The Apple Cake Is Very, Very Easy = Sabina Posthumus’ Recipe

Sabina Posthumus’ Apple Cake Recipe – straight from the chef.

Apple Cake with powdered sugar topping

Apple Cake with powdered sugar topping

This apple cake was made for the duck dinner. I used lemon zest and a little vanilla. I added the US measures and rounded up to make it easy for me.

For the VERY, Very easy recipe

You need:

100 gram butter = 8 tbsp

2 eggs

100 gram sugar = 1 cup

100 gram flour = 1 cup

1–2 apples

1 tsp cinnamon

1 tablespoon sugar

1 tbsp Baking soda

½ tsp Salt

Directions

The butter has to be out of the freezer and very soft, as soft as clay. You beat the butter with a mixer until the colour changes. It goes from yellow to white. It takes a little time, but you have to be patient. Then you mix in the sugar, Then the two eggs and then the flour. Add a little baking soda for a better cake, and a little salt. You can also add vanilla if you like that, or some lemon juice and zest, but that is all optional.

The dough is ready when it is soft and fluffy and it will stay in the bowl. (Een beetje stevig, maar wel luchtig.)  “A little bit stiff, but light” Grease up a pan and sprinkle with flour. Then you scoop the batter in the pan and even it out a bit. Peel the apples and put the slices on the cake. You push them in a bit. Then mix a tablespoon of sugar with some cinnamon and cover the apples with that. Put in the oven for an hour on 180 Celsius.  (350F).

Apple Cake ready for the oven

Apple Cake ready for the oven

To see if it is done, you stick in a fork or a skewer. If it comes out clean and dry, the cake is done.

If you cannot do the measures in grams, it just is equal measures of butter, sugar and flour. It doesn’t have to be that precise.”

Notes : Sabina made the cake while I watched her, she cut and cored the apples and the slices were pretty thin.  These slices she actually pushed into the cake with the curve of the slice peeping out of the cake.  The apples become part of the cake.

After the cake was done I sprinkled sparkle sugar and powdered sugar on top, because it was still warm the sugars melted into it.

Conversion chart for US and Metric baking:

http://www.recipegoldmine.com/kitchart/kitchart2.html retrieved March 14, 2013

It is an easy cake to make a lot of, so it is good for parties too. You can make it on a big tray. Just the peeling of the apples is a bit of work, but hey, rien sans peine!

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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