Four Quarters Apple Cake
The Four Quarters Apple Cake is a timeless dessert that perfectly balances simplicity and indulgence. Made with equal parts butter, sugar, flour, and eggs—hence the name "four quarters"—this classic French-inspired treat is elevated by the addition of juicy diced apples and a hint of fragrant cinnamon. With just 20 minutes of prep time, this buttery, moist cake bakes to golden perfection, filling your kitchen with a cozy aroma that promises comfort in every bite. Whether sprinkled with powdered sugar for an elegant finish or served warm with a scoop of vanilla ice cream, this rustic apple cake is ideal for family gatherings, coffee breaks, or as a crowd-pleasing dessert. Easy to make and utterly delicious, it’s a must-try recipe for autumn and beyond!
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Recipe Information
Ingredients
- 200 g Unsalted butter, softened
- 200 g Granulated sugar
- 4 pieces Eggs, large
- 200 g All-purpose flour
- 1 tsp Baking powder
- 0.25 tsp Salt
- 2 medium Apples, peeled, cored, and diced
- 1 tsp Vanilla extract
- 0.5 tsp Ground cinnamon (optional)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Make sure the mixture is smooth before moving to the next step.
Add the vanilla extract and mix until incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon, if using.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
Gently fold in the diced apples using a spatula until evenly distributed in the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges to loosen it. Turn the cake out onto a wire rack and let it cool completely before serving.
Optional: Dust the top of the cooled cake with powdered sugar for a finishing touch.
Nutrition Facts
Calories |
3444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 109.7 g | 548% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1183 mg | 394% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 396.9 g | 144% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 229.5 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 195 mg | 15% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 777 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
