Serves 6-8 people

Prep time: 30 mins

Cook time: 40 minutes

This soft and spongey apple cake will become a staple in your home for fall gatherings for years to come. 
Add a little extra *spice* with The Spice House's Apple Pie Spice blend, and a little extra ~crunch~ with our Perforated Round Tart & Pie Mold!
Bon Appetit! 


The Cake 
  • 5 apples, thinly sliced 
  • 95g (~3/4 c) flour
  • 95g (~3/4 c) corn flour 
  • 135g (~3/4 c) sugar 
  • 90g (~1/3 c + 1 tsp) milk 
  • 30g (~2 Tbsp + 1 tsp) neutral oil 
  • 2 small eggs 
  • baking powder 

The Crunchy Topping
  • 120g (~1/2 c) butter
  • 120g (~1/2 c + 1 Tbsp) sugar
  • 2 small eggs
  • 1 vanilla pod


1. Sift together the flour and baking powder

2. In a separate bowl, mix together the sugar, milk, oil and eggs, then add the flour/baking powder

3. Pour the batter into a baking mold (we used the Perforated Round Tart & Pie Mold) and arrange the sliced apples on the top

4. Bake for 30 minutes at 160°C (320°F) and prepare the topping while baking 

5. To make the topping, melt the butter in a saucepan, then add the sugar, mixing together until the sugar has dissolved 

6. Add the eggs and scrape out the vanilla pod and add it to the butter/sugar mixture 

7. After baking for 30 minutes, remove the cake from the oven, pour the topping over the apple cake then cook again at 180°C (350°F) for 10 minutes

8. Remove from the oven, dust powdered sugar, and serve! 

Cookware used in this recipe

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