Dessert Recipe- German Apple Cake

Not so much a creepy Halloween bake but definitely an autumnal one. I’ve never made an apple cake before but when my mum and dad got these cooking apples fresh from an orchard how could I say no?! I got the recipe from BbcGoodFood and it’s by Rick Stein, I think it’s the perfect combination of a sweet sponge with the tangy, tart autumn apple. 



Ingredients 

1 cake with 10 servings 

2 Dessert Apples, peeled, cored, and sliced into slim wedges 
1 tbsp Lemon Juice 
125g Butter, softened 
140g Golden Caster Sugar 
3 Eggs 
225g Plain Flour 
2 tsp Baking Powder
1/2 tsp Salt 
5 tbsp Full-Fat Milk

Topping 

1 1/2 tbsp Demerara Sugar
1/2 tsp Ground Cinnamon 


Method 

Preheat the oven to 170C/150 Fan/ Gas Mark 3 and grease a 23cm/9in round cake tin (I used a 20cm cake tin and it was fine just thicker than the larger one would have been).


Coat your sliced apple wedge in lemon juice to keep them fresh and then leave for now in a bowl. 


Now, in a large bowl beat together the butter and sugar until you get a pale and fluffy consistency. 


Add your eggs and beat until the mixture is smooth with no lumps.


Now, slowly add the milk (not all in one go) and whisk after each addition of milk until you have a smooth, creamy batter. 


It’s time for the fun part! Pour the batter into the tin and arrange your apple slices in a spiral on the top, we want to cover as much of the cake top as possible so it looks really impressive!


Now simply add your cinnamon and sugar mixture on top of the apple (I thought I might have used too much cinnamon as I just sprinkled it from the jar rather than using the measurement but it actually turned out really nice and I probably could have used even more). 


Bake on the middle shelf of the oven for between 40-45 minutes, the top should be golden brown and a skewer should come out clean. My apples caught a bit so were a bit darker than I meant them to be but they still tasted great! Leave to cool in the tin for 15 minutes and then turn out and serve, this cake is best served warm or re-heated with double cream or custard.


Wasn’t that easy?! I was surprised how simple the recipe was, apart from a bowl to keep the apple in the recipe is a one-bowl wonder…saves a lot of washing up! I would 100% make this again, the cake looked really pretty, it tasted great and was so filling. The taste of that tart apple is just ideal for this time of year too, especially warmed up with some custard it would be the perfect thing to have after coming in from the cold!

Enjoy!

H x 

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