What could be better than a nice Super Soft Apple Cake? And if it’s lactose-free, even better, so those who are intolerant can indulge in a treat that tastes genuine and smells delicious!
The apple cake is the quintessential grandma’s cake, an ancient cake that over the years has never gone out of fashion, on the contrary.
No matter where you are in the world, if you ask for a slice of apple cake, you will surely be satisfied because everyone knows and loves it, young and old alike!
But have you ever wondered where the apple cake originated? If you think it’s an Italian dessert, I’m sorry to tell you no! The apple cake was born in England but then became one of the most famous symbols of American cuisine with its beautiful and delicious apple pie.
The apple cake is not just one, but there are now countless versions and variations that it’s hard to count them all!
Besides the classic and simple apple cake, you can find it enriched with creams or jams, chocolate chips or dried fruits. Or prepared with a base of shortcrust pastry or puff pastry.
The apple cake is that classic dessert perfect for breakfast, snack, but also to enjoy at the end of a meal. Enriched, for example, with whipped cream or a scoop of vanilla ice cream, it becomes a rich and truly delicious dessert!
The apple cake is made with simple ingredients like eggs, sugar, oil, flour, baking powder, water, or milk, and finally lots of apples!
However, the one I propose today is a richer version, for real sweet tooths! So take notes and prepare it with me 🩷🍎
Do you also love desserts with apples? Then here are my best recipes that I hope you’ll want to try!
Whole Wheat Apple Cake without Butter
Strudel Plumcake with Apples, Walnuts, and Raisins Lactose-Free
Apple and Amaretti Ring Cake without Butter or Milk
Be sure to read to the end; you’ll find useful tips for executing this recipe and a little gift for you ❤️🩷
If you like breakfast desserts, don’t miss these:
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: about 10-12 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (medium whole)
- 180 g brown sugar (or white)
- 130 g vegetable oil
- 7/8 cup water (or milk or plant-based drink to taste, preferably unsweetened)
- 2/3 cup almond flour (or 1/2 cup almonds to grind in a mixer)
- 330 g all-purpose flour
- 1 lemon
- 4 apples (net weight 21 oz)
- 2/3 cup apricot jam
- 1/3 cup sliced almonds
- 1 packet baking powder for desserts
Tools
- Bowls
- Mixer
- Spatula
- Sieve
- Baking pan
- Lemon grater
Steps
Preparing this apple and jam cake is very simple.
First, peel the apples and cut them into slices, place them in a bowl, pour over the juice of half a lemon, and set aside.
At this point, break the medium whole eggs into a large bowl.
Grate in the zest of half a lemon (a whole lemon is fine too, it will have an even more intense aroma and flavor).
Add the brown sugar (or white if you prefer) and beat with an electric mixer for about 10 minutes.
You should get a light, fluffy, and foamy mixture. At that point, first pour in the vegetable oil and mix. Then the water.
If you are not lactose intolerant, instead of water, you can use milk or a plant-based drink to your taste, preferably unsweetened.
We’re almost there! Incorporate all the dry ingredients, first the almond flour.
I recommend using the ready-made one to save time. If you only have whole almonds at home, don’t worry, put them in a mixer and grind them all!
Then add the all-purpose flour with a sieve and finally a packet of baking powder for cakes. Mix well first with the electric mixer and then with the spatula.
You will have obtained a nice smooth and homogeneous mixture. Pour it into a large mold of any shape (round, rectangular, square).
I used a rectangular pan 9.5×11.8 inches, but a round one 11/12 inches is also fine. If you prefer, you can also halve all the indicated doses and use a smaller pan.
Level the surface with a spatula and then arrange all the previously sliced apples on top.
With the help of a teaspoon, place 2/3 cup of apricot jam (or another flavor) here and there.
Finally, decorate with sliced almonds (it’s not essential, so if you don’t want to, you can skip them).
We’re ready! Bake the apple cake in a preheated convection oven at 347°F for about 50 minutes.
If you only have the static mode, it’s still okay, but it may be necessary to extend the cooking for at least ten more minutes.
The indicated time is, however, indicative because every oven cooks differently, so I recommend, as always, to make a check.
To prevent the surface from darkening too much, after 40 minutes, NOT BEFORE, please, you can cover it with parchment paper, but do this operation very quickly to prevent the cake from deflating.
When the apple and jam cake is finally ready, take it out of the oven, let it cool first, and then remove it from the mold.
To allow it to lose the retained moisture, place it on a cooling rack, and once it has cooled, you can enjoy this wonderful cake!
I hope you’re inspired to try making this very special apple cake! Let me know in the comments if you try it!
Come visit me again soon! Until the next recipe!
Article protected by copyright © – Gabriella Geroni © All rights reserved
FAQ (Frequently Asked Questions)
Can I use other fruits instead of apples?
Yes, of course, this type of cake adapts to any type of fruit, for example with pears it’s delicious, and maybe instead of almond flour, you could grind walnuts into flour, you’ll see what a treat!
The only recommendation, when making cakes with a lot of fruit and especially when making modifications to the original recipe, is to pay attention to the batter. If you add a fruit heavier than the one used in the original recipe, it will obviously tend to settle at the bottom. In this case, you might need to add a few more tablespoons of flour. Also, using shallow but wide pans, like mine, the fruit distributes more evenly throughout the cake without risking settling at the bottom. I recommend choosing your pans wisely.How many days does this apple cake last?
If the temperature at home isn’t too high, the apple cake will last for several days (about 5-6). For safety, we can also store it in the fridge, preferably covered so it doesn’t absorb the odors of other foods. However, to avoid unnecessary waste, we can also freeze it, so we’ll have breakfast ready for the whole week and for the whole family!
In this case, I always recommend slicing the cake and cutting it into portions. Place them in airtight containers, separating the slices with pieces of parchment paper so they don’t stick together.
When you want to taste one, just take it out about half an hour before, and it’ll seem freshly baked!Can I skip the jam on top? If so, what can I replace it with?
Of course! Both the sliced almonds and the jam on top are not essential. The stars of the show are the apples, and those two ingredients are just there to make an already good dessert even more delicious. If you want to replace them with something else, try chocolate chips or pastry cream.
