It’s fall season! Which means plenty of apples and other delicious food. Since we have three apple trees, and most of the apples were ripe and had a very strong aroma, I decided to make apple cake. The recipe is a very worn recipe, torn from a magazine, and has been used multiple times. (there are a dozen of pen marks on it because I love tweaking amounts, baking time…)
Now when I compare the original recipe to my tweaked one, I pretty much doubled the recipe, reduced the amount of butter and sugar, and a few other things. And this recipe is ridiculously simple to make!
This is the “healthy version” of the cake, which I think tastes even better is more moist than the original cake. I tried to replace the butter with applesauce and coconut oil, but there was a huge difference in taste. So do not substitute or omit the butter!
In a small bowl, whisk together the flour, baking powder, cinnamon, and salt.
Fold in the chopped apples and pour the batter into a greased, parchment-lined 9-inch springform pan. Bake for 45-50 minutes in a preheated 180 °C (356 °F) oven. It should be ready when the top is a nice brown color and a toothpick inserted comes out clean.
Classic Apple Cake
This classic apple cake, with organic apples and cinnamon, is sure to smell wonderful in your kitchen!
1 1/2 cup white flour
1 1/2 tsp. baking powder
2 tsp. cinnamon
1 pinch of salt
1/2 cup applesauce
1/2 cup raw cane sugar
3 tbsp. dark rum
1 tbsp. vanilla extract
1/2 cup butter, melted and cooled
8 large apples, chopped into 1 cm cubes (preferably organic)
- Preheat oven to 180 °C (356 °F). Butter and line a 9-inch springform pan with parchment paper.
- In a small bowl, whisk flour, baking powder, cinnamon, and salt together.
- Beat the eggs with the applesauce until foamy in a large bowl. Mix in sugar, rum and vanilla.
- Add in half of the flour mixture and then half of the melted butter. Repeat with remaining flour mixture and butter. Mix until smooth, then fold in the chopped apples.
- Pour the batter in the prepared pan and bake for 45 to 50 minutes, until brown on the top and a toothpick inserted comes out clean. Let cool in pan for 15 minutes before removing and placing on metal rack.
- Serve warm or at room temperature with ice cream!