Apple cake

Name: Apple cake
Ingredients: 7-8 medium apples; 4 tablespoons sugar; 1 sachet (8 g) Bourbon vanilla sugar; 1 tablespoon oil; 1 teaspoon cinnamon; 3 eggs; 1 cup (200 ml) sugar; 100 ml oil; 100 ml water or milk; 21 tablespoons flour; 8 g baking powder; 1/4 teaspoon salt; 1 teaspoon oil for the pan

Dessert - Apple cake by Liana C. - Recipia

Apple cake is usually served for dessert; the grated apple filling stays soft between two layers of golden batter in a round pan. Eggs, flour, oil and water make a simple batter, and I choose firm, slightly tart apples because I like them to keep a little bite after I cook them down. Preparation: 20 minutes. Cooking: 47 minutes. Resting: 50 minutes. Total time: 117 minutes. Servings: 8. Approximately 500 kcal and 7 g protein per serving.

Ingredients

For the filling

7-8 medium apples
4 tablespoons sugar
1 sachet (8 g) Bourbon vanilla sugar
1 tablespoon oil
1 teaspoon cinnamon

For the batter

3 eggs
1 cup (200 ml) sugar
100 ml oil
100 ml water or milk
21 tablespoons flour
8 g baking powder
1/4 teaspoon salt
1 teaspoon oil for the pan

Preparation

1. Peel the apples and grate them using the large holes of a box grater. 2. Put 1 tablespoon of oil, the apples, 4 tablespoons of sugar and the vanilla sugar in a nonstick pan. Cook over low heat for 12 minutes, until softened and the sugar has caramelized. Stir from time to time; at the end, add the cinnamon and leave the filling to cool for 20 minutes. 3. Beat the eggs with the sugar until frothy. Mix in 100 ml of water and 100 ml of oil. 4. Sift the flour, mix it with the baking powder and salt, then gradually add it to the egg mixture. 5. Line a 25 cm round pan with baking paper and grease the paper with 1 teaspoon of oil. Pour in half the batter, spread the cooled filling over it with a spoon and cover with the remaining batter. 6. Bake in an oven preheated to 180°C for 35 minutes, until golden on top and a toothpick inserted into the batter comes out clean. 7. Leave the cake to cool in the pan for 30 minutes, then remove it and cut into portions.

Notes

Choose firm, slightly tart apples; if they are very sweet, the 4 tablespoons of sugar in the filling may be enough. I don't rush the cooling of the filling, because the batter underneath softens if the apples are still hot. Gaby_d used 22 tablespoons of flour, while I used 21, measured with a 200 ml cup; my pan is 25 cm in diameter. In my version, water takes the place of milk; Bourbon vanilla sugar can be replaced with 1 sachet of regular vanilla sugar. The cake keeps covered in the fridge for up to 3 days. Contains gluten and eggs. A slice goes well with black tea.

Frequently asked questions

Can I use diced apples instead of grating them?

Yes. Cut them into approximately 5 mm cubes and cook for 15 minutes, until softened.

Why did the filling turn out watery?

Very juicy apples can release liquid in the pan. Cook them for another 3-5 minutes over low heat, stirring, until you no longer see any liquid at the bottom.

What should I do if the middle is still underbaked after the top has browned?

Loosely cover the pan with aluminum foil and leave the cake in the oven for another 5 minutes, then check again with a toothpick.