Cakes
One-Bowl Apple Cake With Almonds: Just 3 Apples for a Soft, Moist Crumb and a Crunchy Almond Top
A soft, moist one-bowl apple cake with diced apples and crunchy sliced almonds.
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.
- Use room-temperature eggs, milk and oil.
- Mix the flour in only until the dry spots disappear.
- Bake on conventional top and bottom heat, without the fan.
- Keeps 2–3 days at room temperature in an airtight container.