The soft apple cake is the classic recipe for a very soft and perfectly moist dessert. After tasting it, Grandma Benedetta said: “It’s the best apple cake I’ve ever eaten, the softest in the world.”
Apple cake with butter and eggs, without yogurt and oil. Try it yourself and let me know what you think and if, like me, you find it super soft and delicious.
SEASON of #apples – all year round, the best period is from late summer to all fall.
My best apple cakes
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 12People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 235.81 (Kcal)
- Carbohydrates 33.43 (g) of which sugars 17.56 (g)
- Proteins 4.31 (g)
- Fat 10.02 (g) of which saturated 6.18 (g)of which unsaturated 3.71 (g)
- Fibers 1.54 (g)
- Sodium 53.12 (mg)
Indicative values for a portion of 92 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
Soft Apple Cake
Servings for a 9.5-inch cake pan (for 10 – 12 people)
- 4 apples (Renette and Golden – net weight about 1 lb 1.6 oz)
- 4.4 oz butter (melted)
- 3 eggs (medium)
- 5.3 oz sugar
- 9.5 oz all-purpose flour
- Half packet baking powder
- 1 pinch salt
Tools
- Electric beaters
- Cake pan 9.5 inches – aluminum
- Spatula
Soft Apple Cake
Butter and flour a 9.5-inch cake pan, or line with parchment paper.
Peel and cut the apples into regular pieces. Set aside apple quarters for the final decoration if desired.
Melt the butter in a bain-marie (i.e., place the butter pieces in a small saucepan with two handles resting on another pot with hot water, without touching the water).
Or gently melt the butter in the microwave.
In a bowl, add the eggs with the sugar. Beat with electric beaters at maximum speed until you get a frothy mixture.
At low speed, add the melted and cooled butter.
Sift the flour and baking powder together with a pinch of salt (which helps enhance flavors).
Add the sifted flour to the mixture of eggs, sugar, and butter, a little at a time.
Mix the ingredients at low speed with electric beaters, just long enough to make the batter homogeneous.
Add the apples to the cake batter.
With a spatula, mix to make the apple cake batter uniform.
Pour the batter into the cake pan and level the surface with a spatula.
Decorate the surface of the cake with apple slices.
Bake in a preheated static oven at 356°F for about 50 minutes, always check with a toothpick.
Once ready, let it cool before removing from the pan.
Then gently remove from the pan and flip onto a plate.
Flip again to place the apple cake onto the serving plate.
STORING the soft apple cake
Store the soft apple cake under a glass dome or in an airtight container. Keep at room temperature for 2 days or store in the fridge to keep it moist longer. Warm it slightly before serving to regain all its softness.
FAQ (Frequently Asked Questions)
What is the best apple for apple cake?
Renetta is aromatic and just soft enough. Golden Delicious are sweet and juicy. Granny Smith has a more tart flavor and firm flesh.
Is it better to grate or slice the apples?
It depends on the result you want. Grated apples make the batter more moist and uniform, while sliced apples are more noticeable when biting into.
Why is my cake dry?
Perhaps it was overcooked or the oven was too hot. Using too many mealy apples can also dry it out.
Can I use only whole grain flours?
Yes, but it’s better to mix them with all-purpose flour or type 1, otherwise the cake may be denser and less soft.
How to tell if a moist cake is done?
To check if a moist cake is done, insert a toothpick into the center: if it comes out clean or with a few moist crumbs, the cake is ready. If it comes out with raw batter, continue baking.
When to open the oven with the cake inside?
It’s better to open the oven only after at least 20-25 minutes of baking, when the cake has started to form. Opening it earlier might cause it to deflate or bake unevenly.
Why does the apple cake remain raw in the center?
The apple cake can remain raw in the center if the oven temperature is too high, causing the outside to cook too quickly, or if the batter is too dense. It’s important to bake it at a lower temperature and extend the baking time to ensure even cooking.
On which oven rack to bake the cake?
The cake bakes best on the middle oven rack, where the temperature is more uniform and allows for even baking.
