Not the usual apple pie1

 

Not the usual apple pie1

Not the usual apple pie: with 4 basic ingredients I made a whole tray of soft cake that tastes like home and always goes away in a flash

I prepare it in the evening and the next morning there is nothing left for breakfast: soft apple cake in a pan, simple and light with just 220 kcal

Apple pie is one of those recipes that never gets old. This pan version is simple, fragrant, and perfect for cutting into squares for breakfast or a snack. I often make it in the evening, so the next morning the kitchen still smells like freshly baked cake. The great thing is that it doesn’t require anything complicated: eggs, flour, butter (or coconut if you want to lighten it), and those apples that may have been sitting in the fridge for a while.

Every time I bring it to the table someone says, “I’ll just cut a little piece,” and then they always end up coming back for a second slice.

Times

Preparation: 15 minutes

Cooking time: 25-30 minutes

Total: ~45 minutes

Portions

A baking pan of approximately 30×40 cm (8-10 generous portions).

Calories

About 210-220 kcal per serving (with erythritol, slightly more if you use coconut sugar).

Ingredients

4-5 apples (depends on size)

250 g of type 1 flour

150 g erythritol (or coconut sugar)

3 eggs

100g melted butter (or coconut butter; you can replace half with applesauce if you like)

200 ml of milk (vegetable milk is also fine: almond, soy or oat)

1 sachet of baking powder (10 g)

1 teaspoon vanilla extract (optional)

Powdered sugar for decoration

Preparation

Prepare the apples

Preheat the oven to 180°C. Wash the apples and cut them into thin slices. If you don’t want them to brown, drizzle them with a little lemon juice. Peel or not? It’s up to you: peel makes them more rustic, not more delicate.

Prepare the dough

In a large bowl, whisk the eggs with the erythritol (or sugar) until pale and fluffy. Add the melted butter and vanilla and mix well. Then, stir in the flour and baking powder, alternating with the milk: this will prevent lumps and keep the mixture smooth.

Assemble the cake

Pour the batter into a rectangular baking pan lined with parchment paper. Arrange the apple slices on top, slightly overlapping: besides adding flavor, they also create a beautiful decorative effect.

Cooking

Bake for 25-30 minutes, until the surface is golden and a knife comes out clean when inserted.

The finishing touch

Let it cool, then dust with powdered sugar. It’s delicious warm (the contrast between the soft apples and the crunchy crust is fantastic), but it’s even better cold the next day.

Tips & Variations

A pinch of cinnamon or lemon zest in the dough makes it more fragrant.

If you want a lactose-free version, use a plant-based milk.

Try mixing apples and pears for a change: it turns out moist and very sweet. 💭 Personal note: this is my “shared” cake: I cut it into squares and it disappears between breakfasts, snacks, and afternoon teas. I like it because it’s simple but always has that homey scent.