Cakes
Cup Apple Cake: No Scale Needed – Soft as a Cloud, and One Old Trick Keeps the Bottom Dry
This grandma's cup apple cake is a lightning-fast bake with no scale needed. Thanks to a little semolina trick and a pre-baked bottom layer, it never turns soggy.
NutritionApproximate, per serving
Instructions
Heat the oven to 350°F (180°C). Line an 8×12-inch (20×30 cm) pan with parchment paper.
Peel and core the apples and grate them coarsely. Mix them with the sugar (1/3 cup) and cinnamon. Set aside.
In a large bowl, whisk the whole eggs with the granulated sugar (2/3 cup).
Gradually pour in the milk and oil and whisk briefly.
Mix in the sifted flour with the baking powder and whisk into a smooth, pourable batter.
Pour half of the batter into the pan and spread it evenly.
Pre-bake for 10 minutes at 350°F (180°C), until the surface is just set.
While it pre-bakes, stir the semolina into the apple mixture.
Spread the apple filling evenly over the pre-baked layer, including the juice.
Pour the remaining batter over the filling and smooth the top.
Bake for another 20–25 minutes at 350°F (180°C), until a toothpick comes out clean.
Let it cool and dust with powdered sugar before serving.