Fluffy apple cake is one of the easiest and toothsome sweets you may ever prepare. Children most of all, but adults as well, enjoy it. Apple cake is a scrumptious breakfast, and a healthy and light snack in the afternoon.
What is the best apple to use?
Renetta apple best fits this recipe: compact, not very sour or sugary, it makes the cake solid, flavorful, pleasantly sweet, but not nauseating. Moreover, as it has a low content of sugar, renetta is the best option to make a low glycemic index cake.
However, if you can’t find it, every kind of apple may fit this recipe, but Smith ones as they are rich in water and too sour: the cake would be too moist and it would easy go bad.
How long can I store the apple cake?
Not for a long time, mainly for two reasons: first, it is so tempting that your family will eat it up in a while; secondly, the apples are moist and, when cooked, they go bad in 3 days.
Store it in a cool place, in a cake container, to keep it soft and protect from the dust.
You should not freeze apple cake: freshly-made apple cake is delicious and scrumptious. However, if you do not want to lose control and eat too much, you may freeze apple cake in single serving slices, wrapped in tin foil.
Which is the suitable serving for breakfasts or a healthy snack?
Have an abundant slice, about 1/8 of the whole cake. I can’t give you the exact quantity in grams, as its weight depends on how moist the cake is, and how many apple you have used.
Combine it with a cup of half skimmed milk, and freshly made orange squash: that’s the best healthy couple to start your day with.
Carefully choose the ingredients
- The apples: opt for 2-3 renetta or any apples provided they are not too sour or watery; they will be compact also during the cooking. Moreover, their glycemic index is suitable for a light and healthy cake. If you do not like apples, replace them with compact, not too ripe pears;
- Butter: only high quality butter from organic cow’s milk. I am not very keen on replacing healthy things: butter makes this cake flavorful and tempting. Moreover, it helps with keeping the glicemic index low. Do not replace butter with oil or margarine: the former makes the cake heavy and hinder the rushing process, the latter is rich in low-quality saturated hydrogenated fats which are not good for our health. Keep in mind that margarine has the same calories as the butter.
- Wheat starch: it makes the batter soft and favors the rising process. The cake will be fluffy and moist.
- Raw cane sugar: it makes the top of the cake crunchy and golden brown. Choose one whose grains are coarse and browns; it shouldn’t be is not too moist or dark-neither Panela nor Mascobado sugar is the best option.
- The most suitable baking powder is composed of disodium pyrophosphate E450, sodium bicarbonate E500, and lightly vanilla flavored wheat starch, (Paneangeli baking powder);
Breakfast fluffy apple cake
- 120 gr Butter
- 3 Eggs
- 150 gr Sugar
- 100 gr Flour type 1 (Strong bread flour)
- 50 gr Wheat starch
- 3 tbsp Baking powder
- 2 big Apples
about 300gr each
- Raw sugar cane
- Take two mixing bowls: divide the egg yolks from the whites.
- Melt the butter in the microwave and let it cool down and add it to the egg yolks and the sugar. Be careful: if the butter is hot, you will cook the yolks (your batter will turn into a sweet frittata!);
- Stir all the ingredients until well combined; you may also use the kneading machine with the dough for shortbread pastry;
- Sieve together flour, wheat starch, and baking powder: they will be evenly combined. Add it to the egg mixture little by little not to make any lumps. I use a silicon spatula which is delicate but it makes an even and smooth batter;
- Whip the whites to stiff peak with a mixer at high speed;
- Peel, core and slice the apples; with a potatoes peeler the operation is faster, the slices will be perfect and you won’t waste any parts of the apple.
- Fold the whites into the batter with downwards motions to maintain as much volume as possible; the batter results well combine and smooth. The operation should be fast to prevent the apple slices from oxidizing;
- Transfer the batter to a pan lined with parchment paper on the sides too: the cake won’t stick to the pan and and you will remove it easily. So, you won’t have to use any baking sprays, which would increase the content of fat as they are made of butter and other fats;
- Top with the apple slices; I usually put them at the right angles: when the batter rise, the outer part of the slice will stay on the surface, the inner one will be plunged into the cake- the taste and the texture will be unbelievable;
- Drizzle with raw cane sugar for a crunchy toothsome crust;
- Pre-heat the oven at 180°C (356°F) and bake for 40 minutes in static oven: switch on both the upper and the lower part to favor the rising process, and an even baking;
- Control the cake: if the top gets to brown, lower the temperature to 160°-170°C (320°-338°F);
- Make the toothpick test: insert it into the cake. If it comes out clean it is ready; if not, bake the cake for some minuets more; make the test again before switching off the oven;
- If you like, you may switch the upper grill on for 1-2 minutes to make the top crunchy;
- Leave the cake in the switched off oven for about 5-7 minutes, to cool down gradually; then open the oven door and let it stand for about 10 minutes more;
- If you bake it the day before, the taste will become more intense!
The alternative to the traditional recipe
Add some raisins to the batter. Soak 50g in a bowl with lukewarm water and a tbsp. of rum for about 15 minutes. Drain, squeeze well, dry with a tea towel and lightly flour it. Add it to the batter before the whites; the raisin won’t sink to the bottom, but it will spread evenly through the whole cake.
For a more “wholesome” cake
Replace flour type 0 with wholesome flour, and add 3 tbsp. of oat-bran: be careful: do not use oat flakes, because they do not fit the recipe and the intake of carbs will increase.