I remember my very first cake I baked when I was eight. It was a Sunken Apple cake (Apfelschlupfkuchen) and I was so delighted. I remember carrying the apple cake outside to the garage to show to my dad. A proud moment I will never forget
This cake recipe is quick and easy to prepare and can be mastered by beginners or children. You can find out which apple varieties you prefer and particularly suitable for your taste and baking
3 Lb apples (if you prefer tart than choose Granny Smith)
5 Tbsp apricot jam (optional)
30 g slivered almonds (optional)
For the Dough
½ cup butter
2/3 cup granulated Sugar
1 dash salt
1tsp rum extract
1¼ cup all-purpose flour
3 ½ tbs starch
2 tbsp baking powder
3 ½ tsp milk
1 hour, 5 minutes
This cake recipe is quick and easy to prepare and can be mastered by beginners or children. You can find out which apple varieties you prefer and particularly suitable for your taste and baking.
Brush an 8” round springform pan with butter and sprinkle with breadcrumbs.
Preheat the oven to 350F (confection preferred)
For the dough, mix the butter and sugar until foamy, gradually stir in the eggs, salt and rum.
Sift the flour with the cornstarch and baking powder and mix under the dough.
Stir milk under the dough so it falls softly from the spoon.
Fill the dough into the mold and smooth the top.
For the topping peel the apples, cut in half, remove the core casing, cut several times at the rounding.
Place with the curve up on the dough.
Bake the cake at 350 F for about 40-45 minutes until golden-brown.
Allow to cool and remove from the mold. Warm the Apricot jam and spread over cooled cake, then top with slivered Almonds. Another option is to top cake with Streusel, or just simply sifted Confectioners Sugar