Pas la tarte aux pommes habituelle1

 

Not the usual apple pie1

Not your average apple pie: With 4 basic ingredients, I made a whole tray of moist cake that tastes like homemade and always disappears in a flash

I prepare it in the evening and the next morning there is nothing left for breakfast: a soft apple cake in the pan, simple and light with only 220 kcal

Apple pie is one of those timeless recipes. This skillet version is simple, fragrant, and perfect for cutting into squares for breakfast or a snack. I often make it in the evening, so the next morning the kitchen still smells like freshly baked cake. The great thing is, it doesn't require anything complicated: eggs, flour , butter (or coconut for a little extra lightness), and those apples that may have been sitting in the fridge for a while.

 

Every time I bring some to the table, someone says, "I'll just cut off a small piece," and they always end up coming back for a second slice.

Times

Preparation: 15 minutes

Cooking time: 25-30 minutes

Total: approximately 45 minutes

Servings

A baking tin of approximately 30×40 cm (8-10 generous portions).

Calories

About 210-220 kcal per serving (with erythritol, a little more if you use coconut sugar).

Ingredients

4-5 apples (depending on size)

250 g type 1 

150 g of erythritol (or coconut sugar)

3 eggs

100g melted butter (or coconut butter; you can replace half with applesauce if you like) 

200 ml of milk (plant milk is also suitable: almond, soy or oat)

1 sachet of baking powder (10 g)

1 teaspoon vanilla extract (optional)

Powdered sugar for decoration

Preparation

Prepare the apples

Preheat the oven to 180°C. Wash the apples and cut them into thin slices. If you don't want them to brown, drizzle with a little lemon juice. Peel or not? It's up to you: peeling them makes them more rustic, not more delicate.

Prepare the dough

In a large bowl, whisk the eggs with the erythritol (or sugar) until pale and frothy. Add the melted butter and vanilla and mix well. Then, alternately stir in the flour and baking powder with the milk: this will prevent lumps and keep the mixture smooth.

Assemble the cake

Pour the batter into a rectangular baking pan lined with parchment paper. Arrange the apple slices on top, overlapping them slightly: in addition to adding flavor, they create a beautiful decorative effect.

Cooking

Bake for 25 to 30 minutes, until the surface is golden brown and a knife inserted comes out clean.

The final touch

Let cool, then sprinkle with icing sugar. It's delicious warm (the contrast between the softness of the apples and the crispness of the crust is superb), but it's even better cold the next day.

Tips and variations

A pinch of cinnamon or lemon zest in the dough makes it more fragrant.

If you want a lactose-free version, use a plant-based milk.

Try mixing apples and pears for a change: the result is moist and very sweet. Personal note: This is my "sharing" cake: I cut it into squares and it disappears between breakfasts, afternoon teas, and snacks. I love it because it's simple but still has that homey scent.