Apple and Cinnamon Cakes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 g apples
- 0.5 ½ lemon (juice it)
- 0.5 ½ teaspoon, leveled cinnamon
- 100 g butter
- 80 g suar
- 0.5 ½ sachet vanilla sugar
- 1 pinch (s) salt
- 2 egg (s)
- 200 g flour
- 0.5 ½ sachet baking powder
- Icing sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Peel the apples and remove the core. First cut into thin wedges, then cut across into small pieces. Mix immediately with lemon juice and cinnamon and cover and let steep for a while.
- Preheat the oven (circulating air: 180 ° C / top / bottom heat: 200 ° C).
- In the meantime, stir the softened butter with sugar, vanilla sugar and salt until the sugar has dissolved. Mix in the eggs one by one. Hit the whole thing through well at the highest level. Mix flour with baking powder, sieve over and fold in. Tip the apple pieces with the liquid onto the dough and fold them loosely under the dough with a spatula. Using a moistened tablespoon, place about 13-15 piles of dough on a baking tray lined with baking paper (1 well-heaped tablespoon corresponds to 1 pile).
- Bake in a preheated oven (convection: 180 ° C / electric stove: 200 ° C) for about 20 - 25 minutes until golden yellow.
- Let the cakes cool a little on a wire rack. Dust with icing sugar and serve fresh.
- Depending on your taste, you can add vanilla whipped cream or a scoop of vanilla ice cream (my favorite).
- The cakes are also great to freeze and then taste like freshly baked in aluminum foil.
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