Margaret’s Apple Cake

Name: Margaret’s Apple Cake
Yield: Makes one 13-×-9-inch cake; serves 12 to 16
Ingredients: ½ cup packed dark brown sugar; 2 large eggs; 1 cup (2 sticks) unsalted butter, softened; 1 cup sugar; 1 cup buttermilk or a mixture of plain yogurt thinned with milk; 2 cups peeled, cored, diced (½-inch) apples (about 4 small); 1 cup buttermilk or a mixture of plain yogurt thinned with milk; 1 cup buttermilk or a mixture of plain yogurt thinned with milk; 2½ cups all-purpose flour; 2 teaspoons ground cinnamon; ¾ teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 3 tablespoons all-purpose flour; ½ cup sugar; 3 tablespoons cold unsalted butter, cut into pieces; 1½ teaspoons ground cinnamon; ¾ cup coarsely chopped pecans or almonds; ¾ cup coarsely chopped pecans or almonds

Preparation info

Makes one 13-×-9 inch cake; serves
12 to 16

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

This is the paragon of homey apple cakes—moist but not heavy, generous with apples, with a nut-and-spice crunch topping. The recipe comes from Margaret Stieber of Sheboygan, Wisconsin. Margaret is a great home baker, and she makes this cake with any baking apple, such as Cortlands, or with Golden Delicious. The cake keeps well for about 3 days. This recipe can be halved and baked in an 8-inch squar

Ingredients

Dessert
Cake
Vegetarian

Ingredients

Method