White House Apple Cake
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:One 10-inch cake
- ¾cup canola or safflower oil
- ½cup light brown sugar (tightly packed)
- ½cup honey
- 2eggs
- 1teaspoon vanilla
- 1¼cups all-purpose flour
- 1teaspoon baking soda
- ¼teaspoon salt
- 1teaspoon cinnamon
- 1cup peeled grated apples, like Granny Smith
- 1large orange, optional
- ¼cup amber maple syrup
- ⅓cup confectioner’s sugar
For the Cake
For the Maple Glaze
Preparation
For the Cake
- Step 1
Make the cake: Heat the oven to 350 degrees. Grease a 10-inch cake pan and place a silicone sheet or parchment paper on the bottom. (You can substitute a 10-inch spring-form pan, as long as it is tightly sealed at the bottom.)
- Step 2
With a handheld or electric mixer, combine the oil, brown sugar, honey, eggs and vanilla in a large bowl.
- Step 3
In a separate bowl, sift the flour, baking soda, salt and cinnamon. Add half the sifted dry ingredients to the liquid mixture, and mix on a low speed until combined.
- Step 4
Add the grated apples and the remainder of the dry ingredients. Finish mixing by hand, and pour into the greased cake mold. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Step 5
Make the maple glaze: Stir maple syrup and confectioner’s sugar over low heat in a small saucepan until combined. Then increase the heat and boil for 30 seconds. Set aside on the stove top, off the heat.
- Step 6
To finish the cake, run a paring knife around the edge of the cake pan. Invert a serving dish on top of the cake and then flip the cake over onto the dish, carefully lifting away the cake pan. Re-warm the maple glaze, stir it and pour it over the warm cake. You may decorate the platter with peeled orange sections. The cake will stay moist overnight if covered with foil. It does not need to be refrigerated.
Private Notes
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Cooking Notes
Yvette
My two favorite apple cake recipes are Babette Friedman's Apple Cake (also on this site) and this one. While Babette's is a dense, eastern European/Jewish style apple cake, this one is very light and moist. And really easy to make. Always a big hit.
CooksinCT
I tried this without the glaze first - just prefer to test and taste the apple before disguising it with another flavor. Don't omit the glaze! Without it, the cake is very bland. I used good apples and hardly any apple flavor came through, even though I added a bit more apples to the recipe. You can dip paper towels into maple syrup and it will taste delicious, sadly without the glaze, the cake was blah.
Jody
This recipe is absolutely fabulous. My guest raved about it for days. I use a convection oven, so 40 minute cooking time is enough. I also doubled the maple glaze, which makes the cake more decadent and the excess drips around the plate. It also compensates for a dry cake if you accidentally over-cook it. I made two and the second one froze very well.
Dhw
The directions for this cake were terrible! It didn’t tell you to re-flip the cake after you removed the pan, so I ended up glazing the underside. It also didn’t say how long to let the cake cit in the pan before you removed it. I was afraid that if I did it right away, it’d fall apart, but if I waited too long it wouldn’t absorb the glaze. I agree with others that there wasn’t enough glaze. This was a very average cake—I would stick with Joan Nathan’s apple cake or Babette Friedman’s.
Angela
I also substituted applesauce (⅔ c = one individual serving container) and reduced the oil to ¼ c. and the honey to ¼ c. Also increased the grated apple and got a great cake: less sugar, less oil, and more apple flavor! Husband loved it and I'm making it again for Thanksgiving dinner!
LL
Terrible, the cake was inedible. So greasy and soggy.
Bethperson
It's really sweet. I'd cut down on the sugar next time. Good & moist. Wish it were more apple flavored. While the maple glaze is OK, I'm thinking I might try using some of that boiled apple cider with confectioner's sugar instead.
Devon
Where does the optional whole Orange come in, please?
Beetle
I was out of eggs, so decided to try out my pandemic-purchase egg replacer product (made of chia seeds and garbanzos). This came out SO MOIST and delicious. Not apple-y, but how could it be with only a cup of grated apple? I think the apple is really a moisture-delivery system. It cooked perfectly in the shorter amount of time. As suggested by other cooks, I doubled the glaze - an excellent move! But 1.5x would have probably been fine. A keeper, for sure.
aerdna
I substituted applesauce for 2/3 of the oil and used olive oil for the balance. Cake came out super moist but overly sweet in my opinion. I'll cut the honey by at least half next time.
Terry
Diced apples and doubled. Added 1/2 teaspoon each of nutmeg, ginger, allspice. Seemed plenty sweet right out pan with no glaze. Nuts would be good too.
jane
I was out of honey - so subbed maple syrup. I also added a scant tablespoon of cider vinegar to the glaze. Sounds strange, but it added a little bit of acid and brightened it up. Everyone loved it!
Jody
This recipe is absolutely fabulous. My guest raved about it for days. I use a convection oven, so 40 minute cooking time is enough. I also doubled the maple glaze, which makes the cake more decadent and the excess drips around the plate. It also compensates for a dry cake if you accidentally over-cook it. I made two and the second one froze very well.
CooksinCT
I tried this without the glaze first - just prefer to test and taste the apple before disguising it with another flavor. Don't omit the glaze! Without it, the cake is very bland. I used good apples and hardly any apple flavor came through, even though I added a bit more apples to the recipe. You can dip paper towels into maple syrup and it will taste delicious, sadly without the glaze, the cake was blah.
June Mackenzie
How would this work with a substitution for the honey? I am baking for vegans who don't eat honey.
Yvette
My two favorite apple cake recipes are Babette Friedman's Apple Cake (also on this site) and this one. While Babette's is a dense, eastern European/Jewish style apple cake, this one is very light and moist. And really easy to make. Always a big hit.
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