Paper-thin apple slices stacked with cinnamon sugar and baked until tender. Creates distinct layers with caramelized edges and soft interior.
Cake is best served warm or at room temperature within 24 hours. Can be reheated in 300°F oven for 10 minutes to refresh.
Store covered at room temperature for up to 2 days. Granny Smith apples maintain structure better than softer varieties.
Ingredients
Scale
Measurement units
- 6 large Granny Smith apples (Firm apples hold shape better)
- 1 ½ cup Granulated sugar
- 2 tsp Ground cinnamon
- 6 tbsp Unsalted butter (Melted)
- 2 tbsp Fresh lemon juice
- 1 tsp Vanilla extract
- ¼ tsp Salt
- 2 tbsp All-purpose flour
Ingredients
Scale
Measurement units
- 6 large Granny Smith apples (Firm apples hold shape better)
- 1 ½ cup Granulated sugar
- 2 tsp Ground cinnamon
- 6 tbsp Unsalted butter (Melted)
- 2 tbsp Fresh lemon juice
- 1 tsp Vanilla extract
- ¼ tsp Salt
- 2 tbsp All-purpose flour
Instructions
Prepare pan and oven
Preheat oven to 375°F
Slice apples paper-thin
Set mandoline to 1/16 inch thickness and slice apples into rounds
Equipment: Mandoline slicer, 9-inch springform pan
Mix cinnamon sugar
Mix thoroughly until spices are evenly distributed
Layer apples in pan
Arrange apple slices in overlapping concentric circles from outer edge to center
Sprinkle each layer with cinnamon sugar mixture
Stack slices vertically to create height
Continue layering until all apples are used, pressing gently
Add butter and vanilla
Drizzle butter mixture evenly over apples, allowing it to seep between layers
Bake until tender and golden
Place pan on baking sheet to catch drips
Bake at 375°F until apples are tender and edges are golden
Test doneness by piercing center with knife - should slide through easily
If top browns too quickly, tent loosely with foil
Equipment: 9-inch springform pan, Baking sheet, Aluminum foil
Cool and release
Cool in pan on wire rack for 15 minutes
Run thin knife around edges to loosen
Release springform and remove ring
Cool another 15 minutes before slicing
Equipment: 9-inch springform pan, Wire rack
Tomorrow's Meal
Apple Cake French Toast
Dense cake becomes custardy and caramelized—crispy golden edges with custardy pockets throughout.
You'll need to pick up:
2 eggs1/4 cup milkButter for cookingMaple syrup for serving
Quick overview:
- 1.Cut leftover cake into 1-inch thick slices
- 2.Whisk 2 eggs with 1/4 cup milk and pinch of cinnamon
- 3.Dip cake slices in egg mixture for 10 seconds per side
- 4.Heat butter in skillet over medium heat until foaming
- 5.Cook cake slices 3 minutes per side until golden and caramelized
- 6.Serve hot with maple syrup
Before you cook
Cook notes
- • Cake is best served warm or at room temperature within 24 hours.
- • Store covered at room temperature for up to 2 days.
- • Can be reheated in 300°F oven for 10 minutes to refresh.
- • Granny Smith apples maintain structure better than softer varieties.
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