Apple Cake

Preparation

Step 1: Prepare the apples

Preheat the oven to 180°C. Peel the apples, remove the core and seeds, then cut them into even 1 cm dice. Set aside a third of the dice for the top and toss the rest with a little lemon juice to prevent browning.

Leave the dice aside while you make the batter.

Step 2: Cream the butter and sugar

In a large bowl, whisk the softened butter with the sugar until creamy and homogeneous. Add the eggs one at a time, whisking between each addition, then the milk, vanilla extract and the pinch of salt.

The mixture should become frothy and slightly pale.

Step 3: Fold in the flour and apples

Sift the flour and baking powder over the bowl, add the cinnamon and mix gently with a spatula until smooth. Fold in two thirds of the apple dice, lifting the mass delicately so you don’t crush them.

Keep a few whole dice to decorate the top of the cake.

Step 4: Pour and bake

Pour the batter into a buttered, parchment-lined cake pan. Scatter the reserved apple dice over the top, pressing them in lightly, then dust with a pinch of sugar to encourage caramelization.

Bake for 45 minutes at 180°C: the cake should be golden and slightly risen.

Step 5: Cool and unmould

Check the baking with the tip of a knife, which should come out almost clean. Let the cake cool for 10 minutes in the pan, then turn it out onto a wire rack and let it cool completely before slicing.

Resting lets the flavours blend and the crumb set.

Step 6: Serve

Cut the cake into generous slices and serve warm or at room temperature, dusted with a little cinnamon. Pair each slice with a scoop of vanilla ice cream or a cloud of homemade whipped cream.

This cake keeps for 3 days in an airtight container; warm slices for a few seconds in the microwave to bring back all its softness.