A juicy apple cake with cinnamon and lightly caramelized apple filling and a soft butter cake. Especially delicious with freshly whipped vanilla cream. By the way, this cake is a variation on the classic dessert Gammeldags Æblekage
I'll admit that the preparation sounds a bit involved, but I can assure you that it's mixed and prepared very quickly
Ingredients
For the apple topping
* 4 tart apples, e.g. Boskop or Elstar
* 2 tbsp butter
* 50 g brown sugar
* 2 tsp ground cinnamon
* 1 pinch of salt
* ½ tsp vanilla extract
For the dough
* 150 g soft butter
* 160 g sugar
* 1 tsp vanilla extract
* 4 eggs, size M
* 200 g wheat flour, type 405
* 1½ tsp baking powder
* ½ tsp salt
For the vanilla cream
* 200 ml whipping cream
* 1 tsp vanilla extract
* 1 tsp powdered sugar
Instructions
1. Peel the apples, remove the core, and cut the flesh into cubes about 2 cm in size.
2. Add butter, brown sugar, cinnamon, salt, and vanilla extract to a pot and warm over medium heat until the butter is melted and everything is combined.
3. Add the apple cubes and stew for about 5-7 minutes, stirring occasionally. The apples should be completely coated with the butter-sugar mixture and become soft, but not fall apart. Then remove the pot from the stove and let the apple mixture cool completely.
4. Preheat the oven to 175 °C with top and bottom heat. Lightly grease a springform pan or line it with parchment paper.
5. For the dough, beat the soft butter with sugar and vanilla extract for a few minutes until light and fluffy.
6. Add the eggs one at a time and stir well each time until a light, smooth mixture is formed.
7. Mix flour, baking powder, and salt together. Gradually fold into the butter-egg mixture or stir only until an even dough is formed.
8. Spread the dough evenly in the prepared springform pan.
9. Distribute the cooled apple cubes along with the butter-sugar-cinnamon liquid remaining in the pot evenly over the dough.
10. Bake the cake in the preheated oven for about 50 minutes. It should be golden brown; when you do the toothpick test, no raw dough should stick to the wooden toothpick.
11. Remove the cake from the oven and let it cool completely on a cake rack.
12. For the vanilla cream, whip the whipping cream with vanilla extract and powdered sugar until stiff.
13. Slice the Danish apple cake and serve with a dollop of freshly whipped vanilla cream.
Baking temperature: 175 °C with top and bottom heat
Baking time: about 50 minutes
