The maraschino apple cake without butter is a fragrant, soft, and irresistible dessert, perfect for those who love the enveloping taste of apples with an extra aromatic touch. The secret of this recipe is soaking the apples in maraschino, a liqueur with a delicate, slightly vanilla flavor, that enhances the fruit’s taste without overshadowing it. This technique not only makes the apples tastier but also helps keep the cake incredibly soft and moist.
This cake is ideal for breakfast, a snack, or as a dessert after dinner, perhaps accompanied by a scoop of vanilla ice cream, a light cream, or simply a sprinkle of powdered sugar. It is a lighter variant compared to the classic apple cake with butter, without sacrificing softness and taste. Thanks to the use of seed oil or yogurt instead of butter, the batter is soft and well-bound, with reduced saturated fat content.
Eliminating butter doesn’t mean sacrificing the flavor or texture of the cake. On the contrary, replacing it with alternative ingredients like seed oil (for a softer and more moist texture) or yogurt (for a creamy and light batter) allows you to obtain a dessert equally delicious but more digestible and suitable for those following a diet with fewer animal fats.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients for the maraschino apple cake without butter:
- 3 medium eggs (at room temperature)
- 120 g granulated sugar
- 100 ml whole milk
- 60 ml seed oil
- 230 g all-purpose flour
- 12 g baking powder
- 2 yellow apples (or reinette apples)
- 4 tablespoons maraschino (you can add more if you want a more intense flavor)
- to taste granulated sugar
Tools for the maraschino apple cake without butter:
- 2 Bowls
- 1 Knife
- 1 20×20 pan
- 1 Whisk
Steps for preparing and baking the maraschino apple cake without butter:
Peel the apples, cut them in half, and remove the core, then cut one apple into small pieces and put it in a bowl and slice the other apple thinly and put it in another bowl.
Add a tablespoon of sugar to each bowl (taken from the total amount), add 2 tablespoons of maraschino to each bowl and mix well, let it rest for about 30 minutes so the apples absorb the flavors.
In a large bowl, place the eggs and granulated sugar and whisk the two ingredients well with a manual whisk until you have a smooth and frothy mixture, then add the milk, seed oil and mix well.
Sift the baking powder and add it to the mixture, then gradually add the sifted flour and blend it into the mixture until it is smooth and homogeneous.
Add the chopped apples with the liquid that has formed and mix well.
Oil and flour a rectangular 20×20 pan or a round mold of 22/23 centimeters, pour the mixture and level it well then arrange the apple slices on the surface, pressing them slightly into the batter to a depth of half a centimeter (leave the liquid formed with the sugar and liqueur), sprinkle more granulated sugar on top and bake in a preheated oven at 356°F (180°C) for 30/35 minutes, do the toothpick test.
Let the cake cool, then place it on a serving plate and serve it.
Storage:
Cover the cake with plastic wrap or place it in an airtight container to prevent it from drying out, store it for 2/3 days at room temperature.
Or for 5/6 days in the refrigerator, it is recommended to take it out of the refrigerator 15-20 minutes before consuming.
FAQ (Frequently Asked Questions)
Can I add spices to the batter?
Absolutely, you can add cinnamon or grated orange or lemon zest for a touch of freshness and contrast or powdered ginger for a slightly pungent and spicy flavor.
I am lactose intolerant, what can I use?
You can use plant-based milk (almond, oat, soy) in the same amount.
What can I add to the batter for more crunchiness?
Chopped walnuts, almonds, or hazelnuts can be added, either in the batter or sprinkled on top before baking.
