Easy Apple Cake

This is the simplest apple cake I know, and one of the most surprising. There’s no butter, no oil and no milk, just eggs, brown sugar, apples and flour.

The secret is patience at the start. The eggs and brown sugar are beaten for a full six minutes, until pale, thick and almost mousse-like. That air is what holds the cake up, so there’s no baking powder needed. The apples are folded in, then the flour, and a generous layer of cinnamon sugar goes on top before it bakes into a golden, crackly crust.

Because it’s dairy-free, it’s a natural choice for Rosh Hashanah or any meal after meat, but really it’s an apple cake for the whole of fall.

Why this apple cake works

• Whipping the eggs and sugar gives the cake its lift and structure.

• Plenty of apples keep it moist without any butter or oil.

• Cinnamon sugar on top bakes into a crisp, fragrant crust.

• It’s naturally dairy-free.

Ingredients for easy apple cake

• Apples: a firm, tart-sweet apple holds its shape best. Honeycrisp, Granny Smith or Pink Lady work well.

• Light brown sugar: gives a gentle caramel flavor.

• Eggs: at room temperature, so they whip up to full volume.

Ingredients

• 3 large eggs, at room temperature

• 1 cup light brown sugar

• 3 large apples, peeled, cored and cut into small cubes

• 1 cup plus 2 tablespoons all-purpose flour

• 2 tablespoons cinnamon sugar, for sprinkling

• Optional: powdered sugar, to finish

Method

1. Heat the oven: Heat the oven to 350°F. Grease a 9-inch springform pan and line the base with parchment.

2. Whip: Beat the eggs and brown sugar on high speed for at least 6 minutes, until very pale, thick and creamy.

3. Fold: Gently fold in the apples, then the flour, just until no streaks of flour remain.

4. Top: Pour the batter into the pan and sprinkle generously with cinnamon sugar.

5. Bake: Bake for about 1 hour 15 minutes, until deeply golden and a skewer in the center comes out clean.

6. Serve: Cool before releasing from the pan. Dust with powdered sugar if you like. Dessert is served.

Tips for the best apple cake

• Don’t cut the whipping short. The full 6 minutes is what makes the cake rise.

• Fold gently to keep as much air in the batter as possible.

• Cut the apples small so they’re evenly spread through the cake.

Substitutions

• Pears: swap in firm pears for some or all of the apples.

• Spiced: add ½ teaspoon cinnamon to the flour.

• To serve: a scoop of dairy-free vanilla ice cream keeps it dairy-free.

How to store apple cake
Keep it covered at room temperature for up to 2 days, or in the fridge for up to 5 days.

FAQ
Why is there no baking powder? The whipped eggs give the cake all the lift it needs.
Can I use a regular cake pan? A springform is best, since the cake is tender. A 9-inch round lined with parchment works too.
Is it dairy-free? Yes. Just grease the pan with oil instead of butter.

What I used
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• 9-inch springform pan

• Stand mixer, or a hand mixer

• Apple corer