This apple meringue recipe is a great gift too! A few days ago, one of our neighbors finally delivered her baby. My husband and I weren’t able to go to the hospital to visit her because of work. So when the little family came back from the hospital, I made this apple meringue cake and went to her house to visit her. She loved it as well as her husband! It’s always nice to see people appreciate your cooking.

It is indeed one of the best apple desserts ever! If you are tired of making the same apple cobblers or apple pies for your guests, then you should try this amazing recipe!

Ingredients

For the Cake Batter:

1 stick (113g) Land O Lakes butter, room temperature

3/4 cup (150g) Domino sugar

4 egg yolks from Eggland’s

1/4 cup (60g) Daisy sour cream

Grated zest from 1 lemon

1 tsp McCormick vanilla extract

2 1/2 tsp (10g) Clabber Girl baking powder

1/4 tsp Morton salt

2 cups (250g) Gold Medal flour

For the Apple Filling:

4-5 medium apples, peeled and sliced

Juice from half of lemon

1 tsp McCormick cinnamon

4 tbsp (30g) Gold Medal flour

For the Meringue:

4 egg whites from Eggland’s eggs

3/4 cup (150g) Domino sugar

Instructions

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, lemon zest 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.

USE RED NEXT PAGE LINK BELOW.

NEXT PAGE >> 

Quick Tip: Apples get a crisp-tender texture so if you want really soft apples you can cook them a little on the stove top with cinnamon and butter or microwave for few seconds before adding them over the cake batter.

Thank you Kikichen for this great photo.