This is a very delicious cake that my grandmother used to make for me.Make sure you mix everything well. Recipe by Izumi

This is a variation on a recipe I once copied from some printed source. It's a family favorite that I've been making since high school.Keep whipping the eggs until pale and thick.The batter is light enough to rise even without baking powder.You can use vegetable oil instead of olive oil, but it tastes better with olive oil.Sprinkle some cinnamon powder on the apples if you prefer. Recipe by Ahho

I thought maybe since there are so many apples in this cake, it is low in calories and so it often has been featured as a snack at my house. This recipe uses a relatively modest amount of sugar, so don't reduce it further.Adding just the cinnamon is tasty, but I like to bake this cake with cinnamon, cardamom, cloves, nutmeg and ginger. In this case cinnamon should be the main spice and a single sprinkle of the other spices is enough.Serving with whipped cream or vanilla ice cream makes this cake even more delicious! For 18 x 18 cm [7.1 x 7.1 in] cake. Recipe by spitze

Introducing cuisines using local products.I used a rice cooker and made an apple cake withpancake mix. It is easy to make.Recipe provided: Students in the Translation & Interpretation Seminar, Sapporo University*The Apple is the Symbol of Toyohira Ward.

super yummy!

delicious ;-)

This is another one of my mom's recipes. It took me a long time to get it exactly how she had it but I did it.

"I had lots of red, juicy apples in the fridge and wanted to use them in the simplest way. That's how this super easy sheet pan apple cake was born. No mixer, no fuss—just a few ingredients. It's moist inside, crisp and soft on the outside at the same time. It's one of those desserts that 'hugs' you from the very first bite!"

This is a pound cake with fresh apple & raisins.

I am not a cake person. I would trade a red velvet cheesecake for a cookie anytime. I somehow dislike the light airy sponginess. So, when it comes to the cakes that I would eat are those that are dense, fudgy or custardy. More like a brownie or a parisian flan consistency. For this Thanksgiving special, I decided to make a simple French apple cake.Call me weird, but I am that type of person who adore very simple cakes without all the fancy frosting or decorations. Don't get me wrong tho. I do admire cakes with excellent frosting art. I love how this cake draws natural flavors from the apples. It is custardy, not too overly sweet and the apples add a nice crunch.I am using a mixture of apples; gala and granny smith. Granny smith tends to be on the tart side and while this cake depends entirely on the apples for flavors, I would highly recommend use a sweeter red apple in the mix. Gala is a great choice. I decided not to peel the Gala apples cos I like the contrast between peeled and unpeeled. I am also using a mixture of sugar. Again, contrast between granulated and dark muscovado sugar. I decided to serve my apple cake with apricot compote, vanilla bean ice cream and a drizzle of beurre noisette. Beurre noisette is actually browned butter. I think we should get started with the recipe instead of me talking too much.

my son loves apples especially Macintosh apples so this is for him

As Melissa Clark, from The New York Times, points out, the name of this cake is somewhat deceiving, since most apple cakes are easier than pie (which is actually never that easy if you're making it from scratch). In any case, it's a simple, excellent cake with a tender crumb, subtle spicing and soft pockets of fruit. Serve it plain, or with a dollop of ice cream, whipped cream or crème fraîche.