The 12-Spoon Apple and Cinnamon Cake is the ultimate pantry dessert, perfect for a healthy breakfast or a cozy autumn snack. Without the need for a scale, this apple cake is whipped up in no time, achieving an incredibly moist and fluffy texture that everyone loves. It’s a very simple vegetarian recipe, perfect for those who love homemade sweets with wholesome ingredients, enriched by the sweetness of Golden apples.
The secret to its success lies in the balance between the creaminess of the batter and the generous amount of fruit, enhanced by the unmistakable aroma of cinnamon and lemon. Let’s see how to make this apple cloud in just 4 steps.
For apple-heavy cakes, I love the invisible apple cake, but also the Venetian apple cake. The most read recipes on the blog, among apple cakes, are the apple cake with jam and almonds and the apple and orange cake.
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OTHER SUPER SOFT CAKES
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the 12-Spoon Apple and Cinnamon Cake
- 3 Eggs
- 3 Apples
- 12 tablespoons Sugar
- 12 tablespoons All-purpose flour
- 12 tablespoons Sunflower oil
- 1 packet Baking powder
- 1 teaspoon Ground cinnamon
- 1 pinch Salt
- 1 Lemon juice
How to prepare the apple cake without a scale (the 12-spoon method)
Start by peeling the Golden apples and cutting them into small cubes, drizzling them with lemon juice to prevent browning. In a large bowl, whisk the eggs together with the sugar using an electric whisk until you get a light and frothy mixture. Remember: the traditional recipe calls for 12 tablespoons of sugar, but if you prefer a lighter cake, you can reduce it to taste without compromising the result.
Add to the mixture the 12 tablespoons of sunflower oil and 12 tablespoons of milk, mixing well to combine the liquids. The sunflower oil will ensure a light texture and a softness that lasts for several days, keeping the cake moist.
At this point, incorporate the 12 tablespoons of flour previously sifted together with the baking powder, cinnamon, and a pinch of salt. Work the batter until it is smooth, creamy, and completely lump-free, being careful not to deflate the eggs too much.
Add the apple cubes directly into the batter and mix with a spatula to distribute evenly. Pour everything into a 9-9.5 inch baking pan greased with oil and sprinkled with breadcrumbs. Bake in a static oven at 350°F for about 40-45 minutes, checking doneness with a toothpick before removing.
Tips for a perfect result
Adjustable sugar: If you use very ripe and sweet Golden apples, you can reduce the sugar to 8 tablespoons: the cake will still be delicious and more balanced.
The mold: Using breadcrumbs instead of flour in the mold will prevent the cake from sticking and will give an irresistible crunchy exterior that contrasts with the soft interior.
Extra flavor: If you like citrus flavors, add the grated lemon zest to the batter in addition to the juice used for the apples.
Variations
Buffet and parties: This cake is perfect for a buffet because it cuts easily into cubes and stays moist for a long time, ideal for eating without utensils.
Chocolate chips: The apple and chocolate combination is a classic; add 1/4 cup of dark chocolate chips for an even more indulgent variant that kids will love.
Lactose-free: This recipe lends itself well to using almond or rice milk for a light and fragrant variant.
Storage
Pantry: It keeps well for 3-4 days under a glass dome, maintaining its softness.
Softness: If you store it in a cool, dry place, the apples will release their moisture, making the cake even better the next day.
Now it’s your turn!
The 12-Spoon Apple and Cinnamon Cake is that dessert that feels like home and things made with love. It demonstrates that even with a classic recipe, everyone can find their own balance by reducing sugar or adding a personal touch.
How do you prefer it: faithful to the traditional 12 tablespoons or in a “light” version? Write it in the comments and don’t forget to tag me on social media if you make it!
Frequently Asked Questions
Why is it called the 12-spoon recipe?
Because the original version requires the same amount (12 tablespoons) for all the main ingredients, making it memorable. However, as we’ve seen, the sugar can be reduced for a more modern version.
Can I use brown sugar?
Absolutely! Brown sugar will give a more amber color and a slight caramel aftertaste that pairs beautifully with cinnamon.
Are Golden apples the best?
Yes, they are ideal for this cake as they almost turn into a cream when cooked, but you can also try with Renette apples for a more tangy touch.
