I love apples. Not only they taste good raw, they also have so much potential in them: apple pies, applesauce, steamed apples (traditional Chinese dessert, good for sore throats), and finally apple cake! This simple recipe my favourite kind of apple cake. Basically you can just dump all the ingredients into a bowl, mix them up and pop it into the oven and you're good to go! Pair the cake with some ice cream and that is how you spellH-E-A-V-E-NPS. I used molasses sugar in the picture, that's why the cake is dark. Any sugar is fine, I have tried using gula melaka (coconut sugar) and honey. Just watch out for the consistency of the batter: I had to add a little more flour when using liquid sugar.

When I was a child, my mother always used to make this cake when apples were in season.You don't have to measure the ingredients exactly! You won't mess this up even if youjust roughly measure the ingredients using a cup!! Adjust the amount of sugar and lemon juice depending on the sourness of the apples you use. I used Fuji apples, but if you use baking apples, you may need to use about 1.5 times more sugar. Recipe by Megyumiruku

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.

Found this online somewhere and wrote it down. Good thing I did, can't find the recipe again but it's a keeper for sure.I like to serve it warm with homemade vanilla ice cream.

This is a great cake to enjoy with a cup of coffee or tea. You can also eat it as a dessert, topped with chantilly cream.

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

This little treasure was handed down through generations of my family. My mother used to bake and sell them to make extra money when I was a kid. If only you could bottle the scent it creates while baking!

I wanted to make a cake that didn't need butter and after much trial and error, I finally settled to this.It's quite simple. If you complete Step 2 without messing up, I don't think you will have any problems.The sweetness depends on the apples, but if you have a sweet tooth, increase the sugar to 100g .I used a chiffon cake mold because I thought it might rise a lot, but I've also tried out a normal cake mold and a pound cake mold and both were fine. If using a different shaped mold, adjust the baking time accordingly. Recipe by 1630412

I had extra apples around and wanted to make a cake, so I researched apple cake recipes, combined a few and came up with this. It's very moist and tasty.

This apple cake recipe is a recipe that belonged to my Baba. Baba is Ukrainian for Grandmother. My Baba came to this country at 14 years old in 1905. I am honored to have this recipe and I am happy to pass it along to you. I am sharing this recipe exactly how it was given to me.Easy moist and delicious apple cake

I made this because I got a lot of apples.When making the batter, be sure to add the sugar and the egg in parts, not all at once. Also, if the egg is still cold, Step 9 will become difficult, so be sure to bring it to room temperature.The ratio of sugar to apples for the caramelized apples is 10 g of sugar per 50 g of apples. Recipe by Yumitarosan

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