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Triple Apple Cake

This moist, beautiful Apple Cake will please all the apple lovers at your table!  We hope you love it!
Course Dessert
Fruit Used Apple Cider, Apples, Applesauce
Keyword Cake
Servings 12


  • 2 3/4  white-wheat flour  spooned and leveled
  • 2 3/4 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 tsp finely ground salt
  • 1 1/4 C brown sugar divided
  • 1 1/2 tsp vanilla
  • 1 1/4 C Raspberry Blush Applesauce unsweetened applesauce
  • 2 1/2 C Rinker Orchard apple cider unsweetened cider
  • 1 1/2 Sticks unsalted butter room temperature
  • 3 large eggs
  • 2 Goldrush apples cored and thinly sliced crosswise


  1. Preheat oven to 325 degrees F. Butter a 9-inch square metal baking pan and line with parchment, leaving a 2-inch overhang on 2 sides.

  2. Whisk together flour, baking powder, cinnamon, and salt.

  3. In a large bowl, with a mixer, beat butter and 1 cup brown sugar until fluffy. Add vanilla and eggs; beat until combined. 

  4. Reduce speed to low; add flour mixture in 3 additions, alternating with 2 additions applesauce, and beat until combined.

  5. Transfer batter to pan and smooth top. Arrange apples in 3 rows on top, overlapping slightly. 

  6. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 1 hour 15 minutes. Transfer pan to a wire rack and let cool 20 minutes.


  1. While the cake bakes, cook the cider and remaining 1/4 cup brown sugar in a medium saucepan over medium-high until thick and syrupy, 15 to 18 minutes.

  2. Using parchment, transfer the cake from pan to a serving plate and then remove/discard the parchment. Brush glaze over top and sides and let sit until cool and set, 1 hour.