sweet delights

square apple cake

by beyond my kitchen

Autumn has started with blue skies and blazing sun … resp. clouds, dark clouds, rain, storm … It’s time to think of apple cake which is best – as far as I think – in autumn or winter.

I like these fresh apples which get soft in the cake without vanishing as a melted mess. So it’s especially Boskoop apples I prefer for any cakes.

The recipe is simple, but delicious. There is a soft cake bottom with 2 layers of apple. It’s fine to go with any afternoon coffee and stays tender for 2-3 days on the kitchen counter.

At the moment I like to create cakes which are very tender and fluffy. I start with a combination of eggs, butter and liquid like milk, cream or so. This apple cake is one of the first results.

Enjoy!

Print Recipe
square apple cake
Servings: 4 (up to 8)
ingredients:
  • 3 eggs
  • 150 g sugar
  • 2 sachets vanilla sugar (16 g – about 2 tbsp)
  • 75 g butter (melted)
  • 150 g all-purpose flour
  • 1 tsp ground cinnamon (not heaped) – optional
  • 1/2 sachet baking powder (about 1 tsp heaped)
  • a pinch of salt
  • 100 ml cream (32%)
  • 2-3 apples (Boskoop) (about 300 – 350 g after peeling and trimming)
equipment:
  • electric handheld mixer
  • a square baking tin (20 x 20 cm)
  • baking parchment
  • cooling rack
how to:
  • Melt the butter and set aside. The butter shouldn’t get brown.
  • Mix flour, ground cinnamon (optional) and baking powder and set aside.
  • Clean, peel and trim the apples. Cut them into thin slices.
  • Adjust 2 layers of baking parchment crosswise in the baking tin.Preheat the oven to 160° C fan.
  • Mix sugar, vanilla sugar, salt and eggs with the electric handheld mixer (beaters) until foamy.Add melted butter … Add the flour … Add the cream … and mix.
  • Pour half of the batter in the baking tin and even the surface. Add 1 layer of apple slices.Pour the rest of the batter on top, even it. Add another layer of apple slices.
  • Put the baking tin in the oven for about 35 min. Make the famous test with the wooden pin … If you think it’s not ready add another 5-10 min.
  • After about 10 min you may lift the cake out of the baking tin with help of the baking parchment. Let the cake cool down to room temperature on a cooling rack before removing the baking parchment.
Storing:
  • You may store the cake (covered) on your kitchen counter for 2-3 days. When storing in the fridge the cake gets more dense. 
  • Sorry: no experience with freezing.