Prepare the Apples:
Peel and slice the apples.
In a pan, melt the butter and add the sliced apples, lemon juice, and 20 g of sugar.
Cook for a few minutes until the apples soften and become caramelized. Set aside.
Prepare the Cake Batter:
Preheat the oven to 180°C (350°F).
In a mixing bowl, beat the eggs with 130 g of sugar until light and fluffy.
Add the milk, sour cream (or Greek yogurt), sunflower oil, and vanilla extract. Mix well.
Sift the flour and baking powder into the mixture and fold until well combined.
Assemble the Cake:
Grease and line an 18 cm or 20 cm cake tin.
Pour the batter into the prepared tin and evenly distribute the caramelized apple slices on top.
Bake:
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Glaze the Cake:
Once baked, remove the cake from the oven and let it cool slightly.
Warm the apricot jam slightly and brush it over the top of the cake for a glossy finish.
Serving Suggestions:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Add a sprinkle of powdered sugar for extra sweetness.
Cooking Tips:
Use tart apples like Granny Smith for a more pronounced apple flavor.
You can substitute Greek yogurt for sour cream to add a richer texture.
Nutritional Benefits:
Apples: Rich in fiber and antioxidants.
Greek Yogurt or Sour Cream: Adds a creamy texture with a boost of protein and calcium.
Sunflower Oil: A healthier fat alternative that keeps the cake moist.
Dietary Information:
Vegetarian
Can be made gluten-free by substituting with a gluten-free flour blend.
Storage:
Fridge: Store the cake in an airtight container for up to 3 days.
Freezer: Wrap individual slices in plastic wrap and store in the freezer for up to 1 month.
Why You’ll Love This Recipe:
Simple and Quick: Easy to make with basic ingredients.
Flavorful Combination: Apples, lemon, and apricot glaze create a delightful mix of flavors.
Moist and Tender: The combination of sour cream and oil keeps the cake perfectly moist.
Versatile: Enjoy it as a dessert or an afternoon snack.
Conclusion:
This apple lemon cake is an easy yet delicious treat that combines fresh apples and a tangy lemon zest with a sweet apricot glaze. It’s quick to make and the perfect balance of flavors for a light dessert or a cozy afternoon snack. You’ll love the soft texture and the hint of caramelized apples on top!
Frequently Asked Questions:
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a perfect substitute for sour cream and will add extra creaminess.
What kind of apples should I use?
Tart apples like Granny Smith work well, but you can use any apple variety you like.
Can I make this cake gluten-free?
Yes, substitute the flour with a gluten-free flour blend.
Can I use a different jam instead of apricot?
Yes, feel free to use any jam or jelly you prefer for glazing.
How do I store this cake?
Store it in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
Can I skip the glaze?
Yes, the cake is delicious even without the apricot jam glaze, but it adds a nice touch of sweetness.
Can I use less sugar?
You can reduce the sugar if you prefer a less sweet cake.
What can I serve with this cake?
It pairs beautifully with whipped cream or ice cream, or simply enjoy it on its own!
Do I need to peel the apples?
Peeling the apples is recommended, but if you prefer a rustic look, you can leave the skins on.
Can I add spices like cinnamon?
Yes, adding cinnamon or nutmeg would enhance the flavor of the apples.
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