Fluffy, tender, and full of apple-and-cinnamon flavour — an easy homemade classic for breakfast, an afternoon snack, or coffee.
Ingredients
3 medium apples; 3 eggs; 180 g sugar; 250 g all-purpose flour; 125 ml milk; 100 ml sunflower oil; 16 g baking powder; 1 tsp ground cinnamon; zest of 1 lemon; a pinch of salt; icing sugar to decorate (optional).
Method
Heat the oven to 180°C. Peel two apples and dice them small; slice the third thinly for the top. Beat the eggs with the sugar for a few minutes until foamy and slightly increased in volume. Mix in the milk, oil, and lemon zest. Sift in the flour with the baking powder, cinnamon, and salt, adding a little at a time and stirring gently to a smooth batter. Fold in the diced apple with a spatula, pour into a greased mould, and arrange the apple slices over the top. Bake 40–50 minutes depending on the mould; a toothpick in the centre should come out clean — cover with foil for the last minutes if it browns too fast. Rest 10 minutes before unmoulding, then dust with icing sugar once cold.
Tips
Sweet, juicy apples give the most tender crumb; do not overmix after adding the flour or the cake loses its fluffiness; chopped walnuts or a little extra cinnamon are lovely additions.
