More apples than pasta! Super creamy apple cake! Cake in 5 minutes!
Ingredients for Creamy Apple Cake
2 eggs
A pinch of salt
100g sugar
1 tsp vanilla sugar
100ml milk
20g melted butter
Zest of 1 lemon
80g wheat flour
4-5 apples, peeled, cored, and thinly sliced
Juice of 1/2 lemon
1 tsp baking powder
Optional: pinch of ginger, citron zest, brewed tea or berries for garnish
Note: The ingredients are humble, but the result feels elegant. Don’t skip the lemon zest it adds brightness that makes the apples pop, and balances the natural sweetness without overwhelming it.
How I Make This Cake Soft, Light, and Creamy
1: Whisk the Eggs Until Airy
Start by cracking the eggs into a large bowl with a pinch of salt.
Whisk vigorously for 2-3 minutes until light and slightly foamy. This step traps air and gives the cake lift without relying solely on baking powder.
2: Add Wet Flavor Builders
Whisk in the sugar and vanilla sugar until it dissolves into the eggs.
Then add the milk, melted butter, and fresh lemon zest. The zest infuses the batter and complements the apple layers perfectly.
3: Sift in the Dry Ingredients
Gently sift in the wheat flour and baking powder.
Use a spatula or wooden spoon to fold everything together just until smooth don’t overmix. The goal is a pourable, silky batter.
4: Prepare the Apples
Peel, core, and slice the apples into thin, even slices. I prefer a mandoline for uniform thickness, but a sharp knife works too.
Toss the slices with lemon juice to preserve color and add brightness.
5: Layer the Cake
Grease and lightly flour a round or square cake pan.
Pour in half the batter and spread evenly with a spatula.
Layer half of the apple slices on top in a shingled pattern.
Repeat with the remaining batter and apples for a beautiful double layered apple cake.
6: Bake to Creamy Perfection
Bake in a preheated oven at 350°F (180°C) for 30-35 minutes.
The top should be golden, and a toothpick inserted into the center should come out with moist crumbs but no wet batter.
7: Cool and Serve
Let the cake cool for at least 10-15 minutes in the pan before slicing.
It’s excellent warm, but I often chill it slightly and serve with tea or a dollop of whipped cream.
