Rated 5.0 stars by 1 users
Desserts
American
8 servings
25 minutes
50 minutes
This Green Dragon® Apple Cake is a tender, buttery dessert that showcases the crisp, sweet-tart flavor of Melissa’s Green Dragon® apples. Thinly sliced apples are layered over a soft vanilla and almond-scented cake, then sprinkled with cinnamon sugar and finished with a glossy apricot glaze. Perfect for fall baking, brunch, or a cozy afternoon treat, this easy apple cake is a delicious way to enjoy fresh apples in every bite.
3 Melissa’s Green Dragon® apples
1 tablespoon fresh lemon juice
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar, divided
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
1/4 teaspoon almond extract
1/2 cup whole milk, at room temperature
1/2 teaspoon ground cinnamon
3 tablespoons apricot preserves
1 teaspoon water
Heat the oven to 350 F. Grease a 9-inch springform pan and line the bottom with parchment paper.
Core the apples and cut them into slices about 1/8-inch thick. Peeling is optional. Place the slices in a medium bowl and gently toss with the lemon juice. Set aside.
In a separate bowl, whisk together the flour, baking powder and salt.
Using an electric mixer, beat the butter and 1/2 cup of the sugar in a large bowl until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla, lemon zest and almond extract.
Add half of the flour mixture and mix on low speed just until combined. Mix in the milk, followed by the remaining flour mixture. Do not overmix.
Spread the batter evenly in the prepared pan. Arrange the apple slices over the batter in overlapping circles, beginning at the outside edge and working toward the center.
Combine the remaining 1/4 cup sugar with the cinnamon. Sprinkle the mixture evenly over the apples.
Bake until the apples are golden and a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. If the apples begin browning too quickly, loosely cover the pan with aluminum foil during the final 10 minutes.
Cool the cake in the pan for 15 minutes. Run a thin knife around the edge, release the springform pan and transfer the cake to a serving plate.
Combine the apricot preserves and water in a small saucepan. Warm over low heat until smooth, then brush the glaze over the apples. Allow the cake to cool for at least 30 minutes before slicing.
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