Apple Pie (3)
I woke up one Sunday morning with a few forgotten apples in the fruit bowl and decided to recreate this apple cake that has often saved me when I needed a quick dessert. Plus, it doesn't require complicated techniques; everything can be done with a simple mixer and a regular pot. It's the kind of recipe that anyone can make without hassle, especially when unexpected guests show up.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Cooking time: 35-45 minutes
Servings: 8-10
Difficulty: easy
Recipe type: dessert, ideal when you want something sweet quickly or for laid-back guests
Ingredients
5 eggs
5 tablespoons of sugar
5 tablespoons of flour
5 tablespoons of oil
5-6 apples (any firm variety)
Vanilla extract
1/2 packet of baking powder
1-2 teaspoons of cinnamon
Cherry jam (or any jam you have on hand)
A few walnuts
50 g butter
For the caramel:
200 g sugar
Instructions
1. Start with the caramel. Place 200 g of sugar directly in the pot where you will bake the cake (it's best if it has not-too-thin walls). Let the sugar melt over low heat without stirring. When it turns into a golden caramel (not too dark), swirl the pot to coat the sides as well as the bottom. Be careful, it hardens quickly.
2. Peel the apples, remove the cores, and cut them in half or leave them whole if they are small. Place the apples directly on top of the caramel layer, with the hollow side facing up. In each apple, put a teaspoon of jam and a piece of walnut. Sprinkle cinnamon all over. Cut the butter into small cubes and place them among the apples.
3. Put the pot in a preheated oven at 170°C for about 15 minutes to soften the apples. The apples should be slightly soft but not mushy.
4. While the apples are baking, prepare the batter. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the 5 tablespoons of sugar, mixing until well combined. Incorporate the yolks one by one, then add the oil.
5. Mix the flour with the baking powder. Fold them into the egg mixture gently from the bottom up to avoid deflating the egg whites. Add the vanilla extract at the end. Do not use the mixer for this step; just a wooden spoon or spatula.
6. Remove the pot with the apples from the oven. Pour the batter over the top, leveling it somewhat. Return the pot to the oven at 180°C for another 20-30 minutes. It's done when a toothpick comes out clean.
7. While it's still warm, invert the cake onto a serving plate. Place the plate over the pot and flip everything in one motion. Let it cool completely before slicing or decorating with whipped cream if you feel like it.
Why I make this recipe often
It's one of the most reliable options when I want a quick dessert using common ingredients that I always have on hand. The batter rises fluffy even without much care, and the combination of apples, caramel, and cinnamon never fails. It stays good even the next day.
Tips and Variations
Tips
Don't let the caramel burn, or it will become bitter.
If the apples are very large, cut them into quarters for better placement.
The batter is done when the toothpick comes out clean; don't rely solely on time.
Substitutions
You can use any jam you have on hand; it doesn't have to be cherry.
The walnuts can be omitted, or you can use chopped hazelnuts.
Variations
You can flavor the batter with lemon or orange zest.
For a more intense flavor, sprinkle a little sugar over the apples before adding the batter.
Serving Ideas
It goes well with whipped cream or simple vanilla ice cream.
It can be cut into small cubes and served as a cake, not just as a whole cake.
Frequently Asked Questions
1. What type of dish is best for this cake?
A pot with thicker walls or a pan with higher edges that can withstand direct heat and the oven.
2. Can I use grated apples instead of halves?
You can, but the texture will be more like a pudding. The recipe works better with halves or quarters.
3. Why should I invert the cake while it's still warm?
The caramel hardens as it cools and can stick to the apples, making it easier to invert while everything is still hot.
4. What do I do if the batter is not fully cooked?
If the toothpick test shows wet batter, leave the cake in the oven for another 5-10 minutes, checking regularly.
5. Does the cake need to be covered in the oven?
No, it's not necessary. If the top browns too much, you can cover it with foil for the last 10 minutes.
Nutritional Values
Estimated per slice (out of 10): approximately 240-260 kcal
Carbohydrates: 40-45 g
Proteins: 4-5 g
Fats: 7-9 g
Values may vary based on the type of jam, apples, and portion sizes.
Storage and Reheating
The apple cake keeps well in the fridge for 2 days, covered. It’s not the kind of dessert that reheats well, but it can be taken out 30 minutes before serving to reach room temperature. If it stays longer, the batter starts to get too moist.
Ingredients: 5 eggs, 5 tablespoons of sugar, 5 tablespoons of flour, 5 tablespoons of oil, 5-6 apples, vanilla essence, 1/2 packet of baking powder, 1-2 teaspoons of cinnamon, cherry jam (you can use any you like), a few walnuts, 50 g of butter. For caramel: 200 g of sugar.
