Extra Moist Apple Cake Recipe
The best recipe for a very moist, tall, and economical apple cake. The perfect cake that everyone loves for an afternoon treat.
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INGREDIENTS
You can use a round cake pan : 18 × 10 cm (7 × 4 in), 20 × 8 cm (8 × 3 in), 22 × 6 cm (9 × 2.5 in), or 24 cm (10 in) if you prefer a shorter cake.
- 5 large eggs or 6 medium
- 220 g granulated sugar
- 180 g sunflower oil
- 1 plain Greek yogurt 125 g pot / 4.4 oz
- 300 g all-purpose flour
- 2 sachets vanilla sugar
- 10 g baking powder
- 3 1/2 medium Golden apples
PREPARATION
- Preheat the oven to 180°C (static/conventional heat).
- Grease the cake pan.
- Whisk the eggs with the sugar for 5 to 8 minutes with an electric whisk until the mixture becomes frothy.
- Add the oil while continuing to whisk, then incorporate the yogurt and mix well.
- Add the sifted flour and baking powder, then mix until a homogeneous batter is obtained.
- Peel the apples: cut one into large cubes and cut the rest as needed (about 3 and a half large apples).
- Pour a quarter of the batter into the mold. Toss the apple cubes in a little flour, shake off the excess, and arrange them on the batter.
- Cover with half of the remaining batter, add more floured apple cubes, then finish with the rest of the batter.
- Decorate the top of the cake with apple slices arranged in a rosette pattern. Sprinkle with brown sugar and dot with a few knobs of butter on top. You can mix a little cinnamon with the brown sugar before sprinkling it over the cake.
- Bake for approximately 1 hour 30 minutes. Check for doneness by inserting a skewer into the center: it should come out clean.
- Unmold onto a wire rack and let cool. Optionally dust with a little powdered sugar once the cake has cooled, but it's not essential.
- Note: If you use a wider and shallower cake pan, check for doneness starting from 45 minutes.
- Enjoy the apple cake warm or cold, optionally accompanied by vanilla custard.