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Apple Cake

Apple Cake

  • Yield: 12 servings
  • Prep Time: 30 minutes
  • Cooking Time: 45 minutes
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  • 2 1/4 cups All-purpose flour, divided
  • 1 cup Sugar
  • 1 tsp Baking powder
  • 1 tsp Ground cinnamon
  • 1 tsp Kosher salt, divided
  • 2 sticks Unsalted butter, cubed, plus more for greasing
  • 1 large Egg, lightly beaten
  • 2 lbs Honeycrisp apples, cut into 1 inch pieces
  • 2 tbsp Fresh lemon juice
  • 2 tbsp Wildflower honey
  • 1 1/2 tsp Ground allspice


  1. In a food processor, pulse 2 cups of the flour with the sugar, baking powder, cinnamon and 1/2 teaspoon of the salt.
  2. Add the 2 sticks butter and pulse until it forms pea-size crumbles. Pour in the egg and pulse until the dough just comes together.
  3. Press two-thirds of the dough into a greased 9-inch pie pan to have the edges flush with the edge of the pan.
  4. In a medium bowl, toss the apples with the remaining 1/4 cup of flour, 1/2 teaspoon salt, lemon juice, honey and nutmeg. Add to the pie pan.
  5. Pinch off small pieces of the remaining dough and scatter them over the top of the apples.
  6. Bake the apple cake until golden brown and bubbling in the center, about 45 minutes.
  7. Transfer the cake to a rack and let cool completely before serving.


Recipe adapted from