The apple ring cake is a classic dessert that is very loved; personally, it takes me back to my childhood when I prepared it with my mom or grandma. It’s a simple, genuine cake that has always been made in my home and delights the breakfast and snack time for the whole family.
The soft apple cake is my favorite dessert, tall and fluffy, filling the house with its irresistible scent. There are so many delicious recipes, without butter, without milk, with dried fruit, with spices, with a soft batter or a shortcrust shell; just vary the proportions of the ingredients to get a completely different cake each time, both in taste and texture. If you have never tried my super soft apple and almond cake, I recommend doing so soon. It remains soft for days and is absolutely fantastic.
The question you ask me most often is which apples to use in apple cake? The varieties I prefer are firm and compact; I don’t like mealy apples, so I prefer Golden, Renette, or Pink Lady apples, which hold up well during cooking without turning into puree.
Aromas like lemon zest and vanilla should never be missing, but if you don’t like them, you can change them to your taste.
Let’s see how to make my tall and fluffy apple ring cake, but also take a look at the other apple recipes; there are so many, I’ll leave you a few…
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 241.71 (Kcal)
- Carbohydrates 40.33 (g) of which sugars 22.48 (g)
- Proteins 4.50 (g)
- Fat 7.85 (g) of which saturated 1.73 (g)of which unsaturated 5.59 (g)
- Fibers 1.34 (g)
- Sodium 13.38 (mg)
Indicative values for a portion of 100 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 1/4 cups all-purpose flour
- 3/4 cup sugar
- 2 eggs (medium)
- 1/3 cup peanut oil (or 6 tbsp butter)
- 2/3 cup whole milk
- 1 packet baking powder
- 1 teaspoon lemon zest (grated)
- 1 teaspoon vanilla extract
- 3 Golden apples
- 2 tablespoons brown sugar
Tools
- 1 Bowl
- 1 Scale
- 1 Cutting board
- 1 Electric whisk
- 1 Ring cake mold 8.5 inches
Method
Before starting to work on the batter, sift the flour with the baking powder onto a sheet of parchment paper and set aside.
Wash the apples, peel them, and cut two into thin slices and one into 1/2-inch cubes. If you want them to stay white, you can sprinkle them with lemon juice; I never do because the cake preparation is quick. I prefer to keep them in the fridge until use.
Wash a lemon thoroughly and grate the zest, which will be used to flavor the mixture.
Butter and flour a 8.5-inch ring cake mold (if you don’t have one, a 9.5-inch one is fine too).
In a bowl, beat the eggs (at room temperature) with the sugar until they triple in volume, which will take about 10 minutes.
Add the peanut oil, vanilla, and lemon zest, stirring gently so as not to deflate the mixture, then add half the sifted flour and incorporate it. Gradually add the milk and finally the remaining flour to obtain a homogeneous batter.
The batter is ready; add the apple cubes and stir.
Pour the batter into the mold, distribute the apple slices on top, and sprinkle with brown sugar.
Bake the cake in a preheated static oven at 356°F for about 45/50 minutes (baking depends on your oven’s power). Use a toothpick to test doneness; if necessary, extend the baking time by 5 or 10 minutes. If the cake surface darkens too much, cover it with aluminum foil.
The apple ring cake is ready; let it rest for 10 minutes, then remove it from the mold by inverting it onto a serving plate. Let it cool completely, dust with powdered sugar, and serve.
Advice
Storage:
The apple ring cake can be stored for two or three days at room temperature in winter months. When it’s very hot, fruit sours quickly, so I recommend storing the cake in the fridge during summer months and letting it sit at room temperature for 1 hour before serving.
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