You will love this quick apple cake with crunchy almonds for its exceptional softness and easy preparation. The apples are diced straight into a batter that is only lightly mixed in one bowl. The result is a fluffy dessert with no complicated layering, ideal with afternoon coffee.
Quick overview:
- Prep: 15 min | Baking: 40 min | Total: 55 min
- Servings: 10–12 | Difficulty: Easy
- Great for: a quick dessert, weekend baking
- Make ahead: no, it is best freshly baked
- Storage: in an airtight container at room temperature for 2–3 days
- Serving idea: with a scoop of vanilla ice cream or fresh whipped cream
- Main ingredient: apples
Ingredients
(US cups, with grams in brackets)
- 2 1/3 cups (300 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons (16 g) vanilla sugar, or 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 3/4 cup (180 ml) neutral oil, at room temperature
- 3/4 cup (180 ml) milk, at room temperature
- 1 teaspoon baking powder
- 3 medium apples
- 1/3 cup (30 g) sliced almonds
- 2 tablespoons (20 g) powdered sugar, for dusting
Instructions
- Put the granulated sugar and vanilla sugar in a bowl. Add the eggs, which must absolutely be at room temperature. Beat until you get a pale, fluffy foam.
- Reduce the mixer speed. Pour in the oil and milk, both of which must also be at room temperature. Mix only briefly, until combined.
- Add the flour and baking powder to the bowl. Again mix very briefly, only until the dry and wet ingredients come together, so the batter stays airy.
- Peel the apples and cut them into small cubes. Add them straight into the batter and gently fold them in by hand with a spatula.
- Pour the batter into a 7 × 11-inch (18 × 28 cm) baking pan lined with parchment paper. Smooth the top evenly and sprinkle with the sliced almonds.
- Place in an oven preheated to 340°F (170°C). Bake for about 40 minutes using only the conventional top and bottom heat setting, without the fan. Test with a dry toothpick before taking it out.
- Let the baked cake cool completely and dust lightly with powdered sugar before serving.
Video Recipe
Tips and Storage
- Make sure the eggs, milk and oil are at room temperature. That way the batter does not curdle and whips up nicely.
- Be careful not to overmix when adding the flour. Mix on low speed only until the dry spots disappear, otherwise the cake will be tough.
- Always bake the cake on conventional top and bottom heat. A convection (fan) setting could dry it out.
Frequently Asked Questions (FAQ)
- How long does this apple cake keep after baking? At room temperature in a well-sealed container it keeps for 2–3 days, and longer in the refrigerator.
- What can I use instead of almonds if I have an allergy? You can replace the almonds with the same amount of walnuts, pecans or sunflower seeds for a similar crunch. Skip nuts entirely for a nut allergy and use seeds only if they are safe for you.
- Why is my cake dry even though I followed the recipe? A possible cause is baking too long or using less juicy apples; next time try shortening the baking time by a few minutes.
- Can I add fruit other than apples? Yes, you can add pears or a few cranberries for a fresher taste, but apples should still make up most of the fruit.
The recipe is based on a version by SikorkaGotuje, adapted by the We Cook With Love team.
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