Actually, after my last apple cake, I thought it couldn't get much better—but today I have to correct myself.
This cake comes together so quickly, and the cinnamon creates an incomparable aroma while it's baking. And it simply tastes delicious :-)
Ingredients
- 1.2 kg apples, for example Elstar, Boskop, or Braeburn
- a little lemon juice, optional
- 150 g soft butter
- 120 g sugar
- 1 packet vanilla sugar
- 3 eggs
- 280 g wheat flour
- 2 tsp baking powder, preferably cream of tartar baking powder
- 200 g Greek yogurt, optional
- 3 tbsp cinnamon-sugar mixture
Instructions
1. Preheat the oven Preheat the oven to 180 °C convection. Grease a large loaf pan and line with parchment paper if desired.
2. Make the batter Beat the soft butter with sugar and vanilla sugar until creamy. Add the eggs one at a time, stirring well after each addition. Mix flour and baking powder together and gradually add to the batter along with the Greek yogurt. Stir only until a smooth batter forms.
3. Prepare the apples Peel the apples, quarter them, remove the cores, and cut into small pieces. If you like, drizzle the apple pieces with a little lemon juice.
4. Fold in the apples Gently fold the apple pieces into the batter so they're distributed as evenly as possible.
5. Pour into the pan Pour the batter into the prepared loaf pan and smooth the surface. Mix cinnamon and sugar and sprinkle evenly over the top.
6. Bake Bake the cake for about 45-55 minutes at 180 °C convection until it's golden brown. Check with a wooden skewer to see if it's baked through. If the cake gets dark on top but isn't done inside, cover with aluminum foil and bake for another 5-10 minutes.
7. Cool Let the cake sit in the pan for a few minutes first. Then carefully remove it and let it cool completely on a cake rack.
Tip: The large amount of apples makes this cake especially moist and fruity. The Greek yogurt makes the batter extra soft, but according to the original recipe it can also be omitted.
