Apple Meringue Cake with Cinnamon & Lemon

Good evening!

     I am so excited about this one, because it was so easy to make, but so tasty! I’ve already tried countless recipes by Home Cooking Adventure, but this one immediately grabbed my eye, and I’m so glad I tried it out. The ingredients are all super basic and affordable, so you must give this a go.


Apple Meringue Cake

  • 4-5 medium red apples
  • 1/2 a lemon’s juice
  • 1 teaspoon (3 gr.) cinnamon
  • 30 gr. all-purpose flour
  • 115 gr. room temperature butter
  • 150 gr. granulated sugar
  • 4 egg yolks
  • 60 gr. sour cream
  • 1 lemon’s zest
  • 250 gr. all-purpose flour
  • 10 gr. baking powder
  • 5 gr. vanilla extract or vanilla powder (I used this)
  • 1/4 teaspoon salt
  • 4 egg whites
  • 150 gr. granulated sugar

    You will need a 26 cm. round springform cake pan; I typically line mine with aluminum foil, therefore eliminating the need for greasing. Wash, peel, and slice your apples into thin wedges, but don’t worry about making them all equal or perfect. Then place them into one bowl and squeeze the juice of half a lemon onto them. Add the dollop of cinnamon and flour and mix with a spatula. Set aside.


    Pre-heat your oven to 180C/350F. Beat the butter and sugar in another bowl until light and creamy. Add the sugar, egg yolks, sour cream, and lemon zest. Mix and finish off with the dry ingredients (flour, baking powder, vanilla, salt). Pour the batter into the cake pan; don’t worry, it is not going to be very liquidy, in fact I was worried that I had done something wrong, because mine seemed a little thick, but it all turned out well! Distribute the apple slices on top and bake for 30 minutes.


    In the meantime I spent about 20-25 of those minutes washing the dishes before moving on to making the meringue. First beat the egg whites until it becomes foamy, after which gradually add the sugar and keep mixing for a few minutes. You will know it’s ready when it feels stiff enough to flip the bowl upside down without any spillage. Use a spatula to gently and evenly cover the apples and then place the cake back into the oven for another 20 minutes. It’ll be golden by then and will look a bit crispy, as you can tell from the photos.

    I waited about 30 minutes before serving it to my family; everybody enjoyed this cake with a cup of tea and some even went for a second slice! Honestly I’m all about experimenting and discovering new recipes, but sometimes the simplest ones are the most delicious. Once you take it out of the oven you will immediately notice the smell of cinnamon, which is so lovely! The apples will be slightly crunchy, but the meringue will be quite soft in the middle, so it’s a very interesting combination. You can store the cake in room temperature covered in a plastic lid.

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Until next time!

– Zi

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