Grandma's Apple Cake
Every time I returned home after a longer period, I would go straight to the kitchen to see what was on the table or what was in the oven. Usually, I would find the apple cake, warm or just covered with a towel. It always disappeared first, even before I sat down at the table. It's not complicated to make, but I always keep the recipe close, because it works in any season and doesn't require hard-to-find ingredients.
Quick Info
Total time: about 1 hour and 30 minutes (including dough cooling)
Effective preparation time: 30-40 minutes for the dough + 15 minutes for the apples and assembly
Baking time: 30-45 minutes at 180°C
Servings: 10-12
Difficulty: medium
Recipe type: classic homemade dessert, suitable for the weekend or any day when you have apples on hand
Ingredients
2 tablespoons of lard (can be substituted with butter)
2 eggs
1 cup of milk
3-4 tablespoons of sour cream
1 packet of baking powder
700 g flour
1 kg apples
4-5 tablespoons sugar (depending on how sweet the apples are)
1/2 teaspoon cinnamon
grits (for sprinkling between layers and over apples)
powdered sugar (for decoration, at the end)
Preparation method
1. In a large bowl, mix the milk with the lard, eggs, and sour cream. There's no need to beat the eggs separately; you can add them directly.
2. Gradually add the flour mixed with baking powder and start kneading. The final dough should be quite soft but able to be rolled out without sticking too much to your hands. If it feels sticky, sprinkle a little more flour.
3. Gather the dough into a ball, cover it, and put it in the refrigerator for 30-40 minutes. In the meantime, prepare the apples.
4. Wash the apples, peel them if you want (I don't always peel them), then grate them on a large grater. You can place them directly in a strainer or sieve to let the juice drain.
5. Mix the grated apples with sugar and cinnamon. Let them sit for a few minutes to release juice, then squeeze them lightly with your hand.
6. Take the dough out of the refrigerator and divide it into two roughly equal parts.
7. Roll out the first part of the dough directly on a piece of baking paper, then transfer it to the baking tray (a classic oven tray, about 35x25 cm, works well). It doesn't have to be perfectly rectangular.
8. Sprinkle a thin layer of grits over the dough sheet to cover the entire surface. This will help absorb the juice from the apples.
9. Evenly spread the drained grated apples over the grits layer. Level it with a spoon.
10. Sprinkle a little more grits over the apple layer – again, not too much, just enough to lightly cover it without excess.
11. Roll out the second part of the dough on baking paper, then carefully lift it and place it over the filling. If it tears, it's not a problem; you can patch it up a bit.
12. Seal the edges of the two sheets to prevent the filling from leaking during baking. Poke the top sheet here and there with a fork so it doesn't puff up while baking.
13. Place the tray in the preheated oven at 180°C. Bake for 30-45 minutes, until the top sheet turns golden and starts to smell baked.
14. Remove the tray and let the cake cool well before taking it out of the tray or cutting it. Sprinkle powdered sugar on top after it has completely cooled.
15. Cut into squares or rectangles, as preferred.
Why I make the recipe often
The apple cake is one of the most practical homemade recipes. You don't need to plan ahead because the ingredients are simple and almost always on hand. It keeps well for two or three days, and if you have more guests or want to take it to go, it holds up without any problems.
Tips and variations
Tips
If the apples are very juicy, you can squeeze them well; otherwise, the crust risks becoming soggy. Don't put too much sugar over the apples if you have sweet varieties. The dough needs to stay in the refrigerator; otherwise, it will be hard to roll out, especially if it's warm in the kitchen.
Substitutions
Lard can be replaced with butter, although the texture will be slightly different, less crumbly. You can use any kind of sour cream you have on hand, even a lighter one if you don't have anything else.
Variations
For a more intense flavor, you can add a little lemon zest or vanilla to the dough. If you like, you can sprinkle some chopped nuts over the apple layer before placing the second sheet.
Serving ideas
The cake is good served at room temperature or even slightly warmed. You can add a little whipped cream or yogurt on top, but it's also good plain.
Frequently asked questions
1. Can the dough be made a day in advance?
Yes, the dough lasts in the refrigerator until the next day if covered well.
2. What kind of apples are best for this cake?
Sour apples work best, which have less juice, but any type of apples can be used if well drained.
3. Can the cake be frozen?
I do not recommend freezing it because after thawing, the layers tend to become soggy.
4. How do I know when the cake is baked?
The top sheet should be golden and pull away easily from the edges of the tray. If you press lightly with your finger, it should be firm, not soft.
5. Can I use another type of tray?
Yes, it is important to have a tray large enough to roll out the dough in a thin layer, but it doesn't have to be a specific shape.
Nutritional values (estimated for one serving, at 12 servings)
Calories: approximately 230 kcal
Protein: 4 g
Fat: 7 g
Carbohydrates: 37 g
Fiber: 2 g
Values may vary depending on the type of lard, the amount of sugar, or how much grits are used.
Storage and reheating
The cake keeps at room temperature, covered, for up to three days. If it’s very hot, it can be kept in the refrigerator, although it will harden a bit. For a better texture, you can heat the pieces before serving for a few seconds in the microwave or oven, but it's not mandatory. If it becomes soggy from too much moisture, it’s a sign that the apples were not drained well enough.
This is the classic recipe, just as I learned it, and I make it every time I crave something simple and good.
Every time I returned home after a longer period, I would go straight to the kitchen to see what was on the table or what was in the oven. Usually, I would find the apple cake, warm or just covered with a towel. It always disappeared first, even before I sat down at the table. It's not complicated to make, but I always keep the recipe close, because it works in any season and doesn't require hard-to-find ingredients.
Quick Info
Total time: about 1 hour and 30 minutes (including dough cooling)
Effective preparation time: 30-40 minutes for the dough + 15 minutes for the apples and assembly
Baking time: 30-45 minutes at 180°C
Servings: 10-12
Difficulty: medium
Recipe type: classic homemade dessert, suitable for the weekend or any day when you have apples on hand
Ingredients
2 tablespoons of lard (can be substituted with butter)
2 eggs
1 cup of milk
3-4 tablespoons of sour cream
1 packet of baking powder
700 g flour
1 kg apples
4-5 tablespoons sugar (depending on how sweet the apples are)
1/2 teaspoon cinnamon
grits (for sprinkling between layers and over apples)
powdered sugar (for decoration, at the end)
Preparation method
1. In a large bowl, mix the milk with the lard, eggs, and sour cream. There's no need to beat the eggs separately; you can add them directly.
2. Gradually add the flour mixed with baking powder and start kneading. The final dough should be quite soft but able to be rolled out without sticking too much to your hands. If it feels sticky, sprinkle a little more flour.
3. Gather the dough into a ball, cover it, and put it in the refrigerator for 30-40 minutes. In the meantime, prepare the apples.
4. Wash the apples, peel them if you want (I don't always peel them), then grate them on a large grater. You can place them directly in a strainer or sieve to let the juice drain.
5. Mix the grated apples with sugar and cinnamon. Let them sit for a few minutes to release juice, then squeeze them lightly with your hand.
6. Take the dough out of the refrigerator and divide it into two roughly equal parts.
7. Roll out the first part of the dough directly on a piece of baking paper, then transfer it to the baking tray (a classic oven tray, about 35x25 cm, works well). It doesn't have to be perfectly rectangular.
8. Sprinkle a thin layer of grits over the dough sheet to cover the entire surface. This will help absorb the juice from the apples.
9. Evenly spread the drained grated apples over the grits layer. Level it with a spoon.
10. Sprinkle a little more grits over the apple layer – again, not too much, just enough to lightly cover it without excess.
11. Roll out the second part of the dough on baking paper, then carefully lift it and place it over the filling. If it tears, it's not a problem; you can patch it up a bit.
12. Seal the edges of the two sheets to prevent the filling from leaking during baking. Poke the top sheet here and there with a fork so it doesn't puff up while baking.
13. Place the tray in the preheated oven at 180°C. Bake for 30-45 minutes, until the top sheet turns golden and starts to smell baked.
14. Remove the tray and let the cake cool well before taking it out of the tray or cutting it. Sprinkle powdered sugar on top after it has completely cooled.
15. Cut into squares or rectangles, as preferred.
Why I make the recipe often
The apple cake is one of the most practical homemade recipes. You don't need to plan ahead because the ingredients are simple and almost always on hand. It keeps well for two or three days, and if you have more guests or want to take it to go, it holds up without any problems.
Tips and variations
Tips
If the apples are very juicy, you can squeeze them well; otherwise, the crust risks becoming soggy. Don't put too much sugar over the apples if you have sweet varieties. The dough needs to stay in the refrigerator; otherwise, it will be hard to roll out, especially if it's warm in the kitchen.
Substitutions
Lard can be replaced with butter, although the texture will be slightly different, less crumbly. You can use any kind of sour cream you have on hand, even a lighter one if you don't have anything else.
Variations
For a more intense flavor, you can add a little lemon zest or vanilla to the dough. If you like, you can sprinkle some chopped nuts over the apple layer before placing the second sheet.
Serving ideas
The cake is good served at room temperature or even slightly warmed. You can add a little whipped cream or yogurt on top, but it's also good plain.
Frequently asked questions
1. Can the dough be made a day in advance?
Yes, the dough lasts in the refrigerator until the next day if covered well.
2. What kind of apples are best for this cake?
Sour apples work best, which have less juice, but any type of apples can be used if well drained.
3. Can the cake be frozen?
I do not recommend freezing it because after thawing, the layers tend to become soggy.
4. How do I know when the cake is baked?
The top sheet should be golden and pull away easily from the edges of the tray. If you press lightly with your finger, it should be firm, not soft.
5. Can I use another type of tray?
Yes, it is important to have a tray large enough to roll out the dough in a thin layer, but it doesn't have to be a specific shape.
Nutritional values (estimated for one serving, at 12 servings)
Calories: approximately 230 kcal
Protein: 4 g
Fat: 7 g
Carbohydrates: 37 g
Fiber: 2 g
Values may vary depending on the type of lard, the amount of sugar, or how much grits are used.
Storage and reheating
The cake keeps at room temperature, covered, for up to three days. If it’s very hot, it can be kept in the refrigerator, although it will harden a bit. For a better texture, you can heat the pieces before serving for a few seconds in the microwave or oven, but it's not mandatory. If it becomes soggy from too much moisture, it’s a sign that the apples were not drained well enough.
This is the classic recipe, just as I learned it, and I make it every time I crave something simple and good.