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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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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Add the vanilla extract and mix until incorporated.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon, if using.
Step 6
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
Step 7
Gently fold in the diced apples using a spatula until evenly distributed in the batter.
Step 8
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 9
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 10
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.
Step 11
Optional: Dust the top of the cooled cake with powdered sugar for a finishing touch.
Nutrition Facts
| Serving size | 1175.6 grams (1175.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3415 |
| Total Fat 185.00g | 237% |
| Saturated Fat 109.10g | 546% |
| Cholesterol 1181mg | 394% |
| Sodium 1355mg | 59% |
| Total Carbohydrate 411.40g | 150% |
| Dietary Fiber 14.90g | 53% |
| Total Sugars 237.60g | |
| Protein 47.50g | 95% |
| Vitamin D 160IU | 800% |
| Calcium 217mg | 17% |
| Iron 14mg | 77% |
| Potassium 937mg | 20% |
Source of Calories