Whole Apple Cinnamon & Brown Sugar Cake with Peels

So today I have something really special for you, a cake that looks and smells absolutely incredible, and the best part? It uses the apple peels too, so nothing goes to waste. That deep, dark color you see in the batter isn’t just from the cinnamon, it also comes from blending the apple skins right into the mix, and trust me, both the flavor and the texture are absolutely fantastic. This is a delicious cake with a moist crumble, and using the peels after they’re mixed into the batter gives it a slightly rustic, delicious tang that you just can’t get any other way.

This is also one of those super simple recipes that anyone can pull off, it’s basically a blender cake, similar to an American pound cake (450g flour + 450g butter + 450g sugar + 450g eggs), where you just blend everything together until you have your batter ready to bake. It comes together in no time at all, and honestly most of the work is just peeling and slicing your apples, everything else is just throwing things into the blender and letting it do its thing.

So if you’re looking for a cozy, comforting rustic cake that’s a little different from the usual apple cake recipes out there, this one is definitely for you. Let’s get into it!

Whole Apple Cinnamon & Brown Sugar Cake with Peels

Servings: 12
Time: 1hr 30mins
Difficulty: Normal
Rating: ★★★★★
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A blender apple cake made with apple peels blended right into the batter, extra fiber, extra flavor, and zero fuss. Gotta love it!

Ingredients

Apples – 3
Eggs – 3 L
Oil – 240ml
Flour – 240gr
Sugar – 180gr
Milk – 120ml (Semi-skimmed or Whole)
Cinnamon – 2 Teaspoons
Baking Powder – 1 Teaspoon
Butter – For greasing
Lemon – If needed (Juice)
Salt – A pinch

Directions

Start by peeling the apples and slicing them. You can use a little lemon juice if you’re worried about oxidation.
Put the eggs, oil, and apple peels in a blender and blend until smooth.
Then add the flour, sugar, cinnamon, and a pinch of salt, followed by the milk. Blend again until creamy.
Finally, add the baking powder and mix quickly.
Preheat the oven to 180°C (350°F) and grease and line a cake tin. Pour the batter over the apple slices.
Bake for 35 to 45 minutes, or until golden brown. Insert a toothpick into the center; if it comes out clean, the cake is ready. Remove from the oven and let it cool slightly before unmolding. Enjoy!

Notes & Tips: Don’t skip the peels. They are the whole point of this recipe, blending them into the batter adds a subtle rustic tang, extra fiber, and contributes to that beautiful dark color you see in the finished cake. It’s what makes this one stand out from every other apple cake out there.

Apple variety matters. Fuji, Gala, or Honeycrisp all work wonderfully here and bring a natural sweetness. If you want a slightly tarter cake, go with Granny Smith apples instead.

Lemon juice tip. If you’re not blending immediately after peeling, definitely toss the peels and slices with a little lemon juice. It prevents browning and adds a tiny brightness to the flavor, especially if the you used sweet apples.

Don’t over-blend after adding the baking powder. A few quick pulses or a short stir is all you need. Over-mixing at this stage can make the cake dense.

The toothpick test is your best friend. Ovens vary quite a bit, so start checking around the 35-minute mark. Every oven is different and you don’t want to overbake this one since the moisture from the apples is what makes it so wonderfully tender.

Storing the cake. This cake keeps really well for 2 to 3 days at room temperature if covered, and honestly it gets even better on day two as the cinnamon and apple flavors deepen.

Want a little extra? A light dusting of powdered sugar on top before serving makes it look beautiful and adds just the right finishing touch without overpowering the flavors.

This recipe for Whole Apple Cinnamon & Brown Sugar Cake with Peels was originally created on BakeAfter.com. Esta receita de Bolo de Casca de Maçã foi publicada em português no Iguaria.com.