Log in o Sign up and enjoy ThermoRecetas

Apple cake

apple cake made with thermomix

It had been a long time since a sweet recipe had been uploaded. I have to admit that I get more salty ... but sometimes I do some delicious cakes, that at home they fly ... and if I take a piece to my work colleagues ... I don't even tell you, it's always little! This time I have prepared a special one, an apple cake.

With the Thermomix it is a wonder to do fruit cupcakes, because we crush the fruit so much that it is not noticeable, but all its flavor remains. I do everything, the last one, do you remember? you really liked: the banana cake.

In this case we are going to use apples It is a fruit that does not go out of season and that is always at a good price. So sometime you have to spend apples and you don't know why this is a very good option. And if not, as is my case, when I buy I always reserve one that is not excessively green to make this cake. You can make it with the type of apple that you like the most, but I recommend some with a lot of flavor: granny smith type, pippin, pink lady, royal gala, fuji ... and I would discard the stark or golden variety (the classic yellow and red), which they are grittier and have less flavor.

On the other hand, it is a fantastic way for the little ones in the house to eat fruit and healthy pastries, no pre-cooked or Industrial bakery.

I put the measurements for a big cake. If you want you can reduce the amounts by half, except for the apple, which instead of putting half, you can put a smaller one.

In addition, for those of you who do not know it, in this recipe we will learn how to make our own sugar glass and you will see how you will never again buy powdered sugar at the supermarket because yours is more natural and cheaper.

Shall we start?

Equivalences with TM21

Thermomix equivalences

How to make the apple cake without yogurt

We can substitute the yogurt for the same amount of cream or milk. If we want a lactose-free option, we can use products such as lactose-free milk or yogurt. But we can also choose to:

  • Plant milks such as almond or oatmeal, for example.
  • Fruit juices, such as orange or apple, for example.

How to make the apple cake with crushed apple

We can also substitute yogurt or milk by making an "apple puree / juice". We will only have to crush the amount of apple indicated in the recipe with the amount of liquid / milk that the recipe includes. In this case, for example, we would put 125 g of water and a chopped apple in the thermomix (without skin if it is not organic and without core or seeds). We shred 2 minutes at speed 10.

We would add this puree in point 3, that is, with the oil and the liquids.

2 tips to make the cake super fluffy

We are lucky to have a super machine that will help us our cakes are super fluffy. Here are some tips:

  1.  The key is in the beaten eggs. That is, we will have to do that our eggs are super aerated and for this we will use the butterfly. We will put the eggs with the sugar and beat with the butterfly on 3 minutes, temperature 37º, speed 4. Afterwards, we beat the same time again but without a beaker, so that more air enters the mixture.
  2. Sift the flour. Before adding the flour to the glass, it helps that we sift it with a strainer or before starting the recipe that we put it in the glass and move it to speed 6 a few seconds.

More information - Banana cake

Discover other recipes of: Desserts, Recipes for Kids

Leave a Comment

Your email address will not be published. Required fields are marked with *



  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   ascenjimenez said

    With cinnamon mixed with the icing sugar it will be great for you, you will tell us! This recipe from Irene is fantastic because although it is a sweet it has fruit so we can allow ourselves to try a little even if we are on a diet… (good excuse, right?).

  2.   Thread marde said

    Well, I'm going to have to do it, I'm afraid I won't be able to resist 😉

    1.    ascenjimenez said

      No wonder, what a pint Irene's cake looks! You will tell us how it looks.

    2.    Mayra Fernandez Joglar said

       I think I'm going to be tempted too!

    3.    Sandra said

      Thanks I love I keep recipe ???

      1.    Irene Arcas said

        Thanks to you Sandra!

    4.    Jessy said

      I made it yesterday and it's great, but I tried putting it in the fridge and it's even better, we really liked it, greetings and thank you very much

      1.    Irene Arcas said

        Hi Jessy! Thank you very much for your message. The truth is that this is one of the classic cakes that comes out the best, it is fluffy and delicious. And yes, you are absolutely right, apple cakes get super juicy in the fridge 🙂 Thanks for following us!

  3.   Encarni Orellana Marin said

    Very good, my children liked it because the apple is not noticeable 

  4.   ascenjimenez said

    How nice Rosalía! You will tell us

  5.   ascenjimenez said

    Hi Claudia. From what you say it will be a thing of the oven. Each one is different and maybe yours heats up a little less and the cakes need more time. Next time you can do what Irene said, open the oven after 40 minutes and put a rod or skewer stick. If it comes out clean it will be ready and if it is sticky it will need a few more minutes. I hope the flavor is very rich. Kisses!

  6.   Elisa arias said

    Thank you so much for the recipe. Yesterday I did it and it is delicious. The idea of ​​putting it in the fridge so that it is cool now in the summer, great.

    1.    Irenearcas said

      Great Elisa! This cake was amazing to me. I'm really glad you liked it too. Thank you for following us and leaving us such flattering comments. A big kiss!

  7.   raquelorc said

    Hello good!! I have made this cake this weekend and it is delicious !! We have loved it, and my 17-month-old dwarf whom I will repeat the most, I will certainly repeat, although I will make a variation, I will change the icing sugar for sugar, the icing does not convince me ... thank you very much for the recipe Irene !!!

    1.    Irene Arcas said

      Thank you for following us and for preparing our recipes !! Ayyy with a sugar crust, it must be great. And I am very glad that the little one liked it so much. A big kiss and thanks !!

  8.   Aracely said

    Hello, I did not know your blog, looking for a recipe I found this wonder, I had guests for coffee and I decided to make this cake and it was the sensation, it was delicious, juicy, fluffy in short…. If in an afternoon I go down in history, thank you very much for sharing it, I have tried many recipes but yours is 10 !.

  9.   Marilo Jimenez said

    Hello, last Friday I made for a snack this delicious cake my children loved it. But the following happened to me: the cake was raised and beautiful and when the cake cooled, it was low. Why could it be? Greetings Mariló.

    1.    Irene Arcas said

      Hello Mariló, I think the problem was in the baking time, which must have been insufficient. If it grows in the oven it is because the amount of yeast is correct, however, the center of the cake should not be finished cooking and could not support the weight of the cake once you took it out of the oven. I leave you these tips to see if the problem could be here:

      - Do not open the oven before the first 15 minutes.
      - If you see that the surface is toasted excessively and the time has not yet passed, cover it very carefully with albal paper.
      - To know if your cake is ready, prick it with a knife or with a very fine rod. If it comes out wet and sticky, it's not done on the inside. If it comes out clean, you already have it.
      - Wait for it to cool down before unmolding it, otherwise it will break.

      Could the problem be here? Thanks for writing to us!

      1.    Marilo Jimenez said

        Thank you very much for the advice. I'll try again.

  10.   María Rosal (Fernán‐Núñez, Córdoba, 1961) is a complete writer. She has published children's theatre, has received the Andalusian Critics' Award (2004), the Children's Poetry Award (2007) and the José Hierro National Poetry Award for Carmín rojo sangre (2015). Her poetic work has been translated into English, Italian and Greek.<br/> <br/> This is her second book for children in edebé, after the funniest title, El secreto de las patatas fritas.<br/> <br/> Maria has a very funny sense of humour. said

    Hi, I just did it and it's great. I have done it with a variant, I have added ground walnuts and cinnamon and it has been delicious. Thanks for the wonderful blog.

    1.    Irene Arcas said

      How good Maria, good variant, the nuts are a vice 🙂 Thank you for writing us! A kiss.

  11.   vanitylovethings said

    This cake has become my star recipe hehehe
    One of the last times I did it, I tried mixing apple wedges in the smoothie before baking, it was delicious and very refreshing.
    It is a great recipe !! I encourage everyone to try 🙂

  12.   María Rosal (Fernán‐Núñez, Córdoba, 1961) is a complete writer. She has published children's theatre, has received the Andalusian Critics' Award (2004), the Children's Poetry Award (2007) and the José Hierro National Poetry Award for Carmín rojo sangre (2015). Her poetic work has been translated into English, Italian and Greek.<br/> <br/> This is her second book for children in edebé, after the funniest title, El secreto de las patatas fritas.<br/> <br/> Maria has a very funny sense of humour. said

    I made this cupcake on the weekend and it was a success. Very very rich!

    1.    Irene Arcas said

      How nice Maria, how happy I am 🙂 Thank you very much for your comment. All the best!!

  13.   the chefs said

    I have been doing it for many months and it is delicious. But since I am French, I have tried making it with butter instead of oil and it is also delicious. Thank you so much for the recipe.???

  14.   Juan Carlos said

    I didn't have apple yogurt and I used a pineapple yogurt, but it turned out wonderfully. Thanks for sharing the recipe.

  15.   Paola Gil-Perera said

    Although I did not froth the eggs with the butterfly, it was very fluffy and with a "fresh" flavor. Delicious!

  16.   Carolina said

    It is a spongy and delicious cake !! I used two apples and less than 100 grams of sugar and it was still very tasty. It's a big cake. Any advice on how to keep it fresh? Thanks

    1.    Irene Arcas said

      Hello Carolina, thank you very much for your message !! I'm really glad you liked it and yes, it's a big cake! My advice is that as you take it out of the oven, wait about 5 minutes for the temperature to drop a bit and the cuts in the portions that you like and put it as is, hot, in a zip bag. And from there, straight to the freezer. Thus, it will freeze immediately and retain all its moisture. To take it, you just have to take it out of the freezer 2 hours before and that's it!
      If you don't want to freeze it, another trick is to store it in plastic bags or tuppers in the kitchen or in the fridge.
      Thank you for following us!! 🙂

  17.   Miguel Moron Pena said

    Thanks Irene, I don't usually make cakes, I like the complex, but I had two apples left over and I searched the internet. I found your recipe, I made it this morning. Total triumph. Rich, fluffy, without cloying, simply spectacular. I always look for recipes, first I make them as they are and then I adapt them, but I will leave this one without modifying anything. !! Congratulations!!

    1.    Irene Arcas said

      Hi Miguel, thank you very much for your comment! It has really made me very excited. It is true that this apple cake is a triumph. Me, I'm a bit like you, I like complex things. But I have to admit that there are some classic dishes that are infallible (for example, a good egg or cheese flan ...). I'm really glad you liked it so much you know? This was one of the first cakes I learned to make when I started in the world of cooking, so I have a special affection for it 🙂 Thank you for following us! A hug 😉

  18.   Ana said

    Hello, could you substitute the wheat flour for cornstarch?

  19.   alisexitan said

    Fabulous and with the suggestion of cinnamon along with icing sugar, it must be fantastic. The next time I do it I will miss it.

    1.    Irene Arcas said

      Thanks for your comment! We encourage you to try it, you will see how rich the touch of cinnamon is. 🙂

  20.   Cristina G. said

    Thank you so much for the recipe! It was delicious and super fluffy. In my case, I added a little cinnamon because I like the combination.