Ingredients
Scale
- 5 cups peeled and diced apples (about 4 medium apples)
- 3 tablespoons unsalted butter, divided
- 1/3 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon fine salt, divided
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350°F. Lightly grease an 8-inch square baking dish.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add the apples, brown sugar, cinnamon, lemon juice, and 1/8 teaspoon salt. Cook for 6 to 8 minutes, stirring occasionally, until the apples begin to soften and the juices look glossy. Transfer the apples and their juices to the baking dish.
- Melt the remaining 2 tablespoons butter and let it cool slightly.
- Whisk the flour, granulated sugar, baking powder, and remaining 1/8 teaspoon salt in a medium bowl. Add the milk, melted butter, and vanilla. Stir just until no dry flour remains.
- Drop the batter in large spoonfuls over the warm apples and gently spread it toward the edges.
- Bake for 30 to 35 minutes, until the cake topping is golden and a toothpick inserted into a thick area of cake comes out without wet batter.
- Let the spoon cake rest for 15 minutes before scooping into bowls. Serve warm.
Notes
- Use firm baking apples such as Honeycrisp, Pink Lady, Braeburn, or Granny Smith.
- The apple layer is supposed to remain moist and spoonable; use a toothpick only to test the cake topping.
- Refrigerate cooled leftovers promptly and use within 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 43 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian