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  • Stephanie Wharton

Rustic Apple Harvest Cake

By Stephanie Wharton


  • 1 stick butter

  • 2 eggs

  • 1 cup unrefined cane sugar

  • 1 tsp vanilla 

  • ½ tbsp ground cinnamon

  • 4 large tart apples, such as Granny Smith or Honey Crisp

  • ½ cup all-purpose flour

  • 2 tsp baking powder

  • ½ tsp salt

  • ½ cup almond milk 


  1. Heat oven to 375ºF. Grease bottom and sides of a 9-inch pan with butter.  

  2. Melt butter in a small saucepan. Set aside. Beat together eggs and half of sugar in a bowl. Slowly add in remaining sugar until thick. Add the vanilla.

  3. Cut the apples into thin slices. 

  4. Whisk butter into the sugar-egg mixture. Add the salt, baking powder, and cinnamon and whisk to combine. Whisk in the milk and then the flour. 

  5. Add the apples. Use a spatula to incorporate them and coat every single apple piece with batter. Pour the batter into the prepared pan. 

  6. Bake for 25 minutes, then rotate the pan. Bake for 25-30 minutes more, or until the cake pulls away slightly from the edges of the pan and the top begins to brown. Cool for at least 30 minutes then cut into wedges and serve. Enjoy! 


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