Delicious & Quick Fluffy Apple Cake / Easy Recipe
This easy apple cake is a delicious dessert that's perfect for any occasion. The cake has a light and fluffy texture and is infused with the sweet and tangy flavors of apples and lemon juice. The cake batter is made with a combination of eggs, sugar, yogurt, milk, sunflower oil, and vanilla extract. This creates a moist and tender crumb that is perfectly complemented by the sweet and slightly tart apple slices.
To make the cake, you'll need 2 apples, which you'll need to peel and slice into thin pieces.In a pan, melt 25 grams of butter and add apple slices, add 15 grams of lemon juice and 20 grams of sugar. Cook the apple slices in the mixture until they soften a little.
Next, prepare a cake batter by whisking 2 eggs with 130g of sugar, adding 60g of yogurt, 60ml of milk, 60ml of sunflower oil, and a dash of vanilla extract to the egg mixture and whisk until well combined. Sift 200g of flour and 8g of baking powder into the mixture and gently fold until the batter is smooth.
Pour the cake batter into a greased 18cm cake pan and arrange the cooked apple slices on top.
Bake the cake in a preheated oven at 180°C for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Once the cake is done, let it cool in the pan for 10-15 minutes before removing it from the pan and placing it on a wire rack to cool completely. If you like, you can grill the cake for an additional 2 minutes until the top is golden brown. This apple cake is a crowd-pleaser and is sure to become a family favorite!
Ingredients:
Apples: 2 medium-sized
Butter: 25g (1.5 tbsp)
Lemon juice: 15g (1 tbsp)
Sugar: 20g (2 tbsp)
For the cake batter:
2 Eggs (room temperature)
Sugar: 130g (2/3 cup)
Yogurt: 60g (1/4 cup)
Milk (room temperature): 60 ml (1/4 cup)
Sunflower oil: 60 ml (1/4 cup)
Vanilla extract: 1 tsp
Flour: 200g (1 and 1/2 cups)
Baking powder: 8g (1 and 1/2 tsp)
Note: These measurements are approximate and may vary slightly depending on the density of the ingredients and the accuracy of the measuring tools used. It's always best to use a kitchen scale for the most accurate measurements.
Ingredients:
Apples: 2 medium-sized apples
Butter: 0.9 oz or 25 g
Lemon juice: 0.5 oz or 15 g
Sugar: 0.7 oz or 20 g
For the cake batter:
2 Eggs (room temperature)
Sugar: 4.6 oz or 130 g
Yogurt: 2.1 oz or 60 g
Milk (room temperature): 2.1 oz or 60 ml
Sunflower oil: 2.1 oz or 60 ml
Vanilla extract: 1 teaspoon
Flour: 7 oz or 200 g
Baking powder: 0.3 oz or 8 g
Please note that these conversions are approximate and may not be 100% accurate. It's always best to use a kitchen scale for the most precise measurements.
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ALMOND AND RICOTTA FIG CAKE, with Whipped Honey Ricotta Cream || Cook Like A World Traveler
#figcake #almondcake #italiancake
Skip ahead to recipe: 1:46
Ricotta: 1 cup (I can't believe I forgot to add this to the ingredient card...!)
I created this cake to stand up to whatever fruit you want, so if it's not fig season when you're watching this, sub out figs for any other fruit - pears, cherries, plums, oranges, etc.
Though I'm calling this a southern Italian recipe, a fig cake like this could also come from any country in the Middle East or southern Mediterranean. I'm pairing this cake with the movie MALENA, because the movie takes place in Sicily, where most of these ingredients come from. Eat the cake, watch the movie, and be transported to Italia!
Share your bakes with me @thetravelmuse on IG.
INGREDIENTS
1 cup finely ground almond flour
2/4 cup all purpose flour
1 cup whole milk ricotta
1 cup granulated sugar
1 tablespoon baking powder
1 tsp salt
2 eggs
1 stick (1/2 cup) unsalted butter, room temp.
1 tablespoon almond extract
1 tsp vanilla extract
fresh figs (roughly 1.5lbs but will depend on the size of your figs)
Preheat the oven to 375 F. Slice the figs lengthwise into even pieces (see video for demo), and set aside. In a separate bowl, combine all the dry ingredients together - flour, almond flour, baking powder, and salt.
In a mixer on medium speed, cream together the butter and sugar for 3-5 minutes, until it becomes light and fluffy. Add in the eggs, one at a time, and scrape down the bowl between each egg. Then, mix in the almond extract and vanilla extract and let it cream together until light and fluffy (it might separate, but that's ok). Turn the mixer down to low, and sift in the dry ingredients in two batches, mixing after each addition until *just* combined. Be careful not to over mix. Add in the ricotta and mix until just combined.
Prep a 9-inch springform cake pan, and pour in the batter. Lay the fig slices flat (very lightly) in a clockwise pattern, beginning with the center and rotating out. Let the tips overlap just slightly (see video for demo). Don't press the figs down at all, or the cake batter will swallow them. Bake for one hour, or until light golden brown. While the cake is baking, make the whipped ricotta cream.
WHIPPED RICOTTA CREAM
2 cups whole milk ricotta
3 tablespoons honey
dollop of olive oil
pinch of salt
In a food processor, blitz together the ricotta, honey, and pinch of salt. (If you don't have a food processor, a stand mixer or hand mixer with a whip attachment will work, but it won't become as creamy.) Add a dollop of olive oil, and let it blitz in the processor for several minutes. It's ready when it becomes extremely light and smooth (see video for demo). Serve with a generous heap over the cake.
ENJOY!
Martha Stewart Makes 4 Northwest Dessert Favorites | Martha Bakes S7E4 Northwest
The Northwest is known for their world-class produce. Join Martha as she celebrates the best of the season with an unforgettable flaky biscuit-topped blackberry cobbler, outstanding chewy fig bars, and a moist and chocolaty Idaho potato cake. Plus, the most delectable hazelnut cookies, made with just five ingredients. All guaranteed to garner rave reviews!
#Northwest #Dessert #Hazelnut #FigBars #Recipes
0:00 Introduction
0:45 Blackberry Cobbler
6:31 Chewy Fig Bars
12:32 Idaho Potato Cake
19:07 Hazelnut Cookies
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired as Martha Bakes Season 7 Episode 4.
Full Recipes:
Martha’s Chewy Fig Bars -
Idaho Potato Cake -
Hazelnut Cookies -
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Martha Stewart Makes 4 Northwest Dessert Favorites | Martha Bakes S7E4 Northwest
Raisin Cake Recipe Easy | Simple And Very Tasty
Raisin Cake Recipe Easy | Simple And Very Tasty
Raisin - 100 g
All purpose flour - 1 tbsp
Egg - 2
Sugar - ½ cup (100 g)
Butter(melted) - ⅓ cup (80 ml)
Yogurt - ½ cup (120 g)
Vanilla extract - 1 tsp
All purpose flour - 1 ¼ cup (160 g)
Baking powder - 1 ½ tsp (6 g)
Salt - ¼ tsp
Pan size : 20 x 10 x 7centimetres
Bake in preheated oven (180°C) for 35 - 40 mins
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The Queen's Christmas Pudding - Classic Holiday Dessert - Food Wishes
I didn’t grow up eating Christmas Pudding, but I do love the Great British Baking Show, and I’m huge fans of both Jamie Oliver, and Nigella Lawson, so after seeing them present versions of this impressive steamed fruitcake over the years, I decided to give it a go, and I was very, very happy with the results. So happy in fact, I deemed it “fit for a Queen.” Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about The Queen’s Christmas Pudding, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Dried Fruit Biscotti Recipe
Dried Fruit Biscotti are absolutely wonderful for morning hot tea or coffee. These are made with dried cranberries, plums, apricots and raisins that bring an amazing taste.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 25 biscotti
1 stick (110g) butter, room temperature
1/2 cup (100g) sugar
2 eggs
1 1/2 tsp (6g) baking powder
Finely grated zest of 1 lemon
1 tsp (5g) vanilla extract
1 cup mix of dried fruits (cranberries, plums, apricots and raisins)
1 1/4 cup (160g) all-purpose flour
1/2 cup (50g) nuts, optional
1. Preheat oven to 180°C (350°F).Line a baking sheet with parchment paper.
2. In a medium bowl beat butter and sugar until creamy, then add eggs, lemon zest and vanilla extract. Stir well.
3. Add baking powder and flour and mix until well blended. Stir in dried fruits.
4. Pour the dough into one long loaf or 2 smaller loafs into the prepared baking tray. The dough is pretty sticky so you can wet your spatula or use flour to be able to give the right shape.
5. Bake for about 25 minutes, remove from the oven and let cool for about 30 minutes. Cut into 1/2 inch diagonal slices and place them on the baking tray. Bake for another 15-17 minutes until golden brown.
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