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Sep 17, 2013 07:24 AM

Need a simple but elegant cake recipe

Hey all, I'm in need of a simple, no fail, elegant cake recipe. Prefer something not iced or layered. If bundt, tube or round pan all the better.

I saw something about an apple dapple type cake that called out to me but wondering if anyone has any other suggestions. Must be no fail because I don't have time to do a trial run and I'm not the best baker around.

Thanks all.

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  1. How about a pineapple upside down cake, very easy to make, very pretty as well?

    4 Replies
    1. re: Ruthie789

      Ruthie789, do you have a tried and true recipe to share?

      Magiesmom, I have the book - any recipe in particular?

      1. re: millygirl

        An apple upside down cake would be seasonal now. Just use whatever apples that hold their shape are available in your area, and guesstimate how much brown sugar to use dependent upon how sweet or tart the apples are. Adding maple syrup is good too - either to the apples or the batter.
        Upside down cakes can be made with a wide choice of fruits.

        There's a very rich almond pound cake on the back of the label on the Solo almond filling can, and at It is made in a bundt pan, with a simple drizzle icing of confectioner's sugar and milk (or amaretto). Another plus is that in a tightly-sealed container in the refrigerator, it tastes just-made for weeks...if it lasts that long.

        1. re: greygarious

          Thank you greygarious.

          We don't carry Solo products here in Canada so I appreciate the link. The recipe looks great and I esp like bundt cakes.

        2. re: millygirl

          With pleasure. Recipe below:
          8 rounds of pineapple
          1/4 cup of butter
          1/2 cup of brown sugar
          8 maraschino cherries
          1 cup of sifted cake flour
          1 teaspoon of baking powder
          1/4 teaspoon of salt
          4 eggs separated
          1 cup of white sugar
          1 tablespoon of melted butter
          1/2 teaspoon of vanilla
          Melt the 1/4 cup of butter in a 9 inch square pan and add the brown sugar, stir over gentle heat until dissolved. Press the pineapple rounds into the brown sugar mix and add a cherry to each center.
          Stir together dry ingredients and set aside. In a large bowl, beat egg yolks until lemon colour, gradually beat in 1/2 of the white sugar, add the 1 tablespoon of melted butter and vanilla. Beat egg whites until stiff, gradually add in the other half of white sugar. Combine the two egg mixtures, and fold into sifted dry ingredients. Pour over the pineapple carmel mixture, put in oven at 350 until done 30-45 minutes. Cool for about 15
          minutes and then invert onto a large platter. Serves 8 people.

      2. Look at Smitten kitchen's everyday cakes section, many wonderful ones there.

        1 Reply
        1. re: magiesmom

          YES!! Her cakes are awesome (except the red wine velvet, that one didn't work at all for some reason.) My favorite is the grapefruit olive oil cake in her cookbook, except I replace all the grapefruit ingredients (juice, zest) with lemon. Its a one-bowl, easy-peasy cake with no butter and it tastes delicious and perfectly moist!

        2. This time of year, my go-to cake is this one, made in a angel food pan, no frosting:

          Cinnamon-Apple Cake

          The cream cheese in the batter give this cake lots of moisture. Because it's so tender, use a serrated knife for cutting.

          Cooking Light JANUARY 2000
          •Yield: 12 servings

          •1 3/4 cups sugar, divided
          •3/4 cup (6 ounces) block-style fat-free cream cheese, softened (I use regular)
          •1/2 cup butter or stick margarine, softened
          •1 teaspoon vanilla extract
          •2 large eggs
          •1 1/2 cups all-purpose flour
          •1 1/2 teaspoons baking powder
          •1/4 teaspoon salt
          •2 teaspoons ground cinnamon
          •3 cups chopped peeled Rome apple (about 2 large)
          • Cooking spray


          Preheat oven to 350°.

          Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.

          Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8-inch spring form pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

          Bake at 350° for 1 hour and 15 minutes or until cake pulls away from the sides of pan. Cool cake completely on a wire rack, and cut using a serrated knife.

          Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the baking time by 5 minutes.

          2 Replies
            1. re: tcamp

              Yes, thanks tcamp for the recipe. It sounds like a lovely cake and I have one of the angel food springform pans that I inherited and now I have a use for it. Can't wait to try the recipe!

            2. My favorite easy cake would be a guiness chocolate cake, it is so moist and not too sweet.

              1. Can't remember which appear in the book but from the blog I love apple sharlotka , pear and bittersweet chocolate cake, dimply plum cake, and lemon yogurt anything cake. There is also a nice easy chocolate cake. Oh , and the honey cake is a winner too .

                If I were to choose one it would be the pear and chocolate cake.