Apple cake
This apple cake is meant to be baked in a round shape and served like a tart or pie. This recipe will yield a ~25 cm / 10 inch cake.
- 25 cm or 10 inch springform cake tin
- 200 g butter, at room temperature
- 200 g white sugar
- zest of 1/2 lemon (optional, replace with some lemon juice, also optional)
- 1/4 teaspoon salt
- 3 eggs, at room temperature
- 60 ml (sour) cream
- 200 g flour
- 1.5 teaspoons baking powder
- 2 or 3 apples, peeled
- 1 teaspoon cinnamon powder (optional)
- 1/4 lemon juice
- sugar to sprinkle on top (optional)
- apricot jam (optional)
- preheat the oven to 170 °C
- cut baking paper to the right shape and place on the bottom of the cake tin
- grease the edges of the cake pan
- add the butter, zest and salt to a bowl
- mix for a few minutes until creamy
- add the eggs one by one and mix until airy
- using a spatula, add in the cream
- weigh the flour, whisk in the baking powder
- add in the flour mix and mix gently with the spatula
- pour the batter into the cake pan
- cut the apples into small 0.5 to 1 cm dice
- mix the apple dices with the cinnamon powder, lemon juice (optional) and sugar (optional)
- spread the apple dices evenly over the top of the cake, make sure it is fully covered in apples
- bake for 55 to 65 minutes until the edges are golden brown (the top will not brown as much at all)
- heat up the apricot jam in a small pan and smear it over the baked cake (optional)