3 Apples, 3 Eggs & 1 Glass of Milk Cake
This soft, moist apple milk cake is made with simple pantry ingredients and fresh apples. The apples become tender while baking, creating a deliciously fruity cake with a light custard-like texture. Perfect for breakfast, tea time, or dessert.
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 squares
Ingredients
Main Ingredients
3 medium apples (about 500 g), peeled, cored, and diced
3 large eggs
1 glass (250 ml) whole milk
½ cup (115 g) unsalted butter, melted
1 cup (200 g) granulated sugar
2 teaspoons vanilla extract
Dry Ingredients
2½ cups (315 g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon (optional)
¼ teaspoon ground nutmeg (optional)
For the Pan
Butter or non-stick cooking spray
Parchment paper
Optional Topping
Powdered sugar
Cinnamon sugar
Whipped cream
Vanilla ice cream
Caramel sauce
Equipment
9×13-inch (23×33 cm) baking pan
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Instructions
Step 1: Prepare the Oven
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan and line the bottom with parchment paper.
Step 2: Prepare the Apples
Peel, core, and dice the apples into small cubes.
Set aside.
Step 3: Mix the Wet Ingredients
In a large bowl whisk together:
Eggs
Sugar
Whisk for about 2–3 minutes until slightly pale.
Add:
Milk
Melted butter
Vanilla extract
Mix until smooth.
Step 4: Mix the Dry Ingredients
In another bowl combine:
Flour
Baking powder
Salt
Cinnamon
Nutmeg
Whisk together.
Step 5: Make the Batter
Gradually add the dry ingredients to the wet mixture.
Mix gently until just combined.
Do not overmix.
Fold in the diced apples evenly.
Step 6: Bake
Pour the batter into the prepared baking pan.
Spread evenly.
Bake for 45–50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool
Allow the cake to cool in the pan for 15 minutes.
Transfer to a wire rack.
Dust generously with powdered sugar before serving.
Nutrition Information (Approximate Per Serving)
Calories: 265
Protein: 5 g
Total Fat: 10 g
Saturated Fat: 6 g
Cholesterol: 70 mg
Carbohydrates: 39 g
Fiber: 2 g
Sugars: 20 g
Sodium: 170 mg
Calcium: 80 mg
Potassium: 160 mg
Nutrition values are approximate and may vary depending on ingredients used.
Nuts Information
Tree Nuts
This recipe does not contain tree nuts.
Peanuts
This recipe does not contain peanuts.
Allergens Present
Milk
Eggs
Wheat (gluten)
Cross-Contamination Warning
Packaged ingredients such as flour, baking powder, vanilla extract, powdered sugar, and spices may be processed in facilities that also handle:
Almonds
Walnuts
Cashews
Pecans
Pistachios
Hazelnuts
Brazil nuts
Macadamia nuts
Peanuts
If preparing this cake for someone with severe food allergies, always check labels and use certified allergy-friendly products.
Tips
Use firm apples like Honeycrisp, Granny Smith, Gala, or Fuji for the best texture.
Do not overmix the batter to keep the cake soft and fluffy.
Pat diced apples dry if they are very juicy.
Sprinkle cinnamon sugar over the top before baking for a caramelized crust.
Let the cake cool slightly before slicing for clean pieces.
Variations
Apple Raisin: Add ½ cup raisins.
Apple Cinnamon: Increase cinnamon to 2 teaspoons.
Apple Lemon: Add 1 tablespoon lemon zest for a bright citrus flavor.
Chocolate Chip: Fold in ½ cup mini chocolate chips.
Healthier Version: Replace half the flour with whole wheat flour and reduce the sugar to ¾ cup.
Storage
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Store for up to 5 days.
Freezer: Wrap individual slices and freeze for up to 2 months.
Reheating: Warm slices in the microwave for 15–20 seconds or in a 325°F (165°C) oven for about 8 minutes.
Frequently Asked Questions (Q&S)
Q1. Which apples are best for this cake?
Honeycrisp, Granny Smith, Gala, Fuji, or Pink Lady apples all bake well and hold their shape.
Q2. Can I use low-fat milk?
Yes. Whole milk gives the richest texture, but low-fat or 2% milk also works.
Q3. Can I make this cake gluten-free?
Yes. Use a 1:1 gluten-free baking flour blend designed for cakes.
Q4. Can I reduce the sugar?
Yes. Reduce it to ¾ cup (150 g) for a less sweet cake without significantly affecting the texture.
Q5. Can I add nuts?
Yes, if there are no allergies. Chopped walnuts, pecans, or sliced almonds make a delicious addition.
Q6. Why is my cake dense?
Overmixing the batter or using too much flour can make the cake dense. Mix only until the ingredients are combined.
Q7. Can I prepare the batter ahead of time?
It’s best to bake the batter immediately after mixing because the baking powder begins working as soon as it’s combined with the wet ingredients.
Q8. Can I use pears instead of apples?
Yes. Firm pears work well and provide a slightly different but equally delicious flavor.
Q9. How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready.
Q10. What should I serve with this cake?
It’s delicious with whipped cream, vanilla ice cream, custard, caramel sauce, or a hot cup of coffee or tea.
