Apple Mortgage Cake

The aptly named Apple Mortgage Cake has an inspiring backstory. During economic hardship, entrepreneur Angela Logan’s delightful family recipe rescued her home. Boasting moist layers studded with juicy apples and infused by cinnamon’s warmth, it seamlessly soothes with filling sweetness.  

A melt-in-your-mouth tenderness results from a balanced blend throughout this cake. Not overwhelmingly dense like some other desserts, it complements heartier meals without taxing the palate. A fluffy cream cheese frosting brings luxuriant finishing touches. 

Apple Mortgage Cake Ingredients 

  • Butter (softened): Typically around 4 tablespoons
  • Granulated sugar: Usually about 1½–2 cups depending on preference
  • Brown sugar: Sometimes used instead of some portion of white sugar
  • Vegetable oil: Often approximately 1 cup
  • Vanilla extract: Around half a teaspoon
  • Lemon juice or zest: About half a teaspoon
  • Large eggs: Generally 2 whole eggs
  • Baking soda: Approximately 1 teaspoon
  • Ground cinnamon: Between 1–1½ teaspoons
  • Other optional spices: Such as nutmeg, ginger, cloves, etc., usually less than one full teaspoon total
  • Fine sea salt or table salt: Roughly half a teaspoon
  • All-purpose flour: Normally between 2–3 cups
  • Chopped walnuts or another preferred nut variety: Up to 1 cup, sometimes omitted entirely
  • Peeled, cored, and thinly sliced apples: At least 3 cups, commonly Granny Smith or Honeycrisp.

How I Made Apple Mortgage Cake

First, I preheated my oven and prepared the baking pan. Then, I whisked together the dry ingredients like the flour, sugar, baking soda and cinnamon in one bowl. Meanwhile, I beat the wet ingredients of eggs, oil and vanilla in another. 

Once both mixtures were ready, I gradually added the wet to the dry, folding gently just until no lumps remained. At this stage, I carefully folded in the chopped apples, enjoying their tart scent. 

I poured the light golden batter into the pan and smoothed it evenly across the surface. Once in the oven, I watched over it for 45 minutes until a toothpick inserted emerged clean. 

Removing the beautifully browned cake, I allowed it to cool for 10 minutes before transferring to a rack. As it cooled fully, I prepared the simple glaze on the stovetop. 

When set, I drizzled the smooth, buttery glaze in ribbons over the moist slices. Its warm spices blended perfectly with the tender texture and apple chunks.