I have made this apple cake dozens of times, especially when I need something quick and don't feel like complicated desserts. On most days, apples are a staple in my kitchen, so this recipe fits any time of day. I don't have to prepare much and I don't leave dishes everywhere, which matters when I'm short on patience. It's one of those basic cakes, simple and always useful, where you can find the ingredients at hand.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40-45 minutes
Servings: 8-10 slices
Difficulty: easy
Recipe type: apple cake, homemade dessert
Ingredients
3 eggs
100 g butter
300 g flour
200 g sugar
1 teaspoon baking powder
4 large apples
juice of one lemon
Preparation method
1. Crack the eggs into a large bowl. Add the sugar and mix them together until the sugar begins to dissolve and the mixture lightens a bit in color.
2. Melt the butter and let it reach room temperature. Don't add it hot, just make sure it's liquid and cool. Add it to the bowl over the eggs and sugar and mix for a few more seconds.
3. Sift the flour and mix it with the baking powder, then gradually add them to the mixture. I find it easier to mix on low speed to prevent flour from flying everywhere.
4. Squeeze the juice from one lemon and pour it directly into the mixture. Mix everything well to avoid lumps.
5. Peel the apples and slice them thinly. They don’t have to be perfect, just all approximately the same thickness.
6. Grease a round baking pan with butter and sprinkle flour over it so that the batter doesn’t stick. Shake off the excess flour. Pour the mixture into the pan and level it gently with a spatula or spoon.
7. Arrange the apple slices on top, covering the entire surface. You can overlap them a bit if you want more apples per slice.
8. Sprinkle sugar over the apples. Not too much, just a thin layer.
9. Place the pan in the preheated oven at 180°C and let it bake for 40-45 minutes. Depending on your oven, check after 40 minutes with a toothpick in the center; if it comes out clean, it’s done.
Why I make this recipe often
For me, this cake is the go-to choice when I want something quick without hassle. It doesn’t require special ingredients or complicated techniques. It’s easy to adapt if I don’t have everything at home and it’s suitable for both family and guests. There’s never much left, which says a lot about its taste and texture.
Tips and variations
Tips
Use firm apples, not too juicy, so they don’t release too much liquid into the cake.
It’s better to let the butter cool completely after melting; otherwise, there’s a risk of cooking the eggs.
Sift the flour for a lighter texture.
If you have time, you can soak the apple slices in lemon juice for a few minutes to prevent oxidation, especially if you’re not using them immediately.
Substitutions
You can use margarine instead of butter, although the final taste will be slightly different.
White sugar can be partially replaced with brown sugar if you want a more caramelized flavor.
If you don’t have lemon, you can omit it, but the cake will be sweeter and lack a tangy note.
Variations
You can add a bit of cinnamon on top if you like, but it’s not mandatory for the base recipe.
Instead of apples, you can try pears, but the texture will be slightly different.
If you want a crunchier crust, you can sprinkle some chopped nuts along with the sugar on top.
Serving ideas
It can be served plain as a snack or with a spoonful of plain yogurt or low-fat sour cream.
It’s good warm, but also after it has completely cooled.
Frequently asked questions
1. What kind of apples are suitable?
The best are firm apples with a bit of acidity. Avoid mealy or very soft apples as the cake will turn out too wet in the center.
2. Can I use a different baking pan?
Yes, but if you use a rectangular pan, adjust the baking time by a few minutes depending on the thickness of the batter.
3. Do I need a mixer?
It’s not mandatory. You can also use a whisk, but with a mixer, you get a more uniform texture and the sugar dissolves more easily.
4. Can the cake be made without baking powder?
The result will be denser and more compact; it won’t rise as much, but technically, it can be done.
5. How do I know when it’s done?
The simplest way is the toothpick test: if it comes out clean from the center of the cake, it’s baked enough.
Nutritional values
One serving (out of 10) has approximately 250-270 kcal.
Proteins: 4-5 g
Carbohydrates: 40-45 g
Fats: 8-10 g
Values are estimates and depend on portion sizes and the type of apples used. The cake is not very high in fat but has a moderate amount of sugar and carbohydrates, typical of simple homemade desserts.
Storage and reheating
The cake keeps well at room temperature, covered, for up to 2 days. If you want to keep it longer, you can store it in the fridge, but the flavor of the apples will be less pronounced after refrigeration. It can be easily reheated in the oven or microwave, but it’s usually good at room temperature. I do not recommend freezing, as the texture does not hold up well after thawing.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40-45 minutes
Servings: 8-10 slices
Difficulty: easy
Recipe type: apple cake, homemade dessert
Ingredients
3 eggs
100 g butter
300 g flour
200 g sugar
1 teaspoon baking powder
4 large apples
juice of one lemon
Preparation method
1. Crack the eggs into a large bowl. Add the sugar and mix them together until the sugar begins to dissolve and the mixture lightens a bit in color.
2. Melt the butter and let it reach room temperature. Don't add it hot, just make sure it's liquid and cool. Add it to the bowl over the eggs and sugar and mix for a few more seconds.
3. Sift the flour and mix it with the baking powder, then gradually add them to the mixture. I find it easier to mix on low speed to prevent flour from flying everywhere.
4. Squeeze the juice from one lemon and pour it directly into the mixture. Mix everything well to avoid lumps.
5. Peel the apples and slice them thinly. They don’t have to be perfect, just all approximately the same thickness.
6. Grease a round baking pan with butter and sprinkle flour over it so that the batter doesn’t stick. Shake off the excess flour. Pour the mixture into the pan and level it gently with a spatula or spoon.
7. Arrange the apple slices on top, covering the entire surface. You can overlap them a bit if you want more apples per slice.
8. Sprinkle sugar over the apples. Not too much, just a thin layer.
9. Place the pan in the preheated oven at 180°C and let it bake for 40-45 minutes. Depending on your oven, check after 40 minutes with a toothpick in the center; if it comes out clean, it’s done.
Why I make this recipe often
For me, this cake is the go-to choice when I want something quick without hassle. It doesn’t require special ingredients or complicated techniques. It’s easy to adapt if I don’t have everything at home and it’s suitable for both family and guests. There’s never much left, which says a lot about its taste and texture.
Tips and variations
Tips
Use firm apples, not too juicy, so they don’t release too much liquid into the cake.
It’s better to let the butter cool completely after melting; otherwise, there’s a risk of cooking the eggs.
Sift the flour for a lighter texture.
If you have time, you can soak the apple slices in lemon juice for a few minutes to prevent oxidation, especially if you’re not using them immediately.
Substitutions
You can use margarine instead of butter, although the final taste will be slightly different.
White sugar can be partially replaced with brown sugar if you want a more caramelized flavor.
If you don’t have lemon, you can omit it, but the cake will be sweeter and lack a tangy note.
Variations
You can add a bit of cinnamon on top if you like, but it’s not mandatory for the base recipe.
Instead of apples, you can try pears, but the texture will be slightly different.
If you want a crunchier crust, you can sprinkle some chopped nuts along with the sugar on top.
Serving ideas
It can be served plain as a snack or with a spoonful of plain yogurt or low-fat sour cream.
It’s good warm, but also after it has completely cooled.
Frequently asked questions
1. What kind of apples are suitable?
The best are firm apples with a bit of acidity. Avoid mealy or very soft apples as the cake will turn out too wet in the center.
2. Can I use a different baking pan?
Yes, but if you use a rectangular pan, adjust the baking time by a few minutes depending on the thickness of the batter.
3. Do I need a mixer?
It’s not mandatory. You can also use a whisk, but with a mixer, you get a more uniform texture and the sugar dissolves more easily.
4. Can the cake be made without baking powder?
The result will be denser and more compact; it won’t rise as much, but technically, it can be done.
5. How do I know when it’s done?
The simplest way is the toothpick test: if it comes out clean from the center of the cake, it’s baked enough.
Nutritional values
One serving (out of 10) has approximately 250-270 kcal.
Proteins: 4-5 g
Carbohydrates: 40-45 g
Fats: 8-10 g
Values are estimates and depend on portion sizes and the type of apples used. The cake is not very high in fat but has a moderate amount of sugar and carbohydrates, typical of simple homemade desserts.
Storage and reheating
The cake keeps well at room temperature, covered, for up to 2 days. If you want to keep it longer, you can store it in the fridge, but the flavor of the apples will be less pronounced after refrigeration. It can be easily reheated in the oven or microwave, but it’s usually good at room temperature. I do not recommend freezing, as the texture does not hold up well after thawing.