The grandma’s apple cake is a rustic, fragrant, and timeless dessert. Every time I make it, its aroma fills the kitchen and takes me back to my childhood: Sunday mornings, grandma’s hands slicing apples, family breakfasts.
It’s a soft apple cake, made with just a few genuine ingredients. A variant of grandma Anna’s apple cake, my mom’s recipe, also a soft and delicious version that stays in your heart.
Perfect for breakfast or a snack, it takes just 10 minutes to prepare with an electric whisk, a 8-inch mold, and a big desire for sweetness. The result? A rustic apple cake that’s tall, moist, and scented with cinnamon and lemon.
Absolutely a must-try!
See you soon, Susy.
Other delicious recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 316.89 (Kcal)
- Carbohydrates 52.44 (g) of which sugars 26.13 (g)
- Proteins 6.52 (g)
- Fat 10.01 (g) of which saturated 6.03 (g)of which unsaturated 3.76 (g)
- Fibers 2.54 (g)
- Sodium 28.37 (mg)
Indicative values for a portion of 110 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 Grandma’s Apple Cake
- 3 apples
- 3 eggs
- 3/4 cup sugar
- 6 tbsps butter
- 2 1/2 cups all-purpose flour
- 1 packet baking powder
- Half tsp ground cinnamon
- 1 lemon zest (grated)
- to taste raw cane sugar (optional)
You’ll need
- Electric whisk
- Bowls
- Pan
How to make a soft and fragrant apple cake
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1. Preheat the oven to 180°C (355°F) in static mode. Meanwhile, melt the butter in a double boiler or microwave and let it cool.
2. In a large bowl, beat the eggs with the sugar using the electric whisk until you get a light and frothy mixture.
3. Add the melted butter, cinnamon, and grated lemon zest, continuing to mix the batter at low speed.
4. Sift the flour together with the baking powder and add them to the mixture. The batter should be thick, as it needs to be: this prevents the apples from sinking.
5. Wash, peel, and cut the apples into pieces. Add them to the batter, keeping some aside to decorate the surface.
6. Use a spatula to mix everything and pour the batter into the greased and floured pan.7. Distribute the reserved apple pieces on top and sprinkle with a little cane sugar.
8. Bake at 180°C (355°F) for about 45 minutes. Do the toothpick test to check for doneness. Once cooked, allow it to cool before unmolding.
Storage
The grandma’s apple cake stays soft for 2–3 days at room temperature, under a glass dome or well-covered with plastic wrap. Alternatively, you can store it in the refrigerator, well protected, to extend its freshness. Before serving, I recommend bringing it to room temperature or slightly warming it to regain all its softness and aroma.
Useful Tips
To achieve a soft and fragrant apple cake, use juicy and ripe apples, as they will release moisture during baking. Mix the batter just enough so it remains light and airy. You can scent the cake with lemon zest or cinnamon for a more intense aroma. If you want a gluten-free version, you can replace the flour with a gluten-free mix for desserts.
Frequently Asked Questions
How do I know when the cake is ready?
Do the toothpick test: insert it in the center of the cake and if it comes out dry, it’s done. Alternatively, look at the surface: it should be golden and slightly cracked.
