The apple and jam cake is a delicious snack and a tasty breakfast. Soft, fluffy, and genuine, it is very popular with both adults and children. It is always very successful at home when I prepare it and it is perfect to bring if we are invited to dinner or to serve when we have guests.
The recipe is simple and quick: the secret is to take the eggs out of the fridge an hour before so they will whip better, and soften the butter by cutting it into pieces. If you love fruit desserts, I recommend also trying the Grandma’s soft and easy apple cake or the Peach and yogurt muffins, two very soft and fragrant recipes that always win everyone over.
Shall we prepare it together? 👇👇
See you soon, Susy
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 347.61 (Kcal)
- Carbohydrates 58.13 (g) of which sugars 35.16 (g)
- Proteins 6.52 (g)
- Fat 10.75 (g) of which saturated 6.50 (g)of which unsaturated 4.27 (g)
- Fibers 2.97 (g)
- Sodium 34.06 (mg)
Indicative values for a portion of 130 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 the Soft and Fragrant Apple and Jam Cake
- 4 eggs
- 9/10 cups sugar
- lemon zest (grated)
- 1 tsp vanilla extract
- 7 tbsp butter
- 7 tbsp milk
- 2 1/3 cups all-purpose flour
- 3 apples (weight of peeled apples 1.5 lbs)
- 1/2 cups apricot jam
- Half packet baking powder
- 1 tbsp powdered sugar
Useful Tools
You will need
- Electric whisk
- Baking pan springform pan 9 inches
- Spatula
How to Prepare the Soft Apple and Jam Cake
Start the recipe by beating the eggs with the sugar using the electric whisks until you get a light and frothy mixture. Add the grated lemon zest and vanilla extract, then continue to beat to flavor the batter well.
Lower the speed and add the milk and softened butter cut into pieces, mixing until you get a smooth mixture. Remove the bowl from the mixer and, using a spatula, gradually incorporate the sifted flour and baking powder, so as not to deflate the batter.
Peel the apples, cut them into chunks, and set aside a few slices for decoration. Gently fold them into the batter. Pour everything into a greased and floured baking pan, then add spoonfuls of jam on top, spreading it over the surface.
Decorate with the apple slices and a sprinkle of brown sugar to create a golden crust. Bake in a static oven at 350 °F for about 40-45 minutes: the toothpick test is essential to check the baking.
At the end of baking, leave the cake in the turned-off oven for 2 minutes, then remove it and let it cool completely before taking it out of the pan. Finally, dust with powdered sugar: my apple and jam cake is ready to be served, soft and fragrant.
Storage and Tips
I store the cake at room temperature in a cake dome for 2/3 days.
If during baking the cake begins to darken too much on the surface, you can place a sheet of aluminum foil over it to prevent it from burning. Remember, this should only be done after 30 minutes from the start of baking, otherwise the cake will collapse due to opening the oven door.
Take a look at the apple cake and the apple strudel!
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