Apple pie

The apple cake with simple base is one of those recipes I turn to when I have less-than-perfect apples or unexpected guests. I've made it many times, especially in autumn, but it works anytime. Diced apples, a few walnuts, and a fluffy base – it doesn't require sophisticated ingredients and turns out great every time.

Quick Info

Total time: about 60-70 minutes

Preparation time: 20 minutes

Baking time: 45 minutes (15 minutes for the apples, 30 minutes for the base)

Servings: 10-12

Difficulty: easy

Recipe type: homemade cake, quick dessert

Ingredients

1 kg apples

6 eggs

6 tablespoons oil

1 cup sugar

1 cup flour

chopped walnuts (a few, to taste)

3 tablespoons sugar (for caramelizing the pan)

cinnamon (for sprinkling over the apples)

200 ml liquid cream

a pinch of salt

vanilla essence (to taste)

Preparation method

1. Wash the apples, peel them, and cut them into cubes. I set them aside, without adding lemon or anything else, because they will cook immediately.

2. Grease the pan with a little oil. Sprinkle the 3 tablespoons of sugar evenly over the entire surface of the pan.

3. Over the sugar, add a few chopped walnuts. Not too many, just enough to give a bit of texture.

4. Add the diced apples to the pan, spreading them in an even layer.

5. Place the pan in the preheated oven (180°C) for 15 minutes. The apples should just soften slightly, not cook completely.

6. In the meantime, prepare the base. Separate the eggs: beat the yolks with the 6 tablespoons of oil, just enough to make a smooth cream.

7. Whip the egg whites with a pinch of salt. When they turn white, gradually add the sugar (from the cup of sugar listed in the ingredients), plus the vanilla essence, to taste. Stop when the foam is shiny and stiff.

8. Mix the yolks with the whipped egg whites. Gently fold them together, without beating, to keep it fluffy.

9. Gradually add the flour to this mixture, and combine everything without over-mixing.

10. Take the pan with the apples out of the oven, allowing it to cool for a few minutes so it’s not too hot. Sprinkle cinnamon over the apples, to preference.

11. Pour the base mixture over the apples in the pan. Level it quickly.

12. Return the pan to the oven (still at medium heat, about 180°C) for another 30 minutes. The base should rise and be slightly browned. Test with a toothpick; if it comes out clean, it’s done.

13. While the cake is baking, whip the liquid cream with a mixer on high speed until it thickens. I use a glass bowl, as I’ve noticed it whips faster.

14. Let the cake cool in the pan. It can be served plain, with powdered sugar on top, or with whipped cream, according to preference.

Why I make this recipe often

I like it because it doesn’t require complicated techniques and I can use up leftover apples around the house. It’s easy to adapt, doesn’t cost much, and doesn’t need hard-to-find ingredients. The base always rises well and stays soft the next day, if there’s any left.

Tips and variations

Tips

For the base, it’s important not to incorporate the flour too roughly, so the foam doesn’t deflate.

While baking, watch that the edges don’t burn; some ovens bake more intensely on the sides, so move the pan halfway through if needed.

If the apples are very juicy, you can drain them a bit after the initial baking, but usually, that’s not necessary.

Substitutions

You can use brown sugar for the bottom layer if you want a more caramelized taste.

Walnuts can be omitted or replaced with hazelnuts if desired.

Vanilla essence can be swapped for a bit of rum extract.

Variations

If you don’t have cream, the cake can also be served just with powdered sugar.

The apples can be mixed with pears for a different flavor, but I prefer the classic version.

You can add a pinch of cinnamon to the base as well, if you want a stronger flavor.

Serving ideas

The cake is served cut into squares, topped with whipped cream or just plain powdered sugar.

It’s also good warm, but cuts better after it has completely cooled.

It’s great with coffee, for breakfast, or as a dessert after lunch.

Frequently asked questions

1. Can I use another type of fruit instead of apples?

Yes, but the cake has a different texture if you use juicier fruits like plums or apricots. Generally, apples work best.

2. Can I reduce the sugar?

You can reduce the sugar in the base by 1-2 tablespoons, but the bottom layer needs enough to caramelize.

3. Do I need to turn the cake after it cools?

It’s not necessary. Many serve it with the apples on top, but it can be left as it is in the pan.

4. If I don’t have a mixer, can I beat the egg whites with a whisk?

You can use a whisk, but it takes longer and requires some patience. The important thing is to achieve a stiff foam.

5. How do I know the base is done?

I do the toothpick test: if it comes out clean from the base, the cake is baked.

Nutritional values

Approximately, per serving (out of 12):

Energy: about 220 kcal

Carbohydrates: 32 g

Protein: 4 g

Fat: 8 g

These values may vary depending on the type of apples and the size of the portions. The cream adds extra calories if you use it.

Storage and reheating

The cake keeps well in the fridge, covered, for up to 3 days. The base remains quite soft the next day. I do not recommend reheating it; it’s better at room temperature or cold. The cream should only be added when serving, not for storage.

 Ingredients: 1 kg apples, 6 eggs, 6 tablespoons oil, 1 cup sugar, 1 cup flour, chopped nuts, 3 tablespoons sugar, cinnamon, 200 ml liquid cream, 1 pinch of salt, vanilla essence

 Tags:  apple pie