Apple Topped Cake

This apple cake takes the lighter route without sacrificing flavor. The batter uses egg whites (no yolks), vegetable oil (barely any butter), nonfat yogurt, and honey alongside whole wheat and all-purpose flour. The result is a tender cake with a wholesome, nutty crumb.

Five sliced apples get pressed into the batter in straight lines before baking, sinking slightly into the dough as it rises around them. After ten minutes at a high initial temperature (which gives the cake a quick lift), a hot cinnamon-sugar-butter drizzle gets poured over the apple tops. The temperature drops for the remaining bake, letting the topping caramelize into a glossy, sticky glaze over each apple slice.

The two-temperature baking method is what makes this cake work. The high blast sets the structure, and the lower finish cooks the interior gently without burning the topping.

Chef Tips

• Slice the apples thin so they cook through during baking. Thick slices stay firm and crunchy on top of a soft cake.
• Press the apple slices into the batter firmly enough that they stick but don’t push them all the way to the bottom.
• Have the cinnamon topping ready to drizzle the moment the cake comes out at the 10-minute mark. Work fast so the cake isn’t out of the oven for long.
• Test with a cake tester or toothpick in the center. It should come out clean with no wet batter clinging.

Variations

• Use pear slices instead of apples for a softer, more delicate fruit topping.
• Add a handful of chopped walnuts to the cinnamon topping for crunch.
• Stir a teaspoon of vanilla extract into the batter for extra warmth.