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Barefoot Contessa Apple Cake

Barefoot Contessa Apple Cake - recipe card
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This classic, rustic apple cake features a moist, dense crumb packed with warm cinnamon and tender chunks of tart Granny Smith apples. The top bakes to a beautiful golden brown with a slightly crisp edge, making it perfect for afternoon tea or dessert with a dollop of whipped cream.

Ingredients

Scale
  • For the Apples: 3 medium Granny Smith apples (about 1 1/2 lbs / 680g), peeled, cored, and cut into 3/4-inch chunks
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • For the Cake Batter: 1 3/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, at room temperature (1 stick / 113g)
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup full-fat sour cream, at room temperature
  • For the Topping: 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F / 177°C. Generously grease a 9-inch round cake pan with butter, then line the bottom with a parchment paper round and grease the parchment. This ensures the cake releases cleanly without sticking to the pan.
  2. Prepare the apples: In a medium bowl, toss the apple chunks with the lemon juice to prevent browning. Add the 1/4 cup sugar and 1 teaspoon cinnamon, and toss until evenly coated. Set aside to macerate while you prepare the batter; this draws out some of the apple juices which will keep the cake moist.
  3. Whisk the dry ingredients: In another medium bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined. Aerating the flour and evenly distributing the leaveners is crucial for a uniform rise and tender crumb.
  4. Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and 3/4 cup sugar on medium-high speed for 3-4 minutes, until pale, fluffy, and light in texture. Scrape down the bowl halfway through. Proper creaming incorporates air, which is essential for the cake’s structure.
  5. Add the eggs and vanilla: With the mixer on medium-low, add the eggs one at a time, beating until fully incorporated after each addition. Scrape the bowl, then beat in the vanilla extract. Adding eggs slowly prevents the batter from breaking or curdling.
  6. Combine wet and dry ingredients: Reduce the mixer speed to low. Add half of the flour mixture and mix until just combined. Add all of the sour cream and mix until nearly combined, then add the remaining flour mixture. Mix just until no dry streaks remain; overmixing at this stage will develop gluten and make the cake tough.
  7. Fold in the apples: Using a flexible spatula, gently fold the macerated apples and any accumulated juices into the batter until evenly distributed. The batter will be very thick and chunky with apples, which is correct.
  8. Bake the cake: Transfer the batter to the prepared pan and spread it into an even layer. For the topping, mix the remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon in a small bowl, then sprinkle evenly over the batter. Bake on the center rack for 50-60 minutes.
  9. Check for doneness: The cake is done when the top is deeply golden brown, the edges pull slightly away from the pan, and a toothpick or cake tester inserted into the center (avoiding an apple chunk) comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil.
  10. Cool completely: Let the cake cool in the pan on a wire rack for 20 minutes. This allows the structure to set so it doesn’t collapse. Then, run a thin knife around the edge, invert the cake onto the rack, remove the parchment, and carefully flip it right-side-up to cool completely, about 2 hours. Cooling is non-negotiable for clean slicing.

Notes

Storage: Store cooled cake, tightly wrapped in plastic wrap or in an airtight container, at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Freezing: Wrap the completely cooled cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheating: For best texture, warm individual slices in a 300°F / 149°C oven for 8-10 minutes until heated through. A microwave will soften the texture but can be used for 15-20 seconds on medium power.

Nutrition

Keywords: barefoot contessa apple cake, ina garten apple cake, rustic apple cake, cinnamon apple cake, easy apple dessert, moist apple cake, granny smith apple cake, fall baking, tea cake, weekend dessert

Find it online: https://inagartendishes.com/barefoot-contessa-apple-cake/