Crunchy Apple Cake

Ingredients

• 3 units Apples (Granny Smith or organic) (Medium, peeled, cored and sliced)
• 200 g All-purpose flour (Sift before use)
• 65 g White sugar (Divided: 65 g for the batter, 100 g for the crunchy topping (see below))
• 1 packet Baking powder (Approximately 10 g)
• 1 pinch Salt (Fine)
• 1 teaspoon Neutral vegetable oil (Approximately 5 ml)
• 200 ml Semi-skimmed milk (20 cl, i.e., half a glass)
• 1 unit Egg (For the batter)
• 80 g Unsalted butter (For the crunchy topping, melted)
• 100 g White sugar (for the topping) (Added to the crunchy topping)
• 1 unit Egg (for the topping) (Incorporated into the crunchy topping)
• 10 g Butter (for greasing the pan) (Optional if using a silicone pan)

Instructions

1. Preheat the oven and prepare the pan

   Turn on the oven and set it to 180 °C. Grease the silicone pan with a little butter (or, if using a metal pan, butter and flour it).

   Time: PT10M

   Temperature: 180°C

2. Sift the dry ingredients

   In the large bowl, sift the flour, add the sugar, baking powder and salt. Lightly mix with the spatula.

   Time: PT5M

3. Incorporate the liquids

   Pour the oil, milk and egg into the bowl containing the dry ingredients. Mix until you obtain a homogeneous batter, without dry flour spots.

   Time: PT5M

4. Prepare the apples

   Wash the apples, peel, core and cut into slices or half‑moons about 0.5 cm thick. Reserve in a bowl of lemon water to prevent browning.

   Time: PT10M

5. Arrange the apples in the pan

   Pour the batter into the prepared pan, then arrange the apple slices evenly on top, pressing them lightly into the batter.

   Time: PT5M

6. Bake the cake

   Place the cake in the oven and bake for 25 minutes. Check doneness by inserting a knife tip: it should come out clean.

   Time: PT25M

   Temperature: 180°C

7. Prepare the crunchy topping

   While baking, melt 80 g butter in a small saucepan over low heat. Add 100 g sugar, stir, then incorporate a beaten egg. Stir until smooth.

   Time: PT5M

8. Brush the hot cake

   Immediately after removing from the oven, generously brush the top of the cake with the crunchy topping using a brush. The topping will slightly caramelize upon contact with the hot cake.

   Time: PT5M

9. Rest and serve

   Let the cake rest for 15 minutes at room temperature so the crunchy layer sets slightly before serving.

   Time: PT15M

Nutrition Facts

Calories

417

Protein

5 g

Carbohydrates

55 g

Fat

18 g

Fiber

3 g