This unique apple dessert sits somewhere between a pie and a cake. It’s loaded with juicy apple slices, bound together by a light, custard-like batter. The result? A super creamy, almost pudding-like centre with golden, tender edges. With more fruit than dough, it’s a light yet indulgent treat that’s easy to whip up and perfect for tea time or dessert.
Ingredients:
- 2 large eggs
- A pinch of salt
- 100 g (½ cup) granulated sugar
- 1 tsp vanilla extract
- 100 ml (about ⅓ cup + 1 tbsp) milk
- 80 g (about ⅔ cup) all-purpose flour
- 1 tsp baking powder
- 50 g (3½ tbsp) unsalted butter, melted
- 4 to 5 medium apples (any sweet-tart variety like Gala or Honeycrisp)
- 1 tsp cinnamon (optional)
- Powdered sugar (for dusting, optional)
Instructions:
1. Prepare the Apples:
Peel the apples, core them, and slice thinly (about 2–3 mm thick). You want them thin enough to become soft and creamy when baked, but not so thin they turn mushy. Set aside.
2. Make the Batter:
In a large mixing bowl, beat the eggs with a pinch of salt until frothy. Add the sugar and whisk until the mixture is pale and slightly thickened. Stir in the vanilla extract and milk, then mix until well combined.
In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients into the wet mixture, stirring gently to avoid lumps. Finally, add the melted butter and mix until smooth.
3. Combine with Apples:
Add the sliced apples directly into the batter. Use a spatula to gently fold the apples until every piece is coated. The mixture will look like more apples than batter — that’s perfect! This is what creates the creamy, fruit-forward texture of the cake.
4. Bake:
Preheat your oven to 180°C (350°F). Grease a round cake tin (20–22 cm / 8–9 inches) and line the base with parchment paper.
Pour the apple mixture into the prepared pan and smooth the top slightly. Bake for 40–50 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean (a bit moist from the apples is fine, but no raw batter).
5. Cool and Serve:
Allow the cake to cool in the tin for about 10 minutes, then carefully remove and let it cool further on a wire rack. Dust with powdered sugar before serving if desired.
Tips:
- Variety matters: Use a mix of apple types for a depth of flavour — a blend of tart and sweet apples works beautifully.
- Serving suggestion: This cake is delicious both warm and chilled. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
- Make it ahead: It keeps well in the fridge for 2–3 days and can be gently reheated or enjoyed cold.
Why You’ll Love It:
This apple pie cake is quick to prepare, bursting with flavour, and incredibly comforting. It’s light yet rich, full of real apple texture, and hits that sweet spot between rustic and elegant. Perfect for using up seasonal apples or impressing guests with minimal effort!