Turning the Mostly Apples Cake into the Mostly Apple Hurricane Cake

I was in a hurry as we in Florida were expecting a hurricane, and that likely means a power outages.  I wanted a quick and easy bake, something without a lot of bowls and pans to clean-up. But, I needed a recipe with ingredients that were already in the house. That meant I couldn’t make my Easy Blackberry Cobbler.

 I had recently seen the recipe for a Mostly Apples Apple Cake from King Arthur Baking site and it caught my eye. The cake looked like a cross between an apple pie and apple cake, more like a cobbler but not as fruity.

A slice of Mostly Apple Hurricane Cake closeup.
A slice of Mostly Apple Hurricane Cake

I gathered the recipe ingredients and let the eggs come to room temperature. Luckily, I keep Almond Flour in the freezer, so I had the needed ¼ cup. But, I did not have sliced almonds, so I substituted old fashion oatmeal for a little crunch.  

The cake was a huge hit for snacking during the extreme rainstorm and powerful winds, as a dessert after dinner, and what few leftovers we had, as breakfast. I now call it the Mostly Apple Hurricane Cake. 

I made the easy bake again to verify the recipe. This time I used almonds , arranging them like flower petals in the middle. When baked and cooled, I left the finished cake upside down so you can see the pattern

Debi’s Mostly Apple Hurricane Cake

Baked Mostly Apple Hurricane Cake
Upside down view of Debi’s Mostly Apple Hurricane Cake

Adapted recipe thanks to the King Arthur Baking site. The site also thanks Sarah Carey, who developed this recipe, and to Dorie Greenspan, whose Marie-Hélène’s Apple Cake inspired it.

Prep Time –Quick and Easy, just 15 minutes (most of that time is spent peeling and slicing the apples)

Bake Time 50-55 minutes at 350 degrees

Makes one 8″ or 9″ cake 

You Will Need:

One  8″ or 9″ round cake pan 

Parchment paper cut to the size of the pan

Hand mixer or whisk, not a powerful Kitchen-Aide Mixer


For the pan 

  • 1/2 tablespoon butter, softened
  • 1/4 cup (30g) sliced almonds or old-fashion oats


  • 3/4 cup (90g) All-Purpose Flour  
  • 1/4 cup (24g) Almond Flour 
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 large eggs, at room temperature
  • 3/4 cup (160g) light brown sugar, packed (or dark brown)
  • 1/2 teaspoon almond extract
  • 3 apples, peeled and sliced about 1/4″ thick (4 1/2 cups )


The Mostly Apple Hurricane Cake before it goes into the oven.
Unbaked view of the Mostly Apple Hurricane Cake ready for the oven.

  1. Preheat the oven to 350°F.  
  • Lightly grease the bottom of an 8″ or 9″ cake pan (this will help the parchment adhere), then line the bottom with parchment cut to fit. Generously butter the parchment and sides of the pan with the softened butter. Sprinkle with the sliced almonds, a bit at a time, pressing gently to adhere them to the pan. Arrange the nuts in a pattern, if desired.
  • Weigh or measure flours by gently spooning into a cup, then sweeping off any excess. In a medium bowl, whisk together the flours, baking powder, and salt. 
  • In a large bowl, whisk together the melted butter, eggs, sugar, and extract until creamy, lighter in color, and slightly foamy, about 30 seconds to 1 minute. Whisk in the dry ingredients until just combined.  
  • Use a rubber spatula to fold the apples into the batter until evenly coated. (It will look like there isn’t enough batter.)  
  • Scrape the batter into the prepared pan and use your spatula to nudge the apples into a mostly-even layer. 
  • Bake until golden-brown on top and a toothpick or paring knife inserted into the center comes out clean, about 50 to 55 minutes.
  • Remove the cake from the oven and let cool for 15 minutes on a wire rack. Run a paring knife around the edges of pan; invert it onto a rack or plate, remove the parchment. Leave upside down or turn it back over, top-side up, onto a wire rack. 
  • Let cool for at least 15 minutes more. Slice with a sharp serrated knife, which will help you saw through the apple pieces rather than crushing them. 
Baked and golden brown Mostly Apple Hurricane Cake
Fully baked and golden brown Mostly Apple Hurricane Cake

Storage information: This cake is best served the day it’s baked, but it can be stored, uncovered at room temperature, for up to 3 days (press parchment or plastic wrap directly to cut surfaces but don’t cover the cake, as it will become damp).  

Debi’s Hints

I use King Arthur Unbleached All-Purpose Flour .

You may substitute King Arthur Gluten-Free Measure for Measure Flour in place of the all-purpose flour.

 Stay away from apples that you can easily indent with your finger (like a Honeycrisp or MacIntosh) — their moisture content will be too high.