Autumn has started with blue skies and blazing sun … resp. clouds, dark clouds, rain, storm … It’s time to think of apple cake which is best – as far as I think – in autumn or winter.
I like these fresh apples which get soft in the cake without vanishing as a melted mess. So it’s especially Boskoop apples I prefer for any cakes.
The recipe is simple, but delicious. There is a soft cake bottom with 2 layers of apple. It’s fine to go with any afternoon coffee and stays tender for 2-3 days on the kitchen counter.
Serves 4-8
150 g sugar
2 sachets vanilla sugar (16 g – about 2 tbsp)
75 g butter (melted)
150 g all-purpose flour
1 tsp ground cinnamon (not heaped) – optional
1/2 sachet baking powder (about 1 tsp heaped)
a pinch of salt
100 ml cream (32%)
2-3 apples (Boskoop) (about 300 – 350 g)
Equipment
electric handheld mixer
a square baking tin (20 x 20 cm)
baking parchment
Melt the butter and set aside. The butter shouldn’t get brown.
Mix flour, ground cinnamon (optional) and baking powder and set aside.
Clean, peel and trim the apples. Cut them into thin slices.
Adjust 2 layers of baking parchment crosswise in the baking tin.
Preheat the oven to 160° C fan.
Mix sugar, vanilla sugar, salt and eggs with the electric handheld mixer (beaters) until foamy.
Add melted butter and mix.
Add the flour mix and mix.
Add the cream …
Pour half of the batter in the baking tin and even the surface. Add 1 layer of apple slices.
Pour the rest of the batter on top, even it. Add another layer of apple slices.
Put the baking tin in the oven for about 35 min.
Make the famous test with the wooden pin … If you think it’s not ready add another 5-10 min.
You may lift the cake out of the baking tin with help of the baking parchment. Let the cake cool down to room temperature before removing the baking parchment.
You may store the cake (covered) on your kitchen counter for 2-3 days. When storing in the fridge the cake gets more dense.
Sorry: no experience with freezing.
Enjoy!
