This apple cake is a classic for breakfast or an afternoon snack . Although the original recipe is usually made with yogurt, we've substituted it with buttermilk, which we made by blending whole milk with lemon juice. The result is a very fluffy cake. We've also added apples to make the crumb even more moist.
We've used olive oil for the fat, although you could also use butter or any other seed oil. The olive oil will give the cake character, but keep in mind that it should be a mild oil so the flavor isn't too strong. We want the cake to taste like apples.
To make this cake extra fluffy , we'll separate the egg whites from the yolks and beat the whites until stiff peaks form. Then, we'll fold them into the rest of the ingredients. Finally, we'll add the remaining apples on top of the batter before baking, as they will cook at the same time. The result will be a tall, crumbly cake, perfect for a week of afternoon snacks or for breakfast.
Recipe Information
- Preparation time : 20 minutes
- Cooking time : 40 minutes
- Total time : 1 hour
- Servings : 10
- Category : Dessert
- Cuisine type : international
- Calories per serving (kcal) : 413
Ingredients for a fluffy apple cake
- 4 eggs
- 1 pinch of salt
- 220 g of sugar
- 150 ml mild olive oil
- Half a lemon
- 130 ml of milk
- 275 g of wheat flour
- 1 tablespoon of baking powder
- 3 apples
- Butter for the mold
- Flour for the mold
- 30g of peach jam
Necessary utensils
- A 20cm diameter springform pan
- Electric rods
How to make a fluffy apple cake
Preheat the oven to 180°C (350°F) with the top and bottom elements on. While the oven is preheating, separate the egg whites from the yolks of 4 eggs. Beat the egg whites until stiff peaks form with a pinch of salt and set aside.
Beat the egg yolks with 220g of sugar until they turn white and become frothy.
Pour 150 ml of mild olive oil and the zest of half a lemon over the beaten egg yolks. Continue beating.
To make buttermilk, mix 130 ml of whole milk with the juice of half a lemon, whisk and let this mixture rest for a couple of minutes until it thickens.
We add the whey obtained with the milk and lemon to the egg yolk mixture.
Sift 275g of wheat flour with 1 tablespoon of baking powder over the egg yolk mixture. Mix well to avoid lumps.
We wash and peel 3 apples. We cut one of them into small pieces and slice the other 2.
Add the chopped apple to the egg yolk mixture and set aside the sliced ones.
We also add the egg whites with folding motions and care to maintain the air.
Grease a mold with butter and flour and pour the cake batter into it.
We placed the apple slices on top of the cake batter.
Bake the cake for 40-50 minutes at 180°C (350°F) or until a toothpick inserted into the center comes out clean. Once baked, remove it from the pan and let it cool on a wire rack. Brush the cake with 30g of peach jam for shine and a touch of sweetness.
Easy-to-prepare summary
- Preheat the oven and beat the egg whites until stiff peaks form.
- We mix the egg yolks with the sugar and beat until they turn pale.
- Pour in the oil and lemon zest and continue beating.
- We mix the milk and lemon juice to make buttermilk
- We pour this mixture into the bowl with the egg yolks.
- Sift the flour with the baking powder and mix.
- We chopped one apple and sliced the other two.
- We add the chopped apple to the dough
- We carefully add the whipped egg whites
- We transfer the mixture to the mold
- We place the sliced apples on the surface
- We bake at 180ºC for about 40-50 minutes and after baking we brush the surface with jam
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