another apple cake
Servings: 12 slices
ingredients:
- 4 apples (about 750 g)
- 2 tsp lemon oil
- 150 g sugar
- 150 g butter
- 4 eggs
- 300 g all-purpose flour
- 2 tsp baking powder
- a pinch of salt
- 150 g mascarpone
- 50 g brown sugar
equipment:
- handheld electric mixer
- loaf tin (25 cm)
- 1 sheet baking parchment
how to:
- Line the loaf tin w/ baking parchment.
- Clean, trim & peel 3 apples; cut them into small pieces. Add half of the lemon oil & mix well.
- Clean, trim & peel the last apple; cut it into thin slices. Add the rest of the lemon oil & mix well.
- Preheat the oven to 160° C w/ fan.
- Whip the butter & the sugar w/ the handheld elctric mixer until smooth.
- Add the eggs & mix thoroughly.
- Mix the flour & the baking powder; add the salt.
- Mix flour mess & butter-sugar-egg mess. Add the mascarpone.
- Fold in the apple pieces.
- Pour the resulting mess into the prepared loaf tin.
- Arrange the apple slices on top & cover w/ brown sugar.
- Bake in the preheated oven for about 60 min. Make the famous test w/ the wooden pin ... & give it another 5-10 min if necessary.
- Let the cake rest in the loaf tin for about 10 min; then lift it out of the loaf tin by help of the baking parchment. Peel off the baking parchment somewhat later as soon as the cake has cooled down.
Notes
Loaf tin: The tin will get filled to the rim. (It's fine!) You may put some baking parchment on the bottom of the oven to collect any drops escaping from the loaf tin.
You may keep the cake on your kitchen counter for 2-3 days (covered).
The crispy top will get soft after about 1 day.
You may also put the cake into your fridge. The cake will get somewhat more dense.