Which of these apple cakes can be made 3-4 days before serving?

This is my grandmother's French apple cake recipe... It can be made in advance, refrigerated, then baked a little bit more to re-warm it upon serving.


French apple cake served with vanilla ice cream (put on top of warm cake, re-baked while eating dinner)


1 cup flour unsifted

1 teaspoon baking powder

2 tablespoons sugar

1 teaspoon salt

Mix with spoon to blend ingredients

Add 1 stick margarine or butter and work in like pie dough

Put 1 egg in measuring cup and add milk to make ½ cup

Mix with fork and pour into dough. Fold into dough gently. Dough will be lumpy.

Grease pan. Spread dough mixture in pan.

Core and Slice apples – Macintosh or some other soft apple – about 4 medium



Streusel for top of cake:

½ cup sugar

1 ½ teaspoons flour

1 ½ tablespoon margarine or butter

1 teaspoon cinnamon

Mix the above Streusel ingredients and sprinkle on cake dough in pan

350 degrees – Cook maximum 1 hour (look at cake after 30-45 minutes). It is done when apples are cooked soft and crust is golden brown. Usually 45 minutes in my oven.

Cover with foil after taking out of oven.

Hope this might help! Very easy/delicious!

Here's another one I just came across. Sounds good! http://www.washingtonpost.com/blogs/all-we-can-eat/post/apple-cake-that-smells-like-my-grandmothers-kitchen/2012/09/15/b3adbc84-fec1-11e1-b153-218509a954e1_blog.html

This one by Merrill is wonderful! I have made it many times. It keeps for days: https://food52.com/blog/1528-applesauce-cake-with-caramel-glaze

Probably all three will freeze ok, but/and the Deep South Apple Cake - with its higher percentage of fruit - may crumble more when defrosted. I would pick by your own interest/preference.

I think the first one is more likely to hold up if made 3-4 days in advance. It would be ok frozen. The 2nd one won't really freeze well