... apple cake again ...
You're probably thinking I have nothing else to do, or perhaps too little on my plate. No, I can assure you I'm quite busy – work, volunteering, hobbies, and now I'm back at Danish school to complete my exams there as well.
Our school has a canteen, and during the big break around noon, we eat lunch there. This means I can head straight home after school and get baking right away. This delicious apple cake was the result.
And while it was in the oven, I had plenty of time to make a few jars of aronia jam.
But first, here's the recipe for the cake:
Sunken Apple Cake
For a 26 cm springform
Ingredients
500 g apples 3 eggs, size M, room temperature 150 g butter, soft and room temperature 150 g wheat flour, type 405 120 g sugar 1 packet bourbon vanilla sugar 1 tsp baking powder, approx. 4 g 5 tbsp milk some butter for greasing the pan optionally some flour or semolina for dusting the pan powdered sugar for dusting
Instructions
Preheat the oven to 180 °C with top and bottom heat. Grease the 26 cm springform with butter and optionally dust with a little flour or semolina. Peel the apples, quarter them, and remove the cores. Cut the curved side of the apple quarters at intervals of about 0.5 cm, but don't cut all the way through.
Set the apples aside. Beat the soft, room-temperature butter with the 120 g sugar and bourbon vanilla sugar for about 2 minutes until creamy. Then stir in the room-temperature eggs one at a time. Work in each egg for about 30 seconds before adding the next one.
Mix the flour and baking powder together. Gradually add the flour-baking powder mixture to the butter-sugar-egg mixture. Add 2 tbsp milk and stir just until you have an even batter. Distribute the batter evenly in the prepared springform and smooth the top.
Arrange the apple quarters with the cut side facing up on the batter and press down gently. It's fine if the apple pieces sit relatively deep in the batter. Place the springform on the second rack from the bottom in the preheated oven and bake the cake at 180 °C with top and bottom heat for about 40 minutes. Toward the end, do a toothpick test.
Remove the cake from the oven, let it cool a little, and then turn it out of the pan. Once completely cooled, dust with powdered sugar as desired.
