Apple Pie with Buttermilk and Cinnamon Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 g flour
- 2 teaspoons baking soda
- 0.25 teaspoon ¼ salt
- 115 g butter, (soft)
- 220 g suar
- 1 teaspoon vanilla extract
- 1 large egg (s)
- 240 ml buttermilk
- 2 m. Apples, (Granny Smiths)
For the cast:
- 80 g suar, brown
- 45 g butter, melted
- 1 teaspoon cinnamon, ground
- 1 pinch nutmeg, ground
- Jam, apricot - at will
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees and grease and flour a 24 cm springform pan.
- Mix the flour, baking powder and salt. Mix the softened butter with the sugar until creamy, add the vanilla extract, the egg and stir in. Now stir in the buttermilk alternately with the flour mixture until a smooth dough is formed. You fill the prepared springform pan, peel the apples, quarter them and core them. Cut them into slices and place them in a fan shape on the dough so that they touch each other a little. Cut the slices about 1/2 thick, this results in a circle on the outside and one on the inside.
- For the topping, briefly melt the butter in the microwave, add the sugar, cinnamon and nutmeg and stir. Spread over the apples with a teaspoon, they don`t have to be completely covered, as the icing runs.
- Now put the springform pan in the oven and bake for 55 - 65 minutes. It is best to do a chopstick test in the middle between the apples. Let stand briefly, remove from the mold and let the apple cake cool on a wire rack.
- If you like, you can warm up some apricot jam and pour it over the apple slices on the cooled cake.
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