Imported from the web

Grandma’s Apple Cake

Name: Grandma’s Apple Cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 12 servings
Cuisine: European
Ingredients: 4 Tart apples (Peeled, cored, and cut into thin wedges); 5 tbsp Sugar (For tossing with the apples); 2 tbsp Ground cinnamon (For tossing with the apples); 200 g Butter (Softened or at room temperature); 200 g Sugar (For the batter); 4 Eggs (At room temperature); 170 g Wheat flour (Sifted); 1 tsp Baking powder; 2 tbsp Pearl sugar (For sprinkling over the cake)

Imported by Marie Randby on SeeMeCook

A moist, warmly spiced Norwegian apple cake made with tart apples, cinnamon, and a light buttery batter. The cake is layered with cinnamon-sugared apples and finished with pearl sugar before baking.

12 servings80 minEuropean

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Ingredients

4 Tart apples (Peeled, cored, and cut into thin wedges)
5 tbsp Sugar (For tossing with the apples)
2 tbsp Ground cinnamon (For tossing with the apples)
200 g Butter (Softened or at room temperature)
200 g Sugar (For the batter)
4 Eggs (At room temperature)
170 g Wheat flour (Sifted)
1 tsp Baking powder
2 tbsp Pearl sugar (For sprinkling over the cake)

Steps

1
Preheat the oven to 180°C (350°F).
2
Peel the apples, remove their cores, and cut them into thin wedges.
3
Place the apple wedges in a plastic bag. Add the 5 tablespoons of sugar and the ground cinnamon, seal the bag, and shake it well so the sugar and cinnamon are evenly distributed over the apples.
4
Beat the butter and 200 g sugar in a stand mixer until the mixture is pale and light.
5
Add the room-temperature eggs one at a time, beating well after each addition.
6
Sift the flour and baking powder over the batter, then fold them in gently.
7
Spread half of the batter evenly in a round cake pan measuring 24 cm in diameter.
8
Insert half of the apple wedges into the batter with their thin sides facing down.
9
Spread the remaining batter evenly in the pan, then insert the remaining apple wedges with their thin sides facing down.
10
Sprinkle the pearl sugar evenly over the top.
11
Bake the cake in the middle of the oven for approximately 50 minutes.
12
Check for doneness by carefully inserting a cake tester, wooden skewer, or similar thin pick into the cake. The cake is ready when the pick comes out without batter sticking to it.
13
Serve the cake warm with whipped cream, vanilla ice cream, or vanilla-flavored quark.

Notes

The source says the cake is ready to put in the oven within about half an hour. Serve warm. Suggested accompaniments are whipped cream, vanilla ice cream, or vanilla-flavored quark. The source does not specify the pan type beyond a round 24 cm cake pan.