Apple Cake

Preparation

Step 1: Prepare the apples

Preheat the oven to 350°F (180°C). Butter and flour an 8-inch cake pan. Peel the apples, core them, and cut into small dice about 1 cm. In a skillet, melt 20 g of butter over medium heat and sauté the apple cubes for 5 minutes with the cinnamon and 20 g of sugar, until tender and lightly caramelized. Set aside.

This pre-cooking of the apples is essential: it concentrates their flavor and prevents them from releasing too much water into the cake during baking.

Step 2: Prepare the batter

In a large mixing bowl, whisk the eggs with the remaining sugar (100 g) until pale and frothy, about 3 minutes. Add the cooled melted butter, milk, and vanilla extract, then mix gently.

In another bowl, sift the flour with the baking powder. Gradually incorporate the dry ingredients into the wet mixture using a spatula, just enough to obtain a smooth batter. Do not overwork the batter.

Step 3: Add the walnuts and apples

Fold in the chopped walnuts gently. Then incorporate the cooled caramelized apple cubes, distributing them evenly throughout the batter using a spatula. Reserve a few apple cubes for decorating the top.

The batter should be thick but flowing. If it seems too dense, add a splash more milk. Pour the mixture into the prepared pan and smooth the surface.

Step 4: Bake the cake

Arrange the reserved apple cubes on top of the batter, pressing them in slightly. For a decorative touch, you can also arrange a few thin apple slices in a rosette pattern on top. Sprinkle with a little sugar and cinnamon.

Bake at 350°F (180°C) for 35 to 40 minutes. The cake is done when golden brown, a knife inserted in the center comes out clean, and the edges begin to pull away from the pan. If the top browns too quickly, cover with aluminum foil halfway through baking.

Step 5: Cooling

Let the cake cool for 10 minutes in the pan on a wire rack before carefully unmolding. Turn it onto a plate, then flip it right-side up on the rack to cool completely. This step prevents the bottom from becoming soggy.

The apple cake is delicious warm, dusted with powdered sugar, or cold as an afternoon treat. It keeps for 3 to 4 days wrapped in a clean cloth at room temperature, and its moistness intensifies over time.

Step 6: Serve

Serve the apple cake in generous slices, plain or accompanied by a dollop of thick crème fraîche, a drizzle of salted caramel sauce, or a scoop of vanilla ice cream. A cinnamon tea or a café crème makes the perfect companion.

For an autumn brunch or afternoon snack, this cake pairs wonderfully with a glass of sweet cider or a cup of homemade hot chocolate.