Simple apple cake

The first time I made this cake, I was in a hurry. My mom unexpectedly showed up with two bags of apples, telling me that "nothing should be thrown away, you'll figure out what to do with them." The apples, of course, were already a bit bruised and not very pretty. I looked at them, glanced at the clock – I had about an hour before I needed to leave for a friend's place, and I wanted something sweet for the road. I tried to move quickly, not with enthusiasm, but with the thought that I would ruin the batter again if I wasn't careful. Honestly, the first time, the cake came out flat in the middle. Maybe because I rushed or maybe the apples were too juicy. Now, after about five or six tries, I make it without even looking at the recipe; I don't have the patience to weigh the apples, just do it "by eye" and "to taste." I've messed it up a few times. Sometimes I add too much oil, other times I forget to beat the egg whites completely. But honestly, no one has complained, and my boyfriend even told me it doesn't matter how it looks, as long as it has apples. And yes, I still chop the apples quite carelessly, but I don't think that changes the taste much.

Total time: about 1 hour and 15 minutes, depending on how cooperative the oven is and how quickly you move. This recipe yields about 12-14 servings, if you don't cut the slices too thick. It's the kind of cake that doesn’t require much kitchen skill; it works even if you're short on time or motivation.

I make this quite often for a very simple reason: I always have apples at home, pretty much anytime. And because I don’t stress over fancy ingredients. Doesn’t it happen that someone shows up at your door and you have nothing sweet? Or you feel the need for something warm in the afternoon, but you don’t want to spend ages mixing creams? Plus, if I let my boyfriend choose, he invariably replies, "Make it with apples!" I think that’s also why I haven’t sought to make it overly sophisticated. I consider it my "go-to cake," I don’t worry about it looking too fancy, I just sprinkle some powdered sugar on top because I think it looks nice and covers up any less-than-pretty spots.

1. I wash the apples and, if they’re from the countryside, I rub them a bit with a sponge to remove any wax or whatever's on them. I never peel them completely; I leave some skin on, depending on how tough or ugly they are. I chop them into cubes, not too big or too small, just enough so they don’t turn to mush while baking. To prevent them from browning, I keep them in cold water with some lemon slices, and when I'm feeling really lazy, I just sprinkle them with some lemon juice and that's it.
2. I preheat the oven right from the start. I don’t know why, but my oven only seems to work well after sitting idle for about 10-15 minutes, so I set it to around 180°C to be warm when I put the tray in.
3. I separate the eggs. I beat the egg whites with a pinch of salt until frothy – it takes two minutes with a mixer, but if you use a whisk, you’ll feel like you’re losing your soul, but it works fine that way too. Often I think I’ve over-beaten them, but I’ve noticed it doesn’t matter much, just as long as they’re not too watery.
4. I add the oil and sugar to the egg yolks. I mix until the sugar is no longer grainy. If I have vanilla sugar, I add it here, not at the end. I add the milk at the end, a little at a time, so it doesn’t overwhelm the batter. A few times I’ve added too much milk, and the batter turned out too heavy, so don’t overdo it with the milk if the mixture already seems fluid.
5. In a larger bowl, I put the flour and baking powder. I never mix directly into the eggs; I don’t know, it just seems to come out more evenly this way.
6. Now comes the fun part. I gently fold in the beaten egg whites with the yolk mixture of sugar and oil. I do this with a spatula, not a mixer, to preserve the volume. I add the flour with the baking powder one spoonful at a time, alternating with the milk (if needed), until I get a batter that’s neither too liquid nor too thick, about the consistency of pound cake. When you lift it with a spoon, it should flow, but not too quickly.
7. I take the apples out of the water, let them drain, and sometimes I toss them in a spoonful of flour so they don’t sink to the bottom. This doesn’t always work, depending on how heavy the apples are and how thick the batter is.
8. I line the tray with parchment paper, or if I don’t have any, I grease it with oil and sprinkle flour or semolina to prevent sticking. I pour the batter into the tray, leveling it out so it’s not thicker on one side.
9. I place the apples on top, pushing them down gently so they don’t just sit on the surface. Sometimes I toss them all in randomly, other times I arrange them nicely, but during baking, they still move around where they want.
10. I put the tray in the oven, on the middle rack. For me, it takes at least 40 minutes, sometimes even 55, depending on the tray. I check with a toothpick – if it comes out clean, it’s done.
11. I take the cake out, let it cool a bit in the tray, then transfer it to a rack or a wooden board. Only after it’s almost cool do I sprinkle it with powdered sugar.

One tip: don’t cut it when it’s hot; it crumbles badly. And if the apples release a lot of juice, the cake may seem "wet" in the middle, but it gets better after it cools down. Many people add too much oil, making it heavy; don’t make that mistake, even if someone says it’s "more tender." I’ve tried using all the milk from the start; I don’t recommend it, it turns out too dense.

If you don’t have apples, pears or plums will work too, but it’s a slightly different story. For a complete meal, I suggest making it when you crave something quick after a vegetable soup, or even better, as a dessert after a simple lunch with salad and some roasted meat. For drinks, it pairs well with black tea (I add cinnamon to mine) or a glass of milk when you’re feeling nostalgic, or, if it’s warm outside, with a tangy lemonade.

If you want to change things up, you could caramelize the apples first with a bit of sugar and cinnamon in a pan. I did that once when I had guests, and they said it was something special, but I prefer it without, to really taste the fresh, slightly tart apple. You can also toss the apples in cinnamon directly or add some chopped nuts to the batter. Some people add raisins, but I don’t, as I’m not a fan. If someone wants it sweeter, they can drizzle honey on top when it’s done, but it can get a bit heavy.

It goes wonderfully with simple whipped cream, not the kind from a can. Slightly warmed, it also pairs well with vanilla ice cream; I tried it at a party, and nothing was left. At a gathering with friends, you serve the cake alongside a strong coffee and share stories. If you want to be healthier, skip the powdered sugar and reduce the sugar in the batter; it works just fine.

Frequently asked questions:

1. Do the apples need to be peeled?
No. If they’re garden apples and the skin is thin, I don’t peel them completely; I leave some for color and fiber. If they’re hard or treated, it’s better to peel them.

2. What kind of apples are best?
The best ones are those that are neither too sour nor too juicy. I use what I have, but if I have to choose, I prefer apples that hold up well when baked, not the "eating" ones that turn to mush.

3. Can I use baking powder, or can I do without?
You can do without if you want a denser cake, almost like a heavy sponge. I usually add it, but I’ve made it without, just using well-beaten eggs.

4. Can it be made with brown sugar?
Yes, but it will have a slightly more caramelized taste and darker color. I tried it once, and no one said anything bad; in fact, they asked for the recipe.

5. What do I do if the batter is too liquid or too thick?
If it’s too liquid, add more flour, but carefully, not all at once. If it’s too thick, add more milk or even a bit of oil. Anyway, it’s important for it to look like a cake batter.

6. If I don’t have a mixer, can I use a whisk?
Yes, but you’ll need a bit of patience with the egg whites. I’ve made it without a mixer; it turned out more "rustic," but still good.

Regarding calories and nutritional values, it’s still a cake with quite a bit of sugar and flour, so it’s around 180-220 calories per slice if you cut about 12 from a standard tray. If you’re mindful of the sugar and don’t add whipped cream or ice cream, it’s not the end of the world. Macros: mostly carbohydrates, some fats from the oil and eggs, minimal protein from the eggs and milk. If you use apples with skin, at least you get a bit of fiber, and if you have very sweet apples, you can even reduce the sugar; it doesn’t change the texture much. As a dessert, it’s not a calorie bomb if you don’t eat half a tray in one sitting, as I did once.

It keeps well, even for two or three days covered with a towel or in a container. Sometimes, after about 24 hours, it gets a bit moist from the apples, but it doesn’t go bad; it just becomes more "humid." If you want to reheat it, put it in the microwave for about 15-20 seconds, but no more, or it gets rubbery. It’s best on the first day, but the second day it’s also good with coffee, as long as it’s not too hot in the kitchen.

Ingredients, and what each one does:
- Eggs – bind the batter and add a bit of creaminess.
- Sugar – sweetness, but also helps "hold" the texture. If you use too little, it turns out a bit dry.
- Oil – adds tenderness, helps the cake not be like stale bread.
- Milk – makes the mixture more fluid; sometimes you don’t need all of it, depending on the size of the eggs.
- Flour – the base, adds volume and holds everything together.
- Baking powder – gives the batter a slight rise, especially if the apples are heavy.
- Apples – obviously the main role, bringing moisture, sweetness, and that classic flavor.
- Vanilla sugar – for aroma.
- Salt – don’t skip this, even if it seems little; without salt, the flavors don’t come through as well.

I cleaned the apples and cut them into not very large cubes. To prevent them from oxidizing, I kept them in water with lemon juice and lemon slices until the batter was ready. I whipped the egg whites with salt, then mixed the yolks with oil, sugar, and vanilla sugar. I gradually poured the yolk mixture over the egg whites, adding a little flour mixed with baking powder. I prepared the baking tray and preheated the oven. I poured the resulting batter into the tray and then added the apples. It didn't take long, and the smell of apple filled the whole house. In my oven, the baking process took quite a while as it is not very powerful. Once it's done, take it out of the oven, let it cool, and dust it with sugar. Enjoy your meal! The apples can be caramelized or sprinkled with cinnamon before being placed in the tray. It can also be soaked and topped with whipped cream, delicious!

 Ingredients: 2 eggs, 1 cup of sugar, 120-150 ml of milk, half a cup of oil, baking powder (though not necessarily), 3-4 cups of flour, about 5-6 apples, vanilla sugar, a pinch of salt

 Tags:  apple pie