Rustic apple pie

I usually make this cake when I have a few apples that no one wants to eat raw. The recipe is old, and I've never felt the need to change anything about it. The whole apples give it a rustic look, and the light, airy batter is just right. You don't need much experience, and the ingredients are easy to find. I like that there's not much work left after you take it out of the oven.

Quick info

Total time: about 45-50 minutes
Preparation time: 10-15 minutes
Baking time: 35-40 minutes (the first 10 minutes for the apples, then another 25-30 for the batter)
Servings: 6-8, depending on how large you cut the slices
Difficulty: easy
Recipe type: simple homemade dessert, perfect when you have apples on hand

Ingredients

6 small apples, firmer if possible
3 eggs
3 tablespoons of sugar
3 tablespoons of flour
1 teaspoon of rum essence
a pinch of salt (for the egg whites)
vaniila or rum ice cream for serving

Preparation method

1. Peel the apples and remove the cores, but try to keep them whole or as close to their original shape as possible. It's okay if they get a little damaged at the ends; the important thing is that they don't crumble completely.
2. Sprinkle the apples with a little sugar (don't overdo it; the batter will also be sweet) and place them in a 23 cm diameter cake pan or even smaller, lined with baking paper.
3. Preheat the oven to 180 degrees Celsius. Put the pan with the apples in the preheated oven and let them bake for 10 minutes, just enough to soften a bit. Remove the pan after this time.
4. In the meantime, separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until they hold their shape. When they do, gradually add the sugar and mix until you have a stiff meringue.
5. Incorporate the yolks, one at a time. Add the rum essence as well.
6. Sprinkle the flour over the mixture and fold it in with a spoon, using wide movements from top to bottom to avoid losing volume.
7. Pour the mixture over the apples in the pan. Try to cover the apples as much as possible; it doesn't have to be perfect.
8. Put the pan back in the oven and bake everything for 25-30 minutes. When the top is golden brown and passes the toothpick test, you can take the cake out.
9. Serve warm, with a scoop of vanilla or rum ice cream.

Why I make this recipe often

It's one of the quickest apple desserts. You don't need many ingredients or special techniques. It gets eaten right away; it never lasts until the next day. If you want something warm and comforting, it's easy to make on the spot.

Tips and variations

Tips

Don’t peel the apples too deeply, so they don’t end up too small after baking.
The apples can be cut in half if they are too large or if they don't fit well in the pan.
The batter behaves like a sponge cake. It's important not to mix too much after adding the flour, so it doesn't turn dense.
Let the cake cool for just a few minutes; otherwise, it loses the charm of the warm texture, especially with the cold ice cream on top.

Substitutions

The rum essence can be replaced with vanilla.
You can use brown sugar to sprinkle on the apples if you want a more caramelized taste.
If you don’t have rum or vanilla ice cream, it can also be served with plain whipped cream.

Variations

If you like cinnamon or nutmeg, you can sprinkle a little over the apples, but the original recipe doesn’t include them.
You can use firm pears if you don’t have apples, but the final texture and flavor will be slightly different.
You can also try the recipe with larger apples, but cut them in half for even baking.

Serving ideas

Best served warm, with ice cream starting to melt.
It also works plain, with coffee or tea, without any additional toppings.
It can be dusted with powdered sugar on top if you want it to look more festive.

Frequently asked questions

Can I make the cake with already soft or cooked apples?
I don’t recommend it, as they will become too watery and the batter will not hold.

If I don’t have a round pan, can I use a rectangular one?
Yes, it’s important that it’s not too large. If it’s too big, the batter will be very thin, and the apples won’t hold well.

Does the batter need to be very high?
No, the batter is thin and airy; it doesn’t need to be like a classic layered cake.

Can it be made without baking paper?
You can grease the pan with butter, but the paper helps to prevent the batter from sticking to the apples.

What type of apples is best?
Firm, slightly tart apples hold up better when baked and don’t turn mushy.

Nutritional values

Estimate for one slice (out of 8): approximately 120-140 kcal
Protein: 2-3 g
Carbohydrates: 25-30 g
Fats: 2-3 g

Values may vary depending on the size of the apples, the type of ice cream used, or the size of the portion. The cake is low in fats and proteins, with carbohydrates mainly coming from apples and sugar.

Storage and reheating

It’s recommended to eat it fresh. After cooling, the batter loses volume, and the texture is not as pleasant. If it does remain, you can keep it covered in the fridge until the next day, but reheated in the microwave, it won’t have the same airy texture. It’s best made for a single meal.