Apple Cake. Better known in these parts (Casa Clary that is) as Speedy Apple Cake, One Layer Apple Cake, German Style Apple Cake, or One Bowl Apple Cake. It’s the cake you make when the human locusts that constitute your family members are clamoring for something sweet and there are no cake or brownie mixes at hand. This is better anyway not to mention that it both looks and smells wintry.
It’s the flatter faster sister of the monster apple bundt cake that never seems to cook all the way through.
The version here differs from many others because it’s a little moister and it has much less cinnamon. Most recipes have two teaspoons of cinnamon which is too crazy much. Completely overwhelms the apples. If you’re that into it get candy apples or snort the cinnamon before you eat the cake. On the other hand, pumpkin pie spice is great because it’s a little bit of a lot of different spices and the subtle interplay enhances the apple flavor without destroying it. And if you don’t have pumpkin pie spice, substitute the same amount of cinnamon. Just don’t overdo it (unless you have unfulfilled cinnamon addiction issues).
Now get out your one mixing bowl and remember – even for a cake this simple there are variations. You can use any kind of apple but I prefer the harder tarter versions like Granny Smith or Golden apples. If you’re unsure just give it a good squeeze. It should feel very firm.
As for the vegetable oil use whatever is on hand. Lighter versions of vanilla scented olive oil are also fine and if you have a lemon-flavored olive oil that can make for an interesting variation.
Stir it up and…
So what are you waiting for? Find that one bowl, fill it with good things and enjoy!
When halved this cooks up well in a six-inch by 2-inch little pan. Perfect for a light quick cake for four. Here it is below with some toasted almonds up top:
- 2 large eggs
- 1 cup sugar
- ½ cup light olive oil (or vegetable oil)
- 2½ tsps. vanilla
- ½ tsp. pumpkin pie spice, scant
- ¼ tsp. salt
- 2 cups apples, cored, peeled, and sliced (any kind but a tart Granny Smith is best)
- lemon zest to taste
- 1¼ cups flour
- 2 tsps. baking powder
- powdered sugar for dusting
- Preheat oven to 350.
- Grease a 9 X 2 inch cake pan or spring form pan. Line with a circle of greased parchment paper if you have it. If not, grease and flour the pan.
- Peel and slice the apples squeezing a little lemon juice on them to keep from turning brown.
- Combine all ingredients except the flour and soda and mix well either in a mixer or with a spoon.
- Stir baking soda into flour and mix into the wet ingredients.
- Spoon into cake pan and lay the apple slices around the edge. Leftover pieces may be chopped and put in the center.
- Bake for about 45 minutes or until a toothpick come out clean.
- After it cools, dust with powdered sugar.
You can substitute bourbon or rum for the vanilla.
If desired you can zest some of the lemon into the batter before adding the flour.