Why Doesn't Everyone Make Apple Cake Like This

I’m sorry but when I think of cake, my mind immediately goes to 3 to 4″ thick and double or triple layer. I do not like super skinny …


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About the Author: Chef Billy Parisi


  1. Extending the length of apple life after cutting is absolutely genius I’m always finding every time I’m making anything with apples something stops me from Continuing and always right after I’ve cut, diced, sliced my apple it’s a curse I’m sure haaa but tried to put in fridge even several hours and with lemon and water bath in fridge they always either turn to mush or grossly browns and not very appealing to the eye let along the palate so you are my secret savour of tons of tossed apples haaa thankyou soooo much❤

  2. Billy, once again you knocked this out of the park. I made this last night and it was a massive hit. You'll always be my favorite chef and I look forward to making your recipes in the future. ❤️

  3. For those who would like a conversion.

    For the Cake:

    480 g | 17 oz | 4 Cups – All Purpose (Plain Flour)

    237 g | 8.36 oz | 1 Cup + 3 Tbsp – Granulated Sugar (Castor Sugar)

    15 g | 0.53 oz | 1 Tbsp – Baking Powder

    5 g | 1 tsp – Sea Salt (Kosher Salt)

    4 g | 1.5 tsp – Ground Cinnamon

    226 g | 8 oz | 0.5 Cup – Unsalted Butter

    2 peeled cored and large diced Granny Smith Apples ( Tart )

    2 peeled cored and large diced Golden Delicious Apples ( Sweet )

    200 g | 7 oz | 4 Large – Eggs

    10 g | 2 tsp – Vanilla Extract

    240 g | 8.5 oz | 1 Cup – Whole Milk (Full Fat)

    For the Custard:

    60 g | 2.12 oz | 4 – Egg Yolks

    240 g | 8.5 oz | 1 Cup – Whole Milk (Full Fat)

    100 g | 3.53 oz | 0.5 Cup – Granulated Sugar (Castor Sugar)

    5 g | 1 tsp – Vanilla Extract

    Oven Temp ( No Fan) 375° F | 190° C
    Pan Size – 9 Inch | 23 cm Springform

  4. Made it. Another homerun. I didn't make the custard though, because I already had Breyer's French Vanilla in the freezer. It went amazing with it. Not too dense. Not too sweet. Delicious!

  5. I always put pineapple juice over my fruit salad of apples, oranges and bananas, and when I worked at a French Latin fusion restaurant we put apple juice to cover the cut apples to keep from turning brown. Love your videos and recipes and wow this cake looks delish!

  6. Billy, you know my family in County Galway, Ireland make an Irish Apple cake for us every time we visit, which used to be frequently. Anyway it is always 3-4 inches tall w the custard sauce! Your cake actually did take me back to their farm, sitting at their huge table, with tea and Irish whiskey. So when I make your recipe this week I will have another memory of my fav ITALIAN YT chef/friend teaching me the best tips & techniques for a classic cake. Slainte’ ☘️

  7. I love hearing the story’s behind food. Italian food does that for me. I had Italian neighbors and worked for Italian’s from my early teens to mid twenties. They always made me some of the best Italian dishes. 👍🏼👍🏼❤️🤤

  8. Apple HEAVEN!
    I'm just finishing an apple cake I made last week. It was yummy, but I want to try this recipe.
    I've gotten away from apple pie for some reason.
    TFS this great recipe!

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