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 childhood: Sunday morning, my grandma’s hands slicing apples, family breakfast.
It’s a soft apple cake made with a few genuine ingredients. A variation of Grandma Anna’s apple cake, my mom’s recipe, also a soft and delicious version that stays in the heart.
Perfect for breakfast or snack, it can be prepared in 10 minutes with an electric whisk, a 8-inch mold, and a craving for sweetness. The result? A rustic apple cake that is tall, moist, and smells of cinnamon and lemon.
Absolutely a must-make!
See you soon, Susy.
Other delicious recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Oven, 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
- 5 1/2 tbsp butter
- 2 1/2 cups all-purpose flour
- 1 packet baking powder
- 1/2 teaspoon ground cinnamon
- 1 lemon zest (grated)
- optional brown sugar (for topping)
You will need
- Electric whisk
- Bowls
- Mold
How to Make Grandma’s Soft and Easy Apple Cake
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1. Preheat the oven to 350°F in static mode. Meanwhile, melt the butter in a bain-marie or microwave and let it cool.
2. In a large bowl, beat the eggs with the sugar using an electric whisk until you get a light and frothy mixture.
3. Add the melted butter, cinnamon, and grated lemon zest, continuing to work the dough at low speed.
4. Sift the flour together with the baking powder and add them to the mixture. The batter is dense, and that’s just how it should be so that the apples don’t sink.
5. Wash, peel, and cut the apples into pieces. Add them to the batter, reserving some for decorating the surface.
6. Using a spatula, mix everything and pour the batter into the greased and floured mold.7. Arrange the reserved apple pieces on top and sprinkle with a bit of brown sugar.
8. Bake at 350°F for about 45 minutes. Do the toothpick test to check for doneness. Once cooked, let it cool before removing from the mold.
Storing the Grandma’s Cake
I keep it in a cake keeper at room temperature for 3-4 days. When I want, I freeze it in slices in food bags: it keeps perfectly for up to 3 months.
My Tasty Tip
I like to serve it with a dusting of powdered sugar or a dollop of vanilla cream.
