The fastest way to apple pie
When you crave the flavors of an apple pie but don't have time to prepare a shortcrust pastry, this pan apple cake is the ideal solution.
By cooking the apples in a pan before pouring the batter over them, you get a layer of caramelized fruit and a soft cake in less than fifteen minutes.
Detailed ingredients
For the fruit, you will need three medium apples, peeled and cut into uniform wedges.
To sauté the apples, all you need is a tablespoon of butter and a pinch of cinnamon. The batter, meanwhile, is a simple, runny mixture of egg, sugar, flour, and milk.
Step-by-step instructions
To begin, sauté the fruit by melting the butter in a non-stick pan before adding the apple slices and cinnamon.
Cook over medium heat for a few minutes until the apples begin to soften. Then, pour the prepared cake batter directly over the apples in the pan, spreading it evenly to completely cover the fruit.
Finally, cover the pan and cook over low heat for about ten minutes. The steam trapped by the lid will allow the cake to rise and cook through without burning the bottom.
Service and presentation
For a beautiful presentation, perform an inversion: once the top of the cake has set, turn it over onto a plate so that the caramelized apples are facing upwards.
For the finishing touch, sprinkle with icing sugar while the cake is still warm for a professional, bakery-quality look.
Nutritional Overview
This recipe, made with fresh apples and a light pastry, is less fatty than traditional shortcrust tarts. Leaving the apple peels on is optional, but it does increase the fiber content.
How to make this recipe
In summary, the process is simple and effective. Start by preparing your batter in a small bowl: whisk the egg and sugar until the mixture turns white, then incorporate the flour and milk until you obtain a smooth batter.
While the dough rests, prepare your apples, making sure they are cut into thin and even slices.
The magic happens in the pan, where the brief sautéing of apples in butter and cinnamon develops a base flavour, and the subsequent steaming creates a soft and tender cake that requires no oven.
