minute. Off heat, whisk in vanilla.
Allow mixture to cool in the pot for 15 minutes (it should be warm but not hot), then add 3 cups of the powdered sugar and, using a whisk, stir until smooth and creamy, about 1 minute. Add more powdered sugar, if needed and whisk to make a thick but spreadable icing. Add remaining 4 tablespoons soft butter, and whisk again until light and fluffy, about 1 minute.
If frosting both round cakes transfer icing to the center of the cakes and, working with an angled metal spatula or a knife, spread the icing outward, stopping at the edges and swirling the icing as desired. If frosting the 9x13-inch cake, transfer icing to the center and working with an angled metal spatula, spread the icing to the edges, swirling as desired. Work fairly quickly as the icing will harden once it reaches room temperature. If it hardens too much before you get a chance to spread it, simply warm it in the pot for 30 seconds to 1 minute over low heat.
Cake recipe adapted from亚瑟王面粉
Icing recipe adapted fromCook’s Country
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