Another coffee time staple – Apfelkuchen! Made with fresh apples baked into a dense butter dough and topped with sugar, this moist and buttery cake is the perfect dessert.
Ingredients:
2 large apples, peeled, cored and sliced into thin wedges
1 cup sugar
1 cup butter
2 eggs
1 tbsp fresh lemon juice
1 1/2 cups all-purpose flour
1 cup sugar
1 cup butter
2 eggs
1 tbsp fresh lemon juice
1 1/2 cups all-purpose flour
a pinch of salt
1 tsp baking powder
4 tbsp milk
2 tbsp cinnamon sugar (mix 1 1/2 tbsp sugar with 1/2 tsp ground cinnamon for the topping)
1 tsp baking powder
4 tbsp milk
2 tbsp cinnamon sugar (mix 1 1/2 tbsp sugar with 1/2 tsp ground cinnamon for the topping)
Preparation:
- Preheat the oven to 170C. Butter and line a 24 cm round baking pan.
- Coat the apple wedges in the lemon juice and set aside.
- In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. Add the eggs and beat until smooth. Sift in the flour, baking powder and salt and mix well. Slowly add the milk, mixing well after each addition, until you have a smooth batter.
- Transfer the batter to the baking pan. Arrange the apple slices on the batter in a spiral pattern.
- For the topping, mix together sugar and cinnamon. Sprinkle over the batter.
- Bake for 40–45 minutes, or until a skewer inserted in the center of the cake comes out clean and the top is golden brown. Leave to cool for 15 minutes in the pan. Run a knife around the edges of the cake and turn it out of the pan onto a wire rack.
- Serve warm or at room temperature.
