This is the new Autumn cake, even though this recipe isn’t new at all – seems like every family has a version of this cake. This one is from several sources including Deb Perelman’s Smitten Kitchen, but if you Google “German Apple Cake” or “Jewish Apple Cake” or even “Apple Dapple Cake”, you can see the same ingredients listed. It is so, so good – a moist cake filled with cinnamon apple flavor – there’s a reason this recipe has been around so long. Better the second day, I promise! So make it in advance. Top the cake with whipped cream, ice cream and/or the caramel sauce I used, adapted slightly from Sally’s Baking Addiction.
Special equipment: 1-piece tube pan or a Bundt pan.