Apple Crackle Cake is a moist fresh apple spice cake topped with a crackly, melt in your mouth layer of brown sugar meringue.
I love a delicate meringue made with brown sugar. It just melts in your mouth and fills your tastebuds to overflowing. The only thing that makes it better is if it’s served atop an apple spice cake, with big pieces of juicy apples and spices just waiting to party with that meringue!
This is a from scratch cake recipe that uses simple ingredients most kitchens have on hand.
For the cake you’ll need: butter, brown sugar (light or dark, your preference), eggs, all purpose flour, baking soda, salt, cinnamon, allspice, and apples. You’ll also need additional eggs and brown sugar for the meringue.
Begin by making your meringue. In a large mixing bowl beat egg whites with an electric mixer until stiff peaks form. Add brown sugar and stir by hand until well combined.
In another mixing bowl, place softened butter and brown sugar. Beat with electric mixer until fluffy. Add eggs, baking soda, salt, cinnamon, allspice, and diced apple. Beat again until fully incorporated. Add flour and beat until combined, scraping down sides as needed, about one minute.
Batter will be thick like homemade cookie dough.
Uh oh. Now I got you thinking about cookies. Focus, focus. We can make cookies after we get the cake in the oven. My vote is for Tea cakes!
Spoon and then smooth batter into a lightly greased 8×8 baking dish.
Pour meringue over top and spread to cover, making sure to touch the sides of the pan with the meringue all around. This keeps the meringue from pulling back and shrinking as it bakes.
Bake at 350 for 40-45 minutes, or until meringue is lightly browned and set on top.
DIG IN!
And enjoy the old fashioned goodness!
Servings: 4
Calories: 504kcal
Ingredients
For Meringue:
- 2 large egg whites
- 1.5 cups packed dark or light brown sugar
For Cake
- 1/2 cup butter softened
- 1 cup packed dark or light brown sugar
- 2 egg yolks
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 heaping teaspoon cinnamon
- 1/2 teaspoon allspice
- 2 large apples any type, peeled and finely diced
Instructions
- In a large mixing bowl beat egg whites with electric mixer until stiff peaks form. Stir in brown by hand until well combined.
- In a separate mixing bowl, place softened butter and brown sugar. Beat with electric mixer until fluffy. Add eggs, baking soda, salt, cinnamon, allspice, and diced apple. Beat again until fully incorporated. Add flour and beat until combined, scraping down sides as needed, about one minute. Batter will be thick like homemade cookie dough.
- Spread cake batter into a greased 8x8 baking dish. Pat it down smooth and even on top.
- Spread meringue over all. Bake at 350 for 40-45 minutes, or until meringue is lightly browned and set on top.
Nutrition
Calories: 504kcal
Tried this recipe?Mention @southernplate or tag #southernplate!
“Do not wait for leaders; do it alone, person to person.”
~Mother Teresa
I want to bake this in a 9×13 pan. Is it as simple as just doubling the ingredients or should the baking temp or time be adjusted? With the meringue on top it would b impossible to check the cache to see if it’s done. I’m taking it to a ladies gathering at church tonight and don’t want any “surprises”!
Christy! I wanted a good dessert like this to take to the seasonal harvest helpers at my husband’s workplace. You always come through for me, thanks so much! BTW, are you doing a gift guide list this year? Can’t believe we’re already this close to Christmas. Thanks again!
I don’t have allspice, could I substitute an equal amount of ground cinnamon for it? What would you suggest?
Oh Christy, how I do love thee… great recipes, and since I DO have a sense of humor, big smiles. : ) You’re the best! I think this cake would hit the spot tonight. Better get it through the oven before I start the pizzas going through! Thanks!!!
Gonna try this cake. Sounds amazing. Thanks Christy.
Thank you Anita, I hope you get the chance to try it soon!!!
If I choose not to add meringue topping, do I need to change temp or baking time? Thanks so much.
It will be about the same, just know it’s done with it is lightly browned around the edges and springs back in the center when pressed.