Sometimes there is not much time for baking. I guess you all experienced that already at some point. No time for exessive preparations or time to let something rise or chill. Every minute counts ;) That’s why I have a nice and easy apple cake for you today. If you are still looking for an easy cake for Easter – this is the one to bake!

I am baking a bit more than other people I assume – all kind of cakes, tarts, cupcakes and more – that’s why I really appreciate an easy cake that can be done in a short time with not much effort. If that cake is delicious as well…. BAZINGA! You got the jackpot! ;)
This apple cake is one of those candidates that combine all of that. The base is a simple, fluffy cake you can also use for a loaf cake. The apples on top make the cake moist and delicious. So if you are looking for something to serve to your friends for the next coffee break, this is the cake to bake! If you are lazy or if you want to save some extra time – let’s say it that way – you can buy the vanilla sauce of course. I don’t judge! But to be honest – a homemade vanilla sauce is hard to beat! ;)

So there is no excuse to not make this cake for Easter – as long as you have apples at home and the other ingredients. So grab everything and start baking! Believe me (or not) – everyone that gets a piece of this cake will be your new best friend and thankful for all eternity ;)
INGREDIENTS / ZUTATEN
2 cups (500ml) milk
2-3 tbsp. sugar
pinch of salt
1 vanilla bean pod
1 1/2 tbsp. cornstarch
1 egg yolk
For the cake:
1 1/2 cups (150g) sugar
1/2 cup (120g) butter, at room temperature
3 medium eggs
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1 tbsp. baking powder
pinch of salt
zest of 1 organic lemon
1 tbsp. milk
4 apples (21-25 oz.)
bread crumbs for the baking tin
confectioners’ sugar for dusting
500ml Milch
2-3 EL Zucker
Prise Salz
1 Vanilleschote
1 1/2 EL Speisestärke
1 Eigelb
Für den Kuchen:
150g Zucker
120g weiche Butter
3 Eier (M)
1 TL Vanille Extrakt
200g Mehl (Type 405)
1 EL Backpulver
Prise Salz
Abrieb von 1 Bio-Zitrone
1 EL Milch
4 Äpfel (600-700g)
Semmelbrösel für die Form
Puderzucker, zum Bestäuben
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (175°C). Grease a 9 inches (24cm) springform tin or tart tin and sprinkle with breadcrumbs. Set aside.
3. Add the butter and sugar to a large bowl and beat on high speed until light and fluffy. Add the eggs one by one and mix well after each addition. Mix in the vanilla extract. Mix the flour with baking powder, salt and lemon zest and add together with the milk to the bowl and mix in – do not overmix. Pour the batter into the prepared tin, smooth out the top and set aside.
4. Peel the apples, cut in half lengthwise and remove the core (works fine with a teaspoon). Cut the apple halves fan-like so you have thin slices that are still connected at one side. Place on top of the batter, the inside facing down and press a bit down. Bake for 40-45 minutes – check after 30 minutes and cover with aluminum foil if necessary – the cake should not get too dark. Bake until a toothpick inserted in center comes out clean. Take out of the oven and let cool down on a wire rack completely. Dust with confectioners’ sugar and serve with the vanilla sauce.
2. Den Backofen auf 175°C (350°F) vorheizen. Eine 24cm (9 inches) Springform oder Tarteform einfetten und mit Semmelbröseln ausstreuen. Zur Seite stellen.
3. Die Butter mit dem Zucker in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln zugeben und jeweils gut unterrühren. Vanille Extrakt zugeben und unterrühren. Das Mehl mit dem Backpulver, Salz und Zitronenabrieb vermischen und dann zusammen mit der Milch zur Schüssel dazugeben und alles kurz verrühren. Den Teig in die Form füllen und glattstreichen. Zur Seite stellen.
4. Die Äpfel schälen, halbieren und vom Kerngehäuse befreien (funktioniert ganz gut mit einem Teelöffel). Die Apfelhälften fächerartig einschneiden (nach Möglichkeit nicht komplett durchschneiden) und dann mit der Innenseite nach Unten in den Teig drücken. Im Ofen für 40-45 Minuten backen – nach 30 Minuten checken und ggf. mit Alufolie abdecken, damit die Oberfläche nicht zu dunkel wird. Zum Ende der Backzeit mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen. Den abgekühlten Kuchen mit Puderzucker bestäuben und mit der Vanillesoße servieren.


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Here is a version of the recipe you can print easily.

Easy Peasy Apple Cake
- Prep Time: 35
- Cook Time: 45
- Total Time: 80
Ingredients
For the vanilla sauce
- 2 cups (500ml) milk
- 2–3 tbsp. sugar
- pinch of salt
- 1 vanilla bean pod
- 1 1/2 tbsp. cornstarch
- 1 egg yolk
For the cake
- 1 1/2 cups (150g) sugar
- 1/2 cup (120g) butter, at room temperature
- 3 medium eggs
- 1 tsp. vanilla extract
- 1 1/2 cups (200g) all-purpose flour
- 1 tbsp. baking powder
- pinch of salt
- zest of 1 organic lemon
- 1 tbsp. milk
- 4 apples (21-25 oz.)
- bread crumbs for the baking tin
- confectioners’ sugar for dusting
Instructions
- Start with the vanilla sauce by taking about 1/4 cup (60ml) of the milk to the side for later. Add the milk together with the sugar and salt to a saucepan. Slit the vanilla bean pod lengthwise and remove the seeds. Add both to the milk and warm up. Let the vanilla soak in the warm milk for about 10 minutes – the milk should be warm, not hot or boiling. Mix the milk you kept on the side with the cornstarch and egg yolk. Heat up the milk until it starts boiling, remove the vanilla bean pod, then add the cornstarch mixture while stirring constantly until the sauce starts to thicken and bubble. Remove from the heat and let cool down while stirring from time to time to prevent the sauce getting a skin.
- Preheat the oven to 350°F (175°C). Grease a 9 inches (24cm) springform tin or tarte tin and sprinkle with bread crumbs. Set aside.
- Add the butter and sugar to a large bowl and beat on high speed until light and fluffy. Add the eggs one by one and mix well after each addtition. Mix in the vanilla extract. Mix the flour with baking powder, salt and lemon zest and add together with the milk to the bowl and mix in – do not overmix. Pour the batter into the prepared tin, smooth out the top and set aside.
- Peel the apples, cut in half lengthwise and remove the core (works fine with a teaspoon). Cut the apple halves fan-like so you have thin slices that are still connected at one side. Place on top of the batter, the inside facing down and press a bit down. Bake for 40-45 minutes – check after 30 minutes and cover with aluminum foil if necessary – the cake should not get too dark. Bake until toothpick inserted in center comes out clean. Take out of the oven and let cool down on a wire rack completely. Dust with confectioners’s sugar and serve with the vanilla sauce.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
