Baked Apple Cake

Apple cake is a classic fruit cake which can be baked in all kinds of varieties. Whether it’s made with sponge, yeast dough or shortcrust pastry, as a tray bake or in a springform pan – the apple cake is extremely versatile and well-loved.

Our baked apple cake is a surefire delight, as it’s the perfect cake for cosy coffees – not just on cold days. Raisins, cinnamon sugar and a tasty cream filling make this cake absolutely irresistible. The baked apple cake is easy to make and has a fantastic aroma when it comes out of the oven. It’s guaranteed to warm hearts, and not just in winter.

Encores

What else you’ll need

For the dough:

• 100 g soft butter
• 1 medium egg

For the topping:

• 6 large apples (approx. 1 kg)
• 600 g cream

Preparation

Make the dough

1. Preheat a conventional oven to around 180 °C (fan approx. 160 °C) and line a springform tin (26 cm in diameter) with baking paper.
2. Put the baking mix, soft butter and egg in a mixing bowl and blend into a smooth dough with an electric hand mixer (dough hook).
3. Now put the dough in the springform tin and roll out on the base to create an edge around 3 cm tall.

Prepare the apples and make the cream filling

1. First of all, peel and core the apples, slice lengthwise and place on the dough with the cut side facing downwards.
2. Add the raisins to the apples. Cut the remaining apples into small pieces and use them to fill the spaces in between.
3. Now mix the cream powder with a cup of cream. Bring the rest of the cream to the boil, remove from the hob and add the mixed cream powder. Return to the boil, stirring constantly, and pour over the apples immediately. Sprinkle the topping with cinnamon sugar.

Bake

1. Bake on the middle shelf of the preheated oven for around 60 minutes.
2. Once baked, leave to cool in the tray on a wire rack for at least 2 hours, then remove the edge of the springform tin with a knife if necessary.