I have always loved this apple meringue cake as it’s one of the firsts cakes I have made ever since I was a little girl. The flavor is absolutely wonderful and everyone in the family is delighted every time I make it.
What I love about this cake is the variety of fruits you can choose for this recipe, depending on the season. Berries work great, apricots and peaches bring a wonderful flavor as well and as fall comes plums, apples and pears make a perfect choice too.
This apple meringue cake is one of the best apple desserts, the meringue has a crispy exterior while the cake is soft and apples bring such a wonderful flavor and texture, a delightful and comforting fall dessert indeed.
Apples get a crisp-tender texture so if you want really soft apples you can cook them a little on stove top with cinnamon and butter or microwave for few seconds before adding them over the cake batter.
Hope you will give it a try and enjoy it as we sure did .
Ingredients
Cake Batter ;
1 stick butter, room temperature
3/4 cup sugar
4 egg yolks
1/4 cup sour cream
1 tsp vanilla extract
2 1/2 tsp baking powder
1/4 tsp salt
2 cups flour
1 tsp cinnamon
Apple Filling :
4-5 medium apples, peeled and sliced
Juice from half of lemon
1 tsp cinnamon
4 tbsp flour
Meringue
4 egg whites
3/4 cup suga
1 tsp vanilla extract
Directions :
- Preheat oven to 350 degrees F (180 degrees C). Butter 10-inch (26 cm) springform pan (with a removable base).
- Prepare the apples. In a large bowl combine the apple slices with lemon juice, cinnamon and 4 tbsp flour. Set aside until ready to use.
- Prepare the cake batter. Combine flour, baking powder and salt into a medium bowl.
- In another bowl cream together butter and sugar until well mixed. Beat in the egg yolks, sour cream, cinnamon and vanilla extract. Stir in flour mixture and mix until well combined.
- Pour the batter into the prepared pan and arrange the apple slices on top. Bake for 30 minutes.
- Meanwhile prepare the meringue. Whip the egg whites until foamy with a mixer. Gradually add the sugar whipping the whole time until it holds very stiff peaks.
- Remove the pan from the oven and add whipped egg whites on top of the cake and bake for another 20 minutes until golden brown. Run a sharp knife completely around the inside edge of the pan. Let cool slightly at room temperature before serving enjoy .
