Apple Cake with Cinnamon
1,5 kg apples, not too sweet
5 to 10 tbs sugar
½ ts cinnamon
300g all-purpose flour
250g butter, cool
½ ts baking powder
5 tbs sugar
1 ts vanilla sugar
1 egg
First of all peel the apples, quater them and chop them into 1cm cubes. You can vary the size of the cubes to your taste.
Place the apples in a medium size pan and add sugar ( 5 to 10 tbs) and cinnamon. You can always add a little lemon juice, if the apples are too sweet. But that’s up to your taste as well. Let it simmer for about 20 minutes so that the apples are softened and form a delicous, bitty sauce. Leave the apple sauce to cool a bit.
Preheat your oven to 180°C.
Now the dough – place all dry ingredients into a large bowl and add cool butter and egg. Mix until an even batter has formed. You can do that by using a mixer or your hands – your choice. If the batter seems too sticky, add more flour.
Place the dough into the fridge for 15 minutes, wrapped in cling film or reusable cling wrap.
When slightly chilled, cut the dough in two pieces – one bigger than the other. You can put the smaller part (about one quarter of the dough) back in the fridge, so it doesn’t warm up too much, while you line the baking tin with about three quarters oft the dough.
I usually use a 26cm diameter tin but you can use a 24 x 24cm square one as well. Line the tin with baking parchment and start pushing pieces of dough on the bottom and the sides of the baking tin so it forms an even layer of dough.
Put the apple sauce onto the dough and cover it with the remaining dough from the fridge by ripping the dough into small pieces. If you want to put in the extra work you might also use cookie cutters fort he rest oft he dough.
Bake for about 40 minutes or until golden (depends on your oven). Let cool and dust with some icing sugar.
Et voilà
