Butter-free apple cake, a light dessert with lots of apples, perfect for both adults and kids during snack or breakfast. This cake stays moist inside and is very easy to prepare, as well as being very soft and tasty.
Apples are the star fruit of autumn and during this period I love to experiment with them in desserts because everyone in our house loves them. After the Cookies, the Apple and Cream Tart and the Apple Pie, here’s a simple, soft, and cinnamon-scented cake with a little oil instead of butter.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 apples
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 3 eggs
- 2/3 cup milk
- 3 1/2 tbsp vegetable oil
- 1 packet baking powder
- 1 pinch ground cinnamon
- 1 pinch salt
How to Prepare the Butter-free Apple Cake
Start by peeling all the apples and slicing them. If you like, you can sprinkle them with lemon juice to prevent browning, but I didn’t.
In a bowl, beat the eggs with sugar using a whisk, then add the milk and mix. Add flour and baking powder, a pinch of salt and cinnamon, blend until smooth and add half of the sliced apples.
Stir and place the mixture in a greased and lightly floured cake pan.
Arrange the remaining apple slices in a circular pattern starting from the outer edge. Once the first circle is complete, continue inward until all the apples are used. This way you’ll have a neat and visually appealing cake, as well as tasty.
Bake in a preheated static oven at 350°F (180°C) for about 45 minutes. Do the toothpick test: if it comes out dry, it’s ready; otherwise, continue baking for another 5 minutes.
Let the apple cake cool completely before removing it from the mold.
