Apple cake

Ingredients

• 930 g (700 g peeled and cored)Reinette apples
• 200 gCaster sugar
• 250 gType 00 flour
• 100 gButter
• 150 gWhole milk, at room temperature
• 2Eggs, at room temperature
• 1Lemon
• 16 gBaking powder
• 1/2 teaspoonGround cinnamon
• 1 pinchFine salt
• As neededIcing sugar

Instructions

1. 1

   Prepare the apples

   Peel and core the apples, cut them into wedges, then slice them thinly across the wedges. Put the eggs and sugar in a bowl.

2. 2

   Whisk the mixture

   Beat the eggs and sugar with electric beaters until pale and frothy, then add a pinch of salt, the warm butter and the cinnamon.

3. 3

   Add lemon zest

   Grate in the lemon zest and beat again. Sift the flour into the bowl.

4. 4

   Make the batter

   Sift in the baking powder and continue mixing with the beaters, gradually pouring in the milk. Mix until smooth and creamy.

5. 5

   Fold in apples

   Add the sliced apples and mix them through the batter. Transfer the mixture to a 22 cm cake tin greased with butter and sprinkled with sugar, then level the surface.

6. 6

   Bake the cake

   Bake in a preheated conventional oven at 180°C for 55 minutes. Test with a skewer before taking the cake out; leave it to cool until just warm, then remove it from the tin. Dust with icing sugar to serve.

What is apple cake?

Apple cake is a home-style bake found in many European cooking traditions, with recipes ranging from light, fruit-filled sponges to denser cakes. This version uses a generous amount of thinly sliced apples folded into a creamy batter, so fruit is present throughout each slice.

Lemon zest and cinnamon bring gentle fragrance without obscuring the apples. The recipe’s simple mixing method makes it a good choice for a breakfast table or afternoon tea.

Nutrition and macros by portion

The nutrition label shows one serving as written: 395 calories, 6g protein, 66g carbs, 12g fat.

The apples and flour provide most of the carbohydrates, while butter and eggs contribute much of the fat; eggs, milk and flour provide some protein. Pair a slice with plain yoghurt for a more filling plate, or serve it with fresh fruit.

Choosing and preparing the apples

Apple choice: Reinette apples are specified here; their tartness helps balance the sweet batter. Keep to the stated weight of 930 g before peeling and coring, which should leave about 700 g prepared fruit.

Even slices: Cut the cored apples into wedges, then slice them thinly across the short side. Thin pieces distribute easily through the batter and soften as the cake bakes.

Building a smooth batter

Room-temperature ingredients: Let the eggs and milk lose their chill before mixing, as the recipe directs. This helps them combine more readily with the butter.

Whisking: Beat the eggs and sugar until the mixture is pale and foamy, then add the salt, warm butter, cinnamon and lemon zest. Sift in the flour and baking powder, adding the milk gradually until the batter looks smooth and creamy.

Folding in the fruit

A crowded bowl: The apples may seem like too much for the batter, but add them all and mix carefully until coated. The mixture should be fruit-heavy rather than dominated by batter.

Tin preparation: Grease a 22 cm cake tin with butter and sprinkle it with sugar, as directed. Level the top of the mixture before baking so it cooks evenly.

Checking when it is baked

Oven setting: Bake in a preheated conventional oven at 180°C for 55 minutes. Oven performance and the moisture in the apples can affect the exact finish, so use the skewer test before removing the cake.

Doneness cue: A skewer inserted into the cake should come out without wet batter clinging to it. If it does, continue baking and check again shortly afterwards.

Cooling and serving

Cooling: Leave the cake until just warm before turning it out of the tin. This gives the soft, fruit-filled crumb a little time to settle.

To serve: Dust the top with icing sugar just before bringing it to the table. It works well on its own with tea or coffee, or alongside a spoonful of yoghurt.

Recipe notes & tips

• Weigh the apples before peeling and coring to match the listed 930 g quantity.
• Use room-temperature eggs and milk so they blend more easily into the batter.
• Sift the flour and baking powder to help prevent lumps.
• Add the milk slowly while mixing to keep the batter smooth.
• Use a 22 cm cake tin and level the surface before baking.
• Let the cake cool until just warm before removing it from the tin.

Variations

• More cinnamon: Increase the cinnamon slightly for a warmer spice note.
• Pear swap: Replace some of the apples with peeled, thinly sliced pears.
• Nutty finish: Scatter chopped walnuts over the top before baking.
• Citrus change: Use finely grated orange zest instead of lemon zest.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside each slice.

Common mistakes to avoid

• Thick apple slices: They can stay firm in the cake; slice the apples thinly.
• Cold ingredients: They may be harder to combine evenly; bring the eggs and milk to room temperature.
• Adding milk all at once: The batter may turn lumpy; pour it in gradually while mixing.
• Skipping the skewer test: The centre may still be underbaked; check before taking the cake out.
• Turning out too soon: The warm cake can break; let it cool until just warm first.

How to store

Keep the cooled cake covered in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 4 days. Bring slices to room temperature or warm them briefly in a low oven before serving.

Frequently asked questions