German bakers started adding grated apples to cake batter in the 1800s, using the fruit's natural pectin to skip added gelatin.
Apple Cake
Get ready to indulge in this delightful apple cake that’s sure to impress! With juicy apples, warm cinnamon, and a buttery batter, this recipe comes together in no time and is perfect for any occasion. Whip it up in just a few simple steps and enjoy a slice of comfort that everyone will adore!
Prep
15
min
Cook
60
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 4 large or 6 smaller apples, peeled and thinly sliced
🥛Dairy & Eggs(3)
- 3 tbsp liquid butter (42 g)
- 3 eggs room temperature
- 160ml milk, slightly warmed (5.41 fl oz)
🫙Pantry Staples(4)
- 1 tsp baking powder (5 ml)
- 65g flour (0.52 cup)
- 60g sugar (0.3 cup)
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(2)
- 1/2 tsp cinnamon (optional) (2.5 ml)optional
- pinch of salt
Nutrition (per serving)
Calories
187
Protein
4g
Carbs
28g
Fat
7g
👨🍳 Instructions
- 1
Mix together the eggs, slightly warmed milk, liquid butter, vanilla extract, pinch of salt, and sugar.
- 2
Add the flour, baking powder, and cinnamon (if using) to the mixture.
- 3
The batter should be very liquid.
- 4
Peel and thinly slice the apples, then fold them gently into the batter.
- 5
Line a loaf pan with baking paper and layer the apples in it.
- 6
Pour the remaining batter over the apples.
- 7
Bake at 170 degrees Celsius for about 60 minutes until golden brown. If it gets too dark on top, cover with aluminum foil.
- 8
Make sure to check with a skewer if the cake is done.
- 9
Enjoy warm with cream or ice cream.
💡 Pro Tips
- ✓Warm your milk to 35-40°C before mixing because it accelerates emulsification of eggs and butter, allowing the batter to achieve a stable, homogeneous consistency that won't separate during the 60-minute bake.ingredient35-40°C milk temperature
- ✓Slice apples to 3-4mm thickness and toss them in 1 tbsp lemon juice immediately after slicing to prevent enzymatic browning (oxidation) and maintain structural integrity during baking, which prevents them from disintegrating into the batter.technique3-4mm thickness|1 tbsp lemon juice
- ✓Reduce oven temperature to 160°C and bake for 70-75 minutes instead of 170°C for 60 minutes because this gentler heat allows the apple slices to soften evenly while the crumb sets gradually, preventing a dense, gummy center that results from rapid surface browning.timing160°C for 70-75 minutes (vs 170°C for 60 minutes)
- ✓The batter should measure 1.2:1 (liquid to dry ingredients by weight) to ensure apples remain suspended rather than sinking; if your batter feels thicker than heavy cream, add 2-3 tbsp milk to reach proper viscosity.ingredient1.2:1 liquid-to-dry ratio
- ✓Insert your skewer at the thickest part of the cake (near the center-bottom where apples are densest) and look for moist crumbs with no raw batter; the internal temperature should reach 92-95°C, which coagulates the egg proteins without overbaking the surrounding cake.technique92-95°C internal temperature
Share this recipe
Prep
15
min
Cook
60
min
Serves
8
people
Level
beginner
Share this recipe
German bakers started adding grated apples to cake batter in the 1800s, using the fruit's natural pectin to skip added gelatin.
Apple Cake
Get ready to indulge in this delightful apple cake that’s sure to impress! With juicy apples, warm cinnamon, and a buttery batter, this recipe comes together in no time and is perfect for any occasion. Whip it up in just a few simple steps and enjoy a slice of comfort that everyone will adore!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 4 large or 6 smaller apples, peeled and thinly sliced
🥛Dairy & Eggs(3)
- 3 tbsp liquid butter (42 g)
- 3 eggs room temperature
- 160ml milk, slightly warmed (5.41 fl oz)
🫙Pantry Staples(4)
- 1 tsp baking powder (5 ml)
- 65g flour (0.52 cup)
- 60g sugar (0.3 cup)
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(2)
- 1/2 tsp cinnamon (optional) (2.5 ml)optional
- pinch of salt
Nutrition (per serving)
Calories
187
Protein
4g
Carbs
28g
Fat
7g
👨🍳 Instructions
- 1
Mix together the eggs, slightly warmed milk, liquid butter, vanilla extract, pinch of salt, and sugar.
- 2
Add the flour, baking powder, and cinnamon (if using) to the mixture.
- 3
The batter should be very liquid.
- 4
Peel and thinly slice the apples, then fold them gently into the batter.
- 5
Line a loaf pan with baking paper and layer the apples in it.
- 6
Pour the remaining batter over the apples.
- 7
Bake at 170 degrees Celsius for about 60 minutes until golden brown. If it gets too dark on top, cover with aluminum foil.
- 8
Make sure to check with a skewer if the cake is done.
- 9
Enjoy warm with cream or ice cream.
💡 Pro Tips
- ✓Warm your milk to 35-40°C before mixing because it accelerates emulsification of eggs and butter, allowing the batter to achieve a stable, homogeneous consistency that won't separate during the 60-minute bake.ingredient35-40°C milk temperature
- ✓Slice apples to 3-4mm thickness and toss them in 1 tbsp lemon juice immediately after slicing to prevent enzymatic browning (oxidation) and maintain structural integrity during baking, which prevents them from disintegrating into the batter.technique3-4mm thickness|1 tbsp lemon juice
- ✓Reduce oven temperature to 160°C and bake for 70-75 minutes instead of 170°C for 60 minutes because this gentler heat allows the apple slices to soften evenly while the crumb sets gradually, preventing a dense, gummy center that results from rapid surface browning.timing160°C for 70-75 minutes (vs 170°C for 60 minutes)
- ✓The batter should measure 1.2:1 (liquid to dry ingredients by weight) to ensure apples remain suspended rather than sinking; if your batter feels thicker than heavy cream, add 2-3 tbsp milk to reach proper viscosity.ingredient1.2:1 liquid-to-dry ratio
- ✓Insert your skewer at the thickest part of the cake (near the center-bottom where apples are densest) and look for moist crumbs with no raw batter; the internal temperature should reach 92-95°C, which coagulates the egg proteins without overbaking the surrounding cake.technique92-95°C internal temperature