The apples are local, from BC Tree Fruits, a farmer’s cooperative and my eggs are from neighbour Lucy’s happy chickens

This cake is on wheels for four reasons:

  1. It’s the creation of Klemens Koester of Bread on Wheels in Kelowna
  2. It’s so straightforward to make that you can invite your friends over for coffee and have it coming out of the oven in about an hour…so fast — like a cake on wheels.
  3. The apple slice decorations make the cake resemble a wheel.
  4. It’s wheely, wheely, wheely good.

The recipe from The Butcher, the Baker, the Wine & Cheese Maker In the Okanagan, makes two 10-inch (25-cm) cakes. It’s handy to have two cakes as you can send one home with your coffee date guest or pop it in the freezer for a future date.


  • 1 cup (250 mL) room-temperature butter
  • 1 cup (250mL) granulated sugar
  • 5 eggs
  • 1 ½ cups (375 mL) all-purpose flour
  • 2 tsp (10mL) baking powder
  • 2 tsp (10 mL) vanilla
  • zest of ½ lemon
  • 3 apples, peeled, cored and sliced into 1/8-inch (3-mm) wedges
  • apricot jam, for glazing
  • icing sugar, for dusting
Cool completely after baking before sifting on the icing sugar and brushing with the hot apricot jam or the sugar will disappear into the cake.

Preheat oven to 375F (190C). Grease and flour two 10-inch (25-cm) baking pans. In a mixer bowl, whisk room-temperature butter and sugar together until nice and fluffy, then add eggs slowly and mix well. Add flour, baking powder, vanilla and lemon zest. Mix until batter is even.

Spoon batter into cake pans evenly. Spread out until top is nice and smooth. Lay apple slices gently onto batter. Do not push into the batter.

Bake in the middle of the oven until golden brown, for about 30-40 minutes. Test for doneness with a toothpick which should come out without crumbs. Remove from oven and cool in the pan on a rack.

Try substituting other fruits for the apples. My apricots are just about ready so I’m going to try those next.

The nicest way to finish up: Dust icing sugar over cake and glaze apples with hot apricot jam or jelly.

The new amazing recipe book’s Bean Scene’s best-ever ginger cookie recipe is equally on wheels and will be my new go-to Christmas cookie. The spice mix is spot on.