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Thursday, October 14

4-ingredient apple cake

Butter, unsalted, room temperature

For greasing pan

Eggs, room temperature

3 large

Sugar, light brown

1 cup (213 grams)


¼ teaspoon

Apples, Granny Smith

3 (198 grams each)

Flour, whole wheat

1 cup + 2 tablespoon (134 grams) 

  1. Preheat your oven to 350°F. 
  2. Butter the bottom, not the sides, of an 8-inch springform pan. 
  3. Combine the eggs, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment. 
  4. Start on low, then raise to speed of medium-high, and beat for 8 minutes, until the mixture is a pale tan in color and super fluffy. 
  5. Meanwhile, peel the apples, and cut them into ½-inch pieces; yield should be about 4 cups. 
  6. When the egg-sugar mixture is mixed, remove the bowl from the stand mixer, and add the flour. 
  7. Use a flexible spatula to gently fold in the flour until it is almost incorporated. 
  8. Add the apples and fold in. 
  9. Scrape the batter into the prepared pan. 
  10. Bake for 1 hour, or until the top is browned and a cake tester comes out completely clean. 
  11. Cool in pan for about 30 minutes, then run a knife around the edge to loosen the cake, and unhinge the outside. 
  12. Serve the cake in big wedges, warm or room temperate, with a dusting of confectioners’ sugar, and a dollop of cream or Greek yogurt. 
Recipe from, September 2019.

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