In autumn, when the apples ripen, it is time for apple cake again. Such a pastry naturally tastes best when the apples are fresh and crisp. There are, however, countless apple cake recipes – whether with batter, yeast dough, shortcrust pastry, or as a strudel. A French tart is just as delicious to the apple cake lover as an English apple pie.
Photo by Janine, meinhaushalt.at
Read also: Apple strudel recipe
This sponge-batter recipe makes the apple cake especially light and airy: the butter is creamed with the salt, the sugar and the vanilla sugar.
Now the eggs are added one by one and gently folded in.
The flour and baking powder are mixed together, sifted and finally folded into the batter.
Finally, add the cream and the rum and stir in.
The springform pan is well and carefully greased and dusted with a light coating of flour before the batter is poured into the pan and smoothed.
Now the apples can be arranged.
How you arrange or cut the apple pieces is up to you.
You can also press the apple pieces deeper into the batter so the cake stays nice and moist.
To create attractive patterns, arrange the pieces either in a brick-like pattern or place them randomly on the surface of the batter.
Now the cake should be baked at about 170° (top and bottom heat) for approximately 50 minutes.
Depending on taste, sprinkle a touch of sugar, cinnamon or powdered sugar on top after baking as a topping.
By the way, this creation tastes especially good served lukewarm.
By the way, this creation tastes especially good served lukewarm.
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