Serve warm with a dollop of whipped cream or vanilla yogurt.
Top with a scoop of cinnamon ice cream for à la mode magic.
Enjoy with morning coffee or afternoon tea.
Pair with sharp cheddar cheese for a classic New England combo.
Cultural Context
This cake traces back to Depression-era American kitchens, where apples were often the only fruit available year-round. With no fancy ingredients, it became a staple in farmhouses across the Midwest and Northeast. Known by many names — “Apple Stack Cake,” “Poor Man’s Cake,” or simply “Apple Dumpling” — its purpose was always the same: use what you have, feed who you love.
Pro Tips
Peel apples thinly — too thick, and they won’t soften properly.
Toss apples in batter gently — rough mixing can break them down.
Test early at 40 minutes — ovens vary; don’t overbake.
Double the recipe for a 9×13 pan — bake 50–55 minutes.
Add lemon zest (1 tsp) for brightness that cuts sweetness.
Frequently Asked Questions
Q: Can I make this without eggs?
A: Yes. Use flax eggs or applesauce (¼ cup per egg), though texture will be denser.
Q: Why is my cake soggy?
A: Likely due to watery apples or underbaking. Try patting apple pieces dry or extending bake time.
Q: Can I use self-rising flour?
A: Not recommended — it already contains leavening and salt, which will throw off balance.
Q: Can I add nuts or raisins?
A: Absolutely! Fold in ½ cup chopped walnuts, pecans, or raisins with the apples.
Q: Is this cake gluten-free?
A: Not by default. Use a 1:1 gluten-free flour blend and verify other ingredients are GF.
Allergy Information
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