Apple Cream Cake

Apple Cream Cake

This cake is soft and creamy. If you can't eat it all at once, store it in the freezer.

Ingredients: 18 cm bundt cake mold

Apple (preferably Jonathans or other tart baking apples)
Unsalted butter
100 g
Granulated sugar
2 tablespoons + 80g
Heavy cream
Cake flour
Baking powder
1 teaspoon


1. Peel the apple, then quarter and slice to 2-3 mm thicknesses. Sprinkle in 2 tablespoons of granulated sugar. Cover with plastic wrap and microwave for 3 minutes (at around 500 W), and let cool.
2. Sift the flour and baking powder.
3. Bring the butter to room temperature and whisk in a bowl until creamy.
4. Add the granulated sugar and mix.
5. Add the beaten egg, little by little.
6. Whisk in the heavy cream.
7. Add the apple with its juice from Step 1.
8. Add the dry ingredients from Step 2 to the bowl. Mix with a spatula.
9. Pour the batter into a cake tin. Bake on the bottom rack for 35 minutes in an oven preheated to 355°F/180℃.
10. Sprinkle with powdered sugar once cool.

Story Behind this Recipe

I wanted to use up one whole apple in a delicious cake!