My cookbook is here! 
This simple-to-make apple tart cake is a creative and delicious fall dessert that your friends and family will devour!
This light and creative autumn dessert brings out the absolute best of fall flavors without feeling heavy. The key to this recipe is to thinly slice your apples so that they are see-through. The result is a wonderful, custardy, apple-loaded treat!
As it bakes, the batter fills in every tiny space between the fruit, holding the layers together in a tender, melt in your mouth cake. This dessert relies on natural apple sweetness rather than dense, heavy doughs.
What makes this cake so striking, is its beautifully decorated top. Arranged in an elegant fan pattern, an extra layer of paper thin apple slices rests over the surface.
To complete this comforting fall treat, a warm slice is served alongside a cold scoop of vanilla ice cream. The heat from the freshly baked tart cake melts the ice cream into a velvety sauce that cascades over the warm cinnamon infused apples.
If you like this recipe, you will also love my Easy Greek Yogurt Apple Cake or my Simple Apple Sheet Cake Recipe.
Thank you for stopping by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! Now LOVE YOUR LIFE!
Apple Tart Cake
Equipment
- 2 large mixing bowls
Ingredients
- 3 apples, peeled, cored, thinly sliced
- 2 eggs, lightly beaten
- 3 tbs sugar
- pinch salt
- 6 tbs milk
- 1 tsp vanilla extract
- 2 tbs butter, melted
- 2/3 cup (85 g) flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
Top:
- 1 apple
- 1 tbs butter,, cut into tiny cubes
- 1 tbs sugar
Instructions
- Preheat oven to 350℉. Line an 7×11 inch baking dish with parchment paper.
- In a large bowl, whisk together the eggs sugar and salt until combined. Next, whisk in the milk, vanilla and butter. Then, sift in the flour, baking powder, cinnamon and vigorously mix until incorporated and no lumps remain.
- THINLY SLICE 3 apples – they should be so thin that you can see through them. Transfer the slices to a separate large bowl and pour lemon juice over and mix to coat. I did this for each apple as I went along. Once all three apples are done and coated in lemon juice, transfer them into the batter bowl and mix to fully combine.
Top:
- Thinly slice the remaining apple for the top and create an overlap pattern on top of the cake (see photo above). Apply tiny pats of butter to the top of the cake and then sprinkle lightly with sugar. Bake for 50-55 minutes. If you need to get it golden brown, pop it on broil and watch it until it tans.
- Let the cake set in the pan for 15 minutes and then transfer to a wire rack to cool for 30 minutes. Serve with a scoop of vanilla ice cream and enjoy!
Notes
- Store leftovers in an airtight container on your counter for up to 4 days.
- I used HoneyCrisp apples – medium to large sized.