Easy to make, irresistibly moist and bursting with the flavors of sweet apples, cinnamon, and topped with icing or brown sugar. Quick and easy anytime.
Ingredients
- 100g all-purpose flour
- 80g granulated sugar
- 3 eggs
- 3 apples
- 80g room temp butter
- 1 lemon
- cinnamon, a pinch
- baking powder, 1/2 sachet
- powdered sugar to taste
- 1/4 teaspoon vanilla extract (optional)
- Butter or baking paper for the tin
Method
- Wash, dry and peel the apples.
- Cut them into 4 wedges and remove the core.
- Slice them thinly, put them in a bowl, sprinkling them with lemon juice.
- In a second bowl, mix the butter at room temperature with the sugar until creamy; then add the eggs, one at a time.
- Add the flour, baking powder, grated lemon zest, and a pinch of cinnamon to the mixture.
- Add the apple slices and mix with a spatula.
- Line a 15x20cm baking dish with a sheet of baking paper, wet and wrung out. Pour in the mixture and level it with a spatula.
- Bake in a static oven at 350°F/180°C (air fryer 160°C ) for about 30 minutes, until the surface of the cake appears slightly puffed and golden.
- Remove from the oven and let cool. Then sprinkle with powdered sugar and serve.
Tips
- Sprinkle with brown sugar for a darker crispier finish.
- The apple pudding cake can be stored in the refrigerator, wrapped in cling film, for 2-3 days.
- Freezing is not recommended.