The soft apple cake without butter is a delicate, simple, and very soft dessert, perfect to accompany a steaming cup of cinnamon tea.
Today I propose a version without butter; actually, on my blog, you will find many cakes that do not contain it because I don’t like its taste, and I assure you that the desserts turn out very soft and light. If you love butter, you must absolutely try the classic paradise cake and with cocoa and the mantovana cake, each one tastier than the other!
Don’t want to give up butter? No problem, eliminate the oil from the ingredient list and replace it by increasing the butter weight by 20%; this method can be applied to all my simple cakes like the 5-minute cakes but is not suitable for pies and cookies.
To have a delicious and fragrant apple cake, use Golden, Renette, or other non-floury varieties; if you like, you can use 3 apples of different varieties, making your dessert even more aromatic.
I’ll leave you some apple recipes to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 263.62 (Kcal)
- Carbohydrates 43.02 (g) of which sugars 23.45 (g)
- Proteins 3.79 (g)
- Fat 9.45 (g) of which saturated 2.31 (g)of which unsaturated 6.57 (g)
- Fibers 1.77 (g)
- Sodium 14.53 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour
- 1/3 cup potato starch
- 3/4 cup sugar
- 1/3 cup peanut oil (or other oil of choice)
- 1/2 cup milk
- 2 eggs (medium)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 3 Golden Delicious apples (or Renette, about 21 oz in total)
- 2 tsp butter
- 2 tsp all-purpose flour
- 1 tbsp vanilla powdered sugar
Tools
- 1 Bowl large
- 1 Bowl
- 1 Sieve
- 1 Scale
- 1 Hand Whisk
- 1 Cake Pan springform 9-inch diameter
Procedure
Wash the apples, peel them, and cut one into small cubes and the other two into slices 1/4 inch thick, set aside.
Butter and flour a 9-inch pan.In a bowl, mix the eggs with sugar using the hand whisk, add the oil, milk, vanilla, and lemon zest.
In the large bowl, sift the flour with the potato starch and baking powder.
Pour the liquid ingredients into the bowl with the dry ones, mixing with the whisk to obtain a smooth batter. Add the cubed apple.
Transfer the mixture into the cake pan and arrange the apple slices on the batter.
Bake the cake in a preheated static oven at 350°F for about 40/45 minutes.
Do the toothpick test to check the cooking, if necessary, extend it for a few minutes, be careful not to overcook it otherwise it will become dry.If the cake’s surface tends to darken too much, cover it with a sheet of aluminum foil.
The soft apple cake without butter is ready, let it cool before unmolding. Sprinkle with powdered sugar and serve.
Advice
Storage
The soft apple cake without butter keeps for two days at room temperature under a glass dome. When it is very hot, the fruit sours quickly, so I recommend storing the cake in the fridge during the summer months and bringing it to room temperature for 1 hour before serving.
I prefer to always keep it in the fridge to have a fragrant and aromatic cake that keeps well for 3 or 4 days.
***************************
For tips on making the recipes, contact me on FACEBOOK and, if you like, follow me on INSTAGRAM
