apfeltorte (apple cake)

1 servings
Small apples
½ cup Raisins
2 teaspoons Rum or rum extract
¾ cup Sugar; plus 3 tbsp, divided
1 teaspoon Chocolate; grated
¾ cup Butter or margarine; plus 2 sp, divided
1 teaspoon Vanilla
1 teaspoon Lemon extract
1¼ cup All-purpose flour
1 teaspoon Baking powder
½ teaspoon Cinnamon
3 teaspoons Almonds; ground
  Apricot jam
  Powdered sugar; sifted

Filling: Peel and core apples. Combine raisins, rum, 1 tablespoon of the sugar and the grated chocolate in small saucepan. Bring to boil.

Set aside while preparing batter. Batter: Preheat oven to 350 degrees. Lightly grease bottom of 10½" springform pan. Cream ¾ cup of the butter, ¾ cup of the sugar and vanilla together. Beat in eggs, 1 at a time, and lemon extract, beating until light and fluffy.

Sift flour, baking powder and cinnamon together. Gradually beat into creamed mixture. Turn batter into prepared pan; arrange apples on top. Fill apple centers with raisin mixture. Dot with 2 teaspoons of the butter. Bake @ 350 degrees, 45 minutes. Sprinkle with mixture of ground almonds and remaining 2 tablespoons sugar. Bake 10 to 15 minutes longer until apples are tender. Remove from oven. Brush jam over apple opening and sprinkle icing sugar over cake portion.

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