Summary

Ingredients

• 3 apples (Boskoop)
• 125 g butter
• 125 g suar
• 1 pinch (s) salt
• 3 egg (s)
• 200 g flour
• 2 teaspoons, leveled baking powder
• 1 teaspoon, heaped cinnamon
• some Milk
• 0.5 ½ cup raisins
• 4 tablespoons brandy, or rum, for the raisins
• powdered sugar
• some lemon juice

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Instructions

1. Put the raisins in the alcohol and let them soak a little. If you want to avoid alcohol, just take water instead.
2. Wash, quarter, core and peel the apples. Put in a bowl with water
3. Preheat the oven to 180 ° C. Prepare a 26 or 28 springform pan.
4. Mix the butter, sugar and salt until frothy. Then add the eggs and continue stirring. Mix flour with baking powder and cinnamon, add and stir well. Add the raisins with the alcohol. Then stir the dough until smooth, add a little milk so that it becomes very creamy. This is important for the cake to be juicy.
5. Put the dough in the springform pan and smooth it out. Press the drained apple quarters into the dough in a circle, they should sink into it, but do not necessarily have to be completely covered with dough.
6. Bake for 45 minutes. If necessary, cover with aluminum foil at the end if the cake should get too dark on top.
7. Remove the finished cake from the springform pan and let cool down a little.
8. Mix the icing sugar and lemon juice and spread the cake with it.
9. When the cake is still warm, it tastes very fine and the cinnamon note comes through well. But it also tastes great the next day, because then it is pulled through and even juicier. I like both variants, preferably with vanilla whipped cream.