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Apple charlotte

Apple charlotte

There is something wonderfully reassuring about a homemade cake that fills the kitchen with the fragrance of apples, warm cinnamon and freshly baked batter. This Apple Charlotte turns a handful of everyday ingredients into a dessert that feels generous, welcoming and full of character. Its soft crumb and tender fruit make every slice satisfying without requiring elaborate decoration. The method is simple enough for a beginner, yet the result is attractive enough to place at the centre of an afternoon tea table.
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Ingredients

  • 4 apples, peeled, cored and thinly sliced
  • Fresh lemon juice, to coat the apples lightly
  • Butter, for greasing the tin
  • A little sugar, for sprinkling over the greased tin
  • 3 eggs
  • ⅓ teaspoon salt
  • 120 g sugar
  • 100 ml milk
  • 80 ml sunflower oil
  • 220 g all-purpose flour
  • 1 teaspoon baking powder
  • Ground cinnamon mixed with sugar, for the topping
  • Brown sugar, optional

Instructions
 

  • Peel, core and thinly slice the apples, toss them with fresh lemon juice and set them aside.
  • Grease a 28 × 20 cm cake tin with butter and sprinkle the base lightly with sugar.
  • Arrange the apple slices evenly across the bottom of the tin.
  • Beat the eggs, salt and 120 g sugar until combined.
  • Add the milk and mix until evenly incorporated.
  • Pour in the sunflower oil while stirring until the wet mixture is uniform.
  • Combine the flour and baking powder separately, then gradually stir them into the wet ingredients until just combined.
  • Pour the batter over the apples and spread it evenly, adding a little optional brown sugar if desired.
  • Sprinkle the top with a mixture of cinnamon and sugar.
  • Bake in a preheated oven at 170°C (340°F) for 30–35 minutes, or until lightly golden and cooked through.

Notes

Thinly sliced apples soften in the oven, releasing their natural fragrance and giving every slice a deliciously fruity character. The light cake batter surrounds the fruit without overpowering it, allowing the apples to remain the star of the dish. A little lemon juice brightens their flavour and helps prevent the slices from browning while you prepare the batter. Sunflower oil gives the cake a moist, tender texture, while the eggs help the mixture rise into a beautifully soft crumb. Sprinkling the prepared tin with sugar creates a delicate sweetness around the fruit, and a final dusting of cinnamon sugar adds an inviting aroma.

Nutrition

Serving: 130gCalories: 325kcalCarbohydrates: 49gProtein: 5.5gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 120mgPotassium: 200mgFiber: 2.5gSugar: 25gVitamin A: 100IUVitamin C: 4mgCalcium: 30mgIron: 0.9mg