Baking recipes usually frown on softer apples, and you can only eat so much fresh-made apple sauce….So we think you’ll be pleased to meet our Melting Apple Cake. (Melting, as in, the soft apples partially “melt’ into the cake as it bakes.)
Made with McIntosh, or whatever other soft-textured apples you have on hand, this is a very tall, rustic-looking, little-lopsided, fabulously-flavored and pleasingly-textured creation. We’ve paired it with maple-brown sugar frosting which has a caramel flavor that goes supremely well with the apples and spice in the cake. You can serve each layer on its own as three, one-layer, maple-frosted cakes, or, do as we’ve done and stack them into one, towering apple amazement. Either way, be forewarned: The cake doesn’t slice perfectly, due to all the apples, and there is one fussy bit: You’ll have to line the cake-pans with well-greased parchment—sides AND bottoms—as you would when making a fruitcake, to get the cakes to release from the pans properly.