Apple Cake without a Scale, perfect for breakfast. It’s very easy to prepare and is made without the use of a scale, simply using a glass as a measuring unit.
Basically, it is a pantry cake, made with milk and oil, without butter, soft and fragrant. Ideal not only for breakfast but also for a snack or to end a meal. The taste is delicious: together with diced apples, I also added grated lemon zest. Finally, before baking, I covered it with sugar sprinkles, for an even more indulgent effect.
But now, let’s see together how to make the recipe for the Apple Cake without a Scale. Get the ingredients ready, and we’ll start.
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: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs (at room temperature)
- 1 cup sugar
- 1 cup milk (at room temperature)
- 1 cup peanut oil
- 3 cups flour
- 1 packet baking powder
- 1 lemon (grated zest)
- 1 pinch salt
- 1 apple (if large, otherwise 2 small ones)
- as needed sugar sprinkles
Tools
To make the Apple Cake without a Scale, you need:
- 1 Mixer
- 1 Cake Pan
Steps
First, beat the eggs with the sugar in the stand mixer (or with an electric mixer) until you get a light and frothy mixture. Add the milk little by little and then also the oil, continuing to mix.
Meanwhile, preheat the oven to 350°F, in “static” mode.
Now add the sifted flour together with the baking powder, a pinch of salt, mixing at low speed, then also incorporate the lemon zest. Mix from bottom to top slowly, so as not to deflate the mixture. Finally, also add the diced apple (or 2 apples, if they are small).
Pour the batter into a springform pan 10 inches (if you want it taller, use a 9.5-inch pan), previously greased and floured, level well and cover with a desired amount of sugar sprinkles.
Bake in the already hot oven for about 30 – 35 minutes. Always do the toothpick test. It took me 34 minutes.
Note: Baking times vary from oven to oven. To check the baking, insert a long toothpick (or a spaghetti strand) into the center of the cake. If it comes out clean, it is done. If it is sticky and wet, the cake is not ready yet.
Once cooked, remove from the oven and let it cool. Here is the Apple Cake without a Scale 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.
Tips and Suggestions
– Baking. Before taking the cake out of the oven, check the baking well especially in the center of the cake with a spaghetti strand (or a skewer stick).
– Apples: I used 1 apple (it was very large) in the batter. However, if you prefer, you can increase the amount to your liking and also put some on the surface.
– Cinnamon. If you like, you can flavor the cake with 1 or 2 teaspoons of cinnamon, to be added to the batter along with the flour. My kids don’t like it, so I avoid adding it, but if you like it, it gives the cake an extra touch.
– If you want, you can also add chocolate chips to the batter.
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FAQ (Frequently Asked Questions)
Why add salt to cakes?
It is common to add a classic “pinch” of salt in sweet preparations to enhance the flavor and, therefore, to impart taste and aroma. The taste buds become more receptive due to the presence of salt and can perceive more nuances.
