Fluffy Apple Cake
Ingredients
For the Cake
- 3 eggs (room temperature)
- ½ cup sugar
- 6 tbsp olive oil
- ⅓ cup whole milk
- ½ cup plus 1 tbsp plain flour
- 1 tbsp baking powder
For the Filling
- 2¼ lbs golden delicious apples
- 3 cups water
- 1¼ cups sugar
- 1 box vanilla pudding mix (3.5oz)
- ½ lb strawberries (diced small)
- 1-2 tsp cornstarch (optional; only use if pudding mixture is too runny)
- whipped cream (for decoration)
Directions
To Make the Cake
- Preheat oven to 350°F
- In a mixing bowl, whisk together eggs and sugar until foamy and well combined
- Mix in oil and milk
- Add flour and baking powder and whisk together with a wooden spoon until incorporated
- Grease a cake pan with butter, coat with flour (dumping out excess) and pour cake patter into prepared pan
- Bake until golden, about 25-30 minutes
Prepare the Filling
- Peel and cube the apples
- Boil apples with water in a saucepan over medium-high heat until softened
- Strain the apples from the water and place on the hot cake making sure to reserve the water
- Add the pudding packet and strawberries to reserved water from the apples
- Bring the mixture to a boil, stirring regularly
- If the pudding seems like it's too runny, add a little cornstarch to help thicken it up
- Strain strawberry chunks (optional) and let set to cool and thicken
- Cover the cake with the strawberry pudding and let it cook completely before topping with whipped cream. Enjoy!
I love this apple cake! It’s perfect for anyone who enjoys the seasons but still wants to hang on to summer for just a little bit longer. For this recipe I like to use golden delicious apples and if you are able to find strawberry pudding mix, you could save yourself a step or two. For the topping, I use homemade whipped cream and beat it just a little bit longer than usual to make it nice and dense. Other than that, this recipe is really easy and quick. The cake freezes just okay, so I highly recommend enjoying it fresh!
For the Cake
Let’s start with the cake. Whisk together eggs and sugar until the eggs are foamy. Then mix in oil and milk. Most of the time, I stick to olive oil and avoid processed vegetable oils, but if you have sunflower or vegetable oil around, those work great too! If you’d like to stick to olive oil, I highly recommend using a Kalamata olive oil because it isn’t as flavorful. So it’s perfect for this recipe! Next, sift together plain flour and baking powder. Combine the wet and dry ingredients with a wooden spoon until well incorporated. Then pour into a greased baking pan and bake at 350°F until a knife inserted into the cake comes out clean. About 25-30 minutes. Set aside to cool.
For the Filling
While the cake is baking, prepare the apple and strawberry pudding filling. Start by boiling the apple chunks until they’re nice and soft. Once done, strain all of the liquid from the apples and then place them on top of the cake while it’s still hot. Be sure to reserve the water, it will be used to make the pudding. Add the apple water back to the sauce pan and then mix in the pudding mix and strawberries (or just strawberry pudding mix, if you have it). Bring to a boil and cook until nice and thick. If the mixture seems too runny, add a little cornstarch. Stain out the strawberry chunks and set the pudding aside to cool just a little bit. Then spread the pudding over the apples and cake.
Allow to cool completely before topping with whipped cream. Enjoy!