Spoke pattern apple cake



Classic and timeless dessert lovers, do not miss our chance to prepare this soft spoke pattern apple cake. It is absolutely one of our favorites: at GialloZafferano we have dedicated many recipes to apple cakes each time adding different flavors and aromas, so we just had to try a butter free, gluten free and light one. An advantage of spoke pattern apple cake is that it requires little time to prepare, literally the same amount of time it takes to be devoured, thanks to the soft vanilla dough and juicy apple slices arranged in a spoke! A delicious and inviting dessert to finish your lunch with, but also a favorite treat served as a snack, as a sweet start to the day at breakfast, or for sharing in the office during an afternoon break. Treat your palate by serving this spoke pattern apple cake accompanied with a scoop of vanilla ice cream!


Fuji Apples 9 oz (250 g)
Whole milk ⅔ cup (150 g)
Type 00 flour 2 cups (250 g)
Sugar ⅔ cup (125 g)
Butter ½ cup (125 g) - cold from the refrigerator
Eggs 3 - medium, cold from the refrigerator
Powdered yeast for sweets 1 tbsp (10 g)
Vanilla bean 1
Fine salt 1 pinch
For sprinkling
Raw cane sugar to taste

How to prepare Spoke pattern apple cake

To prepare the spoke pattern apple cake, start by removing the vanilla seeds from the pod: cut it open lengthwise and remove the pulp with a knife 1. Leave to one side for later and place the cold eggs 2, cold butter cut into small pieces 3,

add the sugar and vanilla seeds 4, and last of all, a pinch of salt 5. Place the lid on the mixer and blend at a medium speed 6 to obtain a homogeneous batter.

Sieve the flour and baking powder in a bowl 7, then gradually add the powder to the mixture 8, alternate with the milk 9.

Continue blending to obtain a homogeneous batter 10. Now prepare the apples: wash and dry them, cut them in half 11 and then into four wedges; remove the core 12 but not the peel.

Thinly slice each apple quarter using a mandolin 13. If you do not have a mandolin, use a knife with a sharp blade to obtain thin slices. Butter and flour a 24 cm diameter tray. Now pour in the cake batter 14 and smooth the surface using a spatula 15 or rolling the tray, without banging it against the work top, which would deflate the batter, compromising leavening and baking.

Arrange 4 apple slices on the "cardinal points" of the mold 16, lightly press down on them so they sink slightly into the batter, continue arranging the other slices along the edge, next to each other, creating a spoke pattern 17. At the center of the cake you can arrange the apple slices in a rose pattern 18.

Sprinkle some brown sugar over the cake 19; once ready 20, bake in a conventional oven preheated to 360°F (182°C) for 50 minutes, on the lowest shelf. Once baked, remove from the oven 21, wait for it to cool, remove from the mold and serve your spoke pattern apple cake, if you prefer, with a scoop of vanilla ice cream!


You store your spoke pattern apple cake under a cake cloche for 2-3 days. Once cooled you can freeze it, even in slices if you prefer.


For this spoke pattern apple cake we used Fujion apples, a very sweet and delicate variety. Alternatively, you can choose sweet and crisp Fuji apples. You can add some powdered cinnamon to the batter instead of vanilla, or if you prefer, some lemon zest, for a touch of flavor.

For the translation of some texts, artificial intelligence tools may have been used.