Maple Baked Apples with Cinnamon, Maple Sauce and Toasted Walnuts

I have two Granny Smith apple trees, and when those apples start coming off them, they don’t show up in any reasonable quantity. They come in like I’ve somehow agreed to operate a small commercial orchard without being asked. I don’t mind it, though. These baked apples are one of the first things I make because I can use several at once without peeling a single one.

I cut the apples in half, core them and bake them with cinnamon, brown sugar and maple syrup, which is about as uncomplicated as I can make an apple dessert. There is no filling to mix, nothing to stuff back into the middle and especially no peeling, which becomes increasingly important when every flat surface in the kitchen seems to have apples on it.

The maple syrup is where I think the recipe gets better than its level of effort would suggest. As the apples bake, their juices run into the syrup in the bottom of the dish, along with some of the cinnamon and brown sugar. I pour all of that into a saucepan afterward and reduce it into the maple-walnut sauce that goes back over the apples.

I finish the sauce with lemon and toasted walnuts, then spoon it over the warm apples while they’re still soft enough to eat with a spoon. It’s simple, but it doesn’t feel like I gave up and baked some fruit because I had too many apples.

I’ve been making these for years, but having my own Granny Smith trees has made me appreciate them differently. When I’m standing in front of another counter full of apples, cutting four of them in half and putting them in the oven feels so much more realistic than deciding I’m about to peel thirty.

The Decisions Behind This Recipe

• The part I care about most is the maple syrup in the baking dish. It’s not there only to sweeten the apples. As they bake, the fruit releases its juices into the syrup, and I spoon that liquid back over the cut sides so it picks up the cinnamon and brown sugar along the way. Once the apples are tender, that same liquid becomes the sauce. Life cycle complete.
• I use a full cup of maple syrup because I need enough in the dish to cook with the apples and still have something left to reduce afterward. Apples don’t release the same amount of juice every time, so I don’t give the sauce a rigid reduction time. I cook it until it looks like something I want to spoon over the apples.
• Cutting the apples in half across the middle gives the cinnamon and brown sugar a lot more exposed fruit to work with, and it gets them tender much faster than baking them whole. It also means I can get through a decent number of apples without peeling anything or hollowing out eight little cavities.
• The lemon goes in twice for two different reasons. I use some on the cut apples before baking, then add more to the finished sauce after it has reduced. That second addition is important once the maple syrup and apple juices have concentrated.
• I keep the walnuts out of the baking dish and toast them separately. They go into the sauce at the end so they still taste like toasted walnuts instead of spending half an hour getting soft in maple syrup.

Ingredients

• Granny Smith apples – Their tartness is what I want with maple syrup and brown sugar, and they soften nicely without turning to mush. I use large apples from my own trees when they’re producing, but similarly sized Granny Smiths from the grocery store work just the same.
• Fresh lemon juice – Some goes over the cut apples before baking, and the rest goes into the maple sauce at the end. That last little bit is important once the maple syrup and apple juices have reduced and gotten sweeter.
• Light Brown sugar – I sprinkle it directly over the cut side of the apples so it melts into the fruit with the cinnamon as they bake. If you’re out, make a simple batch of my homemade brown sugar.
• Ground cinnamon – This goes on the apples, not in the maple syrup. Some will naturally work its way into the baking liquid as you baste, but I want most of it on the fruit.
• Pure maple syrup – Use real maple syrup, not pancake syrup. It does a lot more than sweeten the apples because the baking liquid eventually becomes the sauce.
• Table salt – Enough goes into the finished sauce to keep the maple and brown sugar from becoming too much.
• Walnuts – Toast them first and add them at the end so they keep their flavor and texture. Pecans would also be a very substitute.

How to Make Baked Apples with Maple-Walnut Sauce

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get the apples ready)
  Preheat the oven to 400°F. Cut the apples in half crosswise and remove the cores, then brush the cut sides with 1 teaspoon of the lemon juice and arrange them cut-side up in a baking dish.
• Step Two (add the cinnamon sugar and maple syrup)
  Stir the brown sugar and cinnamon together and sprinkle the mixture over the exposed apple flesh. Pour the maple syrup into the bottom of the baking dish around the apples. As they bake, their juices will run into the syrup and start making the liquid you’ll use for the sauce later.
• Step Three (bake until tender)
  Cover the dish with foil and bake for 10 minutes. Remove the foil and bake for about 15 minutes more, spooning some of the maple liquid over the apples as they cook. Start checking them with a paring knife near the end. You want the knife to slide in easily, but the apples should still be firm enough to move to a platter without falling apart. Larger apples may need a few extra minutes.
• Step Four (make the maple sauce)
  Transfer the apples to a serving platter, then pour every bit of the maple syrup and apple juices from the baking dish into a small saucepan. Add the remaining lemon juice and salt, bring it to a boil and cook for 3 to 5 minutes, stirring often, until it has reduced and thickened slightly. Apples give off different amounts of juice, so I pay more attention to how the sauce looks than to the exact number of minutes.
• Step Five (add the walnuts)
  Take the saucepan off the heat and stir in the toasted walnuts. Spoon the warm maple-walnut sauce over the apples, making sure some stays on top and plenty ends up around them for serving.
• Step Six (serve them warm)
  Serve the apples while they’re warm, either as they are or with vanilla ice cream or whipped cream. If there is extra sauce in the pan, this isn’t the moment to be stingy with it.

Recipe Tips

• Try to use apples that are close in size so they finish baking around the same time. Mine come straight from the trees and don’t seem to have any interest in uniformity, so I expect the larger halves to need a few extra minutes.
• When you core the apples, remove the seeds and firm center without carving out half the fruit. A melon baller, apple corer or small paring knife will all get this done. These aren’t stuffed apples, so you don’t need a giant cavity in the middle.
• Remember that the sauce will continue to thicken as it cools. If you take it too far on the stove, you can end up with something much thicker than you meant to make. I’ve done it.
• Now that you’ve opened the maple syrup and still have more than half a bottle left, use it in my maple butternut squash and apple soup or my crispy maple mustard-glazed chicken cutlets.

Storage and Reheating

• Store leftover baked apples and maple-walnut sauce in an airtight container in the refrigerator for up to 4 days. You can store them together, although I like keeping extra sauce separately because it makes reheating easier.
• The sauce will get much thicker in the refrigerator. That’s normal. Warm it before deciding it needs anything added to it.
• For one serving, microwave an apple half with some sauce in short intervals until warm. For several servings, place the apples in a covered baking dish in a 325°F oven until heated through, then warm the sauce separately and spoon it over the apples.
• You can make these earlier in the day and reheat them before dessert, although I like them best the day they’re made. I wouldn’t freeze them. Cooked apples can get much softer after freezing and thawing, and there’s nothing to be gained from doing that to a perfectly good baked apple.

FAQs

• What are the best apples for baked apples with maple syrup?
  Granny Smith are my first choice because their tartness goes well with maple syrup and brown sugar. Gala apples are also fine, but the finished dessert will be sweeter and they may soften faster, so start checking them a little earlier.
• Can I use pancake syrup instead of pure maple syrup?
  No. The syrup becomes the base of the finished sauce, so its flavor is more important than it would be if you were only drizzling it over the top.
• Do I need to peel the apples?
  No. Leave the peels on. Halving and coring them is all the prep they need before baking.
• Can I make these ahead of time?
  Yes. Bake the apples and make the sauce earlier in the day, refrigerate them once cooled, then reheat before serving. I wouldn’t make them several days ahead specifically for an occasion.
• Can I leave out the walnuts?
  Yes. The sauce will still reduce normally without them.
• Can I use pecans instead?
  Yes. Toast them first and stir them in after the sauce comes off the heat.
• Can I use dark brown sugar instead of light brown sugar?
  Yes. Dark brown sugar will give you more molasses flavor, but either one is fine.

From My Kitchen Notes

When You Have More Apples Than Plans

• Fresh Apple Bars – Granny Smith apples, golden raisins, walnuts
• Crockpot Apple Crisp – Tender apples, crisp oat topping, slow cooker
• Brown Sugar Cinnamon Apple Bundt Cake – Fresh apples, brown sugar swirl, cinnamon
• Apple Cheesecake Bars – Caramel apples, cheesecake, brown sugar shortbread
• Upside Down Apple Pie – Apples, brown sugar, butter, pecans

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Baked Apples with Maple-Walnut Sauce

Baked Apples with Maple-Walnut Sauce are Granny Smith apple halves baked with cinnamon, brown sugar and pure maple syrup, then served with a warm sauce made by reducing the maple syrup and apple juices from the baking dish with lemon and toasted walnuts.

Course Dessert

Cuisine American

Keyword apple maple sauce, apples with maple syrup, baked apples with cinnamon, baked apples with maple syrup, Baked Apples with Maple-Walnut Sauce, maple baked apples, maple cinnamon baked apples, maple-walnut sauce

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 257kcal

Author Cathy Pollak

Equipment

• baking dish 9x13 (23x33 cm) Large enough to arrange all eight apple halves in a single layer.
• measuring cups and spoons For measuring the maple syrup, brown sugar, cinnamon, lemon juice and salt.
• apple corer or small pairing knife. For removing the cores from the apple halves.
• mixing bowls (small) For mixing the brown sugar and cinnamon.
• pastry brush For brushing lemon juice over the cut apples.
• Saucepan (small) For reducing the maple syrup and apple cooking juices into the sauce.
• aluminum foil For covering the apples during the first part of baking.

Ingredients

• 4 large Granny Smith apples halved crosswise and cored
• 2 tsps (10 ml) fresh lemon juice divided
• 2 tbsps (25 g) packed light brown sugar (dark works too)
• ¼ tsp (0.5 g) ground cinnamon
• 1 cup (315 g) maple syrup (not pancake syrup)
• ⅛ tsp (0.75 g) table salt
• ½ cup (60 g) chopped walnuts toasted

Toppings:

• vanilla ice cream (optional)
• whipped cream (optional)

Instructions

• Preheat oven to 400°F (204°C).
• Brush the cut sides of the apples with 1 teaspoon lemon juice. Arrange the apples cut-side up in a baking dish.
  4 large Granny Smith apples , 2 tsps (10 ml) fresh lemon juice
• Stir together the brown sugar and cinnamon in a small bowl, then sprinkle the mixture evenly over the cut sides of the apples. Pour the maple syrup into the bottom of the baking dish around the apples.
  2 tbsps (25 g) packed light brown sugar, ¼ tsp (0.5 g) ground cinnamon, 1 cup (315 g) maple syrup
• Cover the baking dish with foil and bake for 10 minutes. Remove the foil and continue baking for about 15 minutes, spooning some of the maple cooking liquid over the apples as they bake. The apples are ready when a paring knife slides easily into the flesh but the halves are still firm enough to transfer to a serving platter without breaking apart. Larger apples may require additional baking time.
• Transfer the baked apples to a serving platter. Carefully pour all of the maple syrup and apple juices from the baking dish into a small saucepan.
• Add the remaining 1 teaspoon lemon juice and the salt to the saucepan and bring the mixture to a boil. Cook for 3 to 5 minutes, stirring frequently, until the maple-apple sauce has reduced and is slightly thicker. The amount of liquid released by the apples can vary, so use the consistency of the sauce as your guide instead of relying only on the cooking time.
  ⅛ tsp (0.75 g) table salt
• Remove the sauce from the heat and stir in the toasted walnuts. Spoon the warm maple-walnut sauce over the baked apples.
  ½ cup (60 g) chopped walnuts
• Serve warm, with vanilla ice cream or whipped cream if desired.
  vanilla ice cream, whipped cream

Video

Notes

• To toast the walnuts, spread them in a dry skillet over medium heat and cook for 3 to 5 minutes, stirring frequently, until fragrant and lightly toasted. Watch them closely toward the end because walnuts can go from toasted to burned quickly.
• The baking time will vary depending on the size of the apples. Use a paring knife to check them instead of relying entirely on the clock, adding a few additional minutes if necessary.
• Use pure maple syrup for this recipe, not pancake syrup. Because the maple syrup becomes the base of the finished sauce after baking, the flavor and composition of the syrup make a noticeable difference.
• The apples release juice as they bake, and the amount can vary from one batch to another. If you end up with more cooking liquid, the sauce may need a little longer than 3 to 5 minutes to reduce to the right consistency.
• Toast the walnuts before adding them to the finished sauce. Adding them after the sauce has reduced keeps them out of the wet baking dish and preserves more of their toasted flavor and texture.
• One large apple makes two servings. Vanilla ice cream and whipped cream are optional and are not included in the nutrition estimate.

 

 

If you’re making these Baked Apples with Walnut-Maple Sauce, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 147g | Calories: 257kcal | Carbohydrates: 51g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 42mg | Potassium: 260mg | Fiber: 3g | Sugar: 43g | Vitamin A: 95IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg

Have you made these Baked Apples with Maple-Walnut Sauce? I’d love to hear how they turned out – leave a comment below and let me know.

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The post Baked Apples with Maple-Walnut Sauce appeared first on Noble Pig.

Apple Cinnamon Granola 

Once I started making homemade granola, I’ve never gone back to the store-bought stuff. I created this apple cinnamon version to mimic the cozy flavor of apple pie, with a touch of caramel syrup that makes it extra special.

Granola’s great because it works for breakfast or as a snack in the afternoon. Whether I’m on the go or just hanging out in front of the TV, it’s easy to munch on and enjoy. The dried apples and cranberries add the perfect chew to every bite.

Why I Love This Recipe

• It’s easy to make with ingredients I usually already have.
• The house smells amazing while it bakes—like apples and cinnamon.
• It’s perfect for breakfast or just snacking whenever I want.
• I love how versatile it is. I can throw it on yogurt for breakfast or just grab a handful when I need a quick snack.

Ingredients

Here’s everything you’ll need to make this apple cinnamon granola—it’s all pretty simple and straightforward.

• Old-Fashioned oats: I stick with old-fashioned oats because they give the granola the right texture. Quick-cooking oats don’t work for granola.
• Walnuts: I prefer walnuts for this granola recipe. If you prefer, you can swap them for pecans.
• Applesauce: I use sweetened applesauce to make the granola taste its best. It adds a nice flavor boost.
• Maple syrup: Pure maple syrup is what I use, not the pancake syrup.
• Light brown sugar
• Caramel syrup: This is ice cream sundae syrup and the easiest way to add a rich caramel flavor.
• Ground cinnamon
• Salt
• Vanilla extract
• Ground nutmeg
• Dried apples: If the dried apples are in rings, I chop them up. They add great texture to the granola.
• Dried cranberries: These add a tart contrast that I really like. They balance the sweetness perfectly.
• Butter

How I Make Homemade Apple Cinnamon Granola

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Preheat the oven to 325°F and line a sheet pan with parchment paper. I like to get this done first so it’s ready to go.
• Step Two: In a medium bowl, combine the rolled oats and walnuts. Simple enough—just give them a good toss and set them aside.
• Step Three: In a small saucepan over medium heat, stir together the applesauce, maple syrup, light brown sugar, caramel syrup, and butter. Bring the mixture to a boil and let it boil for 1 minute, stirring constantly. Once that’s done, remove it from the heat and whisk in the cinnamon, salt, vanilla extract, and nutmeg. This part smells so good!
• Step Four: Pour the mixture over the rolled oats and walnuts. Stir it all together until everything’s nicely coated.
• Step Five: Spread the granola on the sheet pan and bake for 25 minutes, giving it a stir halfway through. I always make sure to check on it around that time.
• Step Six: Let the granola cool completely before breaking it apart. Then, mix in the dried apples and cranberries. You’ll want to wait until it’s fully cooled, or things can get sticky.

Recipe Tips

Here are a few tips that’ll help you get the best results from your granola every time:

• Use parchment paper or a silicone baking mat on your baking sheet—otherwise, the granola will stick, and trust me, that’s no fun.
• For chunkier granola, don’t stir it while it’s warm after baking. Let it cool completely, then break it up with your hands or a spoon for those nice clusters.
• Keep an eye on it while it’s in the oven. Granola can go from golden to burned pretty quickly, so I always check and stir it halfway through.
• Feel free to swap out the nuts or dried fruit for whatever you have on hand. This recipe is super flexible!
• Sometimes I add chocolate chips or peanut butter chips once it has completely cooled.
• I use this granola a lot of different ways – as trail mix, I will add it to a smoothie, top my ice cream, enjoy it with milk -like it’s cereal, I’ll make a parfait or serve it over Greek yogurt. The possibilities are endless.

Storage and Freezing

Here’s what I do for storing the granola:

• I keep it at room temperature or in the fridge in a sealed bag for up to a month. Super easy.
• If I want to save it for longer, I freeze it in a sealed container, and it stays good for up to two months.

More Apple Recipes To Make

Get inspired to make more apple recipes this season with a few of my favorites.

• Baked Apples
• Apple Pie French Toast Casserole
• Fresh Apple Bars
• German Apple Cake

This post may contain affiliate links. Please read my disclosure policy.

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Apple Cinnamon Granola

Apple Cinnamon Granola—this one’s packed with oats, walnuts, dried apples, and cranberries. It’s so good, you'll find yourself reaching for it at breakfast or just snacking straight from the jar.

Course Breakfast

Cuisine American

Keyword Apple Cinnamon Granola

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 318kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• Sheet Pan
• Saucepan
• Silicone Baking Mat optional

Ingredients

• 4 cups old-fashioned oats
• 1 cup walnuts chopped
• 1/3 cup applesauce
• 1/3 cup maple syrup
• 1/4 cup light brown sugar
• 1/4 cup ice cream caramel syrup
• 4 tbsps butter
• 1 tsp ground cinnamon
• 1 tsp table salt
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1 cup dried apples chopped if they aren't already
• 1 cup dried cranberries

Instructions

• Preheat the oven to 325°F and line a sheet pan with parchment paper. Set it aside.
• In a medium bowl, combine the rolled oats and walnuts. Set aside.
  4 cups old-fashioned oats, 1 cup walnuts
• In a small saucepan over medium heat, stir together applesauce, maple syrup, light brown sugar, caramel syrup, and butter. Bring the mixture to a boil and let it boil for 1 minute, stirring constantly. Remove from heat and whisk in cinnamon, salt, vanilla extract, and nutmeg until well combined.
  1/3 cup applesauce , 1/3 cup maple syrup, 1/4 cup light brown sugar, 1/4 cup ice cream caramel syrup, 4 tbsps butter, 1 tsp ground cinnamon, 1 tsp table salt, 1 tsp vanilla extract, 1/4 tsp ground nutmeg
• Pour the mixture over the rolled oats and walnuts. Stir until everything is evenly coated.
• Spread the granola on the sheet pan and bake for 25 minutes, stirring halfway through.
• Let the granola cool completely, then break it apart and mix in the dried apples and cranberries.
  1 cup dried apples, 1 cup dried cranberries

Notes

For optimal outcomes when preparing this apple cinnamon granola, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 82g | Calories: 318kcal | Carbohydrates: 51g | Protein: 5g | Fat: 12.4g | Saturated Fat: 3.4g | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 1.9g | Cholesterol: 10.2mg | Sodium: 251mg | Potassium: 212mg | Fiber: 5g | Sugar: 28g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Apple Cinnamon Granola appeared first on Noble Pig.

German Apple Cake 

There are so many versions of apple cake, but my version really stands out. The batter rises beautifully around the apples, creating a soft and tender texture that’s hard to resist.

What I think makes this cake special is the high apple-to-cake ratio and how quickly the thinly sliced apples bake. While vanilla is traditional, I like to switch things up with rum extract—it adds a nice depth of flavor.

Why I Love This Recipe

• Super simple to throw together with ingredients I usually already have.
• The apples stay tender and juicy, giving every bite a fresh, fruity flavor.
• It tastes even better the next day (if it lasts that long!).

Ingredients

Here’s a breakdown of the ingredients and how each one works to make this German apple cake so good:

• All-purpose flour – Forms the base of the cake, giving it that perfect structure and light texture.
• Granulated sugar
• Unsalted butter
• Rum extract (or vanilla) – Gives the cake a deeper, warm flavor—both options work great.
• Sour cream – Keeps the cake moist and adds a subtle tang that pairs nicely with the apples.
• Granny Smith apples (or Honeycrisp) – Thinly sliced for that ideal tart contrast, though Honeycrisp works well for a sweeter bite.
• Eggs
• Light brown sugar
• Cinnamon – Gives that warm, spiced flavor that complements the apples perfectly.
• Salt
• Baking powder – Helps the cake rise and keeps it light and fluffy.

How I Make German Apple Cake

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Preheat your oven to 350°F and spray a 9″ springform pan with cooking spray. I like to make sure the pan is fully coated so nothing sticks.
• Step Two: In a large bowl, cream together the butter and granulated sugar until light and fluffy—about 2 minutes. This step makes the cake nice and tender.
• Step Three: Add the eggs, rum (or vanilla) extract, and sour cream to the butter mixture, blending until everything is smooth and well combined.
• Step Four: In a separate bowl, whisk together the flour, baking powder, and salt. This helps evenly distribute the dry ingredients.
• Step Five: Gradually add the dry ingredients to the wet mixture in two or three batches. Blend everything together using a rubber spatula—just until it’s combined. The batter will be thick, but that’s how it should be.
• Step Six: Spread the batter into the prepared pan, making sure it’s as even as possible. It may look like there isn’t enough batter, but it rises a lot while baking, trust me.
• Step Seven: Toss the sliced apples with brown sugar and cinnamon until they’re well coated. Arrange the apples in a spiral pattern, overlapping from the center out for a nice design.
• Step Eight: Bake the cake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake—it’s easy to let it go too long.
• Step Nine: Let the cake cool completely in the pan before transferring it to a serving dish. Dust the top with confectioners’ sugar.
• Step Ten: Serve with a dollop of whipped cream or a scoop of ice cream, if you’re feeling extra.

Recipe Tips

Here are some tips to help make sure your German apple cake turns out perfectly:

• Skip the salt if you’re using salted butter. I usually don’t add extra salt in that case to keep the flavor balanced.
• Spoon and level your flour. Even a couple of extra tablespoons can make the cake dry, so I make sure to measure it carefully.
• Slice the apples about ¼-inch thick. This helps them bake evenly and faster, which is a trick I always use.
• Want to use an 8″ springform pan? I found that it takes an extra 10 minutes to bake compared to a 9″ pan, so keep that in mind.
• A regular cake pan will work too. Just let it cool completely, run a knife around the edges, and flip it onto a plate carefully—don’t press too hard on the top.
• Avoid overbaking. This cake can get dry pretty quickly if left in too long, so I always check it a few minutes before the timer goes off.
• I prefer to enjoy this cake with lightly sweetened whipped cream, but feel free to break out the vanilla bean ice cream if that’s your favorite.

Storage and Freezing

Here are some storage tips to keep your cake fresh:

• Refrigerate leftovers. It will stay good for 4-5 days in the fridge, so you can enjoy it throughout the week.
• If you’ve got too much cake (is there such a thing) and want to save some for later, slice it up and wrap each piece in plastic wrap. Place the wrapped slices in a freezer-safe container. When you’re ready to enjoy a piece, just thaw it in the refrigerator and it’ll be ready to go.
• For longer storage, freeze the whole cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the fridge overnight before serving.
• If you prefer to keep it fresh for just a day or two, you can store it at room temperature. Just cover it with a cake dome or wrap it lightly to keep it from drying out.

More Apple Recipes To Make This Season

Let these apple recipes inspire you to enjoy the bounty of the season.

• Apple Crisp with Pie Filling
• Butterscotch Apple Crisp
• Upside Down Apple Pie
• Butterscotch Apple Cake
• Apple Chimichanga
• Caramel Apple Crumble
• Baked Apples
• Apple Pie French Toast Casserole
• Fresh Apple Bars
• Apple Cinnamon Granola

This post may contain affiliate links. Please read my disclosure policy.

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German Apple Cake

This German Apple Cake is a favorite to make. The batter rises perfectly around thinly sliced apples, creating a soft, just-right texture. A simple dusting of powdered sugar on top finishes it off nicely.

Course Dessert

Cuisine German

Keyword German Apple Cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 slices

Calories 357kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• 9" Springform Pan
• hand mixer or stand mixer

Ingredients

• cooking spray
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp rum extract or vanilla extract
• 1/2 cup sour cream
• 1-3/4 cups all-purpose flour spooned and leveled
• 2-1/2 tsps baking powder
• 1/4 tsp table salt
• 2 apples, peeled and sliced thinly (Granny Smith or Honeycrisp work well)
• 2 tbsp light brown sugar
• 1/2 tsp ground cinnamon
• 1 tbsp confectioners' sugar
• whipped cream or ice cream

Instructions

• Preheat oven to 350 degrees F. Prepare a 9" springform pan with cooking spray.
  cooking spray
• In a large mixing bowl, cream together butter and granulated sugar until fluffy; about 2 minutes.
  1/2 cup unsalted butter, softened, 3/4 cup granulated sugar
• Add eggs, rum extract and sour cream; blend until smooth.
  2 large eggs, 1 tsp rum extract , 1/2 cup sour cream
• In a medium bowl, whisk together flour, baking powder and salt.
  1-3/4 cups all-purpose flour, 2-1/2 tsps baking powder, 1/4 tsp table salt
• Pour flour mixture into wet ingredients in 2 or 3 increments and blend well (but do not overmix) with a rubber spatula. (Batter will be very thick.)
• Pour batter into prepared pan, spreading as evenly as possible. (It will seem there is not enough batter, but it rises a lot during the baking process.)
• Toss apples with brown sugar and cinnamon until coated. Arrange apples in a spiral design, overlapping from the center out.
  2 apples, peeled and sliced thinly (Granny Smith or Honeycrisp work well), 2 tbsp light brown sugar, 1/2 tsp ground cinnamon
• Bake for 50 minutes or until a toothpick comes out clean. (Do not overbake.)
• Cool completely before removing from pan to a serving dish. Dust with confectioners' sugar.
  1 tbsp confectioners' sugar
• Serve with whipped cream or ice cream.
  whipped cream or ice cream

Notes

For optimal outcomes when preparing this German apple cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 142g | Calories: 357kcal | Carbohydrates: 49g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.9g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 96.2mg | Potassium: 96mg | Fiber: 2.2g | Sugar: 28.4g | Vitamin A: 12.3IU | Vitamin C: 4.1mg | Calcium: 2.8mg | Iron: 1.8mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Butterscotch Apple Cake

With my apple trees finally ready, I can’t think of a better way to enjoy apple season than with this butterscotch apple cake. Using fresh green apples straight from the tree, the tartness balances out the sweetness of the butterscotch perfectly, making each bite light but packed with flavor. It’s such a great way to make the most of those apples.

This cake is definitely for those moments when I want to indulge a little—perfect for a fall birthday or just because. And when I add that caramel drizzle and whipped cream, it really takes things up a notch.

Why I Love This Recipe

• I love how the butterscotch melts into sweet little pockets throughout the cake.
• The light texture of the cake pairs so well with the chunky apple pieces.
• It stays moist for days, so I can enjoy it longer.

Ingredients

Here are the ingredients for making the best apple cake for fall!

• Vegetable or canola oil – I prefer oil over butter in this cake to keep the texture light and moist without being too dense.
• Granulated sugar
• All-purpose flour
• Baking powder and baking soda
• Table salt
• Ground cinnamon – Adds a warm, comforting spice that pairs perfectly with the apples.
• Pure vanilla extract
• Pecans – I like pecans for their buttery crunch, but walnuts are a great substitute if you prefer.
• Butterscotch morsels – These melt into sweet little pockets that make each bite special.
• Prepared caramel – Drizzled on top to add an extra layer of indulgence.
• Eggs 
• Green apples – Their tartness balances out the sweetness, and they hold up well during baking without getting mushy.
• Whipped cream – Store-bought works, but freshly whipped cream takes the cake to another level with its airy, homemade feel.

How I Make Butterscotch Apple Cake

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: I start by preheating the oven to 350°F.
• Step Two: In a large bowl, I mix together the oil and sugar. Then I add the eggs one at a time, beating well after each addition. Next, I stir in the flour, baking soda, baking powder, salt, and cinnamon until it’s all nicely combined. I toss in the vanilla, apples, and pecans, and just know the batter will be a bit thick.
• Step Three: I spread the batter evenly in a greased 9 x 13 baking pan and sprinkle the butterscotch morsels over the top. Then I bake it for about 55 minutes.
• Step Four: Once it’s baked, I let it cool completely in the pan. When it’s cool, I drizzle on some caramel sauce and top each serving with whipped cream.

Recipe Tips

Here’s a few more ideas to make you cake turn out even better.

• Add a touch more cinnamon to enhance the flavor.
• Use room temperature eggs for even mixing and better rise.
• Try adding a pinch of nutmeg along with the cinnamon for an extra layer of warmth.
• Add a sprinkle of sea salt on top of the caramel and whipped cream for a sweet-and-salty kick.
• Top the cake with vanilla ice cream instead of ice cream if you prefer.

Storage and Freezing

Here’s how to store and freeze your butterscotch apple cake so it stays just as delicious.

• Keep it in an airtight container in the fridge to keep the cake fresh and moist for up to a week.
• Wrap individual slices in plastic wrap for easy grabbing and to keep them from drying out.
• If you’re storing leftovers, add the caramel and whipped cream just before serving to prevent them from getting soggy.
• Freeze individual slices in airtight containers or wrap them tightly in plastic wrap for up to three months.
• For best results, let the cake cool completely before freezing to avoid excess moisture.
• Thaw slices in the refrigerator overnight before enjoying, and add fresh caramel and whipped cream just before serving.

More Apple Cake Recipes 

If you’re craving more apple cake goodness, I’ve got some tasty recipes you’ll want to try.

• caramel apple layer cake
• cinnamon apple cake
• apple chai cake
• German apple cake

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Butterscotch Apple Cake

This light and airy apple cake filled with chunks of fresh apples and butterscotch morsels is the ultimate fall season dessert. Each slice finished with a drizzle of caramel and a dollop of whipped cream is decadence you need to experience.

Course Dessert

Cuisine American

Keyword Butterscotch Apple Cake

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 16 slices

Calories 422kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• baking dish 9x13

Ingredients

• 1 cup vegetable oil
• 2 cups granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1-1/2 tsps baking powder
• 1 tsp baking soda
• 1 tsp table salt
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 3 cups peeled and finely chopped green apples
• 1 cup chopped pecans
• 1 cup butterscotch morsels
• prepared caramel sauce
• whipped cream

Instructions

• Preheat oven to 350 degrees F.
• In a large mixing bowl, mix together oil and sugar. Add eggs, one at a time, beating after each addition. Add flour, baking soda, baking powder, salt and cinnamon; beat well. Stir in vanilla, apples and pecans. (Mixture will be thick).
  1 cup vegetable oil, 2 cups granulated sugar, 2 large eggs, 2 cups all-purpose flour, 1-1/2 tsps baking powder, 1 tsp baking soda, 1 tsp table salt, 1 tsp ground cinnamon, 1 tsp vanilla extract, 3 cups peeled and finely chopped green apples, 1 cup chopped pecans
• Spread mixture evenly in a greased 9 x 13 baking pan. Sprinkle butterscotch morsels over top. Bake for 55 minutes.
  1 cup butterscotch morsels
• Cool completely in pan. Garnish with caramel sauce and whipped cream.
  prepared caramel sauce , whipped cream

Video

Notes

For optimal outcomes when preparing these butterscotch apple cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 155g | Calories: 422kcal | Carbohydrates: 49g | Protein: 3g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 280mg | Potassium: 10mg | Fiber: 1g | Sugar: 26g | Vitamin A: 10IU | Calcium: 31mg | Iron: 0.2mg

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The post Butterscotch Apple Cake appeared first on Noble Pig.