This recipe recreates the golden apple cake shown in your photo; the exact original recipe can’t be determined from the image alone.
Servings: 10–12
Preparation: 20 minutes
Baking: 40–50 minutes
Pan: 9 × 13-inch (23 × 33 cm) baking dish
Ingredients
- 4 medium apples, peeled, cored, and cut into small chunks
- 3 large eggs, at room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) neutral vegetable oil
- ¾ cup (180 ml) milk
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon, optional
- 1 tablespoon lemon juice
- Butter or oil, for greasing the dish
- Powdered sugar, optional, for serving
Instructions
- Prepare the oven and dish. Preheat the oven to 350°F (180°C), or 320°F (160°C) fan. Grease the baking dish.
- Prepare the apples. Cut the apples into roughly ½-inch (1 cm) chunks. Toss with the lemon juice to prevent browning.
- Beat the eggs and sugar. In a large bowl, whisk the eggs and sugar for 2–3 minutes until pale and slightly fluffy.
- Add the liquids. Whisk in the oil, milk, and vanilla until smooth.
- Add the dry ingredients. In a separate bowl, combine the flour, baking powder, salt, and optional cinnamon. Fold into the wet mixture just until no dry flour remains. Avoid overmixing.
- Fold in the apples. Gently stir in about three-quarters of the apple chunks. Pour the batter into the prepared dish and spread evenly. Scatter the remaining apples over the top, pressing them lightly into the batter.
- Bake. Bake on the middle rack for 40–50 minutes. The top should be golden, and a skewer inserted into the cake’s center should come out without wet batter. If the surface browns too quickly, cover loosely with foil.
- Cool and serve. Let the cake cool for at least 20 minutes before slicing. Serve plain, dusted with powdered sugar, or with a spoonful of whipped cream.
For the best texture: Use firm apples such as Golden Delicious, Granny Smith, or Braeburn, and check the cake from 35 minutes onward if using a metal pan.