Apple Cake
I usually prepare this cake when I have older apples or some leftover walnuts in the cupboard. I love that it doesn't require complicated ingredients. Often, I make it in the evening and let it sit overnight, because it slices much easier the next day. If you have an older oven, watch the caramel closely. I have burned it in the past.
Quick Info
Total time: about 1 hour and 10 minutes
Servings: 8 slices
Difficulty: easy
Ingredients
5 large apples
3 tablespoons sugar (for caramel)
Juice from half a lemon
4 tablespoons chopped walnuts
2 tablespoons sugar
2 tablespoons sour cherry jam
1 vial orange essence (or grated orange peel)
1 teaspoon cinnamon (optional)
4 large eggs
4 tablespoons sugar (for the batter)
4 tablespoons flour
1 teaspoon baking powder
1 packet vanilla sugar or a little vanilla essence
Preparation method
1. Peel the apples and carefully remove the cores. As you peel them, place them in a bowl of water with a little lemon juice, so they don't oxidize and stay light in color.
2. Preheat the oven to 180°C. Take a round baking pan, about 22-24 cm in diameter. Place the 3 tablespoons of sugar evenly on the bottom of the pan. Put the pan in the oven for 4-5 minutes, just enough to melt the sugar. Keep an eye on it, as the sugar burns very quickly.
3. Remove the pan and arrange the apples with the hollow side up, directly over the hot caramel. Return them to the oven for 5-7 minutes to soften slightly. Test with a toothpick or fork – they shouldn't be fully cooked, just slightly soft.
4. In the meantime, prepare the filling: mix the chopped walnuts with the 2 tablespoons of sugar, the sour cherry jam, and the orange essence. If the walnuts are very dry, the jam will help bind the mixture.
5. Remove the apples from the oven and fill each hollow with the walnut and jam mixture. Set the pan aside and focus on the batter.
6. For the batter, separate the eggs: the egg whites in a large bowl, the yolks separately. Beat the egg whites with the 4 tablespoons of sugar until the mixture is firm. Gradually incorporate the yolks, mixing with a wooden spoon or spatula, without beating too vigorously.
7. Add the vanilla sugar or vanilla, then fold in the sifted flour with the baking powder, using wide movements from bottom to top. The batter should remain airy.
8. If you like cinnamon, sprinkle a teaspoon over the filled apples before pouring the batter over them.
9. Pour the batter over the apples, level it gently, and put everything in the oven for 30-40 minutes, or until a toothpick inserted into the batter comes out clean. Depending on your oven, it may take a little longer or shorter.
10. Remove the pan and run a knife around the edges to loosen the cake. Wait 5-10 minutes, then turn the cake onto a plate so that the caramelized apples are on top. Let it cool completely before slicing.
Why I make the recipe often
It’s a simple recipe that you can quickly adapt if you have apples and some walnuts on hand. It keeps well for 2-3 days and doesn’t dry out, and the leftovers can easily be turned into a dessert for breakfast. Plus, there’s no need for complicated techniques.
Tips
Use firm apples, not too juicy.
If the pan is not non-stick, you can cut a disc of baking paper for the bottom, just don’t cover the caramel too much.
For a more intense flavor, choose sour cherry jam with fruit pieces.
Let the cake cool well before slicing; otherwise, the batter may break.
Substitutions
Nuts can be replaced with hazelnuts, almonds, or even a mix of seeds if you have nothing else.
If you can’t find sour cherry jam, you can use plum, apricot jam, or even rose petal jam (but use less).
Instead of orange essence, you can use grated lemon or orange peel.
White flour can be replaced with whole wheat flour, but the batter will be a bit denser.
Variations
You can add raisins to the filling or a little rum to the batter for extra flavor.
For a moister batter, you can lightly soak it with apple juice or compote after turning the cake out.
Instead of a simple batter, you can use a cocoa sponge cake mixture.
Serving ideas
The cake is good on its own or with a little whipped cream on top.
It can also be served with vanilla ice cream, especially if served warm.
For a more festive look, sprinkle chopped walnuts or powdered sugar after it has completely cooled.
Frequently asked questions
Can I use grated apples instead of whole ones?
I do not recommend it. Whole apples, cut only at the core, hold their shape and texture better under the batter.
Can I caramelize the sugar on the stovetop instead of in the oven?
Yes, but be careful not to burn it. You can melt it directly in the pan over low heat.
Can it be made without eggs?
You can try with a vegan batter (aquafaba or egg replacer), but the texture will be different, less airy.
How do I know if the batter is done?
Test with a toothpick – if it comes out clean, you can take the cake out of the oven. The batter should not be wet to the touch.
Can I freeze the cake?
Yes, but the texture of the apples and the batter will suffer a bit after thawing. It’s best consumed fresh or kept in the fridge.
Nutritional values
I estimate for one slice out of 8, without whipped cream:
Calories: 200-220 kcal
Protein: 4 g
Carbohydrates: 34 g
Fats: 6 g
The value depends on the jam, the size of the eggs, and the type of nuts used. Sugar can be adjusted.
Storage and reheating
It keeps well in the fridge, in a covered container, for up to 3 days. If you want to serve it warm, cut a slice and heat it for 20-30 seconds in the microwave or 5 minutes in the oven at 100°C. The batter remains soft, and the apples do not dry out. After the second day, the caramel on the apples starts to soften, but the taste is just as good.
Ingredients: 5 apples, 4 tablespoons walnut core, 2 tablespoons sugar, 2 tablespoons cherry jam, 1 vial orange essence, 1 teaspoon cinnamon, 4 eggs, 4 tablespoons sugar, 4 tablespoons flour, 1 teaspoon baking powder, vanilla
Tags: apple cake
