The apple and jam cake is a delicious snack and a tasty breakfast. Soft, fluffy, and wholesome, it is loved by both adults and children. It always receives great success at home when I make it, and it is an excellent cake to prepare when we have guests or if we are invited to dinner and want to bring a homemade dessert. The recipe is simple and quick; the secret is to take the eggs out of the fridge an hour beforehand so they will whip faster, and the butter should be softened and cut into pieces. I used my homemade vanilla extract and for the pan, my natural cake release, so no parchment paper!
Shall we prepare it together? 👇👇
See you soon, Susy
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 382.19 (Kcal)
- Carbohydrates 67.22 (g) of which sugars 41.82 (g)
- Proteins 6.54 (g)
- Fat 10.75 (g) of which saturated 6.50 (g)of which unsaturated 4.27 (g)
- Fibers 3.10 (g)
- Sodium 37.96 (mg)
Indicative values for a portion of 150 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 for the Apple and Jam Cake
- 4 eggs
- 3/4 cup sugar
- lemon zest (grated)
- 1 teaspoon vanilla extract
- 7 tbsps butter
- 7 tbsps milk
- 2 1/2 cups all-purpose flour
- 3 apples (peeled apples weigh 700g)
- 1 cup apricot jam
- Half packet baking powder
- 1 tbsp powdered sugar
Tools
You’ll need
- Electric whisk (or stand mixer)
- Pan springform 9 inches
Preparing the Apple and Jam Cake
Start the recipe by whipping the eggs with the sugar in a stand mixer or with electric whisks until you get a light and frothy mixture. Add the grated lemon zest, vanilla extract, and continue whipping.
Lower the speed and add the milk and softened butter in pieces and mix well. Remove the bowl from the mixer and manually add the sifted flour and baking powder spoonful by spoonful.
Then peel the apples, cut them into chunks, leaving some slices whole for the final decoration, and mix them into the obtained batter. Pour everything into the buttered and floured pan, add the jam by spoonfuls, and finish decorating the cake with apple slices and a sprinkle of brown sugar for a colorful touch.
Bake in the oven at 350°F for 40/45 minutes; the toothpick test is essential to ensure it is cooked. Once cooked, leave the cake a couple of minutes in the turned-off oven, then take it out and let it cool well before removing it from the pan. Finally, dust it with powdered sugar and your apple and jam cake is ready to be served.
Storage
Store the cake at room temperature in a covered cake stand for 2/3 days.
Susy’s Tip
If the cake starts to darken too much on top during baking, you can place a sheet of aluminum foil over it to prevent burning. Remember, this should only be done after 30 minutes of baking to prevent the cake from collapsing due to opening the door.
Also, take a look at the apple cake and the apple strudel!
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