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A wonderfully moist and tender cake, packed with sweet-tart apples and a hint of warm spice. Topped with a crunchy sugar crust, this rustic dessert is a comforting classic, perfect with a dollop of cream or a cup of tea.
For 8 servings
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan or cake pan.
Prepare the dry ingredients. In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set the bowl aside.
Prepare the wet ingredients. In a separate medium bowl, whisk the eggs and 1 cup of sugar together until the mixture is pale and slightly fluffy, about 1-2 minutes. Stir in the melted butter, milk, and vanilla extract until well combined.
Combine the batter and add apples. Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the sliced apples, ensuring they are evenly distributed throughout the thick batter.
Assemble and bake the cake. Scrape the batter into the prepared pan and spread it evenly. Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the batter. This will create a crunchy crust. Bake for 45-55 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
Cool the cake before serving. Place the pan on a wire rack and let the cake cool for 10-15 minutes. If using a springform pan, run a knife around the edge and release the sides. Allow the cake to cool completely on the rack before slicing and serving.
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A wonderfully moist and tender cake, packed with sweet-tart apples and a hint of warm spice. Topped with a crunchy sugar crust, this rustic dessert is a comforting classic, perfect with a dollop of cream or a cup of tea.
This irish_american recipe takes 70 minutes to prepare and yields 8 servings. At 378.09 calories per serving with 5.6g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
Use a plant-based milk like almond or soy milk, and replace the butter with an equal amount of melted coconut oil or dairy-free butter.
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum for structure.
Reduce the sugar to 3/4 cup and use whole wheat pastry flour for half of the all-purpose flour to add fiber and nutrients.
Add a handful of raisins or dried cranberries along with the apples for extra sweetness and texture that kids love.