another apple cake

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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.

I think that the cake is independent from weather. When I did the baking it was rather cold – this very cold rush all over Germany. So let’s have a cup of coffee (or tea) & a slice of cake and watch snow & ice outside. Now only about 2 weeks later spring seems to have started mightily w/ temperatures up to 20° C. This cake is also fine now when sitting for the 1st time this year on your deck or balcony or just opening your window & enjoying a break.

Are there really cakes depending on the season?

Of course there are special cakes for Xmas – if talking about Stollen in Germany or loaded fruit cakes abroad. I cannot imagine having slices of these mighty cakes when sunshine rises the temperature. Otherwise there are summer cakes: fluffy sponge cakes w/ delicious fresh fruit – of course during winter there is a lack of fresh fruit … For me: I like to buy fresh fruit during its season – and I don’t need any fresh strawberries in November. (If it’s inevitable I rely on frozen fruit!)

Apples so far are an all-season fruit. Therefore an apple cake may appear on your table all year long.

For my apple cake I had 4 beautiful green apples, fresh & firm, not so sweet. I think that’s the best approach for cake.

The cake adventure: I found the recipe for this cake on Patrick Rosenthal’s Blog some weeks ago. Of course, I made some minor adjustments …

What I didn’t do: working w/ a slightly bigger loaf tin. The blog recipe recommends to use a 25 x 10 cm loaf tin – and that’s just the loaf tin waiting in my kitchen cupboard. The cake mess filled the tin to the rim. It worked – it was a truly soft & fluffy cake, but during baking … some drops of melted sugar escaped from the tin & got burnt. I quickly put some baking parchment on the bottom of my oven so that the anticipated cleaning disaster was minimized. (Unfortunately there is no bigger loaf tin in my kitchen, however, I’s like to recommend using a slightly bigger loaf tin.)

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.

… & 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. Add the apple pieces.

Fold in the apple pieces.

Pour – or better: spoon – the mess into the prepared loaf tin.

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!


another apple cake
Prep Time20 minutes
Cook Time1 hour
Servings: 12 slices
  • 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
how to:
  • Line the loaf tin 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.
Loaf tin: The tin will get filled to the rim. (It’s fine!) You may put some baking parchment on the bottom of the oven to collect any drops escaping from the loaf tin.
You may keep the cake on your kitchen counter for 2-3 days (covered). 
The crispy top will get soft after about 1 day.
You may also put the cake into your fridge. The cake will get somewhat more dense.

(information on equipment)

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keep it simple & be flexible. always.