The first time I made this apple cake was on an autumn evening when I had a lot of apples that needed to be used. I've repeated it many times because the result is always reliable and doesn't cause any headaches. The ingredients are easy to find, and the steps are simple, without complicated techniques. I love that the filling comes together quickly and the batter remains fluffy.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 30 minutes
Baking time: 50-55 minutes (10-12 minutes for the first bake, then 40 minutes for the second bake)
Servings: 12-15, depending on the size of the pieces
Difficulty: medium
Recipe type: homemade apple cake, suitable for dessert or snack
Ingredients
For the batter:
4 eggs
200 g sugar
3 packets of vanilla sugar
250 ml oil
250 ml milk
380 g flour
1 packet of baking powder
2 tablespoons lemon juice
grated lemon zest
For the filling:
1.7 kg apples
150 g sugar
2 tablespoons vanilla pudding powder or cornstarch
1 tablespoon semolina
cinnamon (to taste)
For decoration:
powdered sugar
Instructions
1. Prepare the apple filling
Peel the apples and grate them using a large grater. Lightly squeeze out the juice (I just hold them in my hands; they don't need to be completely dry). Place them in a pot over medium heat with the sugar. Stir constantly to prevent sticking. When they release some juice, add the pudding powder (or cornstarch) and mix quickly to avoid lumps. Once the mixture has thickened, turn off the heat, add the semolina and cinnamon, and mix again. Let it cool.
2. The batter
Separate the eggs: put the egg whites in a large bowl and the yolks aside. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar (one tablespoon at a time), along with the vanilla sugar. Continue beating until you achieve a firm, glossy meringue.
Add the yolks, oil, and milk to the meringue, mixing on low speed just until combined.
Add the flour in two batches, gently folding with a whisk just until incorporated (don't overmix to preserve the air in the egg whites). Finally, add the baking powder mixed with the lemon juice and grated lemon zest.
3. First bake
Line a 35x25 cm baking pan with parchment paper. Pour half of the batter into the pan and level it. Place the pan in the preheated oven at 180°C for 10-12 minutes, just enough for the top to set slightly (it doesn't need to be fully baked).
4. Filling and second bake
Remove the pan, sprinkle a little semolina over the hot batter (this helps prevent it from getting too soggy from the apples). Spread the cooled apple filling evenly over the batter, then pour the remaining batter over the apples and level again.
Return to the oven for another 40 minutes at 180°C, until the top is lightly golden.
5. Serving
Let the cake cool in the pan. Once cooled, dust it with powdered sugar. It cuts best after it has completely cooled.
Why I make this recipe often
I make it when I have a lot of apples on hand and want a dessert that lasts a few days. The recipe is not fussy about ingredients and is foolproof. It can also be made with less sweet or tart apples, and it adapts easily. It can be cut and served both with coffee and as a snack for kids.
Tips and Variations
Tips
If the apples are very juicy, squeeze them well to avoid making the batter too soggy.
Don't leave the batter from the first bake in the oven too long, just enough to set the surface.
Don't overmix when adding the flour to the batter.
The pudding powder helps the filling bind well and prevents it from leaking when cut.
Substitutions
The pudding powder can be replaced with plain cornstarch, which works the same for binding the filling.
The semolina can be omitted if you don't have it, but it helps with the texture of the filling.
Variations
Brown sugar can be used in the filling for a more caramelized flavor.
The lemon zest in the batter can be replaced with orange zest for a different aroma.
The cake can also be made with pears if they are firm enough.
Serving ideas
Cut it into squares or rectangles. It can be served plain or with a bit of whipped cream. It also pairs well with a strong coffee or tea.
Frequently Asked Questions
1. Can I use a different pan size?
Yes, but in smaller pans, the cake will be taller and may need a little more baking time. In larger pans, the cake will be thinner.
2. Do the apples need to be peeled?
I recommend peeling them; otherwise, the peel may affect the texture of the filling. However, if the apples have thin skin, you can leave it on.
3. Can I make the cake without the pudding powder?
Yes, you can use only plain cornstarch in the same amount.
4. Can I use less sugar?
Yes, if you prefer it less sweet, reduce the sugar in the filling or the batter to taste.
5. Can I add nuts to the filling?
If you like, yes. Chopped nuts can be added to the apples, but the texture will be different.
Nutritional values
Approximately, for one serving (1/15 of the cake):
Calories: about 270
Carbohydrates: 45 g
Protein: 4 g
Fat: 8 g
These are just approximate values and may vary depending on how sweet the apples are, how much sugar you use, and the size of the eggs.
Storage and reheating
The cake stores well in the refrigerator in a covered container for 2-3 days. I do not recommend keeping it at room temperature for more than a day, especially in summer. It doesn't need reheating and is best enjoyed cold or at room temperature. If the apples have been well drained, it won't leave water at the bottom.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 30 minutes
Baking time: 50-55 minutes (10-12 minutes for the first bake, then 40 minutes for the second bake)
Servings: 12-15, depending on the size of the pieces
Difficulty: medium
Recipe type: homemade apple cake, suitable for dessert or snack
Ingredients
For the batter:
4 eggs
200 g sugar
3 packets of vanilla sugar
250 ml oil
250 ml milk
380 g flour
1 packet of baking powder
2 tablespoons lemon juice
grated lemon zest
For the filling:
1.7 kg apples
150 g sugar
2 tablespoons vanilla pudding powder or cornstarch
1 tablespoon semolina
cinnamon (to taste)
For decoration:
powdered sugar
Instructions
1. Prepare the apple filling
Peel the apples and grate them using a large grater. Lightly squeeze out the juice (I just hold them in my hands; they don't need to be completely dry). Place them in a pot over medium heat with the sugar. Stir constantly to prevent sticking. When they release some juice, add the pudding powder (or cornstarch) and mix quickly to avoid lumps. Once the mixture has thickened, turn off the heat, add the semolina and cinnamon, and mix again. Let it cool.
2. The batter
Separate the eggs: put the egg whites in a large bowl and the yolks aside. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar (one tablespoon at a time), along with the vanilla sugar. Continue beating until you achieve a firm, glossy meringue.
Add the yolks, oil, and milk to the meringue, mixing on low speed just until combined.
Add the flour in two batches, gently folding with a whisk just until incorporated (don't overmix to preserve the air in the egg whites). Finally, add the baking powder mixed with the lemon juice and grated lemon zest.
3. First bake
Line a 35x25 cm baking pan with parchment paper. Pour half of the batter into the pan and level it. Place the pan in the preheated oven at 180°C for 10-12 minutes, just enough for the top to set slightly (it doesn't need to be fully baked).
4. Filling and second bake
Remove the pan, sprinkle a little semolina over the hot batter (this helps prevent it from getting too soggy from the apples). Spread the cooled apple filling evenly over the batter, then pour the remaining batter over the apples and level again.
Return to the oven for another 40 minutes at 180°C, until the top is lightly golden.
5. Serving
Let the cake cool in the pan. Once cooled, dust it with powdered sugar. It cuts best after it has completely cooled.
Why I make this recipe often
I make it when I have a lot of apples on hand and want a dessert that lasts a few days. The recipe is not fussy about ingredients and is foolproof. It can also be made with less sweet or tart apples, and it adapts easily. It can be cut and served both with coffee and as a snack for kids.
Tips and Variations
Tips
If the apples are very juicy, squeeze them well to avoid making the batter too soggy.
Don't leave the batter from the first bake in the oven too long, just enough to set the surface.
Don't overmix when adding the flour to the batter.
The pudding powder helps the filling bind well and prevents it from leaking when cut.
Substitutions
The pudding powder can be replaced with plain cornstarch, which works the same for binding the filling.
The semolina can be omitted if you don't have it, but it helps with the texture of the filling.
Variations
Brown sugar can be used in the filling for a more caramelized flavor.
The lemon zest in the batter can be replaced with orange zest for a different aroma.
The cake can also be made with pears if they are firm enough.
Serving ideas
Cut it into squares or rectangles. It can be served plain or with a bit of whipped cream. It also pairs well with a strong coffee or tea.
Frequently Asked Questions
1. Can I use a different pan size?
Yes, but in smaller pans, the cake will be taller and may need a little more baking time. In larger pans, the cake will be thinner.
2. Do the apples need to be peeled?
I recommend peeling them; otherwise, the peel may affect the texture of the filling. However, if the apples have thin skin, you can leave it on.
3. Can I make the cake without the pudding powder?
Yes, you can use only plain cornstarch in the same amount.
4. Can I use less sugar?
Yes, if you prefer it less sweet, reduce the sugar in the filling or the batter to taste.
5. Can I add nuts to the filling?
If you like, yes. Chopped nuts can be added to the apples, but the texture will be different.
Nutritional values
Approximately, for one serving (1/15 of the cake):
Calories: about 270
Carbohydrates: 45 g
Protein: 4 g
Fat: 8 g
These are just approximate values and may vary depending on how sweet the apples are, how much sugar you use, and the size of the eggs.
Storage and reheating
The cake stores well in the refrigerator in a covered container for 2-3 days. I do not recommend keeping it at room temperature for more than a day, especially in summer. It doesn't need reheating and is best enjoyed cold or at room temperature. If the apples have been well drained, it won't leave water at the bottom.