It’s time for apples! Now it’s the time you get them everywhere, every possible type – sweet or sour. There are so many good recipes with apples – baking and cooking, so I decided to do a little special and post a recipe with apples every day for a week – I could do much more, but I think a week should be enough for a start ;)
Let’s begin with my favorite. There is no other way to say it – this is the best apple cake in the world. Ever!
And the good thing – it’s very easy to make! I made this cake quite often already – the recipe asks for sour apples, but most of the time I use a mix of sour and sweet apples. Dunno why – probably because I have more sweet apples at home than sour ones ;) But it works fine either way – sweet or sour.
Anyways – this is the only apple cake recipe you will ever need again. Promised… but you can also try the other ones coming this week ;P
INGREDIENTS / ZUTATEN
For the filling:
52 oz. (1.5kg) apples (eg. Boskoop or Elstar)
3-5 tbsp. lemon juice
1 1/4 cups (300ml) apple juice
1/4 cup (35g) cornstarch
4 tbsp. sugar
1 tsp. vanilla extract
For the dough:
1/2 cup (110g) butter, softened
3/4 cup (150g) sugar
1 pinch of salt
2 eggs
1 1/4 cups (160g) Mehl
1 tsp. baking powder
7 oz. (200g) crème fraîche
2 tbsp. chopped almonds
confectioner’s sugar for dusting
Für die Füllung:
1,5kg Äpfel (zB. Boskop oder Elstar)
3-5 EL Zitronensaft
300ml Apfelsaft
35g Speisestärke
4 EL Zucker
1 TL Vanille Extrakt
Für den Teig:
110g weiche Butter
150g Zucker
1 Prise Salz
2 Eier
160g Mehl
1 TL Backpulver
200g Crème fraîche
2 EL gehobelte Mandeln
Puderzucker zum Bestäuben
DIRECTIONS / ZUBEREITUNG
1. Grease a 10 inch (26cm) springform tin and dust with sugar. Peel the apples, cut into quarters and core. Cut into small pieces and drizzle with lemon juice so they won’t brown.
2. Mix the cornstarch with sugar, vanilla extract and 5 tbsp. of the apple juice. Bring the remaining apple juice to a boil. Add the cornstarch mix and stir constantly until thickened. Remove from heat and add in the apples and mix.
3. Preheat the oven to 390˚F (200°C). For the dough mix the butter, sugar and salt in a large bowl until light and fluffy. Add the eggs one by one and mix until well combined. Mix the flour with baking powder and add to the bowl in 2-3 portions in turns with the crème fraîche. Mix until combined. Fill the dough into the springform tin and even out the surface. Top with the apples and let bake in the oven (lover rack) for 65-80 minutes. Sprinkle with the almonds after 50 minutes and continue baking. Bake until a toothpick inserted in center comes out clean. Take the cake out of the oven and let rest in the tin for about 10 minutes before removing from the tin and let cool completely. Dust with confectioner’s sugar before serving.
1. Eine 26cm (10 inch) Sprinform fetten und mit Zucker ausstreuen. Die Äpfel schälen, vierteln und entkernen, in kleine Stücke schneiden und mit Zitroneensaft beträufeln, damit die Äpfel nicht braun werden.
2. Speisestärke, Zucker, Vanille Extrakt und ca. 5 EL des Apfelsafts glatt rühren. Übrigen Apfelsaft aufkochen. Stärkemix unter ständigem Rühren zugeben und Masse andicken lassen. Vom Herd nehmen und mit den Äpfeln vermischen.
3. Den Ofen auf 200°C (390°F) vorheizen. Für den Teig die Butter mit dem Zucker und der Prise Salz cremig rühren. Eier nacheinander unterrühren. Mehl und Backpulver mischen, abwechselnd mit Crème fraîche unter den Teig rühren. Teig in die Springform füllen und glattstreichen. Äpfel auf dem Teig verteilen. Im vorgeheizten Ofen auf unterer Schiene 65-80 Minuten backen. Nach 50 Minuten Mandeln auf dem Kuchen verteilen und weiterbacken. Mit einem Holzspieß prüfen, ob der Teig durchgebacken ist – es sollte kein Teig mehr kleben bleiben. Kuchen aus dem Ofen nehmen und für 10 Minuten in der Form ruhen lassen, dann aus der Form lösen und komplett abkühlen lassen. Vor dem Servieren mit Puderzucker bestäuben.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
- 52 oz. (1.5kg) apples (eg. Boskoop or Elstar)
- 3-5 tbsp. lemon juice
- 1 1/4 cups (300ml) apple juice
- 1/4 cup (35g) cornstarch
- 4 tbsp. sugar
- 1 tsp. vanilla extract
- 1/2 cup (110g) butter, softened
- 3/4 cup (150g) sugar
- 1 pinch of salt
- 2 eggs
- 1 1/4 cups (160g) Mehl
- 1 tsp. baking powder
- 7 oz. (200g) crème fraîche
- 2 tbsp. chopped almonds
- confectioner’s sugar for dusting
- Grease a 10 inch (26cm) springform tin and dust with sugar. Peel the apples, cut into quarters and core. Cut into small pieces and drizzle with lemon juice so they won’t brown.
- Mix the cornstarch with sugar, vanilla extract and 5 tbsp. of the apple juice. Bring the remaining apple juice to a boil. Add the cornstarch mix and stir constantly until thickened. Remove from heat and add in the apples and mix.
- Preheat the oven to 390˚F (200°C). For the dough mix the butter, sugar and salt in a large bowl until light and fluffy. Add the eggs one by one and mix until well combined. Mix the flour with baking powder and add to the bowl in 2-3 portions in turns with the crème fraîche. Mix until combined. Fill the dough into the springform tin and even out the surface. Top with the apples and let bake in the oven (lover rack) for 65-80 minutes. Sprinkle with the almonds after 50 minutes and continue baking. Bake until a toothpick inserted in center comes out clean. Take the cake out of the oven and let rest in the tin for about 10 minutes before removing from the tin and let cool completely. Dust with confectioner’s sugar before serving.
- Enjoy Baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
Sieht verdammt lecker aus! Mehr davon!!! :)
Ich hätte dann gerne ein Stück davon! Der Kuchen sieht sehr lecker aus!
Grüße
Holger