Healthy Recipes

3 Apples, 3 Eggs, and a Glass of Milk Apple Cake

farhanmohla October 4, 2026

I usually make this apple cake when I have a few apples sitting in the fruit bowl and I want something homemade without spending half the afternoon in the kitchen. The batter comes together quickly, the apples make the cake wonderfully moist, and the finished squares are soft enough to practically melt in your mouth.

The best part? You don’t need fancy ingredients. Just 3 apples, 3 eggs, a glass of milk, and a handful of everyday baking staples.

It is the kind of old-fashioned apple dessert I love serving with coffee in the afternoon. And if you try it, don’t be surprised if everyone asks for another piece!

Ingredients

For the apple cake:

3 medium apples
3 large eggs
1 glass (about 240 ml) milk
1½ cups (190 g) all-purpose flour
½ cup (100 g) granulated sugar
½ cup (115 g) melted butter
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of salt

For finishing:

1–2 tablespoons powdered sugar, optional
A little extra cinnamon, optional

Tip: If your apples are particularly sweet, you can reduce the sugar slightly.

How to Make This Melt-in-Your-Mouth Apple Cake

1. Prepare the apples

Peel the apples if you prefer a softer texture, then remove the cores and slice them thinly.

I like fairly thin slices because they soften beautifully while baking and become almost jammy in the middle of the cake.

Set the apples aside while you prepare the batter.

2. Mix the eggs and sugar

Preheat your oven to 350°F (180°C).

In a large bowl, whisk the eggs and sugar for 2–3 minutes, until the mixture becomes lighter and slightly fluffy.

Add the melted butter and vanilla and whisk again.

3. Add the milk

Pour in the milk gradually, stirring as you go.

Don’t worry if the batter looks quite thin at this point—that’s exactly what we want for a wonderfully tender apple cake.

4. Add the dry ingredients

In another bowl, combine the flour, baking powder, cinnamon, and salt.

Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined.

Honestly, don’t overmix here. A few small lumps are much better than working the batter too much and ending up with a heavy cake.

5. Add the apples

Fold most of the apple slices gently into the batter.

Pour the mixture into a greased 9-inch (23-cm) square or round baking pan. Arrange the remaining apple slices over the top.

I like to overlap a few slices on top because they caramelize slightly during baking and make the cake look extra inviting.

6. Bake

Place the pan in the preheated oven and bake for approximately 40–50 minutes, or until the top is golden and a toothpick inserted into the cakey portion comes out mostly clean.

If the apples are browning too quickly, loosely cover the cake with foil for the final part of baking.

Let it cool in the pan for about 15 minutes before slicing.

7. Finish and serve

Once slightly cooled, dust the top with powdered sugar.

For neat little dessert squares, let the cake cool more completely before cutting.

My Best Tips for a Soft Apple Cake

Choose the right apples.
I usually use apples that are naturally sweet-tart, such as Granny Smith, Honeycrisp, Pink Lady, or similar varieties. A mixture of sweet and tart apples works especially well.

Slice the apples thinly.
Thick chunks can remain firm in the center. Thin slices become soft and tender as they bake.

Don’t overmix the batter.
Once the flour disappears, stop stirring. This helps keep the cake light.

Measure the flour carefully.
Too much flour is one of the easiest ways to turn a soft cake into a dry one. If possible, weigh it.

Let it rest before cutting.
I know it’s tempting to cut into it immediately, especially when the kitchen smells amazing, but giving it 15–20 minutes to settle makes a big difference.

Watch the baking time.
Because apples release moisture, the exact baking time can vary. Use the toothpick test in the cake portion rather than testing directly through a juicy apple slice.

Serving Suggestions

This cake is lovely just as it is, especially with a simple dusting of powdered sugar.

For something a little more special, try serving it with:

A spoonful of whipped cream
Vanilla ice cream
Greek yogurt
A drizzle of honey
Warm caramel sauce
A cup of coffee or tea

I especially love it slightly warm with a scoop of vanilla ice cream—the cold, creamy ice cream against the warm cinnamon apples is hard to beat.

Approximate Nutrition Information

Per serving, assuming 10 servings and excluding optional toppings:

Calories: ~270 kcal
Carbohydrates: ~34 g
Protein: ~5 g
Fat: ~13 g
Saturated fat: ~8 g
Fiber: ~2 g
Sugar: ~17 g

Nutrition will vary depending on the apples, milk, butter, and exact serving size used.

Frequently Asked Questions

1. Can I use a different type of apple?

Absolutely. Almost any good baking apple will work. I like slightly tart apples because they balance the sweetness of the cake, but sweeter varieties are delicious too.

2. Can I make this apple cake without butter?

Yes. You can substitute a neutral-flavored vegetable oil in approximately the same quantity. The texture will still be moist, although the buttery flavor will be different.

3. Can I prepare this recipe ahead of time?

Yes. The cake keeps well for about 2–3 days when covered and stored at room temperature. For longer storage, refrigerate it in an airtight container.

4. Can I freeze the apple cake?

Yes. Once completely cool, cut it into portions and wrap them well before freezing. Thaw at room temperature, then warm individual pieces gently before serving.

5. Why is my apple cake still wet in the middle?

The most common reasons are very juicy apples, a deep baking pan, or simply needing more oven time. If the top is already brown but the center isn’t cooked, cover it loosely with foil and continue baking until the center is set.

Final Thoughts

If you have 3 apples, 3 eggs, and a glass of milk, you already have the beginnings of something seriously delicious.

I love recipes like this because they don’t require perfection. Slice the apples, mix the batter, pour everything into a pan, and let the oven do the work. The result is a soft, fragrant apple cake with tender fruit in every bite.