This is just another apple cake, but it’s a very soft & fluffy & crumbly & juicy apple cake prepared in a loaf tin. The top is crispy when leaving the oven & will stay so for at least 24 h. Afterwards … it gets soft. No worries – the cake is still delicious.
What do we need?
There are the usual suspects like:
- all-purpose flour
- butter
- sugar – white & brown
- eggs.
In addition there is mascarpone … creamy silky mascarpone. (You may substitute Greek yoghurt for mascarpone.)
… & there are the apples.
I had 4 apples.
3 of them were cut into small pieces. The last apple was spared for the top, cut into thin slices, together w/ brown sugar for the finishing.
To prevent the apples getting brownish I used some lemon oil. (Of course you may also work w/ lemon juice.)
Now it’s time to preheat the oven to 160° C w/ fan. Also grip your loaf tin, a sheet of baking parchment & a scissor. Line the loaf tin w/ baking parchment crosswise.
W/ your handheld electric mixer whisk together the butter, the sugar & the eggs. Mix the flour & the baking powder – and pour it all together.
Mix again, add the mascarpone. Mix again. Fold in the apple bits.
Pour – or better: spoon – the mess into the prepared loaf tin. (The amount of the cake batter is generous, very generous, and will fill the baking tin up to the rim.)
Add the thin slices of the last apple on top & cover generously w/ brown sugar.
Now the cake marches into the preheated oven.
About an hour later w/ help of the baking powder the cake got fluffy & increased in volume.
The apples on top are crunchy, the apples inside almost melted. You definitely need no icing on top!
Enjoy!
- 4 apples (about 750 g)
- 2 tsp lemon oil
- 150 g sugar
- 150 g butter
- 4 eggs
- 300 g all-purpose flour
- 2 tsp baking powder
- a pinch of salt
- 150 g mascarpone
- 50 g brown sugar
- handheld electric mixer
- loaf tin (25 cm)
- 1 sheet baking parchment
- Line the loaf tin crosswise w/ baking parchment.
- Clean, trim & peel 3 apples; cut them into small pieces. Add half of the lemon oil & mix well.
- Clean, trim & peel the last apple; cut it into thin slices. Add the rest of the lemon oil & mix well.
- Preheat the oven to 160° C w/ fan.
- Whip the butter & the sugar w/ the handheld elctric mixer until smooth.
- Add the eggs & mix thoroughly.
- Mix the flour & the baking powder; add the salt.
- Mix flour mess & butter-sugar-egg mess. Add the mascarpone.
- Fold in the apple pieces.
- Pour the resulting mess into the prepared loaf tin.
- Arrange the apple slices on top & cover w/ brown sugar.
- Bake in the preheated oven for about 60 min. Make the famous test w/ the wooden pin … & give it another 5-10 min if necessary.
- Let the cake rest in the loaf tin for about 10 min; then lift it out of the loaf tin by help of the baking parchment. Peel off the baking parchment somewhat later as soon as the cake has cooled down.
