Quick Apple Cake
Quick Apple Cake is a version of the Apple Dump Cake where the dry ingredients are layered with shredded apples before being baked together into a layer apple cake. This is the perfect fall coffee cake that’s quick, easy and tastes perfect with a cup of hot tea after on busy weeknight.
This Apple Cake is so easy to make that even someone with no baking experience whatsoever can pull it off. It might not win an award at a baking competition, but for the amount of effort it takes to make it, it’s perfect! It’s pretty simple, but sometimes that is all you need, something simple but good!
How’s the Quick Apple Cake Made
The baking method for this cake is pretty unique as the dry ingredients are just sprinkled between the layers of the shredded apples, then once in the oven the dry portion of the cake is combined with the juice from the apples, which creates “cake batter”. This created cake batter bakes into an actual soft cake layer within the Apple Dump Cake and you would never tell that the mixture in between the apples was just dry.
The shredded butter on top though melts and seeps through all layers of the cake as it hits the oven heat. This gives the top layer of the cake a good, slightly crispy, butter crust that also adds a nice nuttiness to the overall cake flavor.
Can the Apple Dump Cake be made in a rectangular form
The Apple Cake can be made in any baking form or dish, as long as you line it with parchment paper so the cake does not stick, or you can butter it for the same purpose.
The final height of the cake as written in the recipe (in an 8-inch round cake pan) is about 3 inches.
If you were to bake it in a 9″x12″ baking pan, the apple cake would be lower in height (more like apple cake bars). I wouldn’t make the cake with more than 3 dry layers and 2 apple layers for the 9″x12″.
Apple Dump Cake baking time for 9″x12″ baking pan
The baking time would need to be adjusted as it would not take more than about 35-40 minutes for it to cook through. When checking for doneness, you want the top to be uniform gold in color and puffed up in the middle.
Quick Apple Cake
Ingredients for the Apple Cake
It only takes couple of ingredients most of which you probably have at home. The only thing that you might not, is semolina (coarsely ground wheat flour). You can get it in most bulk sections of grocery stores.
It’s also good to mention that if you are allergic to eggs, this Apple Cake is for you as it contains no eggs.
How to make the Quick Apple Cake
There’s only several steps.
- Combine all dry ingredients.
- Shred the apples. Shred the frozen butter.
- Layer the dry ingredients with the shredded apples, starting and finishing with the dry layer. Sprinkle the shredded butter on top of the last dry layer.
- Bake at 350F for 50-60 minutes.
- Mix the powdered sugar and lemon juice and drizzle over the cooled cake.
Enjoy and check out these OTHER Apple Desserts!
Quick Apple Cake
Dry Apple Cake Ingredients
- 1 cup sugar, granulated
- 1 cup all-purpose flour
- 1 cup semolina (манная крупа)
- 1 tbsp baking powder
Topping for the Apple Dump Cake
- 4 oz butter, unsalted
Apple Cake Filling
- 9 apples, peeled
- 1 tsp cinnamon (optional)
- 1/4 cup caramel topping (optional)
Prep for the Apple Dump Cake
Whisk all ingredients for the Dry Cake mixture until well combined.
Layer the Apple Cake
Sprinkle 2/3 cup of the dry cake mixture on the bottom of the springform and spread it into an even layer.
On a large box-grater shred 3 apples on top of the dry mixture and press them into an even layer. Sprinkle with 1/3 tsp of cinnamon and a drizzle of caramel, if using (I did not use either).
Repeat this 2 more times, then finish with the remainder of the dry mixture on top.
Shred 4 oz of cold butter all over the top of the dry mixture.
Place in the oven and bake for about 1 hour. The top should be well browned and slightly puffed up in the middle.
If the top starts to brown before the cake is baked, tent the top with foil.
Remove from the oven and allow to cool to room temperature, before cutting.
Make the Lemon Sugar Glaze
Mix 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth. Drizzle the cake with the lemon sugar glaze.