Ingredients

• 3 medium apples (such as Gala, Honeycrisp or Granny Smith), peeled, cored and diced (about 3 cups)
• 3 large eggs, room temperature
• 1 cup (200 g) granulated sugar
• 1 tsp vanilla extract
• 1/2 cup (120 ml) milk (or buttermilk)
• 1/2 cup (115 g) melted butter (or neutral oil)
• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1–2 tsp ground cinnamon (optional; for batter)
• For topping: 1–2 tbsp sugar + 1/2 tsp cinnamon to sprinkle, or a light crumble

Method — Mix & Bake (5 min active)

1. Preheat: Preheat oven to 350°F (175°C). Grease a 9×13-inch pan (or 8×8 for thicker result) and set aside.
2. Dice apples: Peel, core and dice apples into roughly 1/2-inch pieces. (If you want, toss apples with 1 tsp lemon juice to prevent browning.)
3. Wet mix: In a large bowl whisk eggs with sugar until smooth. Add vanilla, milk and melted butter; whisk until combined.
4. Dry mix: In the same bowl (or another), stir together flour, baking powder, salt and cinnamon. Add dry mix to wet ingredients and stir just until combined — batter will be thick.
5. Fold apples: Gently fold the diced apples into the batter until evenly distributed. Do not overmix.
6. Transfer to pan & top: Spread batter into prepared pan. Sprinkle the top with the sugar + cinnamon mix (or crumble topping) for a crunchy finish.
7. Bake: Bake 35–45 minutes (9×13) or 40–50 minutes (8×8) until golden and a toothpick in center comes out with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes.
8. Cool & serve: Let cool 10–15 minutes before slicing. Serve warm or at room temperature — optionally dust with powdered sugar or drizzle simple glaze (1 cup powdered sugar + 1–2 tbsp lemon juice/milk).

Quick Tips

• Apple choice: Use a mix of sweet + tart apples (e.g., Gala + Granny Smith) for best flavor and texture.
• Make-ahead: Batter can be assembled and refrigerated for up to 4 hours before baking. Apples release moisture — if resting, briefly stir before pouring.
• Gluten-free: Substitute a 1:1 gluten-free flour blend and check texture — may need a little extra milk.
• Crumble option: For a streusel top mix 1/2 cup flour + 1/4 cup brown sugar + 1/4 cup cold butter cut into pieces; sprinkle before baking.

Serving & Storage

Serve warm with whipped cream or vanilla ice cream. Store covered at room temperature for 1–2 days or in the fridge up to 5 days. Reheat briefly before serving.

Why this melts in your mouth

The combination of melted butter, milk and diced apples creates a tender, moist crumb where apple juices blend into the cake — giving a soft, almost custardy texture that feels like it melts when you bite it.