Moist cake aux pommes/ Apple loaf cake
A few months back, I have started a serie of recipes using apples. I love apples and in Germany there is a good variety. I guess the official season is over (if there is any) but we always find apples in our stores don’t we..
The cake is outrageously moist and buttery. Very indulging. This is one of those recipes you would be tempted to bake for an afternoon tea/coffee break with family/friend or just for yourself. I shared the recipe with my family in Morocco and they adopted it (I have many nephews and nieces so these sort of cakes after school time are life savers).
|Can you see the layers of sliced apples?|
The cake is very easy to make and last 3 to 5 days in case you have leftovers. I kept it for 3 days in the fridge and took it out 30 min before serving. It was majestic!
Like you will see in some of the new recipes on this blog, I didn’t get the chance to take photos of the steps but since I was in my last month of pregnancy and after that I gave birth, I rarely had the time/energy to do more than cooking/baking, not really for taking photos. However most of these recipes are so simple that they don’t need that extensive tutorial..
Makes a medium/size loaf
Prep: 7min – Baking: 50 min
- 170g caster sugar
- 150g flour
- 150g salted butter, soft or melted (or 150g unsalted butter and a good pinch of salt)
- 3 eggs
- 1 vanilla pods, use the scraped beans (or cinnamon, or nothing)
- 1/3 teaspoon baking powder ( I used ½)
- 2 Golden Delicious apples ( I used 3 apples gala, medium size)
- 1 tbsp rum or Calvados (I used lemon juice)
- 2 tbsps of demerara sugar
- 2 tbsp of warm apricot jam
|A view from the top|
This recipe can be viewed (in French) here.
Preheat oven to 180 ° C.
Peel, core the apples and cut into slices (thin is better). Arrange apples in a bowl and drizzle with lemon juice (alcohol in original recipe).
In another bowl, whisk the eggs with the sugar, add the flour, baking powder, scraped vanilla beans and butter.
In a cake pan, pour 1/2 (or 3rd in my case) of the dough preparation, 3/4 apples (or 1/3), the rest of preparation, the remaining apples and sprinkle with sugar cane. Repeat and alternate batter and apples until you finish the tope with apples (in my case that’s what I did).
Bake at 180 ° C for about 45 minutes ( I baked at 160/170 C for about 1 h), you just go with the knife test. When it comes out clean your cake is ready.
Glaze with apricot jam (I always do that) and serve warm or at room temperature..
I hope you try this apple load cake, It’s a keeper.