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Saturday Recipe: Easy and delicious apple cake

This apple cake recipe is the perfect Okanagan orchard celebration.
This apple cake recipe is the perfect Okanagan orchard celebration.

Growing up on an orchard in East Kelowna has made me a super fan girl for all things B.C. apples.

Right now I hope everyone is enjoying the sheer bliss of eating freshly picked apples. This delicious recipe comes from my cookbook The Butcher, The Baker, The Wine & Cheese Maker – Okanagan. Baker Klemens Koester, former owner of Bread On Wheels shared this delicious recipe with me. Klemens has moved back to his home in Switzerland but has left us with delicious memories.

Enjoy!

Baker Klemens Koester posing for The Butcher, The Baker, The Wine & Cheese Maker cookbook.
Baker Klemens Koester posing for The Butcher, The Baker, The Wine & Cheese Maker cookbook.

Klemens' Apple Cake

Note: Substitute any Okanagan fruit you wish in this recipe — plums, pears, apricots, peaches, or berries — all would be amazing. 

Makes 2 10-inch (25-cm) cakes or 1 large cake

Preheat oven to 375° degrees (190°C).

1 cup (250 mL) butter
1 cup (250 mL) granulated sugar
5 eggs
1 1/2 cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) vanilla
zest of a lemon
3 Okanagan apples, peeled, cored, and sliced into 1/8-inch (3 mm) wedges
apricot jam, for glazing
icing sugar, for dusting

Grease and flour baking pans (dust pans with flour and shake out any excess to easily pop baked cakes out).
In a mixer bowl, whisk butter and sugar together until nice and fluffy, then add eggs slowly and mix well. Add flour, baking powder, vanilla, and lemon zest. Mix until batter is even.
Spoon batter into cake pans evenly. Spread out until top is nice and smooth. Lay apple slices gently onto batter. Do not push into the batter.
Bake in the middle of the oven until golden brown, for approximately 30–40 minutes. Remove from oven and cool in the pan.
The nicest way to finish up: dust icing sugar over cake and glaze apples with hot apricot jam or jelly.


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