Description
Saftiger Blechkuchen mit goldgelber Kruste, feinem Butteraroma und lockerem Teig. Versunkene Apfelscheiben sorgen für zarte Fruchtigkeit, Zimtduft rundet das Geschmackserlebnis herrlich ab. Rustikal, duftend, unwiderstehlich.
Ingredients
Scale
- 220 g Butter
- 220 g Zucker
- 320 g Mehl
- 4 Eier
- 1 Packung Vanillezucker
- 1 Packung Backpulver
- Zimt, nach Belieben
- 1 kg Äpfel
- 1 Spritzer Zitronensaft
- 1–2 EL Rum
- Puderzucker, zum Bestäuben
Instructions
- Begin by preparing the apples. Peel each apple thoroughly and remove the cores. Cut the peeled apples into small, even cubes, which will help them bake evenly and distribute well throughout the cake. Place the apple cubes in a large mixing bowl. Drizzle a generous spritz of lemon juice over the apples to prevent them from browning and to add a touch of freshness. Add 1–2 tablespoons of rum to the apples and gently mix so that all the apple pieces are coated. Set the bowl aside to allow the flavors to meld while you prepare the batter.
- Preheat your oven to 180°C (top and bottom heat). Grease a high-sided baking sheet or line it with parchment paper to prevent sticking and ensure easy removal after baking.
- In a large mixing bowl, add the softened butter and sugar. Use a hand mixer or stand mixer to cream the butter and sugar together until the mixture is light, pale, and fluffy. This process should take about 3–5 minutes and helps to incorporate air into the batter, resulting in a lighter cake.
- Add the eggs to the butter-sugar mixture, one at a time, beating well after each addition to ensure a smooth and homogeneous batter. This gradual incorporation prevents the mixture from curdling and ensures a consistent texture.
- Sprinkle in the vanilla sugar for a fragrant aroma and mix well.
- In a separate bowl, combine the flour and baking powder. If you like, add a pinch of ground cinnamon to the dry ingredients for extra flavor. Sift the dry ingredients together to remove any lumps and to evenly distribute the baking powder and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing gently and only until just combined. Be careful not to over-mix, as this can result in a dense cake. The batter should be smooth and thick.
- Gently fold the prepared apple cubes (along with the lemon juice and rum) into the batter using a spatula. Make sure the apple pieces are evenly distributed throughout the mixture, so each slice will be moist and filled with fruit.
- Pour the finished batter onto the prepared baking sheet. Use a spatula to spread the batter evenly across the entire surface, ensuring that it reaches all corners and is of uniform thickness.
- Place the baking sheet in the preheated oven and bake the cake at 180°C for approximately 20 minutes. The cake is ready when it is golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Remove the cake from the oven and, while it is still hot, generously dust the surface with powdered sugar. This adds a delicate sweetness and gives the cake a beautiful finish.
- Allow the cake to cool slightly before cutting it into squares or rectangles. Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
For a lighter, fluffier cake, you can substitute the butter with 180 ml of neutral oil (such as sunflower or canola) and add half a cup of sparkling mineral water (Selters) to the batter. This variation will give the cake a softer, airier texture. Feel free to adjust the amount of cinnamon or rum to suit your personal taste. This cake is best enjoyed fresh but also keeps well for a day or two in an airtight container.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
