Apple Cake
If you are looking for a very juicy and fluffy sponge cake with apples, this is the recipe for you. This apple cake is ideal for brunch or for a snack.
This apple cake is a classic recipe for brunch or a snack. Although the original recipe is usually made with a yogurt sponge cake, we have substituted it for buttermilk, mixing whole milk with lemon. The result is a fluffier sponge cake. We have also added some apples to make the crumb juicier.
As a fat, we have used olive oil, although another option could be to use butter or any seed oil. Olive oil gives character to the cake, but it must be a mild oil so that the taste is not too strong. We want the cake to taste like apple.
In order to make the cake fluffier, separate the egg whites and beat them until stiff to mix them later with the rest of the ingredients.
Finally, place the rest of the apples on top of the mixture before baking, which will cook at the same time as the mixture. The result is a tall cake, with a lot of crumb, ideal for a whole week of snacks or for brunch.
Recipe information
- Preparation time: 20 minutes
- Cooking time: 1 hour
- Total time: 1 hour and 20 minutes
- Yield: 10
- Category: cakes
- Type of cuisine: spanish
- Calories per serving (kcal): 413
Ingredients for Apple Cake
- Butter for the cake tin
- Flour for the cake tin
- 4 eggs
- A pinch of salt
- 1⅛ cups / 220 g white sugar
- ⅔ cup / 150 ml mild olive oil (0.4º acidity)
- Zest of half a lemon
- ½ cup / 130 ml whole milk
- Juice of half a lemon
- 2¼ cups / 275 g cake flour
- 1⅛ tablespoons / 16 g baking powder
- 3 apples
- 1½ tablespoons / 30 g peach jam
Utensils
- 20 cm diameter loose-bottomed cake tin
How to make Apple Cake
Preheat the oven to 355ºF while preparing the cake. Use top and bottom heat for uniform baking. Rub butter all over the inside of the cake tin and sprinkle a little flour. Once this has been done, put the cake tin in the fridge. While the oven is heating, separate the yolks from the whites of 4 eggs. Beat the egg whites to stiff peaks and add a pinch of salt. Set aside.
Beat the previously separated yolks with 1⅛ cups of white sugar until smooth and glossy, making sure they have mixed well.
Pour ⅔ cup of mild olive oil into the egg yolk mixture and the zest of half a lemon. Continue to beat.
Prepare the buttermilk by mixing ½ cup of whole milk with the juice of half a lemon. Beat and leave to rest for a few minutes until it thickens.
Add the buttermilk to the yolk mixture.
Prepare 2¼ cups of cake flour with 1⅛ tablespoons of baking powder. Sift the flour before adding it to the yolk mixture. Fold the mixture until well combined making sure there are no lumps.
Peel an apple and cut into small pieces.
Add the pieces of apple to the yolk mixture.
Now add the egg whites that we had set a side to the yolk mixture. Fold in carefully in order to keep the air in the mixture.
Take the cake tin out of the fridge and pour in the cake mixture.
Peel 2 apples, finely slice and place on the top of the cake mixture.
Bake the cake for 1 hour. If necessary, cover with foil for the first 40 or 45 minutes so it does not get too brown on top. After 1 hour, check if it has baked through by inserting a skewer. If it comes out dry, take the cake out of the oven. Then, remove the cake from the cake tin and put on a wire rack to cool. Brush the cake with 1½ tablespoons of peach jam so the apple is shiny and to add some sweetness.
Serve pieces of cake for a snack or brunch.
Easy instructions
- Preheat the oven and rub butter into the cake tin, sprinkle flour so the cake does not stick. Beat the egg whites until stiff peaks and add a pinch of salt
- Beat the egg yolks with white sugar
- Pour mild olive oil into the mixture, add zest of half a lemon and continue to beat
- Prepare the buttermilk with milk and lemon
- Pour the buttermilk into mixture and beat
- Sift flour with baking powder and mix
- Peel and cut apples into small pieces
- Add apples to the mixture
- Fold egg whites into mixture
- Pour mixture into the cake tin
- Peel and finely slice apples and place on top of the mixture
- Bake at 355ºF for 1 hour or until inserting a skewer comes out dry. Leave the cake on a wire rack and brush with peach jam
- Cut and serve the cake for a snack or brunch
