This recipe is for a delicious apple and cinnamon cake. It features a moist cake base filled with caramelized apples and topped with a sweet cinnamon sugar crumble. After baking, it’s drizzled with a lemon icing for a delightful finish.
Ingredients
Filling
- 2 apples (e.g., Braeburn)
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
Cake
- 360 ml milk
- 100 g yogurt
- 100 g vegetable oil
- 360 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 100 g brown sugar
- 1/2 teaspoon cinnamon
- 1 pack vanilla sugar
Topping
- 80 g brown sugar
- 1.5 teaspoons cinnamon
Icing
- 1 tablespoon lemon juice
- 50 g powdered sugar
Preparation
Filling Peel and dice the apples. Place them in a frying pan, add brown sugar and cinnamon. Cook, stirring occasionally, for about 10 minutes until the apples soften and start to break down. Remove from heat.
Cake Preheat the oven to 170°C (340°F). Line a small baking pan (approximately 20 x 24 cm) with parchment paper.
Mix milk with yogurt and vegetable oil in a bowl using a whisk.
In another bowl, combine flour, baking powder, baking soda, brown sugar, cinnamon, and vanilla sugar.
Add the dry ingredients to the wet ingredients and mix briefly with a spoon until just combined.
Spread half of the batter into the prepared baking pan. Spread the cooked apples evenly over the batter and sprinkle with half of the topping mixture (brown sugar and cinnamon).
Cover with the remaining batter and sprinkle the remaining topping over the top.
Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool for about 10 minutes. Then, poke the cake in several places with a fork and drizzle with the icing (mix warmed lemon juice with powdered sugar).
