The poured cake with apples and jam is a delicious pantry cake already filled during cooking and easy to prepare.
The peculiarity of the poured cake is its double baking, which consists of baking half the batter first, filling the cake, and covering it with the rest of the batter for a second, final baking phase, with the result that the filling does not slip to the bottom, but stays exactly in the middle of the cake without worrying that the short initial baking time will cause the finished cake to collapse.
The poured cake with jam and apples is filled with a delicious apricot jam and plenty of apples, and decorated with more apple slices, resulting in an irresistible cake perfect for breakfast, snack, but also as a dessert.
Read on to learn how to make the poured cake with apples and jam with the easy recipe you’ll find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 1 cup granulated sugar
- 4 tbsps vegetable oil
- 1 cup milk
- 1 3/4 cups all-purpose flour
- 1 packet baking powder
- 1 lb apples
- 1 cup apricot jam
- 1 tbsp brown sugar
- ground cinnamon
- powdered sugar (for decoration)
Preparation of the Poured Cake with Apples and Jam
Preheat the oven to 350°F (180°C) in static mode.
Line a 9.5-inch (24 cm) springform pan with parchment paper.
In a large bowl, beat the eggs with the granulated sugar using electric beaters until the mixture is pale.
Gradually add the vegetable oil in a stream, while continuing to beat, and then the milk.
Add the flour and baking powder, and continue to mix with the beaters until you have a smooth batter.Pour half of the prepared batter into the cake pan and bake it at 350°F (180°C) for fifteen minutes.
Meanwhile, wash the apples, peel, and dice half of them, and slice the other half without peeling.
After the fifteen minutes of baking, remove the cake pan from the oven and spread the jam over the surface of the cake, leveling it with the back of a spoon.Scatter the diced apples over the jam and pour the remaining half of the cake batter over them.
Arrange the apple slices in a circular pattern on the surface of the batter, and sprinkle with brown sugar and a bit of ground cinnamon.
Bake again at 350°F (180°C) for thirty-five minutes, performing the toothpick test at the end to check if it’s done: it should come out dry when inserted into the cake.
Remove from the oven, allow to cool completely, and transfer your poured cake with apples and jam onto a serving plate or platter.
Decorate with powdered sugar as desired and serve.
Notes
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