Apple pie

This is one of those cakes I make when I want something quick, without any hassle. I grate the apples directly, I don't complicate with decoration or syrups. The batter mixes easily, without beating the eggs separately or wasting time on extra steps. It turns out an apple cake that is good both warm and cold. I've had this recipe for a few years, from the same crumpled sheet, and I haven't felt the need to change anything.

Quick info

Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 35-40 minutes
Servings: 8-10
Difficulty: easy
Recipe type: simple apple dessert

Ingredients

3 large apples
9 tablespoons oil
3 eggs
9 tablespoons sugar
1 packet baking powder
13 tablespoons water
flour until the batter reaches the consistency of thick sour cream

Preparation method

1. Wash and peel the apples. Grate them on the large grater. Set them aside while you prepare the batter. If they are very juicy, you can drain a little juice, but it's not mandatory.

2. In a bowl, put the eggs, sugar, oil, baking powder, and water. Mix everything with a mixer until well combined.

3. Start adding flour gradually, still with the mixer on low speed. There is no exact amount – you add until the mixture reaches the consistency of thick sour cream. It shouldn't be liquid, but also not like bread dough, more runny.

4. Grease a baking tray with a little oil and dust it with flour. Pour about half of the batter and spread it with a spoon.

5. Place the grated apples on top, leveled in an even layer. Don't press too hard.

6. Pour the remaining batter over the apples and level it as much as you can, to cover the fruit.

7. Put the tray in the preheated oven at 180°C. Let the cake bake for about 35-40 minutes, until it gets a golden color on top and a toothpick comes out clean.

8. Remove the tray and let it cool for a few minutes. Dust with powdered sugar after it has cooled almost completely.

Why I make this recipe often

Because it’s quick, I don’t dirty many dishes, and I can use apples from any season. Few ingredients, no complicated steps. The result is a light cake, perfect for snacks or alongside coffee.

Tips and variations

Tips

The apples don't need to be completely drained – a bit of juice helps prevent the dessert from being dry. If you want the layer of apples to stay right in the middle, level them carefully, without mixing them with the batter.

Substitutions

You can also use other grated fruits if needed, but the batter won't hold up as well while baking. The sugar can be adjusted, but if you put less, the cake will turn out a bit paler and less fluffy.

Variations

You can add a little cinnamon to the batter if you like the flavor, but the base recipe is without it. If you prefer, you can sprinkle a little sugar over the apples before pouring the final layer of batter.

Serving ideas

A piece of cake is good both warm and cold. It is suitable alongside tea, coffee, or as a simple dessert after a meal.

Frequently asked questions

Can I use whole wheat flour?

Yes, but the cake will be a bit denser and won't rise as much.

What size should the baking tray be?

A medium tray, about 22x30 cm or similar. If you have a larger tray, the cake will come out thinner.

Can I put more apples?

You can, but if the layer of apples is very thick, it will make the batter soggy and will take longer to bake.

How thick should the layer of batter be?

Approximately evenly divided – half underneath, half on top. It doesn't have to be exact, but the top layer should cover the apples.

Can it be made without a mixer?

Yes, it can also be mixed with a whisk or wooden spoon, but it will take a little longer to combine the mixture.

Nutritional values

One serving (out of 10) has approximately 180-200 kcal, with 4-5 g of protein, 25 g of carbohydrates, and 7-8 g of fat. These are estimates, as it depends on how much flour is used and how large the apples are. The sugars come mainly from the apples and the added sugar.

Storage and reheating

The cake stores well in the fridge, in a covered container, for up to 3 days. It can be eaten cold or at room temperature. I do not recommend reheating it, as it becomes too soft. If you want to keep it longer, you can freeze it, but the texture will not be the same after thawing.

 Ingredients: 3 large apples, 9 tablespoons of oil, 3 eggs, 9 tablespoons of sugar, 1 packet of baking powder, 13 tablespoons of water, flour as needed

 Tags:  apple pie