Mixed apple pie

The first time I made this apple cake was more out of frustration. I had some leftover apples from a failed tart (I forgot to add sugar, yes, seriously), some eggs that were nearing their expiration, and a bit of margarine that nobody was eager to use. I thought I should make something out of them, as throwing things away is not in my nature. I didn’t bother slicing the apples nicely; I chopped them up in a hurry, however they came out, and tossed them into the bowl with all their little imperfections, a bit of peel, a forgotten seed—normal things when you’re in a rush or feeling annoyed. I didn’t care; in the end, I’m the one eating it. Honestly, I wasn’t stressed the first time; I just added everything by eye and thought: if it turns out, great; if not, we’ll still eat it in the morning with coffee. Ironically, it turned out even better than I expected. Since then, I’ve been making it regularly, sometimes with older apples, sometimes with fresh ones; it’s my “leftover rescue” cake. It even became a request at work and from family, and even my child said they liked it.

Preparation time: you won’t waste much time—20 minutes and it’s ready for the oven. Baking time depends on the oven; for me, it takes about 45-55 minutes. Servings: 8-10, depending on how generously you cut it (in our house, two pieces disappear before I can let it cool). Is it hard? Not at all. If you don’t get overwhelmed washing apples and aren’t afraid of dough, it’s doable at any level.

I keep returning to this recipe because I always have apples at home; they somehow appear even when I don’t buy them. Old, slightly bruised, or not-so-pretty apples don’t matter, so it’s a way to avoid throwing anything away. Plus, you don’t have to complicate things with rolled dough or special sheets; you just mix everything and pop it in the oven. And yes, it works with pears too, but they’re not as good, just so you know.

1. First, I peel the apples. Sometimes I wash them well and don’t peel them completely if they’re from those that aren’t sprayed. I cut them into cubes, larger or smaller, depending on my mood or time. I put them in a bowl and toss a good handful of sugar over them (about 2-3 tablespoons, depending on how sweet you want the apples), and a teaspoon of cinnamon. I mix it by hand, just to get the aroma and prevent oxidation (though, honestly, if they turn a little brown, it’s not a tragedy).

2. In another bowl, I throw in the margarine. If it’s hard, I let it warm up a bit; otherwise, it doesn’t mix well. I add a cup of sugar (for me, about 200 g) and whisk with a whisk or mixer until there are no large chunks left and it looks fluffy. The first time I added all the sugar at once, and it turned out too sweet, so don’t overdo it; the apples compensate.

3. Now it’s time for the eggs. One at a time, not all at once. If you throw them all in together, it won’t bind well, and you’ll end up with lumps; I’ve experienced this. Mix after each one so you can see that it blends well into the “batter.” It doesn’t have to be perfectly smooth, just no chunks of raw egg.

4. In a plate, I sift the flour with the baking powder. If you add too much baking powder, it rises too much and then collapses, so I use half a packet (about 5 g). I also add a pinch of salt to avoid everything being bland.

5. I incorporate the flour into the margarine and egg mixture using a silicone spatula or a wooden spoon, as my grandma advised me to avoid ruining the cake’s “moisture.” I don’t insist too much, just make sure there’s no flour left at the bottom. If it seems too thick, I add a splash of milk or even two tablespoons of yogurt, by eye.

6. For the essences, this is where I get creative: one of vanilla and one of rum; I don’t add them all at once, first the rum (a teaspoon), then the vanilla, so it doesn’t overpower the cinnamon aroma. Honestly, I’ve also used lemon zest when I ran out of rum; it’s not bad at all.

7. Finally, I scatter the apples over the entire batter. With a spatula, I gently mix to avoid crushing the apples. I don’t add them first; otherwise, they sink to the bottom.

8. I line the baking pan with parchment paper or, when I feel like being “old school,” with lard and a sprinkle of flour. I pour in the mixture and level it with a spoon (but I don’t stress too much). I preheated the oven to about 180°C.

9. I put it in the oven on the middle rack and leave it for about 50 minutes, but honestly… I start checking after 40. When it develops a crust on top and smells like baked apples, it’s done. I stick a toothpick in; if it comes out relatively clean, I take it out. Don’t panic if it’s a bit moist in the middle; that’s how it should be.

10. I let it cool in the pan because if I take it out too soon, it breaks. I cut it when it’s warm, not completely cold, because that’s when the aroma feels better, and no one waits around here until it’s completely cold.

If you don’t have apples, you can use pears, quinces, or even pumpkin, but then you’ll need some extra sugar and maybe some nuts. One time I added raisins, but no one was interested in them; they don’t go over well in our house. You can also use yogurt instead of margarine; it comes out fluffier, but it has a different taste. If you want, you can sprinkle chopped nuts or almonds on top for “effect.” If you don’t have rum essence, no worries; I sometimes use whatever liquor I have at home. Black tea or coffee pairs best with it; it doesn’t go well with milk, as it becomes too heavy.

For a complete menu, it pairs well with a light soup beforehand (I’d make a vegetable cream soup) and something simple afterward, like an eggplant salad or some cheese with tomatoes. This cake is filling and works well for breakfast, not just as a dessert.

An interesting variation is to swap the apples for plums. Or cherries (but remember to remove the pits!). I’ve seen some people even add grated carrots, and it turns out something almost like a loaf cake, vegan if you don’t add eggs. I also tried adding a bit of cocoa when I wanted to seem sophisticated, but honestly, I still think simple apple is the best. If you want it to be even crunchier, sprinkle a bit of granulated sugar on top before putting it in the oven; it creates a crust.

What does it pair well with? Best with strong coffee, Turkish-style, or black tea with lemon. I wouldn’t drink juice or lemonade with it; that seems strange to me. If you really want to turn it into a festive dessert, serve it with some unsweetened whipped cream or vanilla ice cream on the side.

Frequently asked questions:

1. “Can I use butter instead of margarine?” — Of course, it turns out more flavorful, but it should be at room temperature; otherwise, it will curdle. I’ve made it with butter many times, just that I don’t always have it at home.

2. “Does it work if I add more apples?” — Yes, but don’t overdo it, as it will sink in the middle and won’t bake correctly. Four or five large apples are enough. If you want more, increase the amount of flour too; otherwise, it becomes too watery.

3. “Can it be made without eggs?” — Yes, I’ve tried with two extra tablespoons of yogurt or even a mashed banana. It’s okay, but it doesn’t seem as fluffy.

4. “How do I get the cake out of the pan without breaking it?” — If you have parchment paper, it won’t stick. Otherwise, let it cool well, run a knife around the edges, and carefully lift it out. It still breaks sometimes for me; I don’t stress about it.

5. “Can it be frozen?” — Honestly, I wouldn’t recommend it; the texture changes after freezing, it becomes soggy, and loses its charm. It’s better to keep it in the fridge and eat it within 2-3 days.

Nutritional values, if you care: a slice of cake (about 1/10 of the pan) has around 230-270 kcal, including sugar and margarine. It’s high in carbohydrates, mainly from sugar and flour, roughly 35-40 g per serving, fats about 7-8 g (depending on margarine or butter). Not exactly a diet dessert, clearly, but not something to be scared of either. If you reduce the sugar or use yogurt, the calories go down, but not drastically. The apples also bring some fiber, and about a third of the sugars come from the fruit, not just added sugar. For those watching cholesterol, it’s better with vegetable margarine or oil (but not too much, or it will be too oily).

If there are leftovers, I keep the cake in the fridge, in a sealed container or even covered with foil. It lasts 2-3 days without problems, even longer, but it becomes a bit firmer. I reheat it in the oven for about 5 minutes at 150°C, or simply in the microwave, but don’t dry it out too much, or it will harden. It’s also good cold if you’re not too picky. If you want to keep it longer, slice it and put the slices in bags, but, as I said, it’s not the same after freezing.

Ingredients (their roles, since people always ask what they’re for):

- Apples: for volume, flavor, and moist texture. Without them, it’s not an apple cake; it’s a dry loaf.
- Eggs: bind everything together, make the cake fluffy, give it structure.
- Sugar: sweetens, but also helps with the color of the crust, allowing it to caramelize slightly.
- Flour: the base, holds everything together.
- Margarine (or butter): adds tenderness, makes the batter soft, not dry.
- Baking powder: helps it rise and prevents it from turning out like a brick.
- Cinnamon: for the classic apple cake flavor; it wouldn’t be the same without it.
- Vanilla and rum essence: for flavor, to avoid a bland or overly sweet taste.
- (Optional) A pinch of salt: to balance the sweetness and enhance flavor.

We clean the apples and cut them into cubes in a plate, add a handful of sugar and a teaspoon of cinnamon over them. In a deep bowl, we beat the margarine with the sugar until it becomes fluffy. We add the eggs one by one. We sift the flour with the baking powder, add the vanilla and rum. We add the apples and gently mix with a spatula. We line a baking tray and put it in the preheated oven. Enjoy your meal!!

 Ingredients: 4 apples, 4 eggs, 1 cup of sugar, 2 cups of flour, a package of margarine, one vanilla essence and one rum essence, 1 teaspoon of ground cinnamon, 1/2 packet of baking powder

 Tags:  apple pie