When we do not have a summer in the city and because we have already been on vacation (or we are just waiting for departure), then this lovely cake should be made. Believe me with the first bite, your day will become a real sunny summer.

Raspberries, blueberries and berries are In season in July, and in combination with apples, the cake is almost dietary. (It all depends on the perspective).

Since you told me that you love step by step explanations, I photographed the entire process.

Preparation time: 60 minutes


– 5 apples

– raspberries, blueberries, currants

– 1 lemon

– 3 eggs

– 1/4 cup of sugar

– 20 g butter

– 1 cup of flour

– 1 teaspoon of baking powder

– 1 teaspoon of cinnamon

– a pinch of salt

– 1/2 cup of milk

– 1 teaspoon vanilla extract

Peel the apples. I took Granny Smith apples. They are simply my favorite and I am not a fan of sweet apples. You can take any kind of apple. Cut each apple in half and cut it on wide panels.

Sprinkle the apples with juice of one lemon so that they do not darken.

My mom bought me this practical lemon tool, but you can easily squeeze the lemon and pour it over the apple.

In another bowl, whisk the egg yolk and sugar. As far as the cup measure is concerned, do not worry just take one cup and use it as a measure. Add butter, then flour, baking powder, salt, cinnamon, milk and vanilla extract. Whisk everything until combined and you will get a mixture consistency like for pancakes. Pour the mixture over the apples.

Place the baking paper in the bread mold. Turn the oven to 180°C. Fill the mold with a mixture of apples up to 2/3.

Spread raspberries, blueberries and currants on the surface.

Put the rest of the apples mixture on the surface. Bake for 50 minutes. Transfer the cake from the mold to the serving plate.

When serving, sprinkle with powdered sugar. And that is it. Different and too delicious.