The 12-Tablespoon Apple and Cinnamon Cake is the quintessential pantry cake, perfect for a healthy breakfast or a cozy autumn snack. Thanks to the lack of a kitchen scale, this apple cake comes together in a flash, yielding an incredibly moist and fluffy texture that everyone will love. It’s a very simple vegetarian recipe, perfect for those who enjoy homemade treats made with genuine ingredients, enhanced by the sweetness of Golden apples.
The secret of its success is the balance between the creaminess of the batter and the generous amount of fruit, highlighted by the unmistakable aroma of cinnamon and lemon. Let’s see how to make this apple cloud in just 4 steps.
For even more moist apple 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 extra-fluffy cake.
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OTHER SUPER SOFT DESSERTS
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the 12-Tablespoon Apple and Cinnamon Cake
- 3 Eggs
- 3 Apples
- 12 tablespoons (12 tbsp = 3/4 cup) Sugar
- 12 tablespoons (12 tbsp = 3/4 cup) All-purpose flour
- 12 tablespoons (12 tbsp = 3/4 cup) Sunflower seed oil
- 1 sachet Baking powder
- 12 tablespoons (12 tbsp = 3/4 cup / 6 fl oz) Milk
- 1 teaspoon Ground cinnamon
- 1 pinch Salt
- 1 Lemon juice
How to prepare the scale-free apple cake (the 12-tablespoon method)
Start by peeling the Golden apples and cutting them into small cubes, tossing them with the lemon juice to prevent browning. In a large bowl, beat the eggs with the sugar using an electric mixer until you obtain a pale 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 seed oil and the 12 tablespoons of milk, mixing well to combine the liquids. The seed oil will ensure a light texture and softness that lasts for several days, keeping the cake moist just right.
Now fold in the 12 tablespoons of flour previously sifted with the baking powder, the cinnamon and a pinch of salt. Work the batter until it is smooth, creamy and completely lump-free, taking care not to over-deflate the eggs.
Add the apple cubes directly into the batter and fold with a spatula to distribute them evenly. Pour everything into a cake pan of about 8 2/3–9 1/2 inches brushed with oil and sprinkled with breadcrumbs. Bake in a conventional oven at 356°F for about 40–45 minutes, checking doneness with a skewer before removing from the oven.
Tips for a perfect result
Adjustable sugar: If you use very ripe and sweet Golden apples, you can reduce the sugar down to 8 tablespoons: the cake will still be delicious and much more balanced.
The pan: Using breadcrumbs instead of flour in the pan will prevent the cake from sticking and will give an irresistible crust that contrasts with the soft interior.
Extra aroma: If you like a citrusy note, add the grated zest of the lemon to the batter in addition to the juice used for the apples.
Variations
Buffets and parties: This cake is perfect for a buffet because it cuts easily into cubes and stays moist for a long time, ideal to eat without utensils.
Chocolate chips: Apples and chocolate are a classic pairing; add 50 g (~1.8 oz) of dark chocolate chips for an even more indulgent variation that kids will love.
Lactose-free: This recipe adapts very well to almond or rice milk for a lighter, fragrant version.
Storage
In the pantry: It keeps very well for 3–4 days under a glass dome, maintaining its softness.
Softness: If stored 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-Tablespoon Apple and Cinnamon Cake is that comfort dessert that tastes like home and things made with love. It shows that, starting from 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 if you make it!
Frequently Asked Questions
Why is it called the 12-tablespoon recipe?
Because the original version calls for the same quantity (12 tablespoons) for all the main ingredients, making it easy to remember. However, as we’ve seen, the sugar can be reduced for a more modern version.
Can I use brown sugar?
Certainly! Brown sugar will give a more amber color and a slight caramel aftertaste that pairs beautifully with cinnamon.
Are Golden apples the best?
Yes, for this cake they are ideal because they become almost creamy during baking, but you can also experiment with Granny Smith for a more tart touch.
