I have a friend who will be getting married in the fall she ask if I could do an apple cake ( it will be 4 tiers)
Do any of you have a good recipe?

Thank you!!!

Ohhhh... I thought you meant SHAPED like an apple!!!
I will give you my Grandmother's recipe for Banana Cake, and you can sub out the bananas for applesauce. But SHHHHH... It's between you and me!!!!

Banana Cake Recipe

½ cup butter
1 cup sugar
2 eggs
4 ripe bananas mashed
1 ½ cups flour
1 tsp nutmeg
1 tsp cinnamon
1 tsp baking soda
2 TBSP hot water
1 tsp vanilla

Bake at 350°

Makes 4 cups batter.

Martha Stewart's Baking Handbook has a good one...I got rave reviews for it during Christmas - super moist and firm enough for 4 tiers. It's an Apple Spice Cake...let me see if I can find it on-line and post it later for you.

Here are some to try out:

http://allrecipes.com/Recipe/German-Apple-Cake-I/Detail.aspx

http://allrecipes.com/Recipe/Apple-Bundt-Cake/Detail.aspx

http://allrecipes.com/Recipe/Apple-Cake-V/Detail.aspx

Here's the recipe from her site although it's not the same as the one in the handbook but is very similar other than the fact it uses actual apple chunks in the batter...

** edited to add **

...and it would be nice if I gave the actual link huh? LOL...

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=552db276b490f010VgnVCM1000003d370a0aRCRD&backto=true

An over-full cup. I think that 3 mashed bananas is about a cup, and I find that it could use just a wee bit more, so an over-full cup would do it.

From America's Test Kitchen website, I like that recipe its very applely...



Applesauce Cake
from the Episode: Easy Apple Desserts


This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling the recipe, give the cider and dried apple mixture about 20 minutes to reduce and bake the cake for about 45 minutes. The cake is very moist, so it is best to err on the side of overdone when testing its doneness. The test kitchen prefers the rich flavor of cider, but apple juice can be substituted. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

Makes one 8-inch square cake
3/4 cup dried apples (2 ounces), cut into 1/2-inch pieces
1 cup apple cider
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 teaspoon baking soda
2/3 cup sugar (4 3/4 ounces)
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
1 cup unsweetened applesauce , room temperature
1 large egg , room temperature, lightly beaten
1/2 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and cooled slightly
1 teaspoon vanilla extract


See Illustrations Below: Apple Flavor 1-2-3

1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

2. Bring dried apples and cider to simmer in small saucepan over medium heat; cook until liquid evaporates and mixture appears dry, about 15 minutes. Cool to room temperature.

3. Whisk flour and baking soda in medium bowl to combine; set aside. In second medium bowl, whisk sugar, cinnamon, nutmeg, and cloves. Measure 2 tablespoons sugar-spice mixture into small bowl and set aside for topping.

4. In food processor, process cooled dried-apple mixture and applesauce until smooth, 20 to 30 seconds, scraping sides of bowl as needed; set aside. Whisk egg and salt in large bowl to combine. Add sugar-spice mixture and whisk continuously until well combined and light colored, about 20 seconds. Add butter in three additions, whisking after each. Add applesauce mixture and vanilla and whisk to combine. Add flour mixture to wet ingredients; using rubber spatula, fold gently until just combined and evenly moistened.

5. Turn batter into prepared pan, smoothing top with rubber spatula. Sprinkle reserved 2 tablespoons sugar-spice mixture evenly over batter. Bake until wooden skewer inserted in center of cake comes out clean, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours. Run knife along cake edges without parchment to release. Remove cake from pan by lifting parchment overhang and transfer to cutting board. Cut cake and serve.

What kind of icing would you use for an apple cake? I too am looking for a good wedding cake recipe that is apple? I was thinking something cinnamon, but not sure if cream cheese would be too much....what do you think?
Thanks Donna

The apple spice cake in the Martha Stewart book calls for a goat cheese frosting but I used regular cream cheese frosting for the filling and iced in regular BC and it was fab!

HTH.