Ingredients:

• 4 apples (500 g), chopped into small dice, unpeeled
• 3 large eggs
• 180 ml milk
• 150 g cane sugar
• A pinch of salt
• 300 g flour
• 80 ml seed oil (such as sunflower or canola oil)
• 10 g baking powder
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• Zest of 1 lemon

Making It Step by Step:

1. Prepare the Apples:
   • Start by washing the apples thoroughly, as they will be used with the skin on. Chop them into small, even-sized cubes. You can use any type of apple, but a combination of sweet and tart varieties works best to balance the flavors. Set the chopped apples aside.
2. Preheat the Oven and Prepare the Pan:
   • Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) round cake pan or line it with parchment paper to prevent the cake from sticking.
3. Combine Dry Ingredients:
   • In a large mixing bowl, combine the flour, baking powder, cinnamon, and a pinch of salt. Whisk them together to ensure that the baking powder and cinnamon are evenly distributed throughout the flour. This step helps to avoid any clumps in the batter.
4. Mix Wet Ingredients:
   • In a separate bowl, beat the eggs until they are well combined and slightly frothy. Add the cane sugar and continue to whisk until the mixture becomes light and fluffy. This should take about 2-3 minutes. Add the milk, seed oil, and vanilla extract, and mix until everything is well incorporated.
5. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in a dense cake. The batter should be smooth and slightly thick.
6. Fold in the Apples:
   • Gently fold the diced apples and the lemon zest into the batter. The zest will add a fresh, citrusy note that complements the apples and cinnamon. Make sure that the apples are evenly distributed throughout the batter.
7. Pour the Batter into the Pan:
   • Pour the prepared batter into the greased or lined cake pan. Use a spatula to smooth the top and ensure that the batter is evenly spread out. This will help the cake bake uniformly.
8. Bake the Cake:
   • Place the cake pan in the preheated oven and bake for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top of the cake should be golden brown, and the edges should start to pull away from the sides of the pan.
9. Cool the Cake:
   • Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This step is important, as it allows the cake to firm up and makes it easier to slice.
10. Serve:
    • Once the cake has cooled completely, you can serve it as is, or dust it with powdered sugar for an extra touch of sweetness. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Tips:

• Apple Variety: Use a mix of sweet and tart apples, such as Granny Smith and Gala, for a well-balanced flavor. The tartness of the Granny Smith will contrast nicely with the sweetness of the Gala.
• Spice It Up: If you love spices, feel free to add a pinch of nutmeg or allspice to the batter for an extra layer of warmth and complexity.
• Don’t Overmix: When combining the wet and dry ingredients, be sure to mix just until they are combined. Overmixing can result in a dense and tough cake.
• Check for Doneness: Ovens vary, so start checking the cake for doneness at around 40 minutes. Insert a toothpick into the center—if it comes out clean, the cake is ready.
• Lemon Zest: Adding lemon zest is optional, but it really elevates the flavor of the cake. Make sure to only use the yellow part of the peel, as the white part (pith) can be bitter.

Storage:

• Room Temperature: Store the Apple Cinnamon Cake in an airtight container at room temperature for up to 3 days. Make sure the cake has cooled completely before storing it to avoid condensation, which can make the cake soggy.
• Refrigeration: If you live in a warm climate or want the cake to last longer, you can store it in the refrigerator for up to 5 days. Bring it to room temperature before serving, or warm individual slices in the microwave for about 10 seconds.
• Freezing: The cake can also be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Thaw overnight in the refrigerator and bring to room temperature before serving.

Nutritional Facts (per serving, approximate):

• Calories: 280
• Protein: 5g
• Carbohydrates: 45g
• Sugars: 20g
• Fat: 9g
• Saturated Fat: 1g
• Fiber: 3g
• Sodium: 150mg
• Vitamin C: 8% of the daily recommended intake

FAQs:

1. Can I use whole wheat flour instead of all-purpose flour?
   • Yes, you can substitute half or all of the all-purpose flour with whole wheat flour. Keep in mind that the texture may be slightly denser and the flavor a bit nuttier.
2. Can I use a different oil?
   • Absolutely! You can use any neutral-flavored oil such as vegetable oil, canola oil, or even melted coconut oil. Just avoid oils with a strong flavor, like olive oil, which may overpower the taste of the cake.
3. What can I use instead of cane sugar?
   • You can use regular granulated sugar, brown sugar, or even coconut sugar as a substitute for cane sugar. Each will slightly alter the flavor and color of the cake, but all will work well.
4. Can I add nuts or raisins to the batter?
   • Yes, chopped nuts like walnuts or pecans and raisins can be added for extra texture and flavor. Fold them into the batter along with the apples.
5. Can I make this cake vegan?
   • To make this cake vegan, you can substitute the eggs with a flaxseed or chia seed mixture (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water per egg) and use a plant-based milk and oil.
6. Why is my cake dry?
   • Overbaking is the most common reason for a dry cake. Make sure to check for doneness around the 40-minute mark and remove the cake from the oven as soon as a toothpick comes out clean.
7. How do I prevent the apples from sinking to the bottom?
   • To prevent the apple pieces from sinking, toss them in a little flour before folding them into the batter. This will help them stay evenly distributed throughout the cake.

Conclusion:

The Apple Cinnamon Cake is a delightful dessert that combines the comforting flavors of apples and cinnamon in a moist, tender cake. It’s easy to make and versatile enough to be enjoyed as a breakfast treat, afternoon snack, or after-dinner dessert. The sweet and tart apples, combined with the warm spices, make each bite a little taste of autumn. This cake is not only delicious but also a wonderful way to use up any extra apples you might have on hand. Whether you’re an experienced baker or a novice, this recipe is sure to impress. So gather your ingredients, preheat your oven, and enjoy the delightful aroma of this Apple Cinnamon Cake baking in your kitchen. Happy baking!