Apple cake lemon juice

Apple Crumble Cake

Apple crumble cake is one of England’s myriad of apple cakes: quick and easy to make, and oh so wonderful with a cup of tea alongside. I always think of this as a proper teashop cake, even though I’m not quite sure why.

I’ve probably eaten apple crumble cake more often in the clubhouse after a bike race, than in a teashop. (Along with lemon drizzle cake, coffee and walnut cake, and carrot cake). And I’m sure it’s standard fare at school fetes, jumble sales and cricket teas.

It’s dead easy to make — and takes very little time to put together — so if I have apples going soft in my fruit bowl . guess what they’ll most likely turn into?

The traditional recipes I’ve found all use cooking apples, but I’ve made apple crumble cake just as successfully with dessert apples. If you’re worried that the finished product may be a bit dry, just add the juice of half a lemon to the cake mix. (That’s also helpful if your apples are a bit on the woolly side. )

And as for spices . you’ll be the best judge of that. It’s fine with just apples, but I love the marriage of apples and cinnamon and often add a hefty pinch to my apple crumble cake. Lemon juice is nice, too. And you could even add a handful or two of raisins if your fancy takes you that way. The outcome will be just as tasty.

Ingredients

This makes enough cake mixture to fit a 7in / 18cm round cake tin. If you have more mouths to feed, you can double the quantities. But keep in mind that it needs to bake longer.

• 3oz / 75g unsalted butter
• 9oz / 225g plain flour
• 2 tsp baking powder
• 2oz / 50g caster sugar
• 1 lb / 450g apples — cooking apples if available
• 1 medium egg
• 1-2 tbsp milk
• lemon juice, cinnamon, raisins (optional)
• icing sugar to dust

Preparation

This cake mix is very quick to put together, so make sure you have all the prep work done ahead.

Set the oven to 200В°C / 400В°F / gas 6.

Grease and line your cake tin.

Peel, core and chop the apples.

Sift flour and baking powder, then rub in the butter until you have fine crumbs. Add cinnamon if using. (Using a blender or food processor makes this even faster . but you’ll have to do the washing up after . )

Mix in the sugar, then stir in the apples and beaten egg. At this point, the mix will seem very dry. (This is the point where you will add the raisins, if you’re using them.)

Add milk, a little at a time, until the mixture binds together. It will still be very stiff and it will seem as if there are too many apples in the bowl. That’s exactly what you want it to look like, though, so don’t go overboard on the milk.

Pile the whole lot into your cake tin and smooth down a little. The tin should be quite full, but that’s okay as the cake won’t rise very much.

Bake for 45 minutes or until the top is beautifully golden brown. If you have cinnamon in your mix, your kitchen will smell absolutely divine at this point!

Test with a fork or chopstick that the cake is cooked all the way through — the chopstick should come out clean — then remove from the oven and turn out onto a wire rack.

Dust thickly with icing sugar and cut into wedges to serve. BTW, I know what your mum always told you, but this is one cake that can be eaten while still a little warm!

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German apple cake

less than 30 mins

30 mins to 1 hour

Apple cake is revered in Germany, and Rick Stein’s classic apfelkuchen with a crunchy cinnamon topping will show you why. Any dessert apples will work for this, but avoid using Bramleys that won’t keep their shape.

less than 30 mins

30 mins to 1 hour

Ingredients

• 2 dessert apples, peeled, cored and sliced into thin wedges
• 1 tbsp lemon juice
• 125g/4½oz butter, softened, plus extra for greasing
• 140g/5oz golden caster sugar
• 3 free-range eggs, at room temperature, beaten
• 225g/8oz plain flour
• 2 level tsp baking powder
• ½ tsp salt
• 5 tbsp full-fat milk

For the topping

Method

Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a 23cm/9in round cake tin.

Coat the apple wedges in the lemon juice and set aside.

In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. Add the eggs and beat until smooth. Sift in the flour, baking powder and salt and mix well. Slowly add the milk, mixing well after each addition, until you have a smooth batter.

Transfer the batter to the cake tin. Arrange the apple slices, flat-side down, on the batter in a spiral pattern.

For the topping, mix together the demerara sugar and cinnamon. Sprinkle over the batter.

Bake in the middle of the oven for 40–45 minutes, or until a skewer inserted in the centre of the cake comes out clean and the top is golden-brown. Leave to cool for 15 minutes in the tin. Run a knife around the edges of the cake and turn it out of the tin onto a wire rack.

Serve warm or at room temperature with whipped cream.

Recipe Tips

This cake will keep in an airtight container for about 4 days.

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Easy Italian Apple Cake

Last Updated March 4, 2020 . Published July 24, 2019 By Rosemary 87 Comments

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Italian Apple Cake, a moist soft full of chopped apples anytime cake. A perfect Breakfast, Snack or even Dessert Cake. All it needs is a dusting of powdered sugar!

Italian Apple Cake

I once asked the Italian what in his opinion was National Cake of Italy. He promptly answered “Ciambellone”, with my kids nodding their heads in agreement.

What is an Italian Ciambellone?

If you translate the word Ciambellone you have “Big Donut”, or in other words a Bundt Cake. Simple as that.

So what does this Apple Cake have to do with a Ciambellone? Well this is basically a Ciambellone with apples. And believe me everyone knows how to make an Apple Cake in Italy.

How to make an Apple Cake

• In a medium bowl add the chopped apples and sprinkle with the lemon juice.
• In a large bowl beat the eggs and sugar until creamy and light approximately 3-4 minutes.
• Then add the yogurt and oil, sift the flour, corn starch, baking powder, baking soda and salt directly into the bowl add the zest, then beat until combined.
• Fold in the apples, spoon into the prepared cake pan, sprinkle with a couple of tablespoons of granulated sugar and bake for approximately 35-40 minutes.
• Let cool completely before removing from pan.
• Give it a real Italian touch and dust it with a little powdered sugar.

What makes this Apple Cake Italian?

I actually got this recipe years ago from a friend. So to start this is an Italian Cake because it’s an Italian’s Recipe!!

1. Most Italian cakes are made with oil instead of butter.
2. The flour is always sifted with the baking powder.
3. 90 percent of the time lemon is an added ingredient. Just as it is in this Apple Cake. And because Italians cannot live without lemon!
4. The finished cake is rarely drizzled or frosted unless of course you are making a birthday cake or a Tiramisu.
5. Most Italian cakes are dusted with powdered sugar.
6. These types of cakes are often served at Breakfast and as a snack with an espresso.
7. The perfect cake to serve when a friend comes to visit.

This cake can be made with one bowl, just sift your ingredients directly into the batter like all Italians do.

Can the Apple Cake be Frozen?

Yes this cake can be frozen, just make sure to completely cool the cake and wrap it tightly in plastic then place in an airtight freezer bag. The cake will keep up to 3 months in the freezer.

How to make the best Apple Cake

Since I have a few extra people in the house this week, I decided to make the cake a couple of times. The first time I made it with 3 apples and chopped on the larger size and I used the juice of half a lemon.

My eldest daughter who is not a big lemon lover, only on her fish and in her water! And never in a dessert, decided she could taste too much lemon.

So I decided to make a second cake with only two apples and 1 tablespoon of lemon juice. She obviously preferred the second where the rest of us preferred the first.

So you decide more apples and more lemon juice or less? Enjoy!

How to Store a Homemade Apple Cake

The apple cake should be stored in an airtight container in a cool area, it will keep for two to three days. Or you can store it in the fridge for up to five days.

If your house is warm then it is best stored in the fridge, just remove the cake from the fridge 30 minutes before serving.

The best apples for baking

I personally like to use either a Fuji or Royal Gala although a Granny Smith if you like a tartness, or how about a Jonathon or Jonagold, Cortland or Honeycrisp, any of these apples are perfect for baking. Just make sure they are fresh and crisp.

More Delicious Apple Recipes

So if you are looking for a delicious Fall Apple Cake then I hope you give this a try and let me know what you think. Enjoy!

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Apple olive oil cake. A recipe from my cooking repertoire.

Sit with me. Let me pour you a cup of tea. There are fragments of a warm autumn afternoon light playing on the table, among the teacups. It’s an everyday afternoon, but we will make it stand out just by choosing your favourite cup, just by stealing ten minutes in the unstoppable flowing of time, just by slicing an apple olive oil cake.

It looks like one of those cakes that you can buy at the local bakery, shimmering on the surface, a pattern of crescent-shaped apple slices. A subtle aroma of apples and cardamom lingering in the house reveals the truth, though: you just baked that apple cake, you whisked the ingredients pouring in herbaceous olive oil, a pinch of cardamom, handfuls of apple slices.

You made that pattern by carefully arranging more apple slices on top, one next to the other, as if they wanted to protect themselves from cold wind, standing shoulder to shoulder. A tablespoon of apricot jam, diluted in hot water and simmered on the stovetop, is the final polish for your apple carpet. It captures the light and reflects it.

It’s always handy to have an apple olive oil cake in your cooking repertoire.

Months ago I decided to share these recipes, staples of a Tuscan repertoire, analyzing the ingredients and the process with plenty of details so that, if you want, you’ll be able to include them into your collection and make Tuscan cooking your signature style.

After the crespelle alla fiorentina and the eggplant meatballs is time to include a dessert, a humble Tuscan apple olive oil cake.

You can dress it up for a dinner party: serve a slice of warm apple cake with a scoop of vanilla gelato, a cloud of whipped cream or a drizzle of custard. Wrap in foil a slice of cake for a school break or an office break. Bake the olive oil apple cake on a Sunday and enjoy it for breakfast on the first days of the week with a strong coffee or a cappuccino. Keep a slice of cake for an afternoon tea: you don’t need to set a table with china and a lace tablecloth. Choose your favourite tea, brew it and have a well-deserved break with a slice of cake.

Extra virgin olive oil.

This is my favourite ingredient, something that in my book deserves a little investment as it can completely uplift your cooking. I cook with extra virgin olive oil, fry with it, bake with it. If you don’t feel like using extra virgin olive oil you can substitute it with a cold-pressed sunflower seed oil or rice oil, which have definitely a more delicate taste.

I am used to the aroma of olive oil in a cake, and I do appreciate it, especially when paired with lemon juice, as in this cake: it gives the most humble apple cake a Mediterranean twist.

Apples.

I usually bake with gala apples, but feel free to choose the apples you prefer. The best apples are those that sit in the bowl on your kitchen counter. This is quite an apple loaded cake, as there are three thinly sliced in the batter and one on the top, so you’ll have a moist cake which will keep well for a few days, even on your kitchen counter.

Cardamom.

It is not a Tuscan spice, on this we can agree. Usually, apple cakes are spiced up with cinnamon or vanilla, but my sister literally hates cinnamon, so I’ve been using cardamom a lot, especially as I love to share a slice of cake and a cup of tea with her when she comes back from work in the afternoon. Again, feel free to experiment and choose your signature spice. Always opt for natural flavourings such as a real vanilla pod, grated zest of lemon or orange, spices… and avoid chemical essences.

Apple olive oil cake

And now, the recipe. Try it, make it yours, scrape the batter in your worn-out cake mould (I am sure you have one, I still use my grandma’s one and it’s the best), bake it in your family, share it with your friends. Then, if you want, come back here and let me know how you like it and how you changed it to meet your taste.

Apple olive oil cake

Preparation time: 10 minutes

Cook time: 50 minutes

Total time: 1 hour

Ingredients

180 g ( 3/4 cups ) sugar , 2 tablespoons for the apples

120 ml ( ½ cups ) extra virgin olive oil

240 g ( 1 3/4 cups ) all-purpose flour

8 g ( 1 3/4 tsp ) baking powder

½ teaspoon cardamom powder

1 pinch fine sea salt

Butter to grease the cake mould

2 tablespoons apricot jam

Instructions

Notes

Tried this recipe? We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!

An apple olive oil cake in your cooking repertoire

After reading Cooking for Mr. Latte, by Amanda Hesser, I fell in love with the concept of having a cooking repertoire, and I decided to share here on the blog these recipes, staples of a Tuscan repertoire, analysing the ingredients and the process with plenty of details so that, if you want, you’ll be able to include them into your collection and make Tuscan cooking your signature style.

I chose these recipes not to impress, but to nourish them, and because, using Amanda Hesser’s words, they would express my true sensibility as a cook, not my ambition.

All the recipes of my cooking repertoire

These are all the recipes I added so far into my cooking repertoire. This is an ever-growing list, an always expanding collection that represents the way I live Tuscan food and cooking. Have you already tried something?

• Crespelle alla fiorentina. It is a handy recipe to learn as you can vary the filling according to the season: asparagus, artichokes and butternut squash are some of my favourites along with spinach and Swiss chard. You can mix the vegetables with fresh milky ricotta or add some béchamel into the filling. Cheese is a welcomed ingredient: Parmigiano Reggiano, Tuscan or Roman Pecorino, ricotta salata, or any other savoury aged cheese that you would happily grate over your pasta.
• Ricotta and Tuscan kale gnudi. There are two crucial ingredients here that can help you ease the anxiety while waiting for your gnudi to float to the top: ricotta and cavolo nero, the Tuscan kale. Use well-drained ricotta and squeeze very well the cooked kale. Once you make this, they will be your next success in the kitchen.
• Tuscan ragù. The Tuscan ragù is cooked with red wine, poured in little by little, and with tomato purée (just tomatoes that have been peeled and blended into a sauce), even better if it is your homemade tomato purée, made during the heat of summer. To give more character to the ragù and have a more rustic sauce, sometimes I prefer to replace the passata with the same weight of peeled tomatoes, roughly crushed with my hands.

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