Apple Cake
Servings: 10 slices
- 4 (4 medium) apples divided, 2½ for the filling and 1½ on top.
- 2 cups (300 grams) all-purpose flour
- ¾ cup (150 grams) sugar
- ½ cup (120 grams) milk any
- ¼ cup (55 grams) olive oil or another vegetable oil
- 2 large (2 large) eggs
- 3 teaspoons (16 grams) baking powder
- 1 tablespoon (1 tablespoon) vanilla extract
- 1 teaspoon (1 teaspoon) cinnamon
- ½ (½) lemon the grated zest
- ⅛ teaspoon (⅛ teaspoon) salt
- Preheat oven to 350°F or 180°C. Line cake pan with parchment paper, bottom and sides.Add 2 large eggs and ¾ cup sugar to a large mixing bowl and beat with a hand mixer for 2 minutes on max speed.Add zest of ½ lemon, 1 tablespoon vanilla extract, ¼ cup olive oil, and beat 1 more minute.
- Add 2 cups all-purpose flour, 3 teaspoons baking powder, ⅛ teaspoon salt, and ½ cup milk to the bowl while whisking at a low speed.Whisk for a few seconds to remove lumps.
- Cut 2½ apples into small pieces and add them to the batter.The apples should be cored and seeded, but you can keep the peel on. Fold apples in the batter with a spatula.
- Transfer cake batter to prepared pan.Cut remaining 1½ apples into thin wedges and arrange them in a circular pattern on the batter.You can use peeled or unpeeled apples.Sprinkle with a couple of tablespoons of sugar mixed with 1 teaspoon cinnamon.
- Bake at 350°F or 180°C for 50 to 60 minutes. Time varies significantly depending on the oven.Check at the 50-minute mark. A skewer inserted in the center should come out mostly dry.
- Let cake cool down in the pan for 10 minutes, then take it out and cool down completely on a cooling rack.You can dust it with powdered sugar if you like.
SUBSTITUTIONS
All-purpose flour or plain flour: substitute 50% whole-wheat flour for 50% all-purpose flour.
Olive oil: substitute another vegetable oil, such as canola, sunflower, safflower, or avocado oil.
Apples: you can substitute 3 pears for the apples, 2 in the batter, 1 on top.
Milk: you can use any milk including dairy milk, almond milk, oat milk, and rice milk. If you like cakes with a slightly tangy flavor, you can add 2 teaspoons of apple cider vinegar to the milk, or substitute butter milk for milk.
Lemon zest: substitute orange zest or keep it out.
Eggs: to make an apple cake without eggs, check out our vegan apple cake.
STORAGE
Let cake cool down completely before storing it away.
Room temperature: it will keep for 2-3 days in a cool, dry place, best if stored in a cake dome or covered with a kitchen cloth.
Refrigerator: it can last 3-4 days if wrapped carefully in foil or an airtight container.
Freezer: Freezing is the most effective method for longer storage, allowing the cake to be kept for 2-3 months. You can freeze it whole or in single portions, each wrapped in foil or placed in a freezer-friendly bag.
