This is a super simple cake recipe to do.  Best part again is flexibility with what fruit or berries you have available at the moment or are shopping for.  In my case, we eat a ton of apples so we always have apples in the fruit bowl.  I’m using Ambrosia apples for this recipe, but any will work.  It’s baked in a 9″ round pan so not much height but the ease at which it comes together more than compensates.  You could also do this in muffin tins or an 8″ round pan (for more height).  

I could have used a combination of fruits.  Pears are so delicious and sweet right now that this cake would work with the combination or even even just with pears.  I must try this again with pears.  This isn’t a sweet cake, only 3/4 cup sugar for the entire recipe.  You can add more if you like up to 1 cup.  But ambrosia apples are so sweet, they don’t need more.  Cinnamon ratchets up the flavor and makes it a bit reminiscent of an apple pie.  If you have pumpkin spice mix – oh I love this stuff, you could use it.

If you follow my blog, you will find I only post baking recipes that work.  If it doesn’t work as I expect it to, it gets repurposed into another recipe – but only if it tastes good.  Good example are the oatmeal cookies I tried a variation of in the summer – they tasted great, but were really crumbly, like fall apart crumbly.  However, I knew it would be perfect for a “crumb”ly topping for cakes, a cheesecake base/topping, ice cream, yogurt, etc.  I froze the crumbly cookies and in many of the baking recipes on this site, I bring out a handful and sprinkle in the middle and/or top of the cake.  So really, nothing gets wasted – repurposing food!!  I don’t always say it in the write up but usually tell people in classes.  With no classes running right now, a friend suggested I put this in the write up.  Make mistakes (as long as they are tasty ones), learn from the ones that aren’t, find uses for the ones that are.  

This is a nice cake for everyday snacking, but can easily stand up as a more formal dessert.  Chunks of apple, not too much batter and a delightful crispy top.  So try this cake recipe, no mixer required, minimal cleanup and done in under 30 minutes.  Super moist, packed with flavor, not too sweet – and if asked, satisfies my need for my fruit intake 🙂 .  As always – enjoy!!

Ingredients
  • 1 stick (8 tbsp) butter, salted or unsalted
  • 3 large (4 small Ambrosia) apples, or your favorite variety/fruit
  • 2/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 2 whole eggs plus 1 egg yolk
  • 1 tsp vanilla extract
  • 3/4 cup granulated sugar
  • 1/2 – 1 tsp cinnamon, pumpkin pie spice mix, ground ginger etc.
  • 1/4 tsp salt
  • 1 lemon, zested
  • 1 tbsp lemon juice
    •

Method

  • Heat the oven to 380f,  butter/spray and line with parchment a 9″ round cake pan
  • Melt the butter in a pan/pot large enough to hold all the apples, when melted, remove 6 tbsp and set aside
  • Add the apples to the pan, stir to coat, add the cinnamon or spice mix and stir the apples – use medium heat as you don’t want the cinnamon burning
  • When the apples have slightly softened, remove from the heat and set aside
  • While the apples are cooking, combine the flour, baking powder and salt in a small bowl – whisk together
  • In a bigger bowl, whisk the eggs and yolk, add the sugar, melted butter, vanilla, lemon zest and juice – whisk until smooth
  • Add the flour and the apples to the egg mixture and stir to mix
  • Pour into the pan and bake for 25 – 30 minutes (it took exactly 25 minutes in my convection oven at 380f to bake)
    You know the drill, check 5 minutes before the minimum time and then every 5 minutes or so until a toothpick inserted into the center of the cake comes out clean