Photo by Chelsie Craig, food styling by Rebecca Jurkevich
Tender, nutty, and studded with caramel-glazed apple halves, Claire Saffitz’s apple cake is the best apple cake. (Yeah, we said it.) Use a cast-iron skillet to caramelize the apples and bake the cake all in one vessel, a win-win. Ground nuts give the cake a toasty, deep flavor and tenderize the crumb by adding fat and countering flour’s glutinous toughness. And one more pro tip from Claire: Use a melon baller, or a sturdy teaspoon measure, to remove the core in the neatest scoop.
