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

🍎 Apple Cake with 3 Apples, 3 Eggs & 1 Glass of Milk

This is a simple, soft, moist homemade apple cake made with 3 apples, 3 eggs, and 1 glass of milk. It uses everyday kitchen ingredients and is perfect for breakfast, tea time, or dessert.

Preparation

15 minutes

Baking

40–50 minutes

Servings

8 slices

Ingredients

This recipe uses a standard glass of approximately 250 ml.

ApplesPeeled or unpeeled, as preferred

3 medium

EggsAt room temperature

3 large

MilkRoom temperature

1 glass (250 ml)

All-purpose flourSifted

2 cups (250 g)

SugarAdjust to taste

¾ cup (150 g)

Cooking oil or melted butterUse neutral oil or unsalted butter

½ cup (120 ml)

Baking powderFor a light, fluffy cake

2 teaspoons

Vanilla extractOptional

1 teaspoon

Ground cinnamonOptional, but delicious with apples

1 teaspoon

SaltBalances the sweetness

¼ teaspoon

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Detailed step-by-step instructions

Step 1: Prepare the apples

Wash the 3 apples thoroughly.

Peel them if you prefer a softer texture; leaving the skin on adds texture.

Remove the cores and seeds.

Cut 2 apples into small cubes and slice the remaining apple thinly for decoration.

If you like, sprinkle the chopped apples with a little cinnamon.

Step 2: Beat the eggs and sugar

Crack 3 eggs into a large mixing bowl.

Add ¾ cup sugar.

Whisk for about 3–5 minutes until the mixture looks pale, slightly thick, and foamy.

Add 1 teaspoon vanilla extract if using.

Tip: Beating the eggs well helps create a lighter cake.

Step 3: Add the milk and oil

Slowly pour in 1 glass (250 ml) of milk.

Add ½ cup oil or cooled melted butter.

Whisk gently until everything is evenly combined.

The mixture will be fairly thin at this stage. That is normal.

Step 4: Mix the dry ingredients

In another bowl, combine 2 cups flour, 2 teaspoons baking powder, ¼ teaspoon salt, and 1 teaspoon cinnamon.

Sift the mixture if possible to remove lumps.

Add the dry ingredients to the wet mixture in 2–3 batches.

Fold or whisk gently just until no dry flour remains.

Important: Do not overmix, or the cake may become dense.

Step 5: Fold in the apples

Add the chopped apples to the batter.

Stir gently with a spatula so the apple pieces are distributed throughout.

The batter should be thick enough to coat the apple pieces but still pourable.

Step 6: Prepare the cake tin

Preheat your oven to 180°C (350°F).

Grease a 9-inch (23 cm) round cake tin with butter or oil.

Line the base with baking parchment if available.

Pour in the batter and spread it evenly.

Arrange the remaining apple slices on top. Sprinkle with a little cinnamon or sugar if desired.

Step 7: Bake the cake

Place the tin on the middle rack of the preheated oven.

Bake for approximately 40–50 minutes.

Begin checking around 40 minutes. Insert a toothpick into the center, avoiding a large apple piece.

If it comes out clean or with a few moist crumbs, the cake is ready.

If wet batter sticks to it, bake for another 5–8 minutes and check again.

If the top browns too quickly, loosely cover it with foil.

Step 8: Cool and serve

Remove the cake from the oven.

Let it rest in the tin for 10–15 minutes.

Carefully transfer it to a wire rack or serving plate.

Allow it to cool before cutting for cleaner slices.

Dust with powdered sugar if desired.

Serve warm or at room temperature with tea, coffee, or a scoop of vanilla ice cream.

Tips for a soft, moist apple cake

Choose the right apples: Gala, Fuji, Honeycrisp, or Granny Smith all work well. Tart apples give a less-sweet result.

Avoid too much liquid: Apples release moisture while baking, so stick to the flour and milk measurements.

Measure the flour correctly: Spoon flour into the measuring cup and level it off rather than packing it tightly.

Don’t skip the baking powder: It helps the cake rise despite the weight of the apples.

For extra flavor: Add a pinch of nutmeg, some lemon zest, or 2 tablespoons of chopped walnuts.

For a less-sweet cake: Reduce the sugar to ½ cup, especially if your apples are naturally sweet.

Can you make this cake without an oven?

Yes. You can use a heavy-bottomed pot with a tight-fitting lid on the stovetop.

Preheat the empty, dry pot over very low heat for about 10 minutes. Use a heat-safe stand inside if available.

Pour the batter into a greased cake tin that fits inside the pot.

Place the tin on the stand, cover the pot, and cook on very low heat for approximately 45–60 minutes.

Check the center with a toothpick. Cooking time varies depending on the pot and heat source.

Do not put a glass baking dish into a pot unless it is specifically rated for that type of heat.

Storage

Room temperature: Keep covered for up to 1–2 days in a cool environment.

Refrigerator: Store in an airtight container for up to 4–5 days.

Freezer: Freeze individual slices, well wrapped, for up to 2–3 months for best quality.

Because this cake contains fresh apples and milk, refrigerate it if your kitchen is warm or if you need to keep it beyond the short room-temperature period.

Final result: A golden, tender apple cake with a lightly crisp top, soft apple pieces inside, and a gentle cinnamon aroma. 🍎