Introduction

Discover the magic of this incredibly simple yet delightful apple cake that will transform your baking routine! With just a handful of basic ingredients and minimal prep time, you can create a stunning dessert that showcases the natural sweetness of fresh apples. This rustic cake features a golden, caramelized top and a tender, moist interior studded with soft apple slices. The beauty of this recipe lies in its perfect balance—the apples take center stage while using just enough sugar and flour to bind everything together. Whether you’re a novice baker or simply short on time, this foolproof dessert will become your go-to recipe for impressing guests or satisfying sweet cravings with minimal effort.

Ingredients

• 2 large eggs
• 4 tablespoons (50g) granulated sugar
• Pinch of salt
• Zest of 1 lemon
• 50g (3½ tablespoons) butter, melted and slightly cooled
• 4 tablespoons (30g) all-purpose flour
• 16g (1 tablespoon + 1 teaspoon) baking powder
• 4 medium apples (approximately 600g/1.3 lbs)
• Juice of half a lemon
• 2 tablespoons apricot jam for glazing
• Additional butter for greasing the pan

Instructions

Preparing the Batter:

1. Preheat your oven to 180°C (350°F).
2. Grease a 20cm (8-inch) springform pan with butter, paying special attention to the sides.
3. In a large mixing bowl, beat the eggs, sugar, and pinch of salt until light and slightly frothy.
4. Add the lemon zest and melted butter, mixing until well combined.
5. Sift the flour and baking powder directly into the mixture, then fold gently until just incorporated. Be careful not to overmix.

Preparing the Apples:

1. Peel, core, and quarter the apples.
2. Slice each quarter into thin slices (approximately 5mm/¼ inch thick).
3. Place the apple slices in a bowl and toss with the lemon juice to prevent browning.

Assembling and Baking:

1. Pour half of the batter into the prepared springform pan, spreading it evenly across the bottom.
2. Arrange half of the apple slices in a circular pattern over the batter, slightly overlapping them.
3. Pour the remaining batter over the apples, then arrange the remaining apple slices on top in a decorative pattern.
4. Place the cake in the preheated oven and bake for approximately 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
5. Remove from the oven and let cool in the pan for 10 minutes.

Finishing Touch:

1. While the cake is still warm, warm the apricot jam in a small saucepan or microwave until it becomes liquid.
2. Brush the warm jam over the top of the cake for a beautiful glaze.
3. Allow the cake to cool completely before releasing it from the springform pan.
4. Serve at room temperature, optionally with a dusting of powdered sugar or a dollop of whipped cream.

Nutritional Information and Timing

Prep Time: 5 minutes Cooking Time: 40 minutes Cooling Time: 20 minutes Total Time: 1 hour 5 minutes Servings: 8 slices

Nutritional Information (per slice):

• Calories: 175
• Protein: 3g
• Carbohydrates: 28g
• Fiber: 3g
• Sugars: 20g (mostly from natural apple sugars)
• Fat: 7g
• Saturated Fat: 4g
• Sodium: 210mg

Cooking Tips and Tricks

1. Apple selection: Choose firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn that will hold their shape during baking while providing a nice contrast to the sweet batter.
2. Lemon zest technique: When zesting the lemon, be careful to only remove the yellow part of the peel and avoid the bitter white pith beneath.
3. Baking powder measurement: The relatively high amount of baking powder helps this low-flour cake rise properly. Make sure your baking powder is fresh (less than 6 months old) for best results.
4. Even apple distribution: For the prettiest presentation and most consistent texture, try to arrange the apple slices in an even pattern rather than simply scattering them.
5. Doneness test: Since this cake is very moist due to the high apple content, the toothpick test might be slightly misleading. Look for golden brown edges that are pulling away slightly from the sides of the pan as an additional indicator of doneness.
6. Cooling properly: Allow the cake to cool in the pan for at least 10 minutes before attempting to remove it, as the structure needs time to set.

Variations and Substitutions

1. Spice it up: Add 1 teaspoon of ground cinnamon, ¼ teaspoon of nutmeg, or ½ teaspoon of vanilla extract to the batter for additional flavor dimensions.
2. Fruit alternatives: Replace one or two of the apples with ripe pears for a different flavor profile while maintaining the same moisture level.
3. Glaze options: If apricot jam isn’t available, substitute with orange marmalade, apple jelly, or simply dust with powdered sugar once cooled.
4. Dairy-free version: Replace the butter with the same amount of coconut oil or a neutral vegetable oil for a dairy-free alternative.
5. Natural sweetener: Substitute the granulated sugar with honey or maple syrup (reduce to 3 tablespoons due to higher sweetness) for a different flavor profile.
6. Extra texture: Add ¼ cup of chopped nuts (walnuts or almonds work particularly well) to the batter for added crunch and flavor.

Common FAQs

Why did my cake turn out too wet?

Very juicy apples can release excess moisture during baking. Try using firmer apple varieties or reducing the apple quantity slightly. You can also increase the baking time by 5-10 minutes if needed.

Can I make this cake without a springform pan?

Yes, you can use a regular 20cm (8-inch) cake pan lined with parchment paper for easy removal. Alternatively, a pie dish works well, though the cake will be harder to remove intact.

How do I know when the cake is perfectly done?

The top should be golden brown and slightly springy to the touch. A toothpick inserted in the center should come out mostly clean, though it may have a few moist crumbs due to the high fruit content.

Can I prepare this cake in advance?

Yes, this cake actually improves in flavor after sitting for a day, making it perfect for advance preparation. Store at room temperature for up to 2 days, covered loosely.

What’s the best way to serve this cake?

While delicious on its own at room temperature, this cake is elevated when served slightly warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.

Storage and Make-Ahead Tips

• Room temperature storage: Store covered at room temperature for up to 2 days. The high moisture content from the apples helps keep it fresh.
• Refrigeration: If keeping longer than 2 days, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving or warm slightly in a 150°C (300°F) oven for 5-10 minutes.
• Freezing option: This cake freezes well for up to 3 months. Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator.
• Reheating tips: To revive the texture of stored cake, warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 150°C (300°F) for 5 minutes.
• Make ahead for events: Prepare this cake a day before serving for the best flavor development. Apply the apricot glaze just before serving to maintain its shiny appearance.
• Travel-friendly: This sturdy cake travels well to potlucks or picnics. Transport it in the springform pan for added protection if traveling long distances.