Apple cake with almond splinters
Apples are probably the most popular fruit, at least here in the central Europe. They seem to grow all year round when you check the assortment in any supermarket, but I guess you can come to that conclusion about any fruit if you are using the store shelves as a guidline for harvest season! As may be a coincidence, it actually currently is harvest season for apples, so this post is (not so coincidentally) perfectly timed. As my parents have 3 apple trees in their garden, I ended up making this paricular cake at least 5 times in the course of a month when I was back at home! (And if you're wondering, I still didn't end up using all the apples).
Before this recipe, I always made apple cakes with yeast dough or a simple sponge base. But this apple cake has an extra juiciness that I never managed to achieve with the mentioned cakes. The secret to it is very simple: some crème fraîche. It adds a whole extra twist to the flavour and the almond splinters top it all of to become a real gourmet feast on a rainy autumn afternoon!
-110g soft butter
-1 pkg. vanilla sugar
-175g all-purpose or whole grain flour
-2 tsp. baing powder
-200g crème fraîche
- 400g apples, peeled and quarter or cut into 8 pieces
- 100g almond splinters
1. Preheat oven to 175 degrees celsius. Whisk butter, sugar and vanilla sugar until a creamy texture is formed.
2. Fold in eggs successively.
3. Mix flour with baking powder and add to the liquid ingredients. Make sure to thoroughly stir. Fold in the crème fraîche.
4. Fill the dough into a flat baking form and evenly spread apples on top, gently pushing them into the dough.
5. Sprinkle almonds across the cake and bake in the preheated oven for 35-40 minutes or until the dough turns gold brown.