Cinnamon Apple Cake

Ingredients

• 180 g unsalted butter (at room temperature)
• 180 g granulated sugar
• 3 eggs (at room temperature)
• 120 g all-purpose flour
• 8 g baking powder
• 1 c. à soupe ground cinnamon
• 10 cl milk
• 4 apples (Granny Smith or Golden, peeled and chopped)
• 1 c. à café ground cinnamon (for topping)
• 1 c. à soupe granulated sugar (for topping)
• 3 c. à soupe apricot jam (slightly warmed)

Instructions

1. Cream the butter and sugar

   In a large bowl, add the softened butter and granulated sugar. Beat on medium speed until the mixture is pale and creamy.

   Time: PT5M

2. Incorporate the eggs

   Add the eggs one at a time, beating well between each addition so the mixture remains homogeneous.

   Time: PT3M

3. Prepare dry ingredients and milk

   Sift the flour and baking powder into a bowl, add 1 c. à soupe of cinnamon. Incorporate this dry mixture into the wet mixture alternating with the milk (10 cl), starting and ending with the dry ingredients. Mix gently until the batter is smooth.

   Time: PT5M

4. Prepare the pan

   Line the cake pan with parchment paper. Pour the batter into the pan and tap lightly on the countertop to release air bubbles.

   Time: PT2M

5. Prepare the apples

   Peel the 4 apples, cut them in half, remove the core and make deep cuts in each half. Arrange the apples, cut side up, on the batter, pressing them in slightly.

   Time: PT10M

6. Sprinkle the topping

   Mix 1 c. à café of cinnamon with 1 c. à soupe of sugar. Sprinkle this mixture evenly over the apples and batter.

   Time: PT2M

7. Bake the cake

   Place the cake in the lower part of the pre‑heated oven at 200°C for 30 minutes. The cake is done when a knife inserted in the center comes out clean.

   Time: PT30M

   Temperature: 200°C

8. Prepare the apricot jam glaze

   While the cake is baking, put the apricot jam in a small saucepan and heat over low heat until it becomes fluid (about 5 minutes).

   Time: PT5M

9. Glaze the cake

   Immediately after removing from the oven, brush the still‑warm cake with the hot apricot jam using a kitchen brush.

   Time: PT2M

10. Cooling

    Allow the cake to cool on a rack for 15 minutes before unmolding and serving.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g