3 Apples, 3 Eggs, and a Glass of Milk Apple Cake

This homemade apple cake is soft, moist, tender, and full of fresh apple flavor. It uses three apples, three eggs, and a glass of milk as its main ingredients. With a little flour, sugar, oil or butter, and baking powder, you can make a delicious cake without complicated techniques.

1. Preparation details

2. Ingredients

The measurements below make one medium cake, using a standard 240 ml glass for the milk.

Important: The milk is measured as one glass, but it is not the only source of moisture. The apples also release juice, so accurate flour measurements and gentle mixing help prevent a soggy cake.

3. Step-by-step instructions

Step 1: Prepare the apples

1. Wash all three apples thoroughly.

2. Peel them if you prefer a soft texture, or leave the skins on for extra texture.

3. Remove the cores and seeds.

4. Cut two apples into small cubes.

5. Slice the third apple into thin pieces for decorating the top of the cake.

Choose sweet, slightly tart apples that hold their shape during baking. If the apples are extremely juicy, avoid adding their accumulated juice to the batter.

Step 2: Prepare the cake pan and oven

1. Preheat your oven to 180°C (350°F).

2. Grease an 8-inch round cake pan with butter or oil.

3. Line the bottom with baking paper if available.

4. Lightly dust the sides with flour if you are not using baking paper.

Preheating matters because cake batter needs a properly heated oven to rise evenly. If you are using a fan-assisted oven, approximately 160–170°C may be more suitable.

Step 3: Beat the eggs and sugar

1. Crack the three eggs into a large mixing bowl.

2. Add the sugar.

3. Whisk for approximately 3–5 minutes, until the mixture looks lighter in color and slightly foamy.

4. Add the vanilla essence.

5. Mix again until combined.

Beating the eggs and sugar helps incorporate air into the batter. This contributes to a lighter texture.

Step 4: Add the oil and milk

1. Pour in the vegetable oil slowly while whisking.

2. Add the glass of milk.

3. Whisk gently until the mixture looks smooth.

Do not worry if the mixture looks thinner than ordinary cake batter at this stage. The flour will thicken it.

Step 5: Mix the dry ingredients

In a separate bowl, combine:

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 1 teaspoon cinnamon, if desired

Sift these ingredients together if possible. Sifting removes lumps and helps distribute the baking powder evenly.

Step 6: Make the cake batter

1. Add the dry ingredients to the egg, milk, and oil mixture in two or three batches.

2. Fold gently with a spatula or mix on low speed.

3. Stop mixing as soon as no dry flour remains.

4. Fold in the two chopped apples.

The batter should be thick but pourable, with apple pieces distributed throughout.

Avoid overmixing. Excessive mixing develops gluten in the flour and can make the finished cake dense or chewy.

If your batter looks unusually thin, check your measurements before adding more flour. Different apple varieties and flour measuring methods can change the consistency.

Step 7: Pour into the pan

1. Transfer the batter into the prepared cake pan.

2. Spread it evenly with a spatula.

3. Arrange the thin apple slices over the top.

4. If desired, sprinkle a little cinnamon and sugar over the apples for a lightly caramelized finish.

Do not fill the pan more than about two-thirds to three-quarters full. If your pan is too small, reserve some batter for a separate muffin or small baking dish.

Step 8: Bake the apple cake

1. Place the pan on the middle rack of the preheated oven.

2. Bake at 180°C (350°F) for approximately 35–50 minutes.

3. Avoid opening the oven during the first 25–30 minutes, because a sudden temperature drop can interfere with rising.

4. After about 35 minutes, check the center with a wooden skewer or toothpick.

The cake is ready when:

• The top is golden brown.

• The center springs back lightly when touched.

• A toothpick inserted into the cake comes out clean or with a few moist crumbs, but no wet batter.

If the top browns too quickly while the middle remains uncooked, loosely cover the top with foil and continue baking.

Step 9: Cool the cake

1. Remove the cake from the oven.

2. Let it rest in the pan for 10–15 minutes.

3. Carefully loosen the edges with a knife.

4. Transfer it to a cooling rack.

5. Allow it to cool before slicing.

Cutting the cake while it is extremely hot can cause the soft interior to crumble. Cooling also allows the moisture to settle and the texture to become more stable.

4. Tips for a soft, moist apple cake

• Use room-temperature eggs and milk. They combine more easily with the other ingredients.

• Cut the apples into small, even pieces. This helps them soften throughout the cake.

• Measure flour carefully. Too much flour can make the cake dry and heavy.

• Do not overmix. Fold the flour into the wet ingredients gently.

• Do not add extra milk automatically. Three apples already contribute moisture.

• Use cinnamon for a classic apple-cake flavor. Nutmeg or a little lemon zest can also work well.

• Check the center before removing the cake. A browned top does not guarantee that the inside is fully baked.

5. How to make it without an oven

You can bake this cake in a large, heavy-bottomed pot with a tight-fitting lid.

1. Prepare the batter and grease a heat-safe cake tin.

2. Place a metal trivet or rack inside the pot so the cake tin does not touch the bottom directly.

3. Preheat the empty pot with its lid on over low heat for approximately 10 minutes, following your cookware manufacturer’s guidance.

4. Carefully place the cake tin on the rack.

5. Cover the pot and cook over very low heat for approximately 45–65 minutes, checking near the end.

6. Test the center with a toothpick before removing the cake.

Keep the heat low to prevent the bottom from burning. Never use a sealed pressure cooker under pressure for this method, and ensure the pot and cake tin are suitable for the heat.

6. Serving and storage

Serve the apple cake plain, or pair it with tea, coffee, whipped cream, or a scoop of vanilla ice cream.

• At room temperature: Keep covered for up to about 1–2 days in a cool environment.

• In the refrigerator: Store in an airtight container for approximately 4–5 days.

• In the freezer: Wrap individual slices well and freeze for up to 2–3 months for best quality.

Because this cake contains fresh apples, eggs, and milk, refrigerate it promptly in hot weather and do not leave it out for extended periods.

7. Common problems and solutions

Final result: A homemade apple cake with a lightly golden exterior, a soft interior, tender apple pieces, and a gentle cinnamon-vanilla aroma. The secret is accurate measurements, gentle mixing, and baking until the center is fully cooked.