- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 520 kcal
Quick summary
“This homemade cake combines the moist sweetness of fresh apple pieces with the aromatic warmth of ground cinnamon in a golden and fluffy batter. A classic recipe that perfumes the whole house when baking, perfect for enriching the afternoon snack or receiving visitors with a comforting slice.”
What you need to know
- Os pedaços de maçã fresca espalhados na massa cozinham no forno e criam bolsas úmidas e suculentas no miolo
- A canela em pó misturada aos secos confere coloração outonal aconchegante e aroma especiado inconfundível
- A emulsão dos ovos batidos com açúcar sustenta a fruta sem permitir que os cubos fiquem compactados
Ingredients
Main
- 3 medium apples peeled and chopped
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup oil
- 3 eggs
- 1 tablespoon of ground cinnamon
- 1 tablespoon baking powder
- 1 pinch of salt
Instructions
Principal
- In a bowl, beat the eggs with the sugar until a light cream forms.
- Add the oil and mix well.
- Incorporate the wheat flour, baking powder, cinnamon, and the pinch of salt, mixing gently.
- Finally, add the chopped apples and mix until well distributed in the batter.
- Pour the batter into the greased and floured pan.
- Bake in the oven for about 35 minutes or until the cake is golden and firm to the touch.
- Remove from the oven and let cool before unmolding.
Chef's tips
- Corte as maçãs em cubos médios uniformes para que cozinhem sem desmanchar completamente durante o tempo de forno
- Passe os pedacinhos de maçã em uma colher de farinha de trigo antes de adicionar à massa para evitar que afundem na forma
- Polvilhe uma mistura de açúcar com canela sobre a massa na forma antes de assar para criar crosta crocante
Variations
- Acrescente meia xícara de nozes picadas ou uvas-passas escuras à massa junto aos pedaços de maçã para mais textura
- Adicione uma pitada de noz-moscada ralada e cravo em pó junto à canela para reforçar as notas de especiarias
- Sirva as fatias de bolo mornas acompanhadas por uma bola de sorvete de creme ou calda caseira de caramelo
Substitutions
- As maçãs podem ser substituídas por peras maduras firmes cortadas em cubos na mesma proporção de três unidades
- O açúcar branco comum pode ser trocado por açúcar mascavo ou açúcar demerara para um toque mais caramelizado
- O óleo vegetal pode ser substituído por manteiga derretida resfriada ou óleo de coco sem cheiro no mesmo volume
How to store
Store the apple cake in a closed container at room temperature for up to 2 days or under refrigeration for up to 5 days. To recover the original aroma and softness, heat the slice for 15 seconds in the microwave oven.
Can it be frozen?
Freeze the sliced cake individually wrapped in plastic wrap for up to 60 days in the freezer without loss of moisture. To consume, let the portion thaw at room temperature for 1 hour or reheat in a low oven.
What to serve with
Accompanies perfectly a mug of drip coffee, black tea with drops of lemon, or hot apple tea with cinnamon sticks. It also goes very well with thin slices of Gouda cheese or semi-cured Canastra cheese.
Frequently asked questions
What type of apple is best for baking in cakes?
Gala and Fuji apples are the easiest to find and work very well; the green apple provides an interesting acidic contrast.
Can I make the cake keeping the apple skins?
Yes, if you prefer to keep the peels, sanitize the apples well; the peels add fiber and a charming reddish color to the dough.
How to prevent apple cubes from darkening while I prepare the dough?
Drip a few drops of lime juice over the diced apple cubes in a bowl while beating the other ingredients.
Why did the apple cake get too moist in the center?
Very juicy apples release liquid when baking; make sure to bake for the full 35 to 40 minutes until a toothpick comes out clean.
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