Oil-free Brown Sugar Cinnamon Apple Cake
Overview
When his eyes fell on the pile of apples that were rarely seen, he decided to give up his original plan and concentrate on dealing with this pile of apples. After collecting many solutions for apples, there are only two screening criteria - low oil and low sugar. There are still many ways to pick out gold from sand. Just start with the simplest. Oil-free apple cake. Convert it into your usual dosage. I chose the largest apple, and it was still a little smaller than the one in the recipe, but it probably didn’t matter much. Added some cinnamon because cinnamon and apples always seem to go well together. It's a very quick cake, but it takes time to cool down. I couldn't wait until it was completely cooled and sprinkled it with powdered sugar. Then, I saw the powdered sugar gradually melting and disappearing on the apples. . . .
Tags
Ingredients
Steps
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Ingredients: 375 grams of green apple, 1 large egg, 25 grams of brown sugar, half a lemon zest, a little salt, 55 grams of all-purpose flour, 37 grams of milk, 5 grams of aluminum-free baking powder, 1/2 teaspoon of cinnamon powder, appropriate amount of powdered sugar
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Wash the apples, peel and core them, and cut into thick slices. Spare.
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Pour the eggs, sugar, salt, and lemon zest into a bowl.
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Beat until thick.
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Mix baking powder, flour, and cinnamon powder, and sift into the egg mixture.
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Add milk,
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Stir until dry powder disappears.
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Set aside a few slices of apple for the surface and fold the remaining apples into the batter.
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Mix well.
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Pour into a six-inch removable bottom round mold. Pave.
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The surface is covered with apples.
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Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 30 minutes
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Remove from the oven when cooked.
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Cool slightly and unmold.
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After cooling, sprinkle powdered sugar over the surface.
