Apple pound cake
The best quick apple cake recipe! All the other recipes really have nothing on this one- it is an absolute winner!
Originally the recipe calls for baking it in the classic round cake pan, and that can easily be done if that is the look and shape you prefer. But I wanted to make it as a pound cake as pictured, which seemed easier to cut and just overall looked better (just my opinion). This called for slight alterations to the recipe- I used 280 ml of condensed milk, 80 g of flour and 60 g of butter- everything then came out perfect!
5-6 medium apples best for baking, peeled, cut in 0.5-1 cm segments
2 tbsp light brown sugar
80 g (60 g) unsalted butter
For the dough
2 eggs, room temp
320 ml (280 ml) sweetened condensed milk
110 g (80 g) all purpose flour, 1/3 can be substituted with wholegrain flour
1 tsp baking soda
1. Preheat the oven to 180 degrees (celsius).
2. Place a baking sheet on the bottom of a round baking pan (or butter a pound cake tin if using).
3. Peel the apples, cut out the core, cut in segments. Put the cut pieces in the chosen pan and evenly sprinkle with 2 tbsp of sugar and the butter separated into small pieces.
4. Place in the center of the oven to bake for 10 min.
5. Make the dough. Beat 2 eggs until fluffy, add the condensed milk and then mix in the flour with baking soda.
6. When the apples have baked for 10 min, remove from oven and pour the dough over the apples. Place back in the oven to bake for 22-25 more min.
7. Test the readiness with a toothpick- if nothing sticks to it, the cake is ready.
8. Leave to cool on a wire rack for at least 20 min.
9. Trace the edges of the pan with a sharp knife and then remove the cake from the pan.
Recipe: Ārija Avota
Photo: Ārija Avota
