Incredibly Moist Fresh Apple Cake

Grating the apples instead of chopping them is the move that makes this cake sing. You end up with ribbons of tart Granny Smith that melt into the batter, keeping the crumb damp and tender instead of pocked with chunky bites. Three apples fold into a compact one-egg batter with brown sugar, cinnamon, and freshly grated nutmeg.

Once baked, the cake gets the sticky-toffee-pudding treatment. You poke the top with a fork and pour a hot butter-brown-sugar glaze over it while both are still warm. The glaze soaks down into the fork holes, firms as it cools, and turns the top into a thin caramel layer that clings to the cake rather than running off.

Toasted walnuts add crunch throughout, and a scoop of frozen vanilla yogurt over a warm slice is a cool-on-hot finish. This cake keeps well wrapped on the counter for a couple of days, and the glaze keeps working its way into the crumb overnight.

Chef Tips

• Grate the apples just before mixing so they do not brown or release too much juice on the board.
• Squeeze the grated apples gently with your hand to remove excess liquid. Too much water in the batter makes a gummy center.
• Pierce the top all over with a fork before glazing, not just in the middle. Even distribution of holes means even distribution of glaze.
• Toast the walnuts in a dry skillet for a few minutes before folding them in. Raw walnuts taste flat; toasted ones punch above their weight.
• Let the glaze cool before slicing. Hot glaze runs, cool glaze holds shape against the knife.

Variations

• Swap Granny Smith for Honeycrisp or Braeburn for a less tart, slightly sweeter cake.
• Use pecans or almonds in place of walnuts for a different nut profile.
• Stir in ½ cup raisins or dried cranberries for extra chew and sweetness.