The soft apple cake is the classic recipe for a very soft and adequately moist dessert. After tasting it, grandma Benedetta said: “It’s the best apple cake I’ve ever had, the softest in the world”.
Apple cake with butter and eggs, without yogurt and oil. Try it too and let me know what you think and if, like me, you find it very soft and delicious.
APPLE SEASON #apples – all year round, the best time is from late summer to all autumn.
My best apple cakes
- Difficulty: Medium
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 12People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 235.81 (Kcal)
- Carbohydrates 33.43 (g) of which sugars 17.56 (g)
- Proteins 4.31 (g)
- Fat 10.02 (g) of which saturated 6.18 (g)of which unsaturated 3.71 (g)
- Fibers 1.54 (g)
- Sodium 53.12 (mg)
Indicative values for a portion of 92 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
Soft Apple Cake
Measurements for a 9.5-inch pan (for 10 – 12 people)
- 4 apples (Renette and Golden – net weight about 18 oz)
- 1/2 cup g butter (melted)
- 3 eggs (medium)
- 3/4 cup g sugar
- 2 1/4 cups g all-purpose flour
- Half packet baking powder
- 1 pinch salt
Tools
- Electric Beaters
- Cake Pan 9.5 inches – aluminum
- Spatula
Soft Apple Cake
Butter and flour a 9.5-inch pan, or line with parchment paper.
Peel and cut the apples into even pieces. Set aside some apple quarters for the final decoration if desired.
Melt the butter in a double boiler (place the butter in pieces in a saucepan with two handles to rest over another pot with hot water, without touching the water).
Or gently melt the butter in the microwave.
In a bowl, pour the eggs with the sugar.
Whip with electric beaters at maximum speed until you get a foamy mixture.
Sift the flour and baking powder together with a pinch of salt (which helps to enhance the flavors).
Add the sifted flour to the egg and sugar mixture, a little at a time.
Mix the ingredients at low speed with the beaters, just enough to make the batter homogeneous.
Add the apples to the cake batter.
With a spatula, stir to make the apple cake batter homogeneous.
Pour the batter into the cake pan and level the surface with a spatula.
Decorate the surface of the cake with apple slices.
Bake in a preheated static oven at 350°F for about 50 minutes, always perform the toothpick test.
Once ready, let it cool before removing from the pan.
Then gently remove from the cake pan and flip onto a plate.
Flip again to place the apple cake on the serving plate.
STORING the soft apple cake
Store the soft apple cake under a glass dome or in an airtight container. Keep at room temperature for 2 days or place in the fridge to keep it moist longer. Warm slightly before serving to restore its softness.
FAQ (Questions and Answers)
What is the best apple for apple cake?
The Renetta is aromatic and just the right amount of soft. Golden Delicious are sweet and juicy. The Granny Smith has a more tangy taste and firm flesh.
Is it better to grate or slice the apples?
It depends on the result you want to achieve. Grated apples make the batter more moist and uniform, while apple slices are more noticeable when biting.
Why is my cake dry?
Perhaps it was baked too long or the oven was too hot. Using too many mealy apples can also dry it out.
Can I use only whole-grain flours?
Yes, but it’s better to mix them with all-purpose or type 1 flour, otherwise the cake might be denser and less soft.
How do you know when a moist cake is done?
To know if a moist cake is done, insert a toothpick in the center: if it comes out clean or with a few moist crumbs, the cake is ready. If it comes out with raw batter, continue baking.
When should you open the oven with the cake?
It’s better to open the oven only after at least 20-25 minutes of baking, when the cake has started to take shape. Opening too early might cause it to deflate or cook unevenly.
Why does the apple cake remain raw in the center?
The apple cake can remain raw in the center if the oven temperature is too high, causing the outside to cook too quickly, or if the batter is too thick. It’s important to bake it at a lower temperature and extend the baking time to ensure even cooking.
Which oven rack to bake the cake on?
The cake bakes best on the middle rack of the oven, where the temperature is more uniform and allows for even cooking.
