Apple Brunch Cake

Here’s a brunch cake that looks far fancier than the effort it takes. A golden butter cake mix forms the buttery base, and layered through the center is a cinnamon-sugar ribbon of apples that keeps every slice moist and lightly spiced.

The trick is in the layering. Two-thirds of the batter goes down first, then the cinnamon-tossed apple slices, then the rest of the batter on top, so the fruit bakes into a tidy ribbon rather than sinking to the bottom.

Reach for firm baking apples here. Tart, sturdy varieties like Granny Smith hold their shape and won’t dissolve into mush, giving you tender slices with a little bite.

After baking in a tube pan, let it rest 25 minutes before turning out, so the cake sets enough to release cleanly. A simple dusting of confectioners’ sugar is all the finish it needs.

Kitchen Tips

• Slice the apples thin and even so they soften and bake into the cake instead of staying crunchy.
• Use firm, tart apples like Granny Smith or Honeycrisp that hold their shape.
• Cool in the pan the full 25 minutes before turning out, or the cake may tear.
• Layer the apples in the middle, not stirred in, so you get a clean cinnamon-apple ribbon.

Variations

• Add chopped walnuts or pecans to the apple layer for crunch.
• Drizzle with a simple vanilla or caramel glaze instead of powdered sugar.
• Stir a little nutmeg or cardamom into the cinnamon sugar for warmer spice.