u003cstrongu003eCan I use any type of apple for this recipe?u003c/strongu003e

Yes, you can use any variety of apples for this cake.

u003cstrongu003eHow do I prevent the shredded apples and nuts from sinking to the bottom while baking?u003c/strongu003e

To prevent apples and nuts from sinking to the bottom while baking, coat them with a bit of all-purpose flour before adding to the batter.

u003cstrongu003eHow do I know when the apple cake is fully baked or not?u003c/strongu003e

To check whether the cake is made, simply insert a toothpick; if it comes out clean with a few dry crumbs sticking to it, then it is done, and if it comes with a wet batter sticking to it, then bake for a few minutes more.

Easy Apple Cake Recipe - Truffle Nation

Easy Apple Cake Recipe

If you have leftover apples on your coffee table and have sweet cravings. Then you have come to the right place. This apple cake has the perfect texture with the goodness of apples and walnuts.

Total Time: 40 to 47 minutes

Ingredients

Scale

60 g Unsalted butter
100 g Castor sugar
1 (large size) Egg
½ tsp Vanilla essence
75 g All-purpose flour
½ tsp Baking soda
½ tsp Cinnamon powder
1/8 tsp Salt
1 (large) Apple
50 g Chopped walnuts

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Instructions

Prepare a six-inch round baking by greasing oil and placing a butter paper at the bottom. Also, preheat your oven to 180° C or 350° F (OTG mode: lower rod + upper rod + fan only) before starting.
Wash the apple properly, and using a shredder, shred it properly from the medium-sized whole of the shredder.
In a bowl, cream unsalted butter and castor sugar with an electric hand beater or a silicon spatula until it turns light and fluffy in texture; make sure the butter is at room temperature.
Once the butter and sugar are creamed properly, add egg and vanilla essence, then mix until you get a homogenous mixture.
Now, in the same bowl, sift in the dry ingredients: all-purpose flour, baking soda, cinnamon powder, and salt. Mix them properly until there are traces of the dry ingredients.
Now fold in the shredded apple and chopped walnuts.
Pour the batter into the prepared tin and smooth out from the top. Bake it at 180° C or 350° F (OTG mode: lower rod mode only) for 30 – 35 minutes or until the toothpick inserted in the middle comes out clean with a few dry crumbs sticking to it.
Once baked properly, let it cool down completely before de-molding. After cooling, de-mold it with the help of a palette knife.
Serve the cake with a scoop of vanilla ice cream tea or coffee.

Author: Chef Aruna
Prep Time: 10 to 12 minutes
Cook Time: 30 to 35 minutes