Sunday, October 6, 2013
German Apple Cake
Surprised and speechless to see a baking post on my blog? You better get used to it as cakes, slices and all things sweet and pretty will appear regularly from now on.
No! I haven't suddenly developed a sweet tooth but baking is simply part of my new job and I must confess I am loving every moment of it! The transformation of a non baker with complete baking phobia like me to a baking addict in less than a week can only proof one thing - baking is fun and not that difficult after all.
This is a recipe I found in my first baking book, Baking Step By Step. A book I highly recommend for all baking novices.
Enjoy the rest of your weekend and happy cooking and baking! :)
P.S Photos were taken using my smartphone, so do excuse me for the less than agreeable quality.
recipe from Baking Step - By -Step by Caroline Bretherton
preheated oven at 190 C (conventional)
A lined 20 cm springform cake tin
262 g of butter, soften
262 g of brown sugar
zest of 2 lemons
5 eggs, lightly beaten
262 g of self rising flour
4.5 tbs of milk
4 granny smith apples, peeled, cored, cut into wedges
for the streusel topping;
115 g of plain flour
85 g of brown sugar
2 tsp of cinnamon powder
85 g of butter, diced
Method for topping;
Place all topping ingredients in a bowl, rub everything with your fingers to form a crumbly ball of dough. Wrap with cling film and chill for 30 minutes while you prepare the rest of the ingredients.
Beat butter and sugar until pale and creamy. Add zest and a little eggs at a time, mixing well after each addition to avoid curdling. Stir the flour into the batter and gently fold in with the flour. Finally add the milk in and gently mix it in.
Spread half the batter in the lined tin and smooth the surface with a pallet knife. Arrange half of the apple wedges over the batter. Spread the remaining batter over the batter and arrange the remaining apple wedges in an attractive pattern.
Remove the streusel dough from the refrigerator and coarsely grate it.
Sprinkle the grated streusel evenly over the top of the cake. Bake in the center of the oven for 50 to 60 minutes. Insert a skewer into the center, if it is coated in batter, cook for a few more minutes and test again.
Leave the cake in the tin for 10 minutes. Carefully remove the cake from the tin and cool on a wire rack. Serve warm with whipped cream or ice cream.