The Magic Apple Cake, a Fall Favorite

Every now and then, a recipe comes along that feels almost too good to be true, simple, wholesome, and impossibly delicious.

My Magic Apple Cake is one of those. It’s mostly apples, held together by the lightest batter that seeps between the layers to create a texture that’s part custard, part pancake, and entirely irresistible.

I know you’re already wondering what to serve for dessert around your holiday table this year. Consider the Magic Apple Cake your answer! It’s light enough to follow a hearty meal, elegant enough for company, and even ideal for breakfast, if you have any leftovers!

I’ve tested and retested this beautiful cake to get it just right — and it’s finally ready to share, just in time for apple season.

What I love most about this cake is its rare simplicity. You don’t need hours in the kitchen — or a long list of ingredients. In fact, if you have apples, you likely have everything you need in your kitchen to make this cake right now!

As it bakes, the apples soften into tender layers while the batter transforms into a golden, slightly sweetened crust that hugs each slice. It’s the kind of recipe that makes your house smell like fall.

You’ll be in love at first bite, and this one may go on regular rotation — a little bit of magic in every bite.

Magic Apple Cake

2-3 large Granny Smith apples

¾ cup of sugar

1 cup flour

1 teaspoon baking powder

½ teaspoon salt

3 eggs, slightly beaten

2 tablespoons of butter that has been melted and cooled

1/2 cup whole milk

1 teaspoon of vanilla or the contents of 1 vanilla pod

Preheat the oven to 350 degrees. Prepare an 8-9-inch loaf pan by spraying it with non-stick spray.  Line the pan with a sheet of parchment paper and spray the parchment with non-stick spray.

Prepare the batter by whisking the dry ingredients well.  Add the eggs, butter, milk, and vanilla and mix well.  Set the batter aside to rest while you prepare the apples. 

Peel apples and slice them thinly with a mandolin.  Drop the apple slices into the batter and mix well with your hands. 

Pull apples out of the batter and place them in the loaf pan, reserving 4-8 of the prettiest slices.  Shake the pan so the apples level out. 

Place the pretty slices on top in a nice pattern and pour the remaining batter on top.  Bake for 60-85 minutes until the cake is golden, puffed, and set in the center.  Allow the cake to cool completely before slicing it to serve.  Sprinkle with powdered sugar if desired.

Rosette Version

Preheat oven to 350 degrees.  Grease a 9-inch round baking dish with nonstick spray.  Cut two strips of parchment paper and lay them across the dish, creating a cross. Spray the parchment with nonstick spray and proceed with the recipe to the peeled apple stage. 

Next, using the Mandolin, slice the apples.  Cut the apple slices in half, creating sliced wedges. 

Drop the apple wedge slices into the batter and mix well with your hands.  Take apples out a small handful at a time and layer them on the outer edge of the baking dish, overlapping the slices.  Continue working towards the center of the dish.  When you get to the center, cut the wedges into smaller pieces to make the center. 

Pour the remaining batter over the dish.  Bake for 60-75 minutes until the cake is golden brown, puffed, and set in the center.  Sprinkle with powdered sugar if desired.

Let’s cook— Come stir up something delicious with me this fall!

Thursday, November 13^th, 6:30-8:30 Artful, Elegant Appetizers Made Simple 3 SEATS OPEN Join me for a hands-on cooking class where you’ll learn to craft appetizers that look as incredible as they taste. This evening will inspire your inner artist while giving you entertaining skills you’ll use again and again. To sip, we will enjoy Mistletoe Martinis. On the menu: Elegant Personal Cheese Boards, an idea you’ll keep on repeat, a breathtaking Vegetable Centerpiece made in minutes, luscious and artfully swirled Holiday Hummus with piles of toppings, Sweet Potato Canapés with beets and goat cheese, stunning Roasted Cherry Tomatoes with Creamy Burrata will make your taste buds READ MORE & REGISTER

Thursday, November 20th 6:00-7:45 The Art of the Aperitif So elegant, so refined—the cherished hour before dinner when cocktails, small bites, and lively conversation mingle effortlessly. In France, this ritual is a way of life, and in this beautiful class, we’ll learn how to bring that same spirit into our own homes just in time for the holiday entertaining season. We’ll begin with three classic French cocktails often served during l’heure de l’apéritif. We will taste all three and pick our passion to enjoy! We will shake the French 76, the French Martini, and the Kir Royale, From there, we’ll turn our attention to the irresistible foods that make this hour so memorable. We’ll prepare three gorgeous and refined tartlets READ MORE & REGISTER

Thursday, December 4th Holiday Tea (Friday, December 5th SOLD OUT) Whether you’re looking for a festive event out or planning to host your own holiday tea, celebrate the season with an enchanting afternoon of tea-time delights! This festive cooking class is the perfect outing with a friend—and it’s brimming with inspiration for hosting your very own holiday tea at home. On the savory side: we’ll prepare delicate Herbed Cucumber Sandwiches, a staple for any wonderful tea time, incredible Apple Curry Chicken Salad Sandwiches, and homemade savory Scones Stuffed with Smoked Salmon READ MORE & REGISTER

To see the Fabulous Fall 2026 trips up close—Hop on the waitlist NOW!

Creative Renaissance — Paris — September 10th-16th 2026

Find your spark in Paris — where art, style, and story come alive in every corner. A trip designed to engage all the senses, you do not have to be an artist to attend this trip.

Provence — September 19th-26th 2026

2 Seats Available for — Provence in the fall, where sun-drenched days, village markets, and long table dinners capture the art of French living.

I can’t wait to see you soon! XO Lorie