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这款单碗，无搅拌机，可笑的易魔苹果蛋糕超级潮湿和荒谬可口。神话般的焦糖结冰是令人兴奋的荣耀！
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!
是的，神奇！
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.
我称之为食谱准备技术神奇，因为它不像我做过的任何其他蛋糕配方，可能什么都不像你准备的食谱。只需扔掉一切，除了苹果，在一个碗里，将它整合在一起。此时，它看起来像一个易碎，毛茸茸的混乱。然后让事情看起来更糟糕，你搅拌在一艘切碎的苹果的船上（4杯）。
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!
虽然亚瑟国王指示“混合所有成分，但除了一个大碗中的苹果之外”，我确实只改变了这项技术。我的方法可能需要一分钟，但我认为它有助于确保成功。我只是把软黄黄油和糖在碗里搅拌在一起，然后在鸡蛋中搅拌，然后搅拌鸡蛋，然后搅拌所有其他成分。仍然超级轻松，超级美味效果！
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
除了神奇的时，这种容易的魔法苹果蛋糕是如此，但它肯定会落入我们的易碎的系列。您可以阅读更多信息yaboPT电子these popular Café recipes here但是，在坚果壳中，易碎的食谱是那些采取最低努力的食谱，但让你看起来像烹饪摇滚乐。因为它们很容易，它们都是完美的，都是为了娱乐和休闲的周末烹饪（或烘焙）。
一个超级方便的厨房秘密
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!
我希望我确信你尝试这个食谱。我保证你不会失望。这是一种更好的蛋糕，因为它坐着一两天，但你可能永远不会有机会发现如果你有像我这样的家人和朋友。它会在眨眼间消失！尝试一下，你会看到我的意思！
咖啡馆提示使这个可笑的魔术苹果蛋糕
- 不要担心从这个蛋糕配方中yaboPT电子从苹果中删除皮肤。一旦蛋糕被烘烤，你就不会注意到它们，并且节省了很多时间。此外，由于我们沉思着厚厚的焦糖结冰，因此皮肤中的所有良好营养物都会略微提示。也许不是，但它让我感觉好一点。
- 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:
- 你可以留下它过夜。但如果你的房子很冷，它可能无法软化，这样你可能需要使用下面列出的一个技巧。
- 在微波炉中煮一杯水3-4分钟，让事情变得美好而蒸。将水杯留在微波炉中，加入黄油并关闭门。来自蒸汽水的温暖将有助于快速软化黄油。有时我甚至将在门口放一个厨房毛巾或几个厚度的纸巾，所以它不会完全接近，光线将保持下来。来自光的温暖也会有助于软化。
- Cutting the butter into small pieces helps it soften quicker.
- 将硬浆放在小板上。用热水填充一个碗。等待5分钟然后丢弃水。把温暖的碗放在黄油上。
- 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.
- 要使用什么样的苹果？我用过各种不同的苹果，都有美味的成功。粉红色的女士，晚宴，braeburn，蜜钱，金色鲜美所有工作都很棒。
- 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!)
- 配方将制作一个9×13英寸的蛋糕或2-8英寸的圆形蛋糕。我喜欢制作圆形蛋糕并将它们从锅中取出，以获得漂亮的演示。我经常为一个蛋糕服务，冻结另一块子，所以我匆忙甜点。
- 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.
如果您喜欢这篇食谱，请回来留下星级评级并查看！对其他读者来说，听到其他结果和思想的变化是有帮助的。
- 8.汤匙butter很软
- 1⅔杯子s砂糖
- 2GydF4y2Ba大蛋at room temperature
- 2⅓杯子s多用途面粉
- 2GydF4y2Ba茶匙小苏打
- 1GydF4y2Bateaspoon地面肉桂
- ¼teaspoon丁香粉
- ¾teaspoon盐
- 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)
- 12.汤匙软黄油
- 2GydF4y2Ba杯子s深红糖
- ½teaspoon盐
- ½杯子奶油稀奶油，半或半牛奶
- 3-4杯子s糖粉
- 2GydF4y2Ba茶匙香草精
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将烤箱预热至325°F。用烘烤喷雾喷涂两块8英寸圆形烤盘或9x13英寸烤盘。如果使用圆形蛋糕粉丝，您希望在拼盘或板上服务蛋糕，用羊皮纸排列底部。
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将软黄油和糖结合在一个大搅拌碗中。搅拌在一起直到合并得很好。添加鸡蛋，一次一个，在每次加入后搅拌良好。
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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.
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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.
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将面糊涂在制备的平底锅中，用湿手指或倾斜金属刮刀平滑。
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将蛋糕烘烤40-50分钟（9x13英寸平底锅）和30-40分钟（对于2个8英寸蛋糕平底锅）或直到插入中心的蛋糕测试仪或牙签出来清洁，或者只有几个湿碎屑紧紧抓住它。蛋糕中心的温度为约205°F。yaboPT电子
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如果在圆盘上使用，可以等待10分钟，然后将蛋糕反转到冷却架上。无论哪种方式，在结冰之前让蛋糕完全冷却。
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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.
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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.
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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.
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蛋糕在室温下保持良好24小时。它可以冷藏，以便更长的储存。在服务前带回室温。
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结霜配方是两个蛋糕8英寸圆形饼或一个9x13英寸蛋糕。我经常为一个蛋糕服务并冻结另一块。我只是为我服务的蛋糕成了一半的结冰，然后我在解冻第二个蛋糕时发出新鲜结冰
有关详细说明和更详细的提示，请参阅上面的咖啡馆提示。
Cake recipe adapted from亚瑟王面粉
Icing recipe adapted fromCook’s Country
The Café Sucre Farine is a participant in the Amazon Affiliate Program. The Amazon Affiliate Program is designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change, but if you make a purchase through one of our links, we receive a small commission – and we continue delivering delicious recipes to you
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Gailsays
Will this recipe work with walnuts and raisins? If so, what would the amounts for each be? I can’t wait to make this cake! Thanks!
克里斯舒尔says
嗨Gail, this would be wonderful with walnuts and raisins. I would use a half cup of each.
Lisa A Scholzsays
我们的树上有这么多苹果，我正在寻找一个新的苹果配方。这块蛋糕令人难以置信的潮湿，冰是如此美味，我很惭愧地承认我在早上撒上剩下的烤面包！当我的孩子厌恶“块”时，我撕碎了苹果而不是切割他们，我不确定他们是否会完全烹饪。这是一个全家击中，肯定会成为我们家的常规功能
克里斯舒尔says
幸运的你those apples! Thanks for sharing your results, Lisa! I’m so happy you enjoyed this cake!
Juliesays
Love all your recipes Chris! I have an abundance of pears from our tree, do you think pears would work in this recipe?
克里斯舒尔says
谢谢，朱莉！是的，我觉得梨会很棒！
Josephine Mullanesays
谢谢你这个典型的苹果蛋糕配方。我昨天在一个9 x 13烘烤锅中制作它，并复制了你的冰装饰技术，我很自豪地说我的蛋糕看起来就像你的照片一样。蛋糕味道绝对美味，糖衣味道像柔软的枫叶，我喜欢。我认为各种苹果将决定面糊的厚度。我用蜜虫，虽然面糊很厚，但它很容易遍布。这个食谱肯定会将其融入我所有时间最喜欢的蛋糕食谱粘合剂。
克里斯舒尔says
好极了！很高兴你取得了良好的成功，享受这个蛋糕，约瑟芬！我也是枫叶的傻瓜，百胜！非常感谢花时间留下评论！
Tonyasays
哦，我的天哪，这蛋糕对我来说并不神奇！我不确定我做错了什么;我重新检查了成分，我正确地测量了。让苹果坐5分钟后，击球手仍然很厚。你描述的魔术似乎没有发生。面糊没有填充2-8英寸的平底锅;面团非常薄。所以，我把它全部放在一个锅里。我烤它40分钟，在中心仍然是“jiggly”。65分钟后，已经完成了。 It tastes delicious, but the texture does not seem right. I didn’t make the frosting because I didn’t want to waste ingredients on a bad cake. All of your recipes are absolutely perfect, so I know the fault is on me. I am willing to give it another go.
克里斯舒尔says
嗨Tonya，很抱歉这对你不起作用。很难说出可能出错的情况而不在厨房里和你在一起。我会再次尝试它，因为看起来不太正确。
克蒂says
Thanks for the recipe! Tried it a few weeks back for a party and it was a hit!
克里斯舒尔says
非常感谢分享您的评论，Kirthi！
米歇尔says
Used my Vidalia Onion chopper for the apple-chopping in this recipe. (So glad I purchased it!) Delicious cake with such yummy icing!
克里斯舒尔says
感谢您分享您的结果，米歇尔。Vidalia Chopper对我来说是重量的！
朱迪·吉布斯says
今天刚刚制作这个，这是一个令人愉快的蛋糕！我们在没有糖霜的情况下吃了它，虽然我已经冷冻了一半，但这将在本周晚些时候为客人提供锦上添花。我按照给定的说明，很容易放在一起。在Breville烤箱里烤。这是一个守门员。感谢分享！！
克里斯舒尔says
非常感谢朱迪，分享您的结果！我很高兴你喜欢它！希望你的客人也这样做！
米歇尔·斯蒂尔曼says
“哦，哇...嗯......这很好！这是一个++。爸爸要爱这个！“，我是访问大学生的回复，同时还在她的第一咬。我把蛋糕从冰箱里拉出来，所以凉爽的苹果反对温暖的糖霜是一种令人愉快的对比。最肯定会在我的“服务到客人”清单！（狗也爱它！......冷却架上的第一个蛋糕没有成功！）
克里斯舒尔says
那些狗狗！几年前，我在Minivan的后端有一杯美丽的咖啡蛋糕（很好地覆盖）。我很快就跑进了一家商店，前往朋友的家被认为是蛋糕的收件人。当我出来的时候，只剩下碎屑。我仍然探望我的朋友，但我必须展示的只是我善意的碎屑！
Thanks so much for sharing your results, Michelle! You made me laugh!
TRICIA B.says
This cake looks absolutely perfect! Those apples, and that frosting! Oh my goodness. You have a wonderful way with these magical cakes – a real stunner. Pinning
克里斯舒尔says
Thanks, Tricia! I do love easy, one-bowl cakes that taste delicious!
Lorisays
This is a delicious recipe, I made it in a 9 x 13 cake pan and as you stated from start to finish I was sure this cake would not work. I was checking the oven and sure enough is turned out and was a great success. Bravo,!! The only comment I would make is that the icing recipe is waaaaayyyy too much even for the large pan I used. The icing was the first for me using brown sugar and it was delicious, just way too much!!
一如既往，你的食谱和摄影令人惊叹，保持伟大的工作。
Lori
克里斯舒尔says
我很高兴你喜欢这个蛋糕，洛瑞！
Regarding the icing, it is meant to be a thick, fudge-like icing but I know some people don’t like a lot of icing. You could definitely cut the recipe in half next time.
Jennifer @ Seasons and Supperssays
我迫不及待想尝试这个蛋糕！我喜欢与苹果一轮烘烤，所以这绝对会很快发生。看起来很完美
克里斯舒尔says
Thanks, Jennifer, apples are always a winner for me, whether fresh or in a dessert!
克里斯舒尔says
Thanks, Rebecca! I always like when there are people looking out for me
lizsays
I’d pick an apple dessert over chocolate every.single.time! So this easy apple cake is just calling my name!
克里斯舒尔says
我也是！特别是如果它有点温暖，并且有一个冰淇淋的勺子。当然，厚厚的焦糖结冰是无论如何都没有转动鼻子
Sarah Claxton.says
嗨
这可以在一个面包罐中煮熟，如果是这样，你会提哪种尺寸吗？
Loving all of your recipes
Thanks
莎拉
克里斯舒尔says
Thank you, Sarah! If I was making this in a loaf pan, I would use 2 medium-size pans (8.5×4.5). I can’t say exactly how long to bake them though since I haven’t tried it myself. Let us know if you try it!
Marjoriesays
我明天打算制作这个食谱你是否有可能在蛋糕中使用油而不是黄油？看起来很好吃！
克里斯舒尔says
嗨Marjorie，Nope，你不必剥掉苹果。我没有用油试过这个，所以我无法保证结果。我知道你肯定希望在结冰中使用黄油以获得良好的结果。
马蒂says
Yum! Chris, do you think this batter would work in a bundt pan?
克里斯舒尔says
嗨马蒂, I haven’t tried this in a bundt pan so I don’t want to give you advice without having tried it myself. I did read on the King Arthur website, however, that someone had made this cake in a bundt pan.
克里斯舒尔says
Thanks for asking these questions, Sue. I have clarified the recipe. Originally the icing ingredient amounts were for just one 8-inch cake (I often make two but freeze one, unfrosted for a later date and then make fresh icing before serving the second cake.). But after reading your questions, I realized that it was confusing since the recipe actually makes two 8-inch cakes or one 9×13. I have updated the recipe so the icing is now enough for either the 9×13 or the two 8-inch cakes.
苏J.says
Thanks so much, Chris!
苏J.says
9×13锅的烘烤时间是两个圆形蛋糕平底锅吗？这似乎是反向直观的。另外，对于9×13锅或两个圆形蛋糕的糖霜量足够磨损？从你的照片看起来你只是显示一个圆形蛋糕层。问，因为我希望在下周加入朋友喝咖啡的时候。谢谢！
rebecca autry.says
如果您还没有得到回复，请在配方中，烘烤时间为4×13和30-40分钟的烘烤时间为4×13和30-40分钟。它还说结冰配方是一个8“层蛋糕，为9×13克滤饼或2 8”层的配方加倍。我迫不及待地想这么做！
生姜says
糖霜配方足以为任一尺寸，我可能会添加，慷慨数量。我娶了两个10“轮，仍然有3/4C。剩下的，我冻结了。我们会看到它是如何持有的。这是一个很棒的蛋糕和颓废的糖霜。
克里斯舒尔says
Thanks, Ginger! I appreciate you taking the time to share your results!