Ingredients
For this speedy yet sophisticated cake, you’ll need:
For the Cake Batter:
- 200g (7.05 oz) all-purpose flour
- 10g (2 teaspoons) baking powder
- 125g (4.4 oz) granulated sugar
- 8g (1 pack) vanilla sugar
- A pinch of salt
- 125g (4.4 oz) unsalted butter, softened
- 3 large eggs, at room temperature
- 45ml (3 tablespoons) milk
For the Topping:
- 4 medium apples (about 600g or 21 oz total)
- 30g (1.05 oz) frozen butter
- 5g (1 teaspoon) cinnamon sugar
Step-by-Step Instructions
1. Preparing the Batter (5 minutes)
I begin by preheating the oven to 180°C (356°F) with both top and bottom heat. This ensures our oven is at the perfect temperature when our cake is ready to bake.
In a large mixing bowl, I sift together the flour and baking powder. Sifting is crucial as it aerates the flour, leading to a lighter, fluffier cake texture. To this, I add the sugar, vanilla sugar, and a pinch of salt.
Next, I add the softened butter and eggs to the dry ingredients. Using an electric mixer, I beat the mixture on medium speed for 2 minutes. This step is crucial – it not only combines the ingredients but also incorporates air into the batter, which will help our cake rise beautifully.
The result is a smooth, creamy batter that’s rich in flavor and primed for baking. I transfer about two-thirds of this batter into a greased 26cm (10-inch) springform pan, spreading it evenly to create a smooth base for our apples.
2. Preparing the Apples (3 minutes)
While efficiency is key in this recipe, I don’t compromise on the quality of our star ingredient – the apples. I quickly peel, quarter, and slice the apples into thin wedges. The thinness of the slices is important as it allows the apples to cook through perfectly in our short baking time.
