Apple Cake with Jam in the batter, delicious and very soft. Great to enjoy for breakfast or a snack with a cup of tea.
I love apple cakes, they are always very appreciated at my home, at any time of the day. This time, however, I made a small modification by adding some dollops of apricot jam to the batter before putting the cake in the oven. The result was an even more delicious and fragrant dessert.
Where the jam was more voluminous (heavier), it slightly dropped to the bottom instead of remaining on the surface, but I assure you it is still good. Definitely worth doing again, maybe trying with other types of jam.
Here then, is a variant of the classic apple cake with the addition of jam that makes it even more moist and fragrant.
But now, let’s see together how to make the recipe for the Apple Cake with Jam. Prepare the ingredients as we begin.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious breakfast recipes:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs (at room temperature)
- 160 g granulated sugar (or cane sugar)
- 150 ml peanut oil
- 150 ml milk (at room temperature)
- 300 g flour
- 1 pinch salt
- 1 packet baking powder
- 1 lemon (zest grated)
- 2 apples (if small – for the batter)
- 1 apple (for the surface)
- as needed jam (apricot or your favorite)
- as needed sugar granules
- as needed powdered sugar
Tools
To make the Apple Cake with Jam you will need:
- 1 Stand Mixer
- 1 Springform Pan
Steps
HOW TO MAKE APPLE CAKE WITH JAM
First, beat the eggs with the sugar in the stand mixer (or with an electric whisk) until you get a light and fluffy mixture. Gradually add the milk and then the oil, continuing to whisk.
Meanwhile, preheat the oven to 356°F, in “static” mode.
Now add the flour sifted together with the baking powder, a pinch of salt, blending at low speed, then incorporate also the lemon zest. Mix from bottom to top and slowly, to avoid deflating the mixture. Finally, add the apple cut into cubes (or 2 apples, if small).
Bake in a preheated oven for about 40 – 50 minutes. Always do the toothpick test. It took me 48 minutes.
Note: Baking times vary from oven to oven. To check if it’s done, insert a long toothpick (or a spaghetti) in the center of the cake. If it comes out clean, it’s cooked. If it’s sticky and wet, the cake is not ready yet.
Once baked, remove from the oven and let it cool down, then sprinkle with some powdered sugar if desired. Here is the Apple Cake with Jam ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the Apple Cake for about 2 – 3 days, in a cool and dry place, closed in an airtight container or a cake holder.
Tips and Suggestions
– Cooking. Before taking the cake out of the oven, check the cooking, especially in the center of the cake using a spaghetti (or a skewer stick).
– Apples: I used a total of 2 apples (they were small) in the batter. If you prefer, however, you can increase the quantity to your liking. The more you add, the moist and creamier the cake will be inside.
– During the preparation phase, it is very important to beat the eggs with the electric whisk for several minutes, because the more air the mixture absorbs, the softer the cake will be. Moreover, it’s always advisable to use room temperature eggs, if organic even better.
– Jam: use the one you prefer, apricots, peaches, strawberries, blueberries, lemons …
– If you like, you can also add chocolate chips in the batter or raisins.
IF YOU LIKE MY RECIPES, YOU CAN ALSO FOLLOW ME ON MY FACEBOOK PAGE HERE OR ON PINTEREST HERE OR EVEN ON INSTAGRAM HERE
Back to the Home Page
FAQ (Frequently Asked Questions)
Why is salt added to cakes?
Typically, a “pinch” of salt is added in sweet preparations to intensify the flavor and consequently to give more taste. The taste buds, in fact, become more receptive due to the presence of salt and are able to perceive more nuances.
Which apples to use?
In my experience, the best is Golden Delicious: it has a tender and sugary pulp and is particularly suitable for this type of recipe. Alternatively, you can also use Fuji or Renetta apple, it is very fragrant but less sweet.
