Apple Cake with Candied Citrus
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
A simple tasty cake to highlight the flavors of your favorite apples with a bit of citrus.
  • 6 tablespoons plus 1 tablespoon for pan unsalted butter, room temperature
  • 1 ½ cups all purpose flour
  • ¾ cups plus 2 tablespoons granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ½ cup whole milk
  • 2 tablespoons chopped candied citrus peel (lemon, lime, orange)
  • 2 tablespoons grated lemon zest
  • 1 tablespoon lemon juice
  • 3 Granny Smith Apples (or your favorite baking apple)
  • 1 tablespoon apricot preserves or jelly plus 1 tablespoon water
  1. Preheat oven to 350°F while you butter and flour a 9-inch spring form pan.
  2. Peel and core apples and place in a large bowl then sprinkle with lemon juice to prevent browning.
  1. In a large bowl or mixer beat butter until creamy then gradually add sugar and continue to beat until fluffy.
  2. Add egg while continue beating, then add the vanilla.
  3. In a medium bowl, whisk together the dry ingredients, flour, baking powder and salt to distributed the items thoroughly before adding to the large bowl a bit at a time, alternating with the milk. Beat well after each addition to the batter.
  4. Stir in the lemon zest and chopped candied peel.
  5. Pour into the prepared spring form pan, level and smooth the top of the batter.
  6. Sprinkle your apples with 2 tablespoons sugar then
  7. Arrange the apple slices beginning at the outside, standing them on end with the narrow part in the batter forming a circle. Fill the inside of your circle with the remaining apple pieces.
  8. Bake for 50-60 minutes until the toothpick test comes out clean.
  9. If your apples are juicy, soft and nicely caramelized during this process you can be done!
  10. If your apples were firmer and less juicy you might want to glaze with the apricot preserve/water mixture and broil for a minute or so to caramelize. Be sure to keep an eye on it to not burn the top of the cake!
Adapted from the Canal House Cooking vol. 7 La Dolce Vita Apple Cake recipe, page 111.
Recipe by What about the food? at