Chilean apple cake, or queque de manzana, is made by mixing flour, sugar, baking powder, cinnamon, cloves, and salt, stirring in sunflower oil, eggs, and vanilla, folding in 4 diced apples and chopped walnuts, topping the batter with a fifth sliced apple, and baking at 180 C (356 F) for about 50 minutes. It takes 20 minutes of preparation plus 50 minutes of baking and makes 10 slices.
It is one of the most traditional fruit cakes in Chile, soft and moist, and a favorite for breakfast or the afternoon once.
How to Make Chilean Apple Cake?
Queque de manzana is an easy oil-based cake that carries fruit both inside the batter and on top as decoration, using whichever apple variety you like best.
Nutritional Information
Each slice of apple cake contains approximately 776 kcal, 8 g of protein, 48 g of fat (5 g saturated), 93 mg of cholesterol, 85 g of carbohydrates, 62 g of sugars, and 221 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Apple Cake Recipe
Preparation: 20 minutes
Cooking: 50 minutes
Servings: 10 slices
Ingredients
- 450 g (3 2/3 cups) of all-purpose flour
- 400 g (2 cups) of sugar
- 300 ml (1 1/4 cups) of sunflower oil
- 5 large apples
- 3 eggs
- 1 teaspoon of ground cinnamon
- 1 cup of chopped walnuts
- 1 pinch of ground cloves
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1 teaspoon of baking powder
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 180 C (356 F) for at least 10 minutes. In a large bowl, combine the sifted flour, sugar, baking powder, cinnamon, ground cloves, and salt, and mix lightly.
- Add the oil, whole eggs, and vanilla and mix with a wooden spoon until combined. Fold in 4 of the apples, peeled and diced, and the walnuts, and mix vigorously until evenly distributed.
- Pour the batter into a buttered pan, leaving at least 1.5 cm (1/2 inch) of rim, and decorate with the remaining apple, thinly sliced. Bake for about 50 minutes, or until a wooden toothpick inserted in the center comes out dry.
- Remove from the oven, unmold, and dust with powdered sugar. Serve once cool, in slices, with a hot or cold drink, and optionally with chocolate sauce or manjar.
Additional Tips
Add yogurt for a softer crumb
Stir 1/2 cup of plain yogurt or sour cream into the batter for a softer, springier crumb that stays fresh longer.
Pick firm apples
Fuji or Granny Smith hold their shape when baked; mealy apples dissolve into the batter.
Line the pan
Butter the pan generously and add a parchment disc to the base, since the apple sugars can caramelize and stick.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Walnuts | Almonds or pecans | 1:1 | Milder |
| Sunflower oil | Canola oil | 1:1 | Neutral |
| Sugar | Half sugar, half brown sugar | 1:1 | More caramel |
| Apples | Pears | 1:1 | Softer, sweeter |
Frequently Asked Questions (FAQs)
1. Why did my cake turn out dense or wet in the center?
Five large apples add a lot of moisture. Bake until a toothpick comes out completely dry and avoid opening the oven door during the first 40 minutes.
2. Which apple is best for baking?
Fuji or Granny Smith, because they keep their structure in the heat.
3. Can I replace the sugar with a sweetener?
Yes, but sugar also gives structure and keeps the cake moist, so check the equivalence of your sweetener to avoid losing fluffiness.
4. How do I keep the cake from sticking to the pan?
Butter it generously and line the base with parchment paper.
What Is Queque de Manzana?
Queque de manzana is a Chilean apple loaf cake, a simple, moist oil cake with diced apples, walnuts, and cinnamon.
Benefits of Apples
Apples are rich in fiber, vitamins, and antioxidants, and regular consumption is linked to better digestive and heart health.
Did You Know?
The Chilean word queque comes from the English word cake, a borrowing shared with Peru and other Latin American countries.
