Simple apple cake, grandma’s recipe for one of the best apple cakes, and part of our collection dedicated to Desserts with apples, such as Apple heart cookies or Apple doughnuts.
Who doesn’t love apple desserts? In my family we adore them and I make them often,
but one apple-based dessert we love more than the others is the classic apple cake, tall, soft, buttery, with lots of apples in the batter and on the surface. An easy, quick recipe anyone can make, yet as good as the one my dear grandmother used to make.
Do you love apple desserts? If, like us, you’re a fan, this recipe simply must be in your collection!
Curious to discover my version? Then let’s go to the kitchen and prepare it together as always, but before going to the kitchen I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here) and that if you don’t want to turn on the oven you can always make the Skillet Upside-Down Apple Cake or the Air-Fryer Apple Cake.
Have a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 5-6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 1/2 cup sugar
- 7 tbsp butter
- 1 1/2 cup all-purpose flour
- 2 green apples (medium)
- 1/3 cup milk
- Half sachet baking powder
Tools
- Springform pan 8 in diameter
- Electric hand mixer
- Oven
Preparation
Separate the yolks from the whites.
Add half of the sugar to the yolks and beat with an electric mixer until you obtain a frothy mass. Add the melted butter (not boiling) and set aside.
Whisk the egg whites until stiff, then add the remaining sugar and incorporate by continuing to beat until you have a firm mixture.
Combine the yolk mixture with the egg whites and gradually fold in the flour and the milk.
Peel the two apples: cut one into small cubes and add it to the batter together with a pinch of vanillin (vanilla powder) and the baking powder; slice the other into wedges about 0.2 in thick.
Grease an 8 in springform pan or line it with parchment paper. If your pan is non-stick you can skip these steps.
Pour the batter into the pan and arrange the apple wedges on top in a rosette pattern.
Bake in a preheated oven at 356°F (convection) for 35-40 minutes (if using a conventional oven, increase the time by about ten minutes).
Perform the toothpick test before removing from the oven: if the toothpick comes out with moisture, lower the oven temperature to 320°F, cover with aluminum foil to prevent the cake from browning too much, and continue baking for another ten minutes.
Storage and tips
Store any leftover cake in an airtight container or under a glass dome; it will stay good for a couple of days, though I doubt there will be any left!
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