Is there anything more autumnal than a slice of apple cake with a warm cup of tea? I don’t think so and this weather really calls for it.
This recipe is simple and quick, with no butter or oil (NOTE: There’s nothing wrong with baking a cake with butter, I simply love this butter-free version too). Also, I used wholegrain and buckwheat flour which give a rustic vibe to the cake, but feel free to use all purpose flour if you wish.
Rustic apple cake
- 1 kg apple, golden
- 100g wholegrain flour
- 100g buckwheat flour
- 80g sugar
- 2 eggs
- 100ml milk or soy drink
- 2 Tbsp baking powder
- 1 tsp cinnamon, ground
- 1 tsp vanilla extract
- 1 lemon, juice and zest
- pinch of salt
- Preheat the oven to 190°C.
- Line a cake tin (24 cm) with parchment paper.
- Peel and finely slices the apples.
- In a small bowl cover the apple slices with lemon juice to avoid them turning brown.
- In a large bowl beat up the eggs and the sugar with an electric mixer, until light and whipped. Add the vanilla extract.
- Gradually add the sifted flour, baking powder, cinnamon, lemon zest and pinch of salt.
- Continue whisking and add the milk.
- Keep around 20 apple slices to garnish the cake and add the others to the batter. Mix well.
- Garnish the cake and bake for around 45 minutes
Enjoy and let me know if you try it.