Apple Cake Cobbler
Apple Cake Cobbler has a thick cinnamon-spiced Granny Smith apple filling covered with soft butter cake and coarse turbinado sugar, then baked until golden and served warm.
Servings 10
Calories 460kcal
Equipment
- baking dish 9x13 (23 x 33 cm) – Holds the apple filling while leaving enough surface area for the cake topping to bake through evenly.
- Large microwave-safe bowl with cover Large enough to partially cook 3½ pounds of apples and contain the juices they release.
- mixing bowls (large and medium). For preparing the cake batter and whisking together the flour and baking powder.
- hand mixer or stand mixer. Makes it easier to beat the softened butter and sugar until creamy and incorporate the eggs evenly.
- rubber spatula Useful for spreading the thick cake batter over the apple filling without moving the apples around too much.
- whisk For evenly distributing the baking powder through the flour.
- Toothpick For checking the thicker portions of cake topping for doneness without testing down into the wet apple filling.
Ingredients
Apple Filling:
- 3½ lbs (1.6 kg) Granny Smith apples whole weight before peeling and coring, about 8–10 medium apples, peeled, cored and sliced.
- 2 tbsps (28 g) salted butter
- ½ cup (100 g) packed light brown sugar
- 1 tsp (2.5 g) ground cinnamon
- ¼ tsp (0.5 g) ground allspice
- 2 tbsps (30 ml) fresh lemon juice
- 2 tsps (5 g) cornstarch
Cake Batter:
- ¾ cup (170 g) salted butter softened
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- 1 tsp (5 ml) vanilla extract
- 1¾ cups (219 g) all-purpose flour
- 1½ tsps (6 g) baking powder
- 2 tbsps (25 g) turbinado sugar
Serving:
- vanilla ice cream (optional)
- whipped cream (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch (23 x 33 cm) baking dish preferably with butter or nonstick cooking spray.
- Place the sliced apples in a large microwave-safe bowl. Cover and microwave for 3–4 minutes, until the apples have begun to soften and release some of their juices but aren't fully tender.3½ lbs (1.6 kg) Granny Smith apples
- Add the butter, brown sugar, cinnamon, allspice, lemon juice and cornstarch to the apples. Stir until the apples are evenly coated, then cover and microwave for another 2–3 minutes, until the juices have begun to thicken. Transfer the apple filling and its juices to the prepared baking dish and spread evenly. Allow the filling to cool slightly while preparing the cake batter.2 tbsps (28 g) salted butter, ½ cup (100 g) packed light brown sugar, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (0.5 g) ground allspice, 2 tbsps (30 ml) fresh lemon juice, 2 tsps (5 g) cornstarch
- Beat the softened butter and granulated sugar in a large bowl until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.¾ cup (170 g) salted butter, 1 cup (200 g) granulated sugar, 2 large eggs, 1 tsp (5 ml) vanilla extract
- Whisk together the flour and baking powder in a separate bowl. Gradually add the dry ingredients to the butter mixture, mixing only until no dry flour remains. The cake batter will be thick and spreadable.1¾ cups (219 g) all-purpose flour, 1½ tsps (6 g) baking powder
- Spoon the cake batter in portions over the slightly cooled apple filling, then use a spatula to carefully spread it across the surface. The batter does not need to completely cover the apples. Sprinkle the turbinado sugar evenly over the cake batter.2 tbsps (25 g) turbinado sugar
- Bake for 50–55 minutes, until the cake topping is golden brown and baked through. Check for doneness by inserting a toothpick into a thicker area of the cake topping without pushing it down into the apple filling; it should come out clean or with a few moist cake crumbs.
- Allow the apple cake cobbler to cool for at least 10 minutes before serving. The apple filling will be saucier while the cobbler is very warm and will continue to thicken as it cools. Serve warm with vanilla ice cream or whipped cream, if desired.vanilla ice cream, whipped cream
Notes
- The 3½-pound (1.6 kg) apple measurement is the whole weight before peeling and coring.
- The apples should only begin to soften during the first microwave cook. They will continue cooking for another 2–3 minutes after the filling ingredients are added and again for 50–55 minutes in the oven.
- The cake batter is intentionally thick and contains no milk or cream. Do not add liquid to thin it before spreading it over the apples.
- When checking the cake topping with a toothpick, insert it only through a thicker section of cake. Pushing the toothpick into the apple filling can make a fully baked topping appear underdone.
- The cobbler will be quite saucy after a 10-minute rest. The apple juices continue to thicken as the dessert cools.
- Optional vanilla ice cream and whipped cream are not included in the nutrition information.
Nutrition
Serving: 260g | Calories: 460kcal | Carbohydrates: 67g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 250mg | Potassium: 200mg | Fiber: 4g | Sugar: 46g | Vitamin A: 800IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 2mg