Here’s a Soft Apple Cake – Short & Crisp, a simple, moist, and lightly sweetened cake with tender apples and a delicate crumb. Perfect with tea or as a comforting dessert!
Soft Apple Cake – Short & Crisp 🍏🍰
Ingredients:
- 2 large eggs
- 2 apples (peeled, cored, and diced or thinly sliced)
- ½ cup (100g) sugar
- ½ cup (120ml) neutral oil (sunflower, canola, or vegetable)
- ½ cup (120ml) milk
- 1 packet (16g) baking powder (~1 tbsp)
- 2½ cups (300g) all-purpose flour (Type 00 or regular)
- 1 tsp vanilla extract or lemon/orange zest (for flavor)
- Powdered sugar (for dusting, optional)
Instructions:
1. Prep the Apples:
- Peel, core, and dice the apples (for even distribution) or slice thinly (for a layered look).
- Toss with a squeeze of lemon juice to prevent browning (optional).
2. Make the Batter:
- Whisk eggs + sugar until slightly frothy (~2 mins).
- Add oil + milk + vanilla/zest, mixing well.
- Sift in flour + baking powder, stirring gently until just combined (don’t overmix).
- Fold in apples, reserving a few slices for the top if desired.
3. Bake:
- Pour into a greased 9-inch (23cm) round or loaf pan.
- Arrange reserved apple slices on top for a pretty finish.
- Bake at 350°F (180°C) for 35–40 mins, until golden and a toothpick comes out clean.
4. Serve:
- Cool slightly, then dust with powdered sugar.
- Best enjoyed warm with a dollop of whipped cream or a drizzle of caramel.
Tips for Success:
✔ Texture: For a crisper edge, bake in a thin layer (use a larger pan) and extend baking by 5–10 mins.
✔ Flavor Boost: Add cinnamon (½ tsp) or a pinch of nutmeg to the batter.
✔ Storage: Keeps well for 2–3 days covered at room temp.
This cake is humble, fragrant, and wonderfully soft—ideal for breakfast or an afternoon treat! Want a crumb topping or nut variation? Let me know! 😊
