Today is an autumnal day and what could be nicer to bake something delicious so that your house smells of gingerbread spices. A simple recipe for a delicious cake with a delicious layer of caramelized apples with gingerbread spices. I will certainly make this more often.
Ingredients:
– 130 g of butter, at room temperature, in cubes
– 150 g fine granulated sugar
– 3 large eggs, beaten
– 2 tsp vanilla extract
– 300 g self-rising flour, sieved
– pinch of salt
– 200 g sour cream
For the apple filling:
– 2 large firm apple apples (Jonagold), peeled, core removed, in 1½ cm wide segments (460 g)
– 1 granny smith, peeled, core removed, in 1½ cm wide segments (125 g)
– 130 g cane sugar
– 1 tbsp mixed spices or biscuit or speculaas spices
Instructions
1. Preheat the oven to 175 ‘C top and bottom heat (the book says 160’ with hot air, but since I prefer to bake conventionally, I have raised the temperature by about 10%). Grease a springform with a diameter of 23 cm and cover the bottom with baking paper.
2. Put the peeled apple wedges in a bowl, mix the herbs with the cane sugar and sprinkle over the apples and mix well.
3. Put the butter with the sugar in a bowl and mix everything at medium speed to a light and fluffy mixture. Add the beaten eggs and the vanilla extract little by little until everything is mixed. Add the flour and sour cream alternately and set the mixer to a low setting. Mix until everything is just well mixed. Pour the batter into the prepared springform.
4. Divide the apples over the batter. Place the mold in the preheated oven and bake the cake for 60 – 65 minutes, until the batter has risen and the apples are crispy, firm and golden brown (for me 60 minutes was just right). A skewer inserted into the cake will not come out dry because the apples are wet, but you can check if the cake is cooked by shaking the mold; the top may no longer wiggle.
5. Remove the form from the oven and set it aside for 30 minutes before removing the cake.
6. Serve the cake a little warm or at room temperature. Preferably cut the cake with a serrated knife to prevent the apple slices from tearing.
Tip: The cake should be eaten on the day it is baked. Serve with coffee or tea, or as a dessert with a scoop of vanilla ice cream. The next day the cake is also tasty, but keep it well sealed to keep the taste optimal.
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