Silver Palate Apple Cake

If you’ve ever flipped through The Silver Palate Cookbook, you know this apple cake has earned its legendary status for a reason.

It’s oil-based, not butter, which makes it incredibly moist and keeps it that way for days.

A blend of all-purpose and whole wheat flour gives it a wholesome, slightly nutty character, while cinnamon, cloves, and mace fill the kitchen with the smell of fall.

Big chunks of apple and toasted walnuts stud every slice, and a splash of apple brandy adds a boozy warmth that sets this apart from every other apple cake out there.

Drizzle the glaze over the warm cake and let it soak in. This is the kind of dessert that tastes even better the next morning with coffee.

Pro Tips

• Use firm, tart apples like Granny Smith or Honeycrisp. They hold their shape during the long bake and provide a nice contrast to the sweet batter.
• Cut the apple chunks on the larger side, about ¾ inch. Small dice disappears into the cake, but chunky pieces give you real apple in every bite.
• Don’t substitute butter for the oil. Oil is what keeps this cake incredibly moist, and swapping it changes the texture entirely.
• Let the cake rest the full 10 minutes before unmolding. It’s fragile when hot and will break apart if you rush it.