This apple cakes makes a nice change from apple tart and is very quick to make. I found the recipe in an Alsatian cook book “Kougelhopf & Cie”. It’s made in a tart tin or a cake tin (dia 23cm) so it’s wide and flat – like a tart.
Like all my favourite cakes, this one is quickly made, without any fussy creaming or 101 steps!
125 g butter
150 g caster sugar
a few drops of lemon juice
200 g plain flour
2 tsp baking powder
3 tbsp milk
4 or 5 apples
pinch of salt
How to: Whiz the butter and sugar together in a processor for a minute, then add the eggs, one by one, along with the flour, salt, baking powder and lemon juice. If preferred, beat the butter and sugar together with a wooden spoon, then incorporate the other ingredients and continue beating until a smooth batter is obtained.
Line a tart or cake tin with greaseproof paper and pour/spoon the batter in. Peel and core the apples and cut into thin wedges. Position the wedges in the batter , pushing them in so that just the thick edge of each apple slice is left visible. Continue until the batter is completely covered with apple slices.
Bake at 180°C for 35 mins. The cake is ready when golden and a skewer inserted into the cake comes out clean.
Leave to cool, then turn out onto a cooling rack before putting on a plate and sifting icing sugar over the top. It could also be served with a spoonful of cream or crème fraîche for dessert.