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2hrs 30mins

Ingredients Nutrition


  1. Butter a 10 inch round pan (2 inches deep) and line with a disk of buttered parchment; set aside.
  2. Position oven rack in middle of oven; preheat to 350°.
  3. In a bowl, stir the flour, baking powder, and salt together; set aside.
  4. Add butter and ¾ cup sugar to the bowl of an electric mixer and beat with paddle on medium speed until soft and light, about 3-4 minutes.
  5. Beat in 1 egg until smooth, beat in the vanilla and lemon zest.
  6. Beat in about 1/3 of the flour mixture until smooth, and then beat in another egg.
  7. Beat in another 1/3 of the flour mixture and then beat in the remaining egg.
  8. Stop and scrape the bowl and paddle, and then beat in the remaining flour mixture.
  9. Scrape the batter into the prepared pan and smooth the top.
  10. Arrange 11 of the apple quarters, core side down, on the batter, in a circle near the edges of the pan.
  11. Place the last apple quarter in the center of the batter; sprinkle the apples with the 2 tablespoons of sugar.
  12. Bake the cake until the apples have softened, about 1 hour; the batter will definitely be baked through in this amount of time.
  13. Cook the cake on a rack in the pan, then unmold it onto another rack and lift away the first rack and replace it with a platter; invert cake again and lift off the top rack.
  14. Make the glaze: stir the preserves and water together in a small saucepan; cook over medium heat, stirring occasionally, until the glaze comes to a simmer.
  15. Strain the glaze into another pan and place it back on the heat; allow the glaze to reduce until it is slightly sticky and no longer watery, about 2 minutes.
  16. Immediately pain the hot glaze onto the apple quarters, using a brush; let the glaze cool and set before serving the cake.
  17. Cut the cake into wedges; a little whipped cream would be good with this cake.

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