Best Apple Cake with Fresh Apples
This easy apple cake recipe uses fresh apples and just five ingredients. A soft, cinnamon-spiced cake topped with caramelized apples for a perfect dessert.
Servings: 8
Calories: 196kcal
Equipment
- 15x13-inch (38x33 cm) baking pan
- Grater
- Hand mixer or stand mixer
- Sifter
- Baking paper
- Wooden board (for flipping)
Ingredients
- 5 large apples about 2.2 lbs
- 4 eggs
- ½ cup sugar
- 1 cup flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon cinnamon or ½ teaspoon for less spice
Instructions
- Preheat the Oven: First, set your oven to 180°C (350°F). While it heats up, line a baking pan (15x13 inches / 38x33 cm) with baking paper and lightly brush the paper with oil to keep the cake from sticking.
- Prepare the Apples: Peel and grate 5 large apples (about 1 kg) on the large holes of a grater. Spread the grated apples evenly over the prepared pan, then sprinkle 2 tablespoons of sugar and 1 teaspoon of cinnamon over the apples. Pop the pan in the oven and bake for 10 minutes. This gives the apples a slight caramelization, enhancing their sweetness.
- Make the Batter: While the apples are baking, start on the batter. In a large bowl, whisk together 4 eggs and 120 g of sugar until the mixture becomes light and fluffy. Add a pinch of salt. Sift in 120 g of flour and 1 teaspoon of baking powder, then fold them in gently until smooth. For an extra fluffy texture, try separating the eggs: beat the egg whites with the sugar and salt until stiff, then fold in the yolks one at a time. Gently incorporate the dry ingredients with a spatula or balloon whisk using an upward and downward motion to keep the batter airy.
- Assemble the Cake: After the apples have baked for 10 minutes, take the pan out and pour the cake batter over the apples, spreading it out gently.
- Bake: Place the pan back in the oven, baking for another 15 minutes or until the top is golden brown.
- Flip and Roll: Once baked, and while it’s still hot, flip the cake onto a flat surface like a large board. Carefully peel off the baking paper from the apple layer. Roll the cake up with the apples inside, keeping the edge underneath. Let the rolled cake cool completely.
- Serve: Once the cake has cooled, dust it with powdered sugar and enjoy! Add a scoop of ice cream, a spoonful of yoghurt, or a drizzle of caramel sauce for an extra treat.
Video
Notes
- Grating the Apples: Use the large holes of the grater to ensure the apples soften nicely when baked. The finer the grating, the more the apples will release moisture, so aim for medium-sized shreds for a good balance.
- Apple Variety: Use a firm apple variety, like Granny Smith or Fuji, for the best texture and taste. Softer apples may turn mushy during baking.
- Egg Whites for Fluffiness: For a fluffier cake, try separating the egg whites and yolks. Whisk the egg whites to stiff peaks before folding in the yolks and dry ingredients. This extra step gives the cake a lighter texture.
- Even Distribution of Cinnamon and Sugar: After baking the apples for 10 minutes, sprinkle the cinnamon and sugar evenly to ensure consistent sweetness and spice throughout the cake.
- Flipping and Rolling: When flipping the cake, use a flat surface, like a large cutting board, and be gentle to avoid breaking the cake. Rolling the cake while it’s hot helps keep it moist.
- Storage: Store leftover cake in an airtight container at room temperature for up to 2 days. If you have any leftover filling, store it in the fridge for later use.
- Serving Suggestions: This cake is delicious on its own but pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for a little extra indulgence.
Nutrition
Calories: 196kcal | Carbohydrates: 41g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 91mg | Potassium: 170mg | Fiber: 3g | Sugar: 24g | Vitamin A: 181IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 1mg
