Chicago-Style Bakery Apple Slices

Here’s a recipe for Chicago-Style Bakery Apple Slices—a classic treat: a soft, buttery cake base topped with cinnamon-spiced apples and a sweet glaze.

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Chicago-Style Bakery Apple Slices

Makes about 12 slices

Ingredients

For the cake base:

• 1 cup (200 g) granulated sugar

• 1/2 cup (115 g) unsalted butter, softened

• 2 large eggs

• 1 tsp vanilla extract

• 1 1/2 cups (190 g) all-purpose flour

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup (120 mL) milk

For the apple topping:

• 3–4 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced

• 1/4 cup (50 g) granulated sugar

• 1 tsp ground cinnamon

• Optional: 1/4 tsp ground nutmeg

For the glaze (optional):

• 1/2 cup (60 g) powdered sugar

• 1–2 tsp milk or cream

• 1/2 tsp vanilla extract

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Instructions

1. Preheat and prepare pan

• Preheat oven to 350°F (175°C).

• Grease and flour a 9×13-inch baking pan.

2. Make the cake batter

1. In a large bowl, cream together butter and sugar until light and fluffy.

2. Beat in eggs one at a time, then add vanilla.

3. In a separate bowl, whisk flour, baking powder, and salt.

4. Gradually add dry ingredients to wet mixture, alternating with milk, beginning and ending with flour. Mix until smooth.

3. Prepare apple topping

• Toss sliced apples with sugar, cinnamon, and nutmeg.

4. Assemble

• Spread cake batter evenly in the prepared pan.

• Arrange apple slices neatly on top, slightly overlapping.

5. Bake

• Bake 40–45 minutes, or until a toothpick inserted into the cake portion comes out clean (not in the apples).

6. Optional glaze

• Mix powdered sugar, milk, and vanilla until smooth.

• Drizzle over slightly cooled apple slices.

7. Cool and serve

• Let cool completely in pan before slicing into rectangular “bakery-style” pieces.

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Tips:

• Using firm apples ensures they don’t turn mushy while baking.

• For extra flavor, sprinkle a tiny pinch of ground ginger or allspice over the apples before baking.

• Leftovers can be stored in an airtight container at room temperature for 2–3 days or refrigerated for up to 5 days.

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If you want, I can also give a “super fudgy caramelized apple version” that mimics Chicago bakery apple slices even closer, with a slightly gooey topping. Do you want that version?