Why are chefs obsessed with the mysterious 5-4-3-2-1 cake? The answer stuns
Chilly winds. Leaves in shades of fire. That irresistible urge to curl up inside, binge-watch Netflix, sip hot chocolate and maybe, just maybe, bake something that smells like a hug from the inside out. Welcome to autumn, where creative crafts and lazy weekends wrap us in comfort and an undeniable craving for homemade treats takes over. If this vibe sounds familiar, you’re in the right place. There’s one delight that’s stealing the show in kitchens everywhere—let’s talk about the legendary (and sneakily simple) 5-4-3-2-1 apple cake!
The Brilliant Simplicity Behind the Name
Confession: remembering recipes is not always my strongest suit, especially when autumn has me fantasizing more about cozy blankets than kitchen scales. That’s why the 5-4-3-2-1 cake is a total game-changer. Why such a cryptic name, you ask? It’s as simple as counting down with a spoon in your hand—because the name is literally the recipe! No scale required; just a heaping tablespoon is your new best friend.
Here’s how it breaks down:
- 5 tablespoons of flour
- 4 tablespoons of sugar
- 3 tablespoons of oil (I use olive oil on the regular—you really won’t taste it!)
- 2 tablespoons of milk
- 1 egg
But, of course, what’s an autumn cake without apples? For this classic, you’ll want:
- 4 apples
- Half a packet of baking powder
- Salted butter
- Cinnamon (if you’re as obsessed with it as I am—no shame, it’s in every single one of my autumn and winter cakes!)
So there you go—a cake recipe as easy as counting on your fingers.
Step-By-Step: Autumn Magic in the Oven
Ready for the play-by-play? It goes a little something like this:
- Preheat your oven to 190°C. The simple scent of anticipation starts here.
- Peel and quarter your apples, then gently sauté them in salted butter for about ten minutes. Add more butter to taste (I won’t judge; I love them extra buttery!). Sprinkle with cinnamon, mix, and let them sizzle a few more minutes. They should be super tender and soaking up flavor like little sponges of joy.
- In a mixing bowl, combine the flour, sugar, and baking powder. Make a well in the center, add the milk, oil, and egg, and mix until you have a deliciously smooth batter. No lumps allowed—give it a little love.
- Butter your cake mold (20–22 cm max for these quantities!). Pour in the batter and smooth the top. Gently nestle your apple quarters into the dough, and pop it into the oven for 25 minutes. To test doneness, stick a knife in the center: it should come out clean and dry. Voilà!
- All that’s left? Enjoying a slice of pure autumn comfort!
Little Baker’s Tips for Perfect Results
A friendly detail: These amounts are just right for a mold up to 22 cm big. If you’re looking to impress a crowd (or have a cake big enough to last through a particularly dramatic series binge), just double everything for a larger pan.
Now, why bother sautéing the apples in butter? Because it turns them irresistibly soft and melts them into utter bliss—seriously, this step takes the cake from « nice » to « spectacular. » Cinnamon, naturally, is optional if it isn’t your thing, but here it’s basically a house tradition for autumn and winter baking.
Indulge & Share the Joy
There’s no secret society required to master the 5-4-3-2-1 apple cake. It’s so straightforward, it just might become your go-to for spontaneous autumn cravings, busy weekends, or those comfort-food moments where only something home-baked will do.
Give it a try, and if you can resist eating it all before snapping a photo, share your masterpiece online and tag me—because nothing makes me happier than seeing your delicious cakes brightening the season. May this humble and foolproof recipe make your autumn afternoons even more indulgent and sweet. Happy baking and happy cocooning under your blankets!
John is a curious mind who loves to write about diverse topics. Passionate about sharing his thoughts and perspectives, he enjoys sparking conversations and encouraging discovery. For him, every subject is an invitation to discuss and learn.
