This apple yeast cake is a simple yet delightful treat that combines the subtle sweetness of apples with the airy texture of a yeast-based batter. The apples add moisture and a gentle sweetness, while the yeast helps create a soft, fluffy cake that’s perfect for a cozy afternoon snack or dessert.
Preparation Time:
- Prep Time: 15 minutes (plus 10 minutes for yeast to activate)
- Cook Time: 30-35 minutes
- Total Time: 55 minutes
Ingredients:
- 100 mL milk (warm)
- 1 tablespoon (7 g) dry yeast
- 1 teaspoon vanilla sugar
- 3 large eggs
- 150 g sugar (¾ cup)
- 60 g butter, melted (approximately ¼ cup)
- Pinch of salt
- 8 tablespoons (300 g) flour (approximately 2 ½ cups)
- 2 medium-sized apples, peeled and sliced
Directions:
Step 1: Prepare the Yeast Mixture
- Warm the milk gently to activate the yeast (it should be lukewarm, not hot).
- In a small bowl, combine the warm milk with 1 tablespoon of dry yeast and 1 teaspoon of sugar. Stir well.
- Let the yeast mixture sit for about 10 minutes until it becomes frothy, indicating the yeast is activated.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, beat the 3 eggs with the remaining sugar (150 g) until the mixture becomes light and fluffy.
- Add the vanilla sugar, melted butter, and a pinch of salt, mixing until well combined.
Step 3: Combine Dry and Wet Ingredients
- Gradually add the flour (300 g) to the wet ingredients, stirring continuously to avoid lumps.
- Once the flour is incorporated, pour in the yeast mixture. Stir everything until a smooth, consistent batter forms.
Step 4: Add the Apples
- Gently fold the peeled and sliced apples into the batter, ensuring they are evenly distributed throughout the mixture.
Step 5: Bake the Cake
- Preheat your oven to 180°C (350°F).
- Grease a baking dish or line it with parchment paper. Pour the batter into the prepared dish and spread it evenly.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve warm or at room temperature. For an extra treat, pair the cake with a scoop of vanilla ice cream or a dollop of whipped cream.
Cooking Tips:
- Check the Yeast: Ensure your yeast is fresh and properly activated (frothy) before adding it to the batter to ensure the cake rises well.
- Apple Variations: Feel free to use any variety of apples you prefer, such as Granny Smith for a tart flavor or Fuji for a sweeter taste.
- Evenly Slice Apples: Try to slice the apples evenly to ensure they cook through uniformly in the batter.
- Dust with Powdered Sugar: For an elegant presentation, dust the cooled cake with powdered sugar before serving.
Nutritional Benefits:
- Apples are rich in fiber and vitamin C, making this cake a slightly healthier option compared to traditional desserts.
- The use of eggs adds protein, and butter provides healthy fats in moderation, contributing to the cake’s rich flavor.
Dietary Information:
- Vegetarian: This cake is vegetarian-friendly, as it does not contain any meat products.
- Nut-Free: This recipe does not include any nuts, making it a great choice for those with nut allergies.
- Adjustable Sugar: You can reduce the sugar by 20-30% if you prefer a less sweet cake.
Nutritional Facts (per slice, approximately 8 servings):
- Calories: 220
- Fat: 8g
- Carbohydrates: 35g
- Protein: 4g
- Fiber: 2g
Storage:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
- Refrigeration: To keep it fresh longer, refrigerate for up to 5 days.
- Freezing: The cake can also be frozen for up to 3 months. Wrap it tightly in plastic wrap and store it in a freezer-safe container. Thaw overnight in the fridge before serving.
Why You’ll Love This Recipe:
- It’s a delicious, light cake that showcases the natural sweetness of apples.
- Easy to make with simple ingredients, it’s perfect for both beginner and experienced bakers.
- The yeast adds a unique, fluffy texture, setting it apart from typical apple cakes.
- It pairs beautifully with coffee or tea, making it ideal for afternoon snacks or dessert.
Conclusion:
This apple yeast cake is an effortless yet impressive dessert that combines the freshness of apples with the soft, pillowy texture of yeast-risen batter. Whether you serve it warm or cold, it’s sure to be a hit with family and friends. Simple ingredients come together to create a delightful cake that can be enjoyed on its own or with a side of ice cream or whipped cream.
Frequently Asked Questions:
- Can I use fresh yeast instead of dry yeast?
Yes, you can use fresh yeast. Substitute the dry yeast with 15g of fresh yeast, and follow the same steps for activating it in the warm milk. - What type of apples should I use?
You can use any apples, but Granny Smith works well for a tart flavor, while Gala or Fuji provide a sweeter taste. - Can I reduce the sugar?
Yes, you can reduce the sugar by 20-30% without compromising the texture of the cake. Adjust it to your taste preference. - Can I make this cake dairy-free?
You can substitute the butter with a dairy-free alternative like margarine and use a plant-based milk (such as almond or soy milk) for a dairy-free version. - Can I add spices to the batter?
Yes, adding a teaspoon of cinnamon or a pinch of nutmeg would complement the apples beautifully and enhance the flavor. - What can I use instead of vanilla sugar?
You can use vanilla extract or even skip the vanilla altogether if you don’t have it on hand. - Can I add nuts or raisins to the cake?
Absolutely! Feel free to fold in some chopped nuts, like walnuts or almonds, or add raisins for extra texture and flavor. - How do I know if the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. - Can I make this cake ahead of time?
Yes, this cake can be made a day ahead and stored at room temperature or in the fridge until you’re ready to serve. - Can I freeze the cake?
Yes, you can freeze it. Allow the cake to cool completely, wrap it tightly, and freeze for up to 3 months.