Servings: 8 pieces
Calories: 180kcal
Cost: $10
Equipment
- 10-inch round cake pan
- Parchment paper
- Large mixing bowl
- Whisk
- Offset spatula or butter knife
- Cooling rack
Ingredients
- 4-6 eggs room temperature eggs use 4 if you don’t want it too eggy
- 200 grams sugar or 1 cup
- 3 tbsp sour cream optional, or 1/4 cup
- 1 tsp baking soda dissolved in 1 tsp vinegar
- 200 grams flour or 1 cup
- 1 tsp vanilla extract
- 4-5 pieces green apples
Instructions
- Preheat your oven to 180 C or 350 F.
- Peel the apples and cut them into small, thin pieces.
- In a large mixing bowl, whisk the eggs and sugar together until pale yellow and foamy. Add vanilla extract and mix again.
- Add sour cream to the batter and mix well.
- Dissolve the baking soda in vinegar and add it to the batter; mix well.
- Add flour to the batter and mix just until incorporated; do not overmix.
- Grease a 10-inch round cake pan and line the bottom with parchment paper.
- Add the sliced apples to the prepared cake pan, then pour the batter over the apples.
- Bake for 45-50 minutes, or until golden and a toothpick inserted comes out clean.
- Cool for about 15 minutes, then remove from the pan and dust with icing sugar before serving.
Notes
For added flavor, sprinkle a pinch of cinnamon on the apple slices before layering them in the pan. Store the cake covered at room temperature for up to 2 days, or wrapped in the fridge for up to 5 days. For prolonged storage, freeze it tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 80mg | Potassium: 120mg | Fiber: 2g | Sugar: 15g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 0.8mg
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