Iara Lima

We’ve already made the tea. The warm cup in hand, the smell of cinnamon throughout the house. But tea alone is sad. It needs a cake.

A simple cake the kind you cut a slice of and sit in the kitchen to chat. Soft on the inside, with pieces of apple that fall apart, and that Brazil nut that’s a little crunchy, a little soft, just as I remember eating at Casa de Bolos.

Shall we learn?

Before getting your hands in the dough, a brief explanation of what each ingredient does in the cake. It’s not magic it’s chemistry.

Ingredient	Technical function
Apple	Moisture, natural sweetness, soft texture
Brazil nut	Crunchiness, good fat (selenium)
Cinnamon	Aroma, warmth, enhances apple flavor
Flour	Structure, body
Sugar	Sweetness, tenderness
Egg	Binds ingredients, provides structure
Butter	Tenderness, moisture, flavor

Tip: use apples with the skin on (rich in fiber and antioxidants) and raw, unsalted nuts.

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Apple cake with Brazil nuts

Ingredients:

Ingredient	Quantity	Note
All-purpose flour	2 cups (280g)	Sifted
Sugar	1½ cups (300g)	Can use brown sugar, it stays more moist
Vegetable oil	¾ cup (180ml)	Corn, canola, sunflower. Do not use olive oil
Eggs	3 units	At room temperature
Apple	3 medium units	With skin, seeds removed, cut into small cubes
Brazil nuts	1 cup (100g)	Raw, coarsely chopped (medium pieces)
Ground cinnamon	1 tablespoon (heaped)	For the batter + a little to sprinkle on top at the end
Baking powder	1 tablespoon	For cake (not baking soda)
Salt	1 pinch	Enhances sweetness

Utensils: Bundt pan (the kind with a central hole), greased and floured. Large bowl, hand whisk (can be a wire whisk), spatula, sieve.

Method — step by step, calmly

1. Preheat the oven to 180°C (350°F) — medium temperature. Grease the pan by rubbing butter and dusting with flour.
2. In a large bowl, beat the eggs with the sugar until it becomes a light, fluffy cream. You can do this by hand (whisk) or with an electric mixer. The point is: beat for about 3–4 minutes until the volume increases and the color lightens.
3. Add the oil little by little, beating constantly. The batter will become glossy and smooth.
4. Sift the flour together with the cinnamon, baking powder, and salt. Add to the wet mixture and stir gently—do not overmix, or the cake will become tough. The goal is simply to incorporate.
5. Add the chopped apple and chopped Brazil nuts. Fold them in with a spatula, distributing the pieces evenly throughout the batter.
6. Pour into the greased pan.
7. Bake for 40 to 50 minutes. Test with a toothpick: insert it into the center of the cake; if it comes out clean or with few moist crumbs, it’s ready.
8. Remove from the oven. Let cool in the pan for 10 minutes, then turn out onto a wire rack. Sprinkle a little ground cinnamon on top (this is the only “decoration”—no frosting, no filling).

Let cool completely before cutting.

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What to do with leftovers (if any)

• Buttered toast: Slice a piece, spread butter on both sides, and toast in a skillet until golden. Crispy on the outside, soft on the inside. A breakfast fit for the gods.
• Sweet crumble: Crumble the stale cake, mix with a little sugar and cinnamon, bake until dry, becomes a crumble topping for fruits or yogurt.
• Tea accompaniment: Obviously, with the apple cinnamon tea I already taught you here.