The Silver Palate Apple Cake is one of the most beloved apple cake recipes of all time, and it just screams Fall.
Sheila Lukins and Julee Rosso are the dynamic duo that wrote the definitive cookbook of the 1980s, The Silver Palate. The Silver Palate Apple Cake is one of the most beloved recipes from the book, so many of us have made it at one time in our lives. This cake sits tall and proud and is jam packed with apples and spices making it the ultimate fall baking project.
The Silver Palate apple cake is topped with a warm cider/brandy glaze that soaks into every crumb. The combination of apples and brandy is lovely, I’m filing it away for future recipes!
Cakes topped with warm glazes were popular in the 80s. But be warned, it makes for a very moist, almost wet interior. In this case it has a kind of apple pie effect.
tips for baking the Silver Palate Apple Cake
Best baking apples: Honeycrisp, Pink Lady, Jonagold, Braeburn, Northern Spy, Granny Smith.
Soggy center? Bake longer; heavy apple cakes need full time. Check for 200–205°F.
Nuts: classic would be walnuts → try pecans or hazelnuts too.
more apple cake recipes to try
Everyone should make at least one apple cake every fall
Bundt: Apple Cider Doughnut Cake
Layer Cake: Apple Butter Cake with Brown Sugar Buttercream
Sheet Cake: Caramel Apple Sheet Cake
Loaf Cake: Apple Spice Cake
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The Silver Palate Apple Cake
Equipment
- 10" springform pan
Ingredients
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1/4 tsp ground cloves
- 1 1/4 tsp ground cinnamon
- 1/4 tsp ground mace, I used nutmeg
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 cup whole wheat flour, sifted
- 1 1/4 cup chopped walnuts
- 3 1/4 cups coarse chunks apple, peeled
- 3 Tbsp Calvados, I used brandy because they didn’t have one of those cute tiny bottles of Calvados at the liquor store
glaze
- 1/4 cup unsalted butter, melted
- 2 tablespoons brown sugar
- 6 tablespoons granulated sugar
- 3 tablespoons Calvados, or brandy
- 1/4 cup sweet cider, I use apple cider
- 2 tablespoons fresh orange juice
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 325°F.
- Grease a 10" round cake pan and set aside.
- In a large bowl, beat the vegetable oil and sugar until thick and opaque. Add eggs, one at a time, beating well after each addition.
- Sift together all-purpose flour, cloves, cinnamon, mace, baking soda, and salt, then stir in whole wheat flour.
- Add the dry ingredients to the oil mixture and blend. Stir in walnuts, apple chunks, and apple brandy. Stir to distribute pieces evenly.
- Pour into a greased 10 inch round cake pan. Bake 1 hour and 15 minutes or until a cake tester inserted in the center comes out clean. Let cake rest for 10 minutes, then unmold and pour glaze over warm cake or cut cake and pour glaze over slices. (note: I used a 9 inch spring-form pan and cooked it almost 10 minutes longer)
- To make the glaze, mix the ingredients together in a saucepan, bring to a boil, reduce heat slightly, and cook 4 minutes. Remove from heat and cool slightly. Pour while still warm over warm cake.
Been making this cake for years as I believe oil healthier than butter and like having whole wheat flour. Are other mixing by hand, using a stand mixer or Cuisinart???
I mix it with a wooden spoon. Delicious every time
I made this cake a few times, long ago. Then I threw out my beloved Silver Palate cookbook by mistake. I want to make it again, and searched all over. I didn’t remember it was from Silver Palate. I was confounded when I couldn’t find the recipe in Frugal Gourmet. So I searched the internet and found it right away! Wow, I never knew this was a “beloved recipe”! Thank you!
So glad I could help Christine 🙂
Absolutely hands down the best cake I have ever made. I did it or my dad for Father’s Day and it was a HUGE HIT! Can’t wait to make it again
Do you think this could be baked in a tube pan?
I think it might be ideal in a tube pan, Jenny, because it’s such a moist dense cake.
Great recipe…have made many times over the years.
Had the Silver Palate Cookbook years ago, but now just googled the recipe.
I would suggest the cake recipe be rewritten so that ingredients are listed in the order and grouping by which they are mixed. I had to keep double checking to make sure I didn’t miss anything.
I made this recipe today. It’s smells great. Can’t eat it. LOL It’s for a meeting tonight. I had to bake it 30 minutes longer. Then you said to do. Then I made the glaze and poked holes and pour the glaze over the cake. It is beautiful cake and smells great.
I can’t wait for you to taste it Karen 🙂
This is my “go to” recipe for apple cake. I have probably made this 20 times throughout the past years. I don’t bother to peel the apples. It’s simple, delicious and just gets better with age when refrigerated. It’s rare when I’m not asked for the recipe. I have one baking in the oven right now.
Wish I could smell it!
How does it turn out without the glaze? Thanks!
I have made this cake twice! It is absolutely fabulous! I have begun using 2 tsp. of cinnamon, an extra cup of chopped apples, and more walnuts, & cut the sugar back a bit. It takes longer to bake to get the middle done. I like making small loaves to give as gifts.
I’m so glad, and while I can’t take credit for the recipe, I’m thrilled that it worked out for you LaVonne 🙂
I have made this cake over and over and am taking orders for it for Holidays that I bake for friends. Thanks for the lovely depiction with photos and recipe! Kimson