Soft APPLE and PEAR CAKE with Cinnamon and Orange Easy Recipe
Problem No. 1: How to make a fresh fruit cake that stays soft and not “rubbery”? SOLVED!
Often, adding fresh fruit (like apples and pears) releases a lot of moisture during baking, making the final dough heavy, wet, or “rubbery” in a specific spot.
The Solution (The Secrets of Softness):
Lukewarm Butter (The Key): After melting the butter, always let it cool before adding it. If it’s too hot, it may slightly “cook” the eggs, compromising the structure and ability of the dough to rise evenly and softly.
Fruit Mixed with Dry Batter: The batter for this cake is designed to be dense enough to support the diced fruit, which should be added before the flour and baking powder. This helps the fruit coat well and distribute evenly without sinking to the bottom.
The Power of Cinnamon and Orange: The cinnamon-orange combination not only provides an intoxicating aroma, but the acidity and essential oils of the citrus also help activate the yeast better, contributing to the final softness of the cake.
The Apple and Pear Cake is a rustic and fragrant dessert, perfect for a snack or breakfast in the colder months.
- Difficulty: Easy
- Cost: Low Cost
- Preparation time: 10 Minutes
- Portions: diameter 9.5 inches
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for APPLE and PEAR CAKE
- 2 3/4 cups all-purpose flour
- 2/3 cup plain yogurt
- 7 tbsp butter
- 1 cup sugar
- 3 eggs
- 1 packet baking powder
- 1 orange (zest and juice)
- 1 apple
- 1 pear
- 1 oz almonds (Coarsely chopped)
- 1 oz hazelnuts (Coarsely chopped)
- 1 tsp ground cinnamon
Tools
- Food scale
- Small bowl
- Electric whisk
- Grater
- Sieve
- Springform pan
APPLE and PEAR CAKE Procedure
Melt the Butter: Melt the butter (in the microwave or bain-marie) and let it cool.
Prepare the Base: In a large bowl, beat the eggs with the sugar until you get a light and fluffy mixture.
Add Liquids and Aromas: Add the yogurt, cooled melted butter, grated orange zest, and its filtered juice to the fluffy base. Also, incorporate the ground cinnamon and mix well.Prepare and Add the Fruit: Wash and peel the apple and pear, cut them into dice (or cubes). Add them to the dough and gently mix to coat them.
Add the Dry Ingredients: Sift the flour and baking powder and add them to the liquid ingredients and fruit.
Final Blending: Mix everything with a spoon or spatula until you get a homogeneous mixture, being careful not to overwork.Prepare and Garnish: Pour the mixture into the springform pan (9.5 inches in diameter) lined with parchment paper and level it. Coarsely chop the almonds and hazelnuts and distribute this crunch over the surface of the cake.
Bake: Place the cake in a preheated static oven at 355°F and bake for 45 minutes. Always check the cooking with a wooden skewer.
Serve: Let the cake cool completely at room temperature. Before serving, dust the surface with powdered sugar.
Cooking in Air Fryer
Ceramic or Aluminum Molds: Use reusable ceramic or aluminum molds that fit well into the air fryer basket.
Preheat: Preheat the air fryer to 320°F.
Cooking Time: Cook at 320°F for 35-40 minutes.
Monitoring: Check starting from the 30th minute with a skewer. The lower temperature is necessary to prevent the surface from burning before the inside, rich in fruit, is cooked.
Ingredient Notes and Substitutions
Low-fat plain yogurt:
Greek yogurt or Kefir: Increases softness and protein profile of the cake.
Butter
Seed oil or Light olive oil
If using oil, use about 80% of the weight of butter (around 80 g). The texture might be less rich.
All-purpose flour
Spelt flour or Gluten-free mix
1:1 substitution. The cake will still be very soft thanks to the yogurt.
Almonds and Hazelnuts
Walnuts, pistachios, or pine nuts
Any nuts to your liking for a crunchy topping.
Cinnamon
Ground ginger or Nutmeg
To vary the winter spice aroma.
FAQ
1. Will the fruit sink in the batter?
Answer: No, because the batter is dense enough (thanks to the flour and yogurt) to support the dice. Also, adding the fruit before the dry ingredients, the dice are slightly coated, preventing sinking.
2. Can I use lemon juice instead of orange?
Answer: Yes, you can replace the orange zest and juice with the zest and juice of a lemon. The flavor will be more tangy and less sweet, but it will still contribute to softness.
3. How can I store this cake?
Answer: Due to the presence of fresh fruit and yogurt, it is best stored under a glass dome or in an airtight container at room temperature for up to 3-4 days. In the refrigerator, it may tend to dry out.
