Cake made only of diced apples: butter-free and ready in 10 minutes
“Tantemele” Diced Apple Cake: the recipe with more fruit than batter
One of the desserts I love most is those based on apples because when you prepare them they fill the house with a scent that puts me at peace with the world on boring and sad autumn and winter days.
There are millions of apple cake recipes: from the classic cake like grandma used to make, to the spectacular but elaborate Tarte Tatin, the iconic Apple Strudel from Alto Adige, and I could go on for hours.
What we’ll make today, besides being embarrassingly easy and super “apple-y”, with little flour and no butter, brings back sweet memories because my best friend Federica taught it to me.
The most common issue when baking a cake with a lot of fruit is the texture: often the interior remains too wet, giving the impression the cake is raw or underbaked.
This happens because the batter can’t “support” the juice released by the apples.
In the Tantemele Cake, we solve the problem by reversing proportions: it’s not a cake that contains apples, but a collection of apples bound by a thin veil of batter.
The secret to making it appear not raw but incredibly moist and tender is the size of the cubes and the oven’s heat that creates a golden crust on top.
Using a single egg and little milk, the batter slips between the fruit pieces filling every space and creating a structure that melts in the mouth. It’s the ideal dessert for those who love to feel the fruit’s texture in every bite, with the scent of cinnamon wrapping everything.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: springform pan diameter 9 in
- Cooking methods: Oven
- Cuisine: Italian
- 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 for “Tantemele” Cake
- 3 Golden Delicious apples (large)
- 1 1/4 cups all-purpose flour
- 1/2 packet baking powder
- 3/4 cup granulated sugar
- 1 egg (large or 2 small)
- milk
- to taste ground cinnamon (I use 1 tablespoon)
- to taste granulated sugar (for dusting apples)
- 1 tablespoon brown sugar (to sprinkle before baking)
- sliced almonds
- to taste powdered sugar
Tools
- Springform pan
- Bowl
- Blender
Diced apple cake without butter and ready in 10 minutes
Peel the apples and cut them into wedges, then dice them into cubes of about 3/4 inch. No need to be precise: the beauty of this cake is its rustic look. Take a 9-inch pan, grease and flour it well (or use non-stick spray), then put all the apple cubes inside. Sprinkle them generously with cinnamon and a little sugar.
In a bowl, combine the flour, baking powder, sugar, egg and milk. Beat everything with an electric mixer until you have a smooth, lump-free batter.
Pour the batter directly over the apples in the pan. Use a spoon to spread it well: it should drip between the cubes down to the bottom. Don’t worry if it seems little—it’s the signature of the “Tantemele”. Sprinkle the surface with brown sugar and, if you like, add the sliced almonds.
Bake in a preheated convection oven at 356°F for about 45 minutes. Always do the toothpick test: if it comes out moist, cover with foil and continue baking for another 5–10 minutes. Let cool completely before unmolding, otherwise the richness of the apples may cause it to break.
NOTES
For the amount of CINNAMON and SUGAR to sprinkle over the apples before placing them in the pan: since the batter is already sweetened, adjust according to your taste. For example, I love the smell and taste of cinnamon but my husband less, so if I plan to eat the whole cake myself I add more!
Don’t worry if the BATTER CONSISTENCY seems too runny—this is absolutely normal and even if it looks insufficient, during baking and rising it will cover and incorporate all the apples.
TOPPING If you want to make the cake even more indulgent, you can melt about 3 1/2 tablespoons (50 g) of butter in the microwave or in a small saucepan. Once melted, add 50 g (about 1/4 cup) of sugar, stir and pour over the surface of the cake before baking. You will get a sweet golden crust at the end of baking that contrasts with the softness and moisture of the apples inside the cake.
By itself this is a relatively low-fat cake since the batter contains no added fat; the only indulgence is the topping. If you want to keep it really light, skip the butter-sugar glaze and simply dust the cake with powdered sugar once baked, or sprinkle the surface with sliced almonds before baking.
Before serving, you can decide whether to leave the cake as is or dust it with powdered sugar.
STORAGE
Because this cake is very moist, it keeps well for 2 days at room temperature under a cake dome, or for 3–4 days in the refrigerator.
Ingredient Notes and Substitutions
Apples: Golden Delicious are perfect because they become sweet and soft when baked, but still hold the cube shape.
Milk: You can also use semi-skimmed milk or an unsweetened plant-based milk alternative.
Recipe Variations
Citrus Twist: Add the grated zest of one lemon to the batter to cut through the sweetness of the apples.
Indulgent: Add a handful of raisins soaked in rum together with the apple cubes.
Tips
The right pan: Do not use a pan that is too large, otherwise the cake will be too flat. A 9-inch pan is the perfect diameter to get the thickness you see in the photo.
The wait: This cake is even better the next day, when the flavors of the apples and cinnamon have settled.
FAQ (Questions & Answers)
Why doesn’t the batter cover all the apples?
It’s normal! The batter only needs to “bind” the cubes. During baking the baking powder will do the rest and incorporate them.
Can I use red apples?
Yes, but keep in mind that some red varieties (like Stark) tend to become mealy. Golden Delicious remain the best for this texture.
How do I know it’s really cooked if it’s so moist?
The toothpick shouldn’t come out completely “dry” like with a sponge cake, but it should not have traces of liquid batter attached.
