Easy Apple Cake with Lots of Apples – Little Sugar & Flour
This Easy Apple Cake with Lots of Apples is a wonderfully fruity homemade dessert made with 4 medium apples, only 4 tablespoons of sugar, and just 4 tablespoons of flour.
Unlike traditional cakes that rely on a large amount of batter, this recipe puts the apples at the center. The generous amount of fresh fruit creates a soft, moist, and juicy texture, while fresh lemon juice and zest add a bright citrus aroma that complements the apples beautifully.
The batter is incredibly simple, combining just 2 eggs, a little sugar, melted butter, flour, and baking powder. Once baked, apricot jam adds a glossy, fruity finishing touch.
Perfect with coffee or tea, as an afternoon dessert, or whenever you have several apples to use, this simple fruit-forward cake delivers plenty of apple flavor without requiring lots of sugar or flour.
Ingredients
For the Apple Cake
- 4 medium apples
- Juice of ½ lemon
- 2 eggs
- 4 tablespoons sugar
- A pinch of salt
- Zest of 1 lemon
- 50 g butter, melted
- 4 tablespoons 00 flour
- 16 g baking powder
For Finishing
- Apricot jam, as needed
How to Make Apple Cake with Lots of Apples
1. Preheat the Oven
Preheat your oven to 180°C (356°F).
Prepare a 20 cm mould by lightly greasing it or lining it with baking paper as appropriate.
Set it aside while you prepare the apples and cake mixture.
2. Prepare the Apples
Wash 4 medium apples.
Peel them if desired, remove the cores, and cut the apples into thin slices or small pieces.
Place the prepared apples in a bowl and add the juice of half a lemon.
Gently toss until the apple pieces are lightly coated.
The lemon juice adds freshness while also helping limit browning as you prepare the remaining ingredients.
3. Mix the Eggs and Sugar
Crack 2 eggs into a large mixing bowl.
Add 4 tablespoons sugar and a pinch of salt.
Whisk until the eggs and sugar are thoroughly combined and the mixture becomes slightly lighter.
Because this recipe uses relatively little sugar, the natural flavor of the apples remains the star of the cake.
4. Add the Lemon Zest
Finely grate the zest of 1 lemon into the egg mixture.
Stir until evenly distributed.
Use only the yellow outer layer of the lemon peel and avoid grating deeply into the bitter white pith.
The combination of lemon zest and fresh apple gives this simple cake a wonderfully fresh aroma.
5. Add the Melted Butter
Melt 50 g butter and allow it to cool slightly.
Pour the melted butter into the egg mixture and stir until fully incorporated.
The butter provides richness and helps create a tender texture without overpowering the fresh fruit.
6. Add the Flour and Baking Powder
Add 4 tablespoons 00 flour and 16 g baking powder.
Gently mix until the dry ingredients are incorporated.
The amount of flour is intentionally small compared with the generous quantity of apples, so this cake will be especially fruit-forward rather than having a thick traditional cake base.
7. Add the Apples
Add the lemon-coated apples to the prepared mixture.
Gently fold until the apple pieces are evenly distributed and lightly coated with the batter.
Take your time with this step so the fruit remains intact.
8. Transfer to the Mould
Transfer the apple mixture to the prepared 20 cm mould.
Arrange and spread the apples evenly so the cake has a consistent thickness.
Use a spatula to gently level the surface.
9. Bake
Place the cake in the preheated oven.
Bake at 180°C (356°F) for approximately 40 minutes, or until the apples are tender and the cake is baked through.
The top should develop an attractive baked appearance and the center should be set.
Because ovens can vary, check the cake near the end of the recommended baking time.
10. Cool Slightly
Remove the apple cake from the oven and allow it to rest in the mould.
Because the cake contains a high proportion of fruit, letting it cool slightly will help it settle and make it easier to slice.
11. Finish with Apricot Jam
Once the cake has cooled slightly, finish the surface with apricot jam as desired.
You can gently warm the jam first if you want a thinner consistency that is easier to spread.
Brush or spread a light layer over the apples.
The apricot jam provides a beautiful glossy finish while adding another subtle layer of fruity sweetness.
12. Slice and Serve
Allow the cake to cool to your preferred serving temperature.
Carefully remove it from the mould, slice, and serve.
Enjoy it slightly warm for a comforting apple dessert or completely cooled with coffee or tea.
Tips for the Best Apple Cake
Use flavorful apples: Since this recipe contains plenty of fruit and relatively little sugar, naturally flavorful apples will make a noticeable difference.
Slice the apples evenly: Similar-sized slices or pieces will soften more consistently during baking.
Don’t skip the lemon: Both lemon juice and zest contribute freshness and complement the apple flavor beautifully.
Let the melted butter cool slightly: Avoid adding extremely hot butter directly to the egg mixture.
Don’t overmix: Once the flour has been added, mix gently and only as much as necessary.
Use a 20 cm mould: The specified mould size helps create the intended thickness and supports the generous amount of fruit.
Let the cake rest: This is a fruit-heavy cake, so allowing it to cool slightly before slicing will help it hold together better.
Why You’ll Love This Recipe
The biggest feature of this recipe is the ratio of lots of apples to relatively little sugar and flour.
It uses:
- 4 medium apples
- Only 4 tablespoons sugar
- Only 4 tablespoons flour
- Just 2 eggs
- 50 g melted butter
This allows the fresh apples to dominate both the flavor and texture of the finished dessert.
Fresh lemon adds brightness, while the apricot jam creates a sweet and fruity finish without requiring frosting, cream, or elaborate decoration.
It’s an excellent recipe when you have several apples at home and want to turn them into a simple homemade dessert.
Serving Suggestions
This apple-rich cake can be served on its own or paired with:
- Freshly brewed coffee
- Black or herbal tea
- A cold glass of milk
- Plain or Greek yogurt
- Whipped cream
- Vanilla ice cream
- Fresh fruit
- A little extra apricot jam
For dessert, try serving a slightly warm slice with a small scoop of vanilla ice cream.
How to Store Apple Cake
Allow the cake to cool completely before storing.
Because this recipe contains a large amount of fresh apple, keep leftovers well covered in an airtight container.
For longer storage, refrigeration is recommended.
Allow refrigerated slices to come closer to room temperature before serving if you prefer a softer texture.
Frequently Asked Questions
How many apples do I need for this cake?
You need 4 medium apples, making this a particularly fruit-rich apple cake.
Does this recipe really use only 4 tablespoons of sugar?
Yes. The recipe contains only 4 tablespoons of sugar in the cake mixture.
How much flour is used?
The recipe calls for just 4 tablespoons of 00 flour.
What is 00 flour?
00 flour is a finely milled flour commonly used in Italian cooking and baking. For this recipe, the specified amount is 4 tablespoons.
Why add lemon juice to the apples?
The juice of ½ lemon adds fresh citrus flavor and also helps reduce browning while the apples are being prepared.
Why is lemon zest added to the batter?
The zest of 1 lemon provides a concentrated citrus aroma that pairs beautifully with fresh apples.
When should I add the apricot jam?
The apricot jam is used as a finishing touch after baking. It adds fruity sweetness and can give the surface of the cake an attractive glossy appearance.
How long should I bake the cake?
Bake it in a preheated oven at 180°C (356°F) for approximately 40 minutes.
Why is this cake so fruit-heavy?
The recipe uses 4 medium apples but only 4 tablespoons of flour, so the apples naturally make up a large proportion of the finished cake.
Final Thoughts
This Easy Apple Cake with Lots of Apples is perfect for anyone who prefers a homemade dessert where the fresh fruit takes center stage.
Made with 4 medium apples, 2 eggs, only 4 tablespoons of sugar, 4 tablespoons of flour, fresh lemon, and 50 g melted butter, it has a soft, moist, fruit-rich texture and a beautifully fresh flavor.
Bake it in a 20 cm mould at 180°C (356°F) for approximately 40 minutes, finish it with apricot jam, and enjoy a simple apple dessert that pairs perfectly with your favorite coffee or tea.