Thanksgiving triple apple cake

{this recipe originally appeared in the November issue of VRAI magazine}

Yes, I have more apple recipes – ‘tis the season, after all – but this one is really special. It’s a Thanksgiving triple apple cake with double the apples inside and whole lady apples on top!

Can you believe that it’s time to start making plans for your Thanksgiving table already? So far, all I’ve done is order the turkey and make this cake a few times.

It is not too sweet, which lets the fruit really shine, but you can also dress it up and sweeten it more with a sprinkle of confectioner’s sugar or maple sugar on top.

This apple cake makes a perfect Thanksgiving table centerpiece, but the recipe is actually a variation on an apple charlotte cake my mom used to make all the time when I was younger. Because, although it is lovely to start new traditions and add “dishes with a twist” to your holiday repertoire, this time of year is still all about family.

Triple apple cake

You’ll need:

• 1 cup applesauce (homemade or storebought)
• 1/2 cup stewed lady apples
• 4 lady apples, peeled, cored, chopped
• 2 tablespoons lemon juice
• 2 tablespoons light brown sugar
• 1 teaspoon cinnamon
• 1/3 cup water
• 5 whole lady apples
• 3 eggs
• 1 cup light brown sugar + 1 tablespoon for topping
• 2/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups AP flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• a pinch of cracked black pepper
• 1/3 teaspoon ground cloves
• Optional: maple sugar or confectioner’s sugar for sprinkling on top

1. Make the applesauce first, if you are making your own. The recipe is basically the same as for the stewed apples below, except you would not use lady apples for the applesauce, as their flesh doesn’t fall apart as easily as that of regular apples, and omit the water.
2. On low-medium heat, cook the chopped apples in water with lemon juice, sugar, cinnamon until the apples are fragrant and there is little to no liquid in the pot.
3. Preheat oven to 350F and butter a 12 inch cake pan (preferably, with a removable bottom). In a medium-sized bowl, whisk the eggs with the sugar.
4. Slowly whisk in the oil, then add vanilla, baking soda, salt and spices. Fold in the flour, apple sauce, and the stewed apples. Stir together gently.
5. Pour batter into the pan and shake a little to even out the edges. Place the whole lady apples on top and let them sink into the batter. Sprinkle with a tablespoon of sugar before placing into the oven.
6. Bake for about 40 minutes, until the cake is baked through and firm in the middle. Let cool before removing from pan.

Sprinkle with confectioner’s sugar or maple sugar (I get mine from Crown Maple here in New York) before serving.