Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar, plus 1 tbsp for the pan
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/4 tsp fine sea salt
- 5 medium tart apples (about 800 g), peeled, cored, thinly sliced
- 1 tbsp fresh lemon juice
- 3/4 tsp ground cinnamon
- 1 tbsp unsalted butter, for the pan
- Powdered sugar, for dusting; cold sour cream for serving (optional)
Do This
- 1. Heat oven to 350°F (175°C). Butter a 9-inch springform, line base with parchment, sugar-dust the sides.
- 2. Toss sliced apples with lemon juice and cinnamon; set aside.
- 3. Beat eggs, sugar, and vanilla at high speed 6–8 minutes until pale and thick (ribbon stage).
- 4. Sift flour and salt over the foam; fold gently in 3 additions until just combined.
- 5. Pile apples in pan; pour batter over and jiggle so it seeps between slices.
- 6. Bake 45–55 minutes until deeply golden and crackly; a tester comes out with moist crumbs.
- 7. Cool 15 minutes, unmold, dust with powdered sugar, and serve warm with sour cream.
Why You’ll Love This Recipe
- Apple-forward and lightly sweet, with a crackly top and custardy-soft interior.
- Simple pantry ingredients—no baking powder needed, just whisked eggs for lift.
- Quick to assemble and forgiving; great for weeknights or cozy weekends.
- Delicious warm with a snow of powdered sugar or a cool spoon of sour cream.
Grocery List
- Produce: 5 medium tart apples (e.g., Granny Smith), 1 lemon
- Dairy: Eggs, unsalted butter, sour cream (optional)
- Pantry: Granulated sugar, all-purpose flour, vanilla extract, ground cinnamon, fine sea salt, powdered sugar
Full Ingredients
For the Apples
- 5 medium tart apples (about 800 g whole), peeled, cored, and thinly sliced (about 1/4 inch)
- 1 tbsp fresh lemon juice
- 3/4 tsp ground cinnamon
For the Egg Sponge Batter
- 4 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/4 tsp fine sea salt
For the Pan & Finish
- 1 tbsp unsalted butter, for greasing
- 1 tbsp granulated sugar, for dusting the pan
- 2 tbsp powdered sugar, for dusting the top
- Cold sour cream, for serving (optional)
Step-by-Step Instructions
Step 1: Heat the oven and prepare the pan
Preheat the oven to 350°F (175°C). Butter a 9-inch (23 cm) springform pan, line the base with a round of parchment, then butter the parchment and dust the sides with 1 tablespoon sugar. This creates gently caramelized, crisp edges and helps the cake release cleanly.
Step 2: Prep the apples
Peel, core, and thinly slice the apples about 1/4 inch thick. Toss them in a large bowl with the lemon juice and ground cinnamon until evenly coated. Set aside; the lemon keeps them bright while you mix the batter.
Step 3: Whip the eggs and sugar to ribbon stage
In a stand mixer with the whisk attachment (or with a hand mixer), beat the eggs, granulated sugar, and vanilla on high speed for 6–8 minutes, until the mixture is very pale, tripled in volume, and falls in thick “ribbons” that sit on the surface for 2–3 seconds before dissolving. This trapped air is the only leavening—don’t skimp on this step.
Step 4: Fold in the dry ingredients
Sift the flour and salt together. Sift one-third of the flour over the egg foam and fold gently with a wide spatula, sweeping to the bottom and rotating the bowl. Repeat twice more, folding just until no dry streaks remain. Avoid overmixing to preserve volume.
Step 5: Assemble in the pan
Spread the apples evenly in the prepared pan. Pour the batter over the apples, using a spatula to nudge it into the edges. Tap the pan lightly once on the counter to settle, then gently jiggle so the batter seeps between slices. A few apple tips peeking up will bake into a crackly, golden top.
Step 6: Bake to golden, crackly perfection
Bake on the center rack for 45–55 minutes, until the top is deep golden and crackled and a toothpick inserted near the center comes out with moist crumbs (not wet batter). If the top is browning too quickly near the end, tent loosely with foil for the last 5–10 minutes. Do not open the oven for the first 35 minutes.
Step 7: Cool, release, and serve
Cool the cake on a rack for 15 minutes, then run a thin knife around the edge and release the springform ring. Dust generously with powdered sugar. Slice and serve warm, ideally with a spoonful of cold sour cream on the side.
Pro Tips
- Room-temperature eggs whip higher and faster; if cold, sit them in warm water for 10 minutes.
- Weigh flour if possible (125 g). If measuring by volume, spoon and level—do not pack.
- Ribbon test: the whipped egg mixture should leave a visible trail for a couple seconds when drizzled.
- Slice apples evenly so they cook through at the same rate; thin slices nestle better into the batter.
- Sugar-dusting the pan encourages a delicate, caramelized crust around the edges.
Variations
- Walnut-Raisin: Fold 1/2 cup toasted chopped walnuts and 1/3 cup raisins into the apples.
- Pear & Cardamom: Swap apples for firm pears and use 1/2 tsp ground cardamom instead of cinnamon.
- Browner, Spicier: Add 2 tbsp light brown sugar to the apples and increase cinnamon to 1 tsp.
Storage & Make-Ahead
Store leftovers, covered, at room temperature for up to 2 days or refrigerated up to 4 days. Rewarm slices at 300°F (150°C) for 8–10 minutes to revive the crackly top. The baked cake freezes well: wrap tightly and freeze up to 2 months; thaw at room temperature, then refresh in a 300°F (150°C) oven for 10 minutes. Batter is best used right away, but apples can be peeled and sliced up to 4 hours ahead; toss with lemon and cover.
Nutrition (per serving)
Approx. 245 calories; 4 g fat; 2 g saturated fat; 49 g carbohydrates; 3 g fiber; 31 g sugars; 4 g protein; 110 mg sodium. Based on 8 servings; excludes optional sour cream.
