This chunky apple cake is super easy to make. You hardly need any skills at all. You just need to cut some apples, stir some ingredients and operate an oven. Piece of cake, right?
Autumn is here but I’m not too sad about it. Summer is nice. But I love cuddling up indoors, when the weather outside is cold and wet. With the turn in the weather, the growing season is also coming to an end which means that the fruit season has started. There’s a fresh supply of pears, berries, grapes and of course apples, to take advantage of.
People have been growing and eating apples for thousand of years. Even after all these centuries, apples remain a popular fruit and they exist in many different varieties. Surprisingly enough, most of those varieties descend from the same species of wild apple. This wild apple, called Malus sieversii, is native to Central Asia. These apple trees still grow in the wild, in the mountains of Kazakhstan. Sadly they are now in danger of going extinct.
Luckily you won’t need any rare kind of apples from far away countries, to make this cake. Any apples you have lying around will do. I tried this recipe with ripe apples, mealy apples and even unripe windfall apples. I got good results every single time. Preparation is very simple, making this recipe a safe choice for any novice baker.
This chunky apple cake is light and fluffy but not overly sweet. This allows for the apple flavour to really take centre-stage. A touch of cinnamon adds extra depth of flavour.
If you like this recipe, please share it with family and friends or on any of our social media pages. You can find us on Facebook, Instagram or Pinterest. If you want to be kept up-to-date on new recipes and posts, you can also follow us on bloglovin‘ or sign up to our newsletter.
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Servings |
slices
|
- 2 medium apples about 400 g
- 1 tbsp lemon juice
- 170 g flour
- 2 tsp baking powder
- 1 tsp Cinnamon powder
- 1 pinch salt
- 2 eggs
- 150 g caster sugar
- 100 ml sunflower oil or other vegetable oil
- 1 1/2 tsp Vanilla extract
- 150 ml milk
- 1 tsp vinegar
Ingredients
|
|
- Prepare your baking tin, by covering the bottom of the tin with baking parchment and coating the sides with a bit of oil. I used a 22cm springform pan.
- Mix the milk with the vinegar and set aside. The vinegar will sour the milk, creating a kind of instant yoghurt.
- Peel the apples and cut them into chunks. Add a tbsp of lemon juice and stir until all the pieces are coated. The lemon juice should stop the pieces from turning brown.
- Pre-heat the oven to 180°C (350°F).
- In a mixer-bowl weigh the wet ingredients: eggs, sugar, sunflower oil and vanilla extract.
- In a separate bowl, combine the dry ingredients: flour, baking powder, cinnamon powder and salt.
- While mixing, add all the ingredients together. Alternating between the dry ingredients and soured milk, add the dry ingredients to the wet ingredients in the mixer-bowl.
- Pour the mixture into your baking tin and scatter the apple pieces on top. Bake at 180°C for 50-60 minutes until cooked through. You can test this by sticking a thin skewer into the centre of the cake. When you pull it back out, it should have no uncooked batter sticking to it. (Moisture or crumbs are ok!) Otherwise put the cake back in the oven for a couple more minutes.
- After taking your cake out of the oven, place onto a wire rack for 10 minutes. Then remove the cake from the mould to cool further.
- The cake is at its best, if you eat it when it's still slightly warm. But don't worry, it'll also taste great cold.
Leave a Reply