Authentic home cooking from Greece, with US measurements. 
Mom’s Apple Cake (Perfectly Caramelized)
This apple cake may have similar ingredients to others, but the way it’s made is what makes it special and deliciously caramelized!
A few more tips:
I found this recipe in my mom’s recipe notebook, where she didn’t mention baking time or temperature—I figured those out along the way. You can use self-rising flour instead of all-purpose flour and skip the baking powder. It’s good to sift the flour, but it’s not required. If the apples turn brown, it won’t affect the final taste. The vanilla is my own addition for aroma; you won’t taste egg even if you leave it out. The real secret to perfect caramelization is using granulated sugar. It gives a slight crunch, but I don’t mind it at all. Melt the butter directly in the baking pan so you don’t have to wash extra pans. Since every oven is different, do the toothpick test—it should come out clean. The cake turns out moist and doesn’t rise much. Not just because it’s my mom’s recipe, but it’s by far the best apple cake I’ve ever had!
Mom’s Apple Cake (Perfectly Caramelized)
This apple cake may have similar ingredients to others, but the way it’s made is what makes it special and deliciously caramelized!
A few more tips:
I found this recipe in my mom’s recipe notebook, where she didn’t mention baking time or temperature—I figured those out along the way. You can use self-rising flour instead of all-purpose flour and skip the baking powder. It’s good to sift the flour, but it’s not required. If the apples turn brown, it won’t affect the final taste. The vanilla is my own addition for aroma; you won’t taste egg even if you leave it out. The real secret to perfect caramelization is using granulated sugar. It gives a slight crunch, but I don’t mind it at all. Melt the butter directly in the baking pan so you don’t have to wash extra pans. Since every oven is different, do the toothpick test—it should come out clean. The cake turns out moist and doesn’t rise much. Not just because it’s my mom’s recipe, but it’s by far the best apple cake I’ve ever had!
Open in Cookpad AppSteps
- 1
Peel and slice the apples into rounds.
- 2
If you like, toss them with a little lemon juice to prevent browning.
- 3
Make the batter by mixing all the batter ingredients together in a bowl (no mixer or whipping needed).
- 4
Place the butter or margarine in a 11- to 12-inch (29–30 cm) round baking pan and melt it in a preheated oven at 350°F (180°C). Just melt it—don’t let it brown.
- 5
Once the butter is melted, carefully remove the pan from the oven (it’s hot!) and sprinkle in 1/2 cup sugar and plenty of cinnamon, spreading them evenly with a spoon.
- 6
Arrange the apple slices in two layers, so the second layer covers the gaps of the first.
- 7
If you like, fill any remaining gaps with walnuts and/or raisins.
- 8
Pour the batter over the apples, tilting the pan so it spreads evenly.
- 9
Bake in the preheated oven at 350°F (180°C) on the middle rack for 30–40 minutes, until golden brown.
- 10
Remove from the oven, let it cool, then invert onto a plate.
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