Only 4 ingredients are needed to make this cake! Eggs, whole wheat flour, apples and brown sugar. The moistness of the apples allows you to skip added fat or oil and whipping the eggs and brown sugar incorporates air into the batter so you don’t need a leavening agent like baking powder. You can add some cinnamon, nutmeg and vanilla extract but you really don’t need them. If you love apples, you’ll love this cake because it’s mostly apples, held together with swirls of cake batter. Serve it with a dusting of powdered sugar, a dollop of vanilla yogurt or a swirl of whipped cream. Recipe adapted from Food52 Big Little Recipes.
4-Ingredient Apple Cake
3 large eggs
1 cup dark brown sugar
1/4 teaspoon kosher salt
3-4 large apples (Granny Smith, Pink Lady or other crisp and tart baking apple)
1 cup plus 2 tablespoons whole wheat flour
- Preheat oven to 350 degrees. Spray a springform pan with cooking spray. If you don’t have a springform pan, use a nonstick 8″ round cake pan.
- Combine eggs, brown sugar and salt in the bowl of a stand mixer. With the whisk attachment, whisk on low then increase speed to medium-high. Beat for 7-8 minutes until the mixture is pale and very fluffy.
- While the eggs and sugar are whisking, cut the apples into 1/2-3/4 inch pieces. No need to peel the apples unless you want to. You should have about 5 cups of apples.
- When the eggs and sugar are fully whipped, add the flour. With a spatula, gently fold the flour into the mixture until almost incorporated. Add the apples and fold.
- Pour batter into prepared pan, bake in the oven for about 45-50 minutes. Allow to cool on a wire rack for about 10 minutes before removing from the pan.
Note: Best served the day you bake the cake but you can keep it in the refrigerator for up to 5 days. Serve warm or cold. To serve it warm, microwave a slice of cake for 30 seconds or heat on both sides in a non-stick skillet.
Optional Additions: To spice it up, add 1 teaspoon of cinnamon and 1/2 teaspoon nutmeg. Add 1 cup chopped walnuts and/or 1/2 cup raisins.
Recipe adapted from Food52 Big Little Recipes.