Apple poured cake
Baked apples and soft dough seem to me the perfect combination for a quick cake, especially when I have a few apples that don't look perfect or when someone comes to visit and I have nothing sweet prepared. It is made with ingredients that I almost always have at home, without complicated techniques.
Quick info
Total time: 1 hour and 10 minutes (including minimum cooling)
Servings: 10-12
Difficulty: easy
Ingredients
For the apple filling:
- 8 medium apples (any variety, but firm)
- 6 tablespoons sugar
- 1 teaspoon cinnamon (or to taste)
- zest of 1 lemon
For the batter:
- 4 large eggs
- 18 tablespoons sugar (approx. 230 g)
- 18 tablespoons oil (approx. 160 ml)
- 18 tablespoons milk (approx. 180 ml)
- 22 tablespoons flour (approx. 300 g)
- 2 packets baking powder (20 g)
- a pinch of salt
For finishing:
- powdered vanilla sugar (for decoration)
Preparation method
1. Peel the apples and grate them using a large grater. Place the grated apples in a small pot, sprinkle sugar over them, and let them cook on low heat. Do not add water, as the apples will release enough liquid. Stir occasionally for 15-20 minutes until the juice reduces and the mixture looks like thick marmalade. Turn off the heat, add cinnamon and lemon zest, mix, and let it cool at least until it reaches room temperature.
2. For the batter, beat the whole eggs with sugar and a pinch of salt at high speed for 4-5 minutes until they increase in volume and become pale. Gradually pour in the oil in a thin stream, mixing constantly. Then incorporate the sifted flour with the baking powder, alternating with the milk, in 2-3 batches. The batter should be denser than pancake batter but still pourable.
3. Prepare a 25x30 cm baking tray lined with baking paper. Pour half of the batter and level it. Place the tray in the preheated oven at 180°C on the middle rack for 10 minutes. The batter should start to form a light crust but not be fully baked.
4. Remove the tray and spread the cooled apples evenly over the base. Pour the remaining batter over the apple layer, trying to distribute it as evenly as possible – if you like, you can gently spread it with a wet spoon.
5. Return the tray to the oven at 180°C for about 30-35 minutes or until the toothpick test comes out clean. The top should be lightly browned.
6. Let the cake cool completely in the tray. Carefully lift it out and place it on a serving platter, sprinkling powdered vanilla sugar only after it has completely cooled. It cuts better after a few hours or even the next day.
Why I make this recipe often
I love it because it doesn't require planning and I use apples that need to be consumed anyway. It doesn't dry out quickly, stays fluffy, and is suitable for coffee, breakfast, or as a simple dessert after a meal. You can double the quantity or make half if you have a smaller tray. It portions easily and is great for packing.
Tips and variations
Tips
- Apples are better if they are not mealy, so they don't turn mushy when baked.
- If the apples release too much juice, drain them slightly at the end. There's no need to squeeze them completely.
- To prevent the top from sticking to the spoon, wet the spoon in cold water before spreading.
Substitutions
- Milk can be replaced with any plant-based alternative.
- Oil can be sunflower, canola, or neutral-flavored olive oil.
- If you don't have lemon, you can just use cinnamon.
Variations
- You can add a thin layer of chopped nuts over the apples for texture.
- A splash of vanilla can be added to the batter.
- Sometimes I use unsteamed apples, just mixed with a bit of sugar for a quicker version. The cake will be moister.
Serving ideas
- It can be cut into cubes, like a loaf cake.
- It can be served plain or with a bit of Greek yogurt on the side.
- If freshly taken out of the fridge, it’s also good with a bit of whipped cream or sweet cream cheese.
Frequently asked questions
Can I use apples with the skin on?
Yes, if you have untreated apples and the skin is thin, there’s no need to peel them.
Can the batter be made with a hand mixer?
It works very well with a hand mixer too. You just need to beat the eggs for 4-5 minutes until they whiten.
Can the apple cake be frozen?
Yes, it lasts in the freezer for up to 2 months. Let it thaw in the fridge overnight, then it can be reheated.
Is it necessary to sauté the apples beforehand?
It’s not mandatory, but if you sauté them, you get a more caramelized taste and the cake doesn’t turn out watery.
Why should I bake the first layer of batter separately?
This way, the bottom batter doesn’t soak up the apple juice and stays fluffy, not gooey.
Nutritional values (per serving, for 12 servings)
Approx. 220 kcal
Carbohydrates: 35 g
Protein: 3 g
Fats: 7 g
Values may vary depending on the size of the eggs, type of apples, and how much powdered sugar you use. It’s a balanced dessert without too much fat.
Storage and reheating
The apple cake keeps well in the fridge, covered or in a box, for up to 4 days. If you want it to remain fluffy, let it sit at room temperature for a few hours before serving. It can be warmed for a few seconds in the microwave, but it’s not necessary. It also keeps well cut into cubes and packed.
Ingredients: 4 eggs, 18 tablespoons of sugar, 18 tablespoons of oil, 18 tablespoons of milk, 2 packets of baking powder, 22 tablespoons of flour, 8 pieces of apples, 6 tablespoons of sugar, cinnamon, vanilla powdered sugar, lemon box
