Ever wondered how to make a fresh apple cake recipe? It’s actually one of the easier cakes to make and comes together in under 30 minutes. I’ll show you how to make an eggless, moist and crumbly Apple Oat cake that compliments the sweetness of the apples. Serve this up with tea or ice cream and you are good to go!
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Preheat the oven to 180°C.
Grease and line a 7-inch round cake tin with baking parchment and set aside.
Whisk together the whole wheat flour, crushed oats, baking soda, baking powder and cinnamon powder in a large bowl and keep aside.
Peel and chop the apple into bite-sized pieces.
Add whole wheat flour into it and mix well so it will give a light coating of flour to the apple chunks, set aside.
In a separate bowl whisk together the condensed milk and vegetable oil and Vanilla essence.
Add dry ingredients to wet ingredients and gently mix until combined – but be careful not to over mix.
Add Chopped Apple into this batter and fold everything gently.
Using a spatula fold the walnuts into the batter. Reserve some for the top.
Pour the batter into the prepared tin and with the help of rubber spatula gently smooth the top, making sure the apples are well dispersed and go all the way to the edges of the tin.
Tap the tin gently on the counter to release any air bubbles.
Sprinkle the remaining walnuts over the cake.
Bake for 25-30 minutes or until puffed and golden, and a toothpick inserted into the centre comes out clean.
Set the cake tin on a rack to cool for about 15 minutes.
Run a thin knife around the edge and carefully turn the cake out onto a cooling rack. Then invert it again so that it's puffy side up, if desired.
Cool it Completely before serving.
Enjoy this cake with your favourite tea or coffee.
Ingredients
Directions
Preheat the oven to 180°C.
Grease and line a 7-inch round cake tin with baking parchment and set aside.
Whisk together the whole wheat flour, crushed oats, baking soda, baking powder and cinnamon powder in a large bowl and keep aside.
Peel and chop the apple into bite-sized pieces.
Add whole wheat flour into it and mix well so it will give a light coating of flour to the apple chunks, set aside.
In a separate bowl whisk together the condensed milk and vegetable oil and Vanilla essence.
Add dry ingredients to wet ingredients and gently mix until combined – but be careful not to over mix.
Add Chopped Apple into this batter and fold everything gently.
Using a spatula fold the walnuts into the batter. Reserve some for the top.
Pour the batter into the prepared tin and with the help of rubber spatula gently smooth the top, making sure the apples are well dispersed and go all the way to the edges of the tin.
Tap the tin gently on the counter to release any air bubbles.
Sprinkle the remaining walnuts over the cake.
Bake for 25-30 minutes or until puffed and golden, and a toothpick inserted into the centre comes out clean.
Set the cake tin on a rack to cool for about 15 minutes.
Run a thin knife around the edge and carefully turn the cake out onto a cooling rack. Then invert it again so that it's puffy side up, if desired.
Cool it Completely before serving.
Enjoy this cake with your favourite tea or coffee.
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