One Bowl Apple Cake

Name: One Bowl Apple Cake
Yield: 1 serving
Cuisine: American
Ingredients: 2 Apples; 2 Eggs; 80 grams Sugar; 80 ml Vegetable oil; 200 grams ●Cake flour; 1 tsp ●Baking soda; 1/2 tsp ●Cinnamon; 1 dash ●Salt

cookpad.japan @cookpad_jp

I wanted to make a cake that didn't need butter and after much trial and error, I finally settled to this.

It's quite simple. If you complete Step 2 without messing up, I don't think you will have any problems.
The sweetness depends on the apples, but if you have a sweet tooth, increase the sugar to 100g .
I used a chiffon cake mold because I thought it might rise a lot, but I've also tried out a normal cake mold and a pound cake mold and both were fine. If using a different shaped mold, adjust the baking time accordingly. Recipe by 1630412

I wanted to make a cake that didn't need butter and after much trial and error, I finally settled to this.

cookpad.japan @cookpad_jp

I wanted to make a cake that didn't need butter and after much trial and error, I finally settled to this.

Saved

Ingredients

1 serving

2Apples
2Eggs
80 gramsSugar
80 mlVegetable oil
200 grams●Cake flour
1 tsp●Baking soda
1/2 tsp●Cinnamon
1 dash●Salt

Saved

Steps

1

Wash the apples well with a sponge. Leave the skin on one and peel the other. Cut both apples into 8 slices, remove the core, and slice again into 5 mm pieces.
2

Beat the egg with a whisk in a large bowl. Add the sugar and vegetable oil and mix until thickened.
3

Add the apples to Step 2 and stir once, then add the ● ingredients (sift in if you can). Mix until just combined.
4

Pour into the chiffon cake mold and rap against the counter 2 or 3 times to even out the surface.
5

Bake for 40-50 minutes in an oven preheated to 180℃. If using a cake mold, bake for 50-60 minutes. (If it begins to darken midway through baking, cover with aluminium foil).
6

Once an inserted skewer comes out clean, it's finished. If it doesn't come out of the mold easily, stick in a milk carton, as shown in the photo, and slide it around the edge. Then it will come out easily.
7

This is best eaten the day after cooking, as the flavors will meld.
8

I also tried making it with olive oil, and it didn't alter the taste. Make sure to use neutral oils, otherwise it'll add an unwanted fragrance to the cake.
9

Using baking soda caused the cake to turn a light brown color when baked. I also tried baking powder, but I think it tasted better with baking soda.