Oh happy day! Fall has arrived! Only the most beloved season of them all.  With Fall’s arrival comes the September iconic fruit Apple! By far my most favorite fruit to bake with.  Apple Cake is an easy recipe that celebrates everything we love about this time of year.

You will love how easy this cake is.  It whips up super fast and looks like you slaved all day!  A beautiful cake that you will be proud to serve to friends and family.  Be sure to make this for your next potluck or book club.  You will be the star of the show and don’t be surprised if you are asked to bring Apple Cake every time!

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The cake is light and airy and the apples keep it so moist.  You will like that this cake is smaller than a cake box and tastes much better also.  The smaller size helps with portion control, but don’t think that this cake is small on flavor.

Do you see that gorgeous caramel crust?  Apple Cake is made just like an upside down pineapple cake.  So as it bakes all that wonderful ooey gooey goodness just coats the apples and makes for the perfect topping once flipped.

Are you worried about slicing your apples and having them turn brown before you are finished? I know that this can easily happen.  How many times have you heard your kids say “Ewwww! I’m not eating that!”, even though you know that the apples are perfectly fine?

You probably have resorted to buying the expensive pre cut apples in little packets for them.  I am going to show you how to keep your apples just as fresh and pretty as they ones in those little packages.

When apples are tossed with lemon juice they stay white and pretty for over a week!  Cutting and squeezing lemons is not the most desirable chore.  I use lemon in a bottle.  Those cute little plastic lemons filled with fresh lemon juice. It’s concentrated so it works better than squeezed.

For each apple slice use about 7-10 drops.  After you squirt the juice in make sure to toss and coat the apples each time.  So 3 cups of apples which is about 4 small apples will have a total of 40 drops of lemon or so.  Tossing them up after each apple is sliced will make sure that they receive the maximum amount of lemon juice and not just the 10 drops.  The lemon does not change the flavor at all.

I had about 3 cups leftover from this cake and we ate on them for over a week and they never got even the slightest hint of brown!

What is your favorite baked apple treat?


  • For the Topping:
  • 2 tbs butter
  • 1/3 cup packed brown sugar
  • 2 cups sliced apples {skins on or off your choice. I left them on}
  • For the Cake:
  • 1 1/3 cups AP flour
  • 2/3 cup sugar
  • 2 tsp baking POWDER
  • 2/3 cup milk
  • 1/4 cup butter softened
  • 1 egg
  • 1 tsp vanilla


  1. preheat oven to 350
  2. in a sauce pan melt the brown sugar and butter
  3. stirring frequently until sugar is melted and liquid is less cloudy
  4. in a mixing bowl mixing and blending after each ingredient is added
  5. cream the butter and sugar
  6. add the egg and vanilla
  7. add the baking powder
  8. add half the flour
  9. add the milk
  10. add the remaining flour
  11. grease a 9″ inch cake pan very well using cold butter {this is very important}
  12. pour in the caramel sauce
  13. place the apples in a ring pattern
  14. slowly pour cake batter on top
  15. bake for 20 to 25 min or until a toothpick comes out clean
  16. cool on a rack for 15 min
  17. loosen sides and flip over on to a serving plate
  18. if greased well it should come out perfect
  19. Enjoy!
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