I’m back in my comfort zone with this weeks challenge – no scary pastry or bread, just a nice easy cake…
NB: Last week’s tart did go down well at the dinner party in case anyone was wondering!
I originally thought of making an Italian Polenta cake as I like the grainy texture, but when I was given 3 bags of apples at the weekend I knew they had to be incorporated! So German Apple cake it was.
This cake is light and moist, with a tasty crumble topping, of which there is also a layer inside the cake. I liked the fact that toasted flaked almonds are used in the crumble – they add another nice texture and flavour. The original recipe uses sour cream, but I had a pot of crème fraiche that needed using, so subbed that in instead. If you’d rather use sour cream, just swap it back.
This has had good reviews from my work colleagues, husband, and a fairly prolific apple cake maker – so it’s safe to say it’s a good one! It will probably be made again, when I run out of other things to use the rest of the apples in…
Can be served warm or cold, and with crème fraiche or sour cream on the side too, if you fancy it.
Original recipe found here
German Apple Cake
175g/6oz unsalted butter
175g/6oz caster sugar
675g/1½ lb Bramley apples, peeled, cored and sliced
3 large eggs, beaten
200g/7oz plain flour
2 tsp baking powder
150g crème fraiche – loosened with a little milk
50g/2oz unsalted butter
50g/2oz soft brown sugar
1 tsp ground cinnamon
75g/3oz plain flour
50g/2oz toasted flaked almonds
1. Preheat the oven to 180°C/Fan 160°C/ 350°F/Gas Mark 4. Line a 20cm (22cm in my case) spring form tin with baking parchment. Melt 25g of the butter and sugar together in a large frying pan. Add the Bramley apple slices and sauté for 3-4 minutes or until the apples are tender. Leave to cool.
2. Make the crumble topping by melting the butter and stirring in the remaining ingredients.
3. Cream the butter and sugar together until light and fluffy then gradually add the eggs beating well between additions. Sift over the flour and baking powder then gently fold into the mixture with the creme fraiche.
4. Spoon two thirds of the cake mixture over the base of the tin, scatter over a third of the crumble mixture and top with the remaining cake mixture.
Finally, scatter over the Bramley apples and remaining crumble mixture. Bake in the oven for approximately 75 minutes. Cool in the tin for 10 minutes before transferring to a plate/rack.
P.S. Next weeks Bake-Off post won’t be on time as i’ll be coming back from a min-holiday in Spain. I will endeavour to make it/post it soon after though…