This apple cake is simple, comforting, and full of old-fashioned flavor. Whole apples are softened in the oven, filled with walnuts, and covered with a light sponge batter. Once baked, it’s turned upside down and topped with whipped cream, making it a dessert that’s both rustic and elegant. Perfect for family gatherings or when you want a cake that looks impressive but is easy to make.
Ingredients
2.2 lbs apples
3–4 eggs
1 small coffee cup (about ⅓ cup) sugar
1 small coffee cup (about ⅓ cup) milk
1 small coffee cup (about ⅓ cup) oil
½ packet baking powder (about 1 teaspoon)
All-purpose flour, as needed (about 1 cup)
Walnuts, for filling
Whipped cream, for decoration
Instructions
Peel the apples, remove the cores, and arrange them in a deep baking dish. Sprinkle with sugar. Bake until the apples soften. If the apples are dry, add a little water to the dish.
Separate the eggs. Beat the yolks with sugar, milk, oil, baking powder, and enough flour to form a smooth batter. In another bowl, beat the egg whites until stiff, then gently fold them into the batter.
Remove the softened apples from the oven, fill the hollow centers with chopped walnuts, and pour the batter evenly over the apples.
Return to the oven and bake until the cake is golden and set.
Allow to cool slightly, then invert the cake onto a serving plate.
Decorate with whipped cream before serving.
