6-Ingredient Apple Cake
We could say that this cake is the apple version of banana bread. Not too sweet, it’s the perfect afternoon snack. A generous quantity of apples are used both inside the cake and as toppings. With just the right acidity, Cortland apples also soften nicely once cooked.
Ingredients
- 4 cups (440 g) Cortland apples, peeled, cored and diced (about 4 apples)
- 1 tsp ground cinnamon, vanilla or almond extract
- 3 eggs
- 1 cup (210 g) brown sugar
- 1 cup (150 g) unbleached all-purpose flour
- 1 tsp baking powder
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
- In a bowl, combine the apples with the cinnamon. Toss to coat well. Set aside.
- In a large bowl, whisk the eggs and brown sugar with an electric mixer until pale, about 3 minutes. Using a spatula, fold in the flour and baking powder.
- Spread out one-third of the batter in the prepared pan. Top with one-third of the apples. Continue with two more layers of batter and apples, finishing off with the apples.
- Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould and let cool completely, about 3 hours. Sprinkle with icing sugar and serve with whipped cream, if desired.
We could say that this cake is the apple version of banana bread. Not too sweet, it’s the perfect afternoon snack. A generous quantity of apples are used both inside the cake and as toppings. With just the right acidity, Cortland apples also soften nicely once cooked.