In Part 1 of my tale of 2 apple cakes I gave you a virtual taste of my Mom’s Apple Cake. Hands down a favorite of mine. If you’ve had a chance to make it and inhale it, you know just how good it is. If you haven’t, I’m sorry.
Part 2 of this tale continues the apple induced cake frenzy featuring my apple cake.

This recipe came about one day when I first moved to Austin. I was craving a bit of home that day and had some apples on hand. I decided to give this cake my own flair by adding ingredients that I easily had on hand. The results? Apple loaded. Layered gooey, divine and fancy. In a cake. And of course it’s simple to make. Robyn’s Apple Cake, tastes of down-home, Texas style.

Robyn’s Apple Cake is different than my mom’s in a few ways. Like I said in Part 1 – mine is more of a “German version” in it’s preparation – having layers of apples and a more coffee cake like batter. Mine does not have raisins or nuts – just good ol’ apples! I also bake mine in a bundt pan, to get the nice gooey apple layers. Serve mine with a sprinkle of powdered sugar on the top.
One other thing.
Robyn’s Apple Cake is also missing butter. What? Yep, you heard me right. My creation is suuuper yum without it. Try it. I will tell no lies – when it comes to apple cakes!

I love my apple cake because it also falls under the diggity dang delicious category (just like my Mom’s). It is more cake like, than bread like. I have an apple cake confession to make. I have been eating my apple cake for breakfast everyday, oh yeah and did I mention lunch? I have also been known to have a slice after dinner. I’m afraid I won’t be able to stop. Somebody please DON’T stop me! The apples are saucy & cinnamon swirled, sandwiched between layers of cake; the taste reminiscent of an apple fritter. Sounds good huh?
Mom’s Apple Cake and Robyn’s Apple Cake both share the love of apples, cake and home baked comfort. Can’t decide which one to make? I will leave you with some crumbles& crumbs – 2 apple cakes are better than 1!

***Beware I went picture crazy with my new lens – if you want to skip to the printable recipe I understand.
Whew. Now that being said, let’s get started.

Ingredients: 2 cups sugar, 4 large eggs, 1 Tablespoon Vanilla extract, 3 ˝ teaspoons baking powder,
˝ teaspoon salt,

2 cups all-purpose flour, 1 cup whole wheat flour

1 cup unsweetened applesauce,  1 small lemon, 4-5 medium apples of your choice (I used cameo and golden delicious),

juiced and zested or zested and juiced.

Set aside the juice and zest.

Let’s start with the Apple Mixture:

4 – 5 medium apples, about 6 cups peeled, cored cut into 1/2 inch pieces,
1 Tablespoon of the lemon juice

3 teaspoons ground cinnamon, and

6 Tablespoons sugar.

Give it a good toss and turn. Taste it. Good? Gooood.

Set it aside to marinate. Ahhh.

Now for the cake.

In a small bowl add the wheat,

all-purpose flour,

baking powder,

and salt.

Wire whisk to combine and set it aside.

In a large bowl combine the remaining lemon juice and zest,

the sugar,

applesauce,

and vanilla extract.

Using a hand mixer or Kitchenaide, mix on low until blended. If using the Kitchenaide use the beater attachment.

Add the eggs in one at a time

mixing well after each addition.

Slowly add the flour mixture to the egg mixture.

Beat on medium speed until batter is smooth and blended.

Robyn’s Apple Cake ready to assemble. Preheat oven to 350°F.

Prepare the bundt pan with grease and flour or use your favorite cooking spray.

Spoon about 1 cup of the batter into the prepared bundt pan.

Top with ˝ the apple mixture.

Keep going – cover with about 1 cup batter,

top with the other ˝ apple mixture

and then cover with the remaining batter.
Alternately, you can layer this in 3 layers using a little less batter to start with – (I did 2 layers).

Smooth it out.

Bake for 50-55 minutes, or until a toothpick inserted comes out with moist crumbs attached.

Cool cake on wire rack until completely cool before turning onto plate.  Cover your eyes.

Naked Apple Cake.

Dust with powdered sugar. Makes 8-10 servings. Or one big ginormous serving.

Look at that! Fancy, delicious and down-home.

The Apple of my eye.

 Printable Recipe

Robyn’s Apple Cake

Cake:
2 cups sugar
4 large eggs
1 cup unsweetened applesauce
1 Tablespoon Vanilla extract
1 small lemon juiced and zested (reserve 1 Tablespoon juice for the Apple Mixture below)
Juice and zest the lemon reserving 1 Tablespoon of the juice for the apple mixture. In a large bowl combine the sugar, applesauce, the remaining lemon juice and zest, and vanilla extract. Mix on low until blended. Add eggs in one at a time mixing well after each addition. Add flour mixture to egg mixture. Beat on medium speed until batter is smooth and blended.

2 cups all-purpose flour
1 cup whole wheat flour
3 ˝ teaspoons baking powder
˝ teaspoon salt
In a small bowl wire whisk the flour, salt and baking powder together.

Apple Mixture:
4-5 medium apples Of your choice; about 6 cups peeled, cored cut into 1/2 inch pieces
6 Tablespoons sugar
3 teaspoons ground cinnamon
1 Tablespoon Lemon Juice
In medium bowl, core and peel apples. Cut into ˝ inch pieces. Sprinkle with 1 Tablespoon lemon juice, cinnamon and sugar, mix and set aside.

Preheat oven to 350°F. Grease and flour a 12-cup bundt pan.

Spoon about 1 cup of the batter into the prepared bundt pan. Top with ˝ the apple mixture. Cover with about 1 cup batter, top with the other ˝ apple mixture and then cover with the remaining batter. Alternately, you can layer this in 3 layers using a little less batter to start with – (I did 2 layers).

Bake for 50-55 minutes, or until a toothpick inserted comes out with moist crumbs attached. Cool cake on wire rack until completely cool before turning onto plate. Dust with powdered sugar.

Makes 8-10 servings.

I started this website last October with a post called Rain and Apple Cake. It was inspired by eating my Mom’s Apple Cake on a rainy day. My funny furry animal friends also took part in the festivities minus the apple cake. This I was not going to share!

Here begins part 1 of my tale of 2 Apple Cakes. A perfect way to kick off the first day of Spring. Both cakes are chock full of apples and both use just about the same ingredients. They are both delicious versions of apple cakes – mine being more of a “German version”.  Robyn’s Apple Cake will be next week in part 2.

I have to admit I make my Mom’s Apple Cake more than I make my own. It is really, really good. Her recipe is simple, and produces homemade goodness and love. Really it just reminds me of home and that makes me happy. I will start this tale with my Mom’s Apple Cake – the original version.

I love my Mom’s Apple Cake for a variety of reasons the first of course being that it is diggity dang delicious. The second that it is perfect year round. It is not too sweet, and very moist. It is really a cross between a bread and a cake. Did I tell you how much I love this cake? My absolute favorite is eating it for breakfast with my feet kicked up & a cup of coffee in hand. I like it “straight up” as I have announced in many of my recipe writings! (Straight up = no embellishments.) In this case it means no icing or frosting. I have enjoyed it both ways though and will provide you with the frosting recipe as well.

Let’s get started.

Ingredients: 6 apples (about 4 cups cubed w/ peels left on.) I used a mix of gala & braeburn.

2 cups flour, 2 Tablespoons cinnamon, ˝ teaspoons baking soda, a pinch of salt

1 cube (1/2 cup) butter, 2 eggs, 1˝ cups sugar, 1 teaspoon Vanilla extract and

2 cups raisins. Nuts are optional.

In a large bowl melt the butter

Stir in the sugar

eggs,

and Vanilla Extract.

Stir it well and then set it aside.

Let’s prepare the apples – about 4 cups cubed w/ peels left on.

First thing’s first – Do NOT peel the apples!
Core the apples. I’ll show you how with knife. It’s a lot faster than using an apple coring tool. And we like fast.

Cut around the core.

Place your apple wedges face side down.

Slice

and then cut the apples into small cubes.

Stir the cubed apples into the egg mixture.

Set the apple mixture aside.

In a small bowl add the flour

cinnamon, baking soda and a pinch of salt.

Mix the dry ingredients together using a wire whisk.

Let’s put this cake together!

Slowly add the dry ingredients, in parts, to the apple mixture.

Stir until blended. Repeat.

Stirring well after each flour addition.

It will be a really thick batter.

Now add:

2 cups raisins

Batter ready!

Preheat oven to 350°.

Prepare the pan.

Spread the batter into the pan.

Bake for 45-50 minutes  and cool on a wire rack.

Delicious as is, topped with a cream cheese frosting, or with a scoop of vanilla ice cream.

All mine.

Straight up homemade goodness! ENJOY!

 Printable Recipe

Mom’s Apple Cake

6 apples, (about 4 cups) cubed w/ peels left on.
Do not peel apples! Core apples and then cut apples into small cubes. Set aside.

Stir together the following ingredients in large bowl:
1 cube (1/2 cup) butter, melted
2 eggs
1˝ cups sugar
1 teaspoon Vanilla extract
Stir the cubed apples into the egg mixture. Set aside.

Mix dry ingredients in small bowl:
2 cups flour
2 Tablespoons cinnamon
˝ teaspoons baking soda
Pinch of salt
Slowly add dry ingredients to apple mixture. Stir until blended.

Then add
2 cups raisins
1-2 cups walnuts, optional

Preheat oven to 350°. Grease and flour a 9×13 pan. Spread the batter into the pan. Bake 45-50 minutes. Cool.

Delicious as is, topped with a cream cheese frosting, or with a scoop of vanilla ice cream. ENJOY!

Cream Cheese Frosting (adapted from Betty Crocker Cookbook)

1 3 ounce package cream cheese, softened
1 Tablespoon Milk
1 teaspoon lemon juice
1 teaspoon Vanilla Extract

2 ˝ cups powdered sugar

Using an electric hand mixer, beat the cream cheese, milk, lemon juice, and vanilla extract until creamy. Gradually add the powdered sugar, beating until frosting is smooth and of spreading consistency. If it is too thick, add a little more lemon juice a teaspoon at a time.

Frosts a 13×9-inch cake or a bundt cake. Cool cake before frosting.