Layered Apple Cake
Layers of juicy cinnamon apples bake between a simple mixture of flour and semolina, while grated butter creates a crisp, golden top. This layered apple cake is soft and fruit packed inside with a rich buttery finish and bright notes of lemon and vanilla. It is an easy apple dessert that is especially good during fall and perfect for serving with coffee or as a simple weekend dessert.
🍽️ Servings: 1
Ingredients (26 cm cake)
- 225 g all purpose flour
- 225 g semolina
- 175 g granulated sugar
- 10 g baking powder
- 3 g fine salt
- 2 kg tart apple, weighed before peeling
- 35 g lemon juice
- 1 large lemon, zest only
- 3 tsp ground cinnamon (8 g)
- 1 tsp vanilla extract (4 g)
- 25 g granulated sugar
- 200 g unsalted butter, very cold
- Powdered sugar, optional, for serving
Instructions
- Place the butter in the freezer for about 20 minutes. Line the bottom and sides of a 26 cm round cake pan with baking paper.
- Combine the flour, semolina, 175 g granulated sugar, baking powder, and salt in a large bowl. Whisk thoroughly for about 1 minute, then divide the mixture into 4 equal portions.
- Peel and core the apples, then grate them using the large holes of a box grater. If a significant amount of juice collects in the bowl, transfer the apples to a clean bowl and leave the excess liquid behind. Do not squeeze the apples dry.
- Add the lemon juice, lemon zest, cinnamon, vanilla extract, and remaining 25 g granulated sugar to the apples. Mix until evenly combined.
- Spread the first portion of the dry mixture evenly over the bottom of the prepared pan.
- Add one third of the apple mixture and gently spread it into an even layer.
- Cover with the second portion of the dry mixture, followed by another third of the apples.
- Add the third portion of the dry mixture, then spread the remaining apples evenly over the surface.
- Finish with the final portion of the dry mixture. Keep the layers loose and do not press them down.
- Remove the butter from the freezer and grate it using the large holes of a box grater. Distribute it evenly over the entire surface of the cake.
- Bake at 175 °C / 347 °F with conventional top and bottom heat for about 70 minutes, until the top is deeply golden.
- Leave the cake in the pan until completely cool, then refrigerate for at least 4 hours to allow the layers to set.
- Remove from the refrigerator about 20 minutes before serving. Serve at room temperature or gently warmed, with a light dusting of powdered sugar if desired.
Tips & More Info
Why should the apples stay juicy?
The moisture released by the apples hydrates the flour and semolina as the cake bakes. Squeezing the apples too dry can leave pale, powdery pockets between the fruit layers instead of creating a tender cake.
Why use semolina?
Semolina slowly absorbs the apple juices while the cake bakes. It gives the layers enough structure to hold together without turning them into a dense traditional cake batter.
Why grate the butter?
Finely grated cold butter gives much more even coverage than large pieces. As it melts, the fat spreads across the dry top layer and helps it bake into an evenly golden, crisp crust.
Do not compact the layers
Pressing the layers firmly together makes it harder for melted butter and apple juice to move through the dry ingredients. Keeping everything relatively loose produces a more even texture throughout the cake.
Which apples work best?
Tart apples with good acidity balance the sugar and butter particularly well. Using a mixture of apples that soften differently can also give the filling more texture instead of turning everything into a uniform puree.
Why does the cake need such a long rest?
The cake continues absorbing moisture as it cools. Chilling gives the hydrated semolina and flour time to firm up, which makes the tall layers significantly easier to slice cleanly.
What is the most common mistake with layered apple cake?
Removing too much apple juice is one of the easiest ways to end up with dry pockets of flour or semolina. The dry ingredients rely on moisture from the fruit to transform into a cohesive cake during baking.
Can it be served warm?
Yes. Once the cake has chilled and fully set for the first time, individual slices can be gently warmed before serving. This gives you soft, aromatic apples while preserving the structure developed during cooling.