The 12 Tablespoon Apple Cake is a really soft and quick-to-make apple cake. Like all apple desserts, it has a unique flavor and a really delicious soft texture.
This cake is very easy and no scale is needed: the tablespoon is used as a measuring unit. I must say that often, when using these “imprecise” measuring units, as in the Glass Cake or the 7 Jar Cakes, there is doubt whether to use level or heaped tablespoons.
I have been making this 12 Tablespoon Cake for many years and have done many tests. I have concluded that the best results are achieved by using level tablespoons of sugar and heaped tablespoons of flour. Moreover, the trick to making this cake tall and fluffy is to beat the eggs and sugar well at the beginning. With these precautions, you can prepare the 12 Tablespoon Apple Cake or other fruit of your choice, without the risk of it falling to the bottom.
The 12 Tablespoon Cake is one of those recipes to always keep on hand. It is very easy, quick, and can be customized to your taste. You can also make it without fruit, flavor it with cinnamon, vanilla, orange, or lemon zest, or create a cocoa version. You can make rings and muffins with the same batter. In short, it becomes an excellent base for your desserts.
Now let’s see how to prepare this delicious 12 Tablespoon Apple Cake. At the end of the recipe, I will also leave you the procedure for the Thermomix 12 Tablespoon Cake.
In the meantime, here are some links to desserts to prepare during this period.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 438.57 (Kcal)
- Carbohydrates 55.62 (g) of which sugars 29.86 (g)
- Proteins 6.99 (g)
- Fat 22.42 (g) of which saturated 3.20 (g)of which unsaturated 18.08 (g)
- Fibers 2.16 (g)
- Sodium 110.12 (mg)
Indicative values for a portion of 166 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 12 Tablespoon Apple Cake
- 3 eggs
- 12 tablespoons sugar (level – 10 tablespoons if you want it less sweet)
- 12 tablespoons all-purpose flour (heaped)
- 12 tablespoons sunflower oil
- 12 tablespoons milk (regular, lactose-free, or plant-based beverage)
- 1 lemon zest (grated)
- 1 packet baking powder
- 1 pinch salt
- 1 pinch baking soda
- 200 g apples (diced for the batter – net weight)
- 200 g apples (sliced for the surface)
- to taste lemon juice
Tools
- Electric whisk
- Springform pan 9 inches
- Bowls
- Knife
- Parchment paper
Steps to prepare the 12 Tablespoon Apple Cake
Here we are at the recipe. Let’s see together how to prepare this delicious 12 Tablespoon Apple Cake.
Peel and cut 1-2 apples into cubes in a bowl. The net weight should be around 200 g. Add a few drops of lemon juice to prevent them from browning and set aside.
Cut roughly the same amount of apples into slices. These will be used for the top of the cake. Also, add a few drops of lemon juice to the sliced apples. Set aside.
In a bowl, place the eggs, a pinch of salt and baking soda, and the grated zest of a lemon.
Add 12 level tablespoons of sugar. If you want a less sweet cake, you can use only 10.
Beat with an electric whisk at maximum speed for a few minutes.
The mixture should be light and frothy. Add the 12 tablespoons of oil, whisk again at maximum speed, then add the 12 tablespoons of milk. Whisk again.
At this point, add the tablespoons of flour.
As you can see, I used 12 heaped tablespoons of flour to obtain a dense batter that wouldn’t cause the apples to sink.
Add the flour in 2 additions to avoid deflating the mixture too much. Finally, add the sifted baking powder.
You will obtain a dense and quite consistent batter.
Add the diced apples to the batter.
Using a spatula, fold the apples into the batter from bottom to top.
Line a 9-inch springform pan with parchment paper and butter the edges.
Pour the batter and level the surface with a spatula.
Arrange the apple slices on top in a radial pattern or as you prefer. If you want to create a crunchy crust on the surface, you can sprinkle the apples with a little brown sugar.
Bake in a preheated static oven at 350°F (180°C) for about 45-50 minutes. If the surface is already golden brown after the first 30 minutes of baking, quickly open the oven, cover the 12 Tablespoon Apple Cake with a sheet of aluminum foil, and continue baking. Before turning off the oven, always perform the toothpick test: insert it into the center of the cake to ensure it is dry. If it’s wet, cover the cake again with the foil and continue baking for a few more minutes.
Once ready, turn off the oven and let the cake cool with the door slightly open.
When it is cold, remove it from the pan and place it on a serving plate. You can enjoy it as is or dusted with powdered sugar. If you like, you can also accompany it with a delicious custard.
You can prepare the 12 Tablespoon Apple Cake with the Thermomix. The process is very simple.
Place the lemon zest with the sugar in the bowl: 10 sec. speed 10. Bring it to the bottom with the spatula and place the butterfly whisk.
Add the eggs, a pinch of salt, and a pinch of baking soda: 5 min. 98.6°F (37°C) speed 4-5. Remove the butterfly whisk.
Add all other ingredients except the diced apples: 1 min speed 5.
Add the diced apples: 30 sec. Reverse Soft speed.
Pour the batter into a 9-inch springform pan, arrange the apple slices on top, and bake in a static oven preheated to 350°F (180°C) for 45-50 minutes. After the first 30 minutes, if the surface is already golden brown, cover it with a sheet of aluminum foil. After the baking time, perform the toothpick test: insert it into the center of the cake. If it’s dry, turn off the oven and let the cake cool in the oven with the door slightly open. If the toothpick is wet, continue baking for a few more minutes.
Storage and Variations
– The cake keeps for 2-3 days at room temperature under a cake dome. If the temperatures are high, it is advisable to store the cake in the fridge to prevent the apples from molding.
– The cake can be frozen: slice it and wrap each slice in some plastic wrap. When you want to eat it, just thaw it for an hour at room temperature or a few seconds in the microwave.
– You can use the aroma you like best: orange, lemon, vanilla, or cinnamon.
You can add chocolate chips, raisins, or chopped nuts on top.
FAQ
What type of apples is best for this cake?
The best are Golden, Fuji, or Renette apples, but generally all types of apples work well.
Can whole wheat flour be used?
Yes, but I recommend using half whole wheat flour and half all-purpose or type 1 flour. Since whole wheat flour absorbs more liquids, I suggest adding 1 or 2 more tablespoons of milk.
Can the oil be replaced with butter?
Yes, use about 100 g of melted butter instead of 12 tablespoons of oil. With butter, the cake will be even more fragrant.
Can I make the 12 Tablespoon Cake lactose-free?
Of course, you can use any plant-based beverage, water, or fruit juice.
What should I do if the batter is too runny?
If the batter is a bit runny, it means your flour tablespoons weren’t heaped enough. Add 1 or at most 2 heaped tablespoons of flour and whisk the batter until you obtain a dense consistency.
