POURED APPLE CAKE recipe

One of my absolute favorite cakes are those based on apples because when you bake them, they fill the house with a scent that puts me at peace with the world during dull and gloomy autumn and winter days.

There are millions of recipes for Apple Cakes: from the classic cake like grandma used to make, to the scenic but elaborate French Tarte Tatin, the iconic APPLE STRUDEL from South Tyrol, and I could go on for hours.

The one we will prepare today, apart from being embarrassingly easy and super ‘appley’, with little flour and no butter, evokes sweet memories because it was taught to me by my best friend, Federica.

It’s the cake she would make for me when we were university students, during a shared living period while preparing for an important exam, in the moments of ‘study breaks’.

It was really our comfort food that repaid us for a hard day’s work, delicious, full of apples, super good and not even too caloric given the absence of butter (except in the optional decoration) and the limited amount of flour: a true apple triumph!

It is very easy to prepare: just peel the apples, cut them into pieces, place them directly in the pan and prepare a batter made of flour, sugar, milk, baking powder, and an egg. Pour the mixture over the apples dusted with cinnamon and straight into the oven.

The POURED APPLE CAKE is perfect for breakfast, great for a tasty snack, or for a late-night study session like ours.

So what are you waiting for? Try the recipe and I guarantee you won’t be disappointed.

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 9-inch pan
Cooking methods: Oven
Cuisine: Italian

143.90 Kcal

calories per serving

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Energy 143.90 (Kcal)
Carbohydrates 30.26 (g) of which sugars 19.26 (g)
Proteins 3.42 (g)
Fat 1.70 (g) of which saturated 0.66 (g)of which unsaturated 0.66 (g)
Fibers 1.07 (g)
Sodium 16.54 (mg)

Indicative values for a portion of 70 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

3 Golden Delicious apples (large)
1 1/4 cups all-purpose flour
1/2 packet baking powder
3/4 cup sugar
1 egg (large or 2 small)
1/2 cup milk
to taste ground cinnamon (I use 1 tablespoon)
to taste sugar (to dust apples)
1 tablespoon brown sugar (to dust before baking)
sliced almonds
to taste powdered sugar

Tools

Springform Pan
Bowl
Blender

Steps

Peel the apples, slice them into wedges and then cut into squares of about 3/4 inch (precision isn’t necessary, it’s just to make cooking even). Take a 9-inch diameter pan, butter and flour it, then pour the apples inside. Dust with cinnamon and a bit of granulated sugar or brown sugar for a more rustic and less sweet taste.
In a bowl, pour the flour, baking powder, sugar, eggs, and milk and mix everything with an electric mixer to obtain a homogeneous mixture. Pour the batter directly over the apples trying to ‘fill’ the spaces between one apple and another. You might think the batter is very little and not enough to cover everything, but that’s actually normal. It will rise while baking and incorporate all the apples; the important thing is to pour it evenly.
Sprinkle the top of the cake with brown sugar. Bake in a preheated convection oven at 355°F for about 45 minutes. The cake should be fully cooked inside, so do the toothpick test before taking it out. If it comes out still wet, put it back in the oven for a few more minutes, covered with foil to prevent burning the surface. Once fully cooked, take it out and let it cool before removing it from the mold.

NOTES

For the amount of CINNAMON and SUGAR to sprinkle over the apples before putting them in the pan, since the batter is already sweetened, adjust according to your taste. For instance, I love the aroma and taste of cinnamon, but my husband doesn’t as much, so if I want the cake all to myself, I add more!

Don’t worry if the CONSISTENCY of the BATTER seems too liquid, it’s perfectly normal, and even if it seems insufficient at first, it will rise and cover all the apples as it bakes.

TOPPING If you want to make the cake even more indulgent, you can melt 50 grams (about 1/4 cup) of butter in the microwave or in a saucepan. Once liquid, add 50 grams (about 1/4 cup) of sugar, mix, and pour it over the surface of the cake before baking. You will get a sweet and golden crust that contrasts with the cake’s soft and moist apple texture.

This is a low-calorie cake since the batter contains no fat, the only ‘cheat’ is the topping, so if you want to make it truly diet-friendly, you can avoid the sugar and butter glaze and simply sprinkle the baked cake with powdered sugar or just scatter some sliced almonds over the surface before baking.

Before serving, you can decide whether to leave the cake as is or dust it with powdered sugar.

STORAGE

The POURED APPLE CAKE, once ready, can be stored under a glass dome or in a cake holder, in a cool, dry place, for up to 2 days.

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