Make the most of apple season by baking this low-fat cake. It’s not overly sweet, it has a moist, tender crumb, and it’s packed with lemon flavor and fresh apple slices in every bite.
1.21 lb (550 g) apples
juice and zest of 1 lemon
⅓ cup + 1 tablespoon (90 g) granulated sugar
a pinch of salt
1 cup minus 1 tablespoon (110 g) all-purpose flour sifted
2 teaspoons baking powder
¼ cup + 1 tablespoon (75 ml) milk I used reduced fat (2%) milk
Preheat the oven to 356°F (180°C).
Grease and flour a 9 inches (22 cm) pan, and set aside.
Prep the apples
Peel, core and thinly slice the apples. Place the slices in a bowl with the lemon juice, toss to coat, and set aside.
Make the cake batter
Put the eggs, sugar, grated lemon zest and salt in a bowl, and beat until thick and creamy.
Add the flour, baking powder, milk, and mix on low speed until combined.
Using a rubber spatula or a wooden spoon, fold in two-thirds of the apples into the batter.
Pour the batter in the prepared pan and arrange the remaining apple slices, flat-side down, over the top.
Sprinkle with 1 tablespoon of sugar (optional).