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Magic Cake With Autumn Apples

Magic Cake With Autumn Apples requires one simple batter which uses only six ingredients!
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: 3 layer cake, apple, bake, baking, best magic cake, custard, custard cake, fall desserts, layer cake, magic cake, Sharlotka
Servings: 8 servings
Calories: 314kcal
Cost: $.64

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  • 10-inch or 12-inch non-stick springform pan
  • baking sheet
  • electric hand mixer
  • large mixing bowl
  • small mixing bowl
  • rubber spatula for folding in the egg whites


Ingredients for Magic Cake With Autumn Apples

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 8 tablespoons unsalted butter melted and cooled
  • 1 teaspoon vanilla extract
  • 3/4 cup all purpose flour
  • 2 cups whole milk
  • 2 medium apples Granny Smith or Winesap varieties work best
  • juice of half a lemon
  • Confectioner's sugar


The Method

  • Preheat your oven to 325°F. Assemble a well-buttered and parchment-lined (bottom only) springform pan atop a sheet of aluminum foil loosely gathered around the springform and all set atop a baking sheet. Alternatively, butter a 9-inch x 9-inch baking dish. Set aside.
  • Pour the milk into a saucepan and set it over medium low heat. Stir occasionally.
  • Prepare the apples by peeling, coring, and chopping into 1/2-inch pieces. Toss in a bowl with the juice of the half lemon. Apple pieces should be coated with the juice, but LIGHTLY. You want just enough acid to keep the apple from browning, but not too much that the batter won't set properly.
  • Arrange the apple pieces in the bottom of the springform pan. They may be loose, but they must fall beneath the inside middle of the springform pan if you were to imagine a line going all the way around.
  • Separate the eggs using your fingers by allowing the whites to run through. Place the yolks remaining in your hand in a large mixing bowl. Beat the egg yolks with the granulated sugar until light and fluffy. The mixture will be very light in color and should be almost double in size. Add butter and vanilla extract and continue beating for another minute.
  • After measuring and leveling your flour, hold a sifter or fine mesh sieve over the egg and sugar mixture and sift the flour into the mixture. Mix until fully incorporated. Slowly add the warmed milk. Beat until everything is well incorporated.
  • In a clean bowl using clean beaters, beat the egg whites until stiff peaks form.
  • Add the egg whites to the cake batter 1/3 at a time and gently fold them in. Do not fold the egg whites in completely. A few white streaks or lumps of egg white are encouraged.
  • Pour batter into the prepared springform pan. Smooth out the top making sure batter seeps in between the apple pieces. Bake for 50 minutes or until the top is lightly golden. Baking times may vary. Begin testing for doneness at 50 minutes. The top will be slightly hard, nicely golden brown, and will not "jiggle" when you gently shake the springform. If the top appears golden but the cake is not yet set, cover loosely with foil and return to the oven, 10 minutes at a time, until it no longer jiggles.
  • Cool the cake in the springform pan. First, gently loosen the clasp to create a gap between the finished cake and the inside wall of the springform. If necessary, run the back of a knife all the way around. Keep the pan in tact and cool the cake for at least 2 hours before cutting. Slicing before the cake has fully cooled will result in the cake collapsing.
  • To serve, remove the sides of the springform and place the bottom of the springform with the cake on a cake plate. Dust generously with Confectioner's sugar. Slice the cake and plate. Dust again with more Confectioner's sugar.


Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
Freezing: do not freeze this cake as its consistency will not be conducive to freezing well.
Storing: refrigerate any uneaten portions wrapped with plastic film for up to two days.


Serving: 1serving | Calories: 314kcal | Carbohydrates: 37g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 64mg | Potassium: 181mg | Fiber: 1g | Sugar: 27g | Vitamin A: 608IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.