- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 690 kcal
Quick summary
“Whole apple cake combines juicy pieces of fresh apple with the striking aroma of cinnamon powder. A practical recipe made in simple steps, ideal for a nutritious and cozy afternoon coffee.”
What you need to know
- The pieces of fruit distributed throughout the dough release natural moisture during the 35 minutes in the oven at 180°C.
- The initial emulsion of eggs with brown sugar provides lightness and structural support to the whole wheat flour.
- Ground cinnamon flavors the dough evenly when previously sifted with the dry ingredients.
Ingredients
Main
- 2 cups whole wheat flour
- 1 cup of brown sugar
- 3 medium apples chopped
- 1/2 cup of coconut oil
- 4 eggs
- 1 tablespoon of ground cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
Principal
- In a bowl, mix the eggs and brown sugar until you get a light mixture.
- Add the coconut oil and mix well.
- In another bowl, combine the whole wheat flour, cinnamon, baking powder, and salt.
- Gradually, add the dry mixture to the egg mixture, stirring until incorporated.
- Add the chopped apples and stir gently.
- Pour the batter into the greased pan.
- Bake in the oven for 35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 10 minutes before unmolding.
- Serve and enjoy your fresh cake!
Chef's tips
- Chop the apples into medium cubes with well-washed skin to ensure greater fiber intake and better texture.
- Mix the apple pieces with a spoonful of flour before adding to the batter so they don't all sink to the bottom.
- Wait 10 minutes before unmolding to prevent the hot, moist cake from breaking when flipping onto a plate.
Variations
- Add half a cup of seedless black raisins to intensify the sweetness of the slices.
- Add chopped Brazil nuts or walnuts to the batter to provide crunch to the moist cake.
- Sprinkle a mixture of sugar and cinnamon on top of the dough in the pan before baking to form a golden crust.
Substitutions
- Coconut oil can be replaced by sunflower oil or melted butter in the same proportion.
- Brown sugar can be swapped for demerara sugar or coconut sugar while maintaining the amount.
- The whole wheat flour can be replaced in half the measure by fine oat flakes.
How to store
Store the cake in a covered cake stand or closed container in a cool place for up to 3 days. If the environment is very hot and humid, store in the refrigerator for up to 5 days and heat slightly before consuming.
Can it be frozen?
The cake can be frozen in individual slices wrapped in plastic wrap for up to 3 months. To consume, defrost the slice at room temperature for about 1 hour or heat in the microwave for 30 seconds.
What to serve with
Combines with a cup of hot black tea, fennel infusion or drip coffee with milk. A slice served warm with a spoonful of plain unsweetened yogurt also creates a pleasant contrast of flavors.
Frequently asked questions
Can I blend the whole batter in a blender instead of a bowl?
You can blend the eggs, oil, and sugar in the blender, but the whole wheat flour and apple pieces must be mixed by hand with a spatula.
Why did my apple cake turn out too moist or look raw?
Very ripe apples release excess water; respect the 35 minutes in the oven and make sure the toothpick in the center comes out totally clean.
How to prevent apple pieces from turning dark before baking?
Drip a few drops of lemon juice over the apple cubes as soon as you chop them to slow down the fruit's natural oxidation process.
Do I need to peel the apples before chopping for the cake?
It is not necessary to peel; the skin concentrates fiber and nutrients, besides maintaining the structure of the soft pieces without falling apart when baking.
You might also like
