The apple cake without butter is a very soft and delicate dessert perfect for breakfast and snack time. Contrary to what you might think, it is not a light dessert because, for the same weight, oil has more calories than butter; it is therefore suitable for those who do not like butter or who tend to have high cholesterol, but it is certainly not dietetic.
Love butter and don’t want to give up using it in desserts? You can easily substitute it for seed or olive oil, just remember to increase the amount by 20% since butter contains a small part of water. On this note, I recommend trying my soft apple cake.
There are many variations with apples, each of us modifies the ingredients and spices according to our tastes, creating a special dessert each time; my apple and yogurt bundt cake is tall, soft, and fragrant; lemon, vanilla, and cinnamon are the aromas that best match this versatile fruit, but you are free to add or remove what you do not like.
Here are other delicious recipes dedicated to apple lovers:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 26.43 (Kcal)
- Carbohydrates 4.13 (g) of which sugars 2.31 (g)
- Proteins 0.51 (g)
- Fat 0.96 (g) of which saturated 0.20 (g)of which unsaturated 0.63 (g)
- Fibers 0.17 (g)
- Sodium 1.65 (mg)
Indicative values for a portion of 10 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
- 2 3/4 cups all-purpose flour
- 1 cup sugar
- 3/4 cup milk
- 1/2 cup peanut oil (or 1/2 cup + 2 tbsps melted butter)
- 3 eggs
- 4 Golden apples (about 1 3/4 lbs)
- 1 packet baking powder
- 1 tsp lemon zest (grated)
- 2 tsps vanilla extract
- 3/4 oz sliced almonds (for decoration)
- 1 oz apricot jam (for glazing)
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Scale
- 1 Cake tin aluminum 10-inch
- 1 Melon baller
Procedure
To prepare a soft cake that keeps its fluffiness for a long time, you should use room temperature eggs.
Crack the eggs into the bowl, add the sugar, and beat them with the electric whisks for about 10 minutes; they should triple in volume and become light and frothy.
Add the grated lemon zest, the vanilla, and about a third of the flour; mix everything from bottom to top to avoid deflating the mixture. As soon as the flour is incorporated, add the oil and the milk.
Finish the batter by adding the remaining flour and the sifted baking powder.
Wash the apples, peel them, and cut them in half; use a melon baller to remove the core. Place half an apple on a cutting board and slice it thinly (it will form a sort of fan), proceed the same way with the other apples.
Butter and flour a 10-inch pan, pour the mixture, and arrange the apple fans on the cake, pressing them slightly (do not push them deep).
Distribute the almonds on the surface and bake the cake for about 40 minutes in a preheated static oven at 350°F. Check the cooking by inserting a skewer and, if needed, continue for a few more minutes.
The apple cake without butter is ready, remove it from the oven and let it cool before removing it from the pan.
Place it on a plate and glaze the surface of the apples with apricot jam (or another jam of your choice). If you don’t like jam, just dust it with powdered sugar and serve.
Tips
Storage
The apple cake without butter can be stored for two days at room temperature under a glass dome. When it’s very hot, the fruit can quickly become acidic, so I recommend storing the cake in the fridge during summer months and leaving it at room temperature for 1 hour before serving.
I prefer to always store it in the fridge to have a fragrant and aromatic cake that keeps well for 3 or 4 days.
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